STRAWBERRY BARS

Here’s a dessert bar that is so easy to make and great for Easter!  A beautiful soft bite, the tartness of the strawberry and delicious crumbles.  Need I say more?  EASTER month presents to you, Strawberry Bars!!

If you ask me what my top 3 fruit to bake with, it would be strawberries, blueberry and lemon (and not in a particular order!).  Now if you ask me what my top 3 pastry recipe is, that is a different story.  We’ll get back to that on another post!!

There are many reasons to love fruit bars.  It’s usually needs things that’s probably already in your pantry, they are fast to make, and they can feed a lot of people!!  However, just a heads up, this recipe is a 3-bowl recipe. Really simple to make but a lot of washing.  But it will all be worth it!!

First bowl, is the strawberries.  Mix the chopped strawberries with sugar, lemon zest and cornstarch.  Set this aside so that the sugar and lemon zest will have time to seep into the strawberries.

The second and third bowl is for the crust.  The second bowl is the flour mixture.  Mix together the flour, baking powder, salt and butter.  A lot of recipes lists softened butter or room temperature butter.  But whenever you are making a crust, cold just-out-of-the-fridge butter is your best bet.  It’s also easier if you cut them into small pieces like the picture.  If you cut it a tablespoon squares, it will still work but it will take longer.

The third bowl is the liquid mixture.   This delicious golden brown mixture consists of egg, egg yolk, light brown sugar, and vanilla extract.  Whisk it all together until is thoroughly combined.

The next step is mixing bowl number 3 (liquid mixture) into mixing bowl number 2.

Now, the best tool for this is your finger.  Spoons take longer and using your finger means less things to wash!!  Except your hand off course!

Here’s what is should look like when it’s done.  Not completely together but later you will press it into the pan.

Divide the crust mixture into 2/3 and 1/3.  Put the 2/3 of the crust into the baking pan that is lined with parchment paper.  You want to make the width and length of the paper longer than the pan so that it will be easier to take it our the pan.

I learned this lesson from Barefoot Contessa aka Ina Garten.  When I use my fingers, it makes leaves lots of impressions on top.  So the bottom of the measuring cup makes the surface more even and fewer impressions.

Let’s get our 1st bowl.  By now, the liquid of strawberries should be at the bottom of the bowl.  Using a slotted spoon will make it easier to evenly put the strawberries on top of the crust.  Discard the liquid that’s at the bottom of bowl.

We’re almost done!!  Crumble 1/3 of the crust on top of the strawberries.  You want to gently press down the crust so it will stick to the strawberries.

Bake for about 45-50.  I checked mine at 45 minutes and it was still a little blond.  So I popped it back in for another 5 minutes.  Everyone’s oven is different so make sure to check it close to end of baking time.

I know it would be hard to not cut into it but patience if a virtue!!   if you put it on a wire rack, it will cool faster.  About 2 hours cooling time should be enough.

Tips fo making this Strawberry Bars

• Spooning the strawberries with a slotted spoon is the best way to do put the strawberries on top.  If you pour it, all the liquid from the strawberry is going to make the crust wet and soggy.
• You can use the food processor to make the crust, but i find your fingers would be the best tool for it.
• This recipe is a 3-bowl recipe.

Happy Baking!!