It’s officially summer now because there are fresh local strawberries and I bought so much more than reasonable. We are gorging on fresh strawberries.
And even through strawberries are available almost every week at the local foodmart, the local berries, the local berries are just a completely different ball game all together. They are sweet and juicy and not too big. They taste like strawberries..Not all strawberries taste like strawberries. True story. Strawberry, when done right, is a very distinct flavour. You just don’t get that from those over-sized giants that traveled 1000s of miles and land in the cold case at the superstore. They are just not the same.
And when you have such a bounty of fresh and beautiful berries, and you just can’t eat another fresh and juicy one, you want to, but you just can’t. You can make this. Strawberry Crumb Bars.
I promise those juicy little berries will taste just like they did when they were still fresh. Just perfectly sweet. Not overly sugared up. The juicy-ness baked right into the super easy shortbread like crust.
You have to make these. You will be so satisfied with your kitchen efforts. You will think, you can do anything. And you know you probably can.
Strawberry Crumb Bars
These sweet treats are great for picnics and potlucks. Sweet fresh summer berries in a simple buttery crust. Use a foodprocessor to make the crust and you are done in just a few minutes.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Adjust Servings: 12
- 1 cup white sugar
- 1 teaspoon baking powder
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 2 sticks cold butter 1 cup
- 2 eggs
- 2 teaspoons vanilla
- 3-3/12 cups fresh strawberries cleaned and sliced (about 2 pints)
- 1/2 cup white sugar
- 1 tablespoon corn starch
- Preheat oven to 375 and line a 9-13 baking tin with parchment paper.
- In a food processor add 1 cup sugar, baking powder, flour and salt. Close lid and pulse slightly. Add cold butter, egg and vanilla. Close lid in food processor and pulse several times until dough comes together into course crumbs. Just until most of the dry flour bits disappear, but not so long that the dough really sticks to the blades. The dough should just look like coarse sand.
- In a small bowl toss sliced strawberries with 1/2 cup of sugar and corn starch.
- Dump a little more than half of the dough into the prepared pan and press it down with your figures to form a crust. Add a little more of the mixture if you need to fill holes and corners. Spoon strawberries evenly over the crust. Then, take the remaining dough and grab handfuls, pushing it them together very gently, so they kinda stick together but not really, and sprinkle over the berries. You want to be able to see berries through the topping.
- Place the bars in the preheated oven and bake at 375 for 40-45 minutes. The crust will brown slightly on top and the strawberries to start to sizzle and bubble when done. Remove from oven and allow to cool in the pan before cutting into bars. Makes 12 large bars, or 36 two bit pieces for a crowd.
Tried this recipe? I love to hear how it went. Tag me on Instagram @infinebalance