Ingredients
Scale
Crust and Crumb
- 1 ¾ cups all-purpose flour (250g)
- ⅓ cup granulated sugar (65g)
- 3 tbsp light brown sugar, packed (45g)
- ¾ cup salted butter, melted (170g)
- 1 tsp pure vanilla extract
Strawberry Filling
- 3 cups chopped fresh strawberries (400g)
- 2 tbsp granulated sugar (25g)
- 1 tbsp all-purpose flour (9g)
Glaze
- ½ cup powdered sugar (60g)
- 1 tbsp light or heavy whipping cream (15ml)
- ¼ tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang.
- Mix flour, granulated sugar, brown sugar, and salt (if using unsalted butter) in a bowl. Add melted butter and vanilla, mix until crumbly. Reserve 1/3 for topping.
- Press 2/3 of crumb mixture evenly into the pan and bake 15-20 minutes until lightly golden. Cool slightly.
- Mix strawberries, sugar, and flour, then spread over baked crust.
- Crumble reserved topping over strawberries and bake 30-35 minutes until bubbling and golden. Cool completely.
- Whisk powdered sugar, cream, and vanilla for glaze. Drizzle over cooled bars.
- Cut into 12 bars and serve.
Notes
- Use ripe, firm strawberries for best texture.
- Add a pinch of salt if using unsalted butter.
- Cool completely before glazing to prevent melting.
- Store in an airtight container in the fridge up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 29 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian