Looking for a way to use up all those deliciously ripe strawberries you can’t stop yourself from buying every time you’re at the store? (That’s assuming you’re like us and can’t keep your hands off all the berries….) These strawberry dream bars are definitely the way to go. With a buttery, shortbread-esque crust that’s topped with citrusy strawberries, the finished result is an ooey-gooey fruit bar that feels fresh and indulgent all at the same time.
This dessert definitely tastes like there’s more going on than what’s actually in there, as the filling is deliciously rich and thick, and the crust offers the perfect amount of substance for balance. While baking times may vary due to the amount of moisture in the strawberries, this is definitely a dessert you’re going to want to make, as it’s seriously something special.
Strawberry Dream Bars
2 hours to prepare serves 12-16
- 1 1/4 cups all-purpose flour
- 3/4 cup (1 1/2 sticks) cold, unsalted butter, cubed
- 1/2 cup sugar
- 1/4 teaspoon salt
- 3 cups fresh strawberries, hulled and quartered
- 2 large eggs
- 1 1/4 cups sugar
- 1/2 cup flour
- 1 tablespoon orange juice
- 1/4 teaspoon salt
- Preheat oven to 350º F and line an 8x8-inch baking dish with aluminum foil or parchment paper.
- Combine flour, sugar and salt together in the bowl of a food processor and pulse together.
- Add in cold, cubed butter and pulse together until mixture is coarse and crumbly.
- Turn dough out into lined baking dish and use your hands or a flat-bottomed object to press crust into an even layer.
- Place baking dish in oven and bake for 15 minutes, or until golden brown. Edges should just begin pulling away from sides of dish.
- In a large bowl, combine filling ingredients (strawberries, eggs, sugar, flour, orange juice and salt) and toss together until evenly coated.
- Remove crust from oven and pour strawberry rhubarb mixture evenly over the top of warm crust.
- Return baking dish to oven and bake for another 45-55 minutes, or until fruit is tender and cooked through.
- Remove from oven and let cool at least 20 minutes, then cut into squares. Enjoy!
Recipe adapted from Noshing With the Nolands