Description
Fresh strawberries sit atop a buttery shortbread crust for a tasty springtime (or anytime) dessert! These bars taste great even after being refrigerated–and are maybe even better the next day!
Ingredients
- ½ cup unsalted butter, softened
- ⅓ cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 3 ½ cups sliced fresh strawberries
- ¼ cup white sugar
- 2 tablespoons cornstarch
- 1 ½ tablespoons lemon juice
- 2 tablespoons strawberry jam
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8×8-inch pan with enough parchment paper to have an overhang on all sides.
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla; beat until thoroughly combined. Mix in flour
- salt
- and baking soda until just combined. Using floured hands
- press dough evenly into the prepared pan.
- Bake until edges of the crust just begin to brown
- 12 to 16 minutes. Remove from oven and allow to cool for 10 minutes.
- Place sliced strawberries into a large bowl. Add sugar
- cornstarch
- and lemon juice. Toss to combine. Pour strawberries evenly over the crust. Place pan back into the oven and bake until strawberries have softened
- 20 to 25 minutes. Let cool to room temperature in the pan.
- Place strawberry jam in a small microwave-safe bowl and heat in the microwave for 15 seconds
- or until slightly runny. Brush melted jam over the top of strawberries
- and allow the bars to finish cooling completely in the pan. Carefully lift bars out of the pan using the parchment edges
- and cut into 9 bars. Store in the refrigerator.
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 1 hr 35 mins
Servings: 9