By Cori of Peace, Baby! Batiks
Our strawberry patch produced mightily this year, and I have
the berries for at least three batches of jam in my freezer. We still had
plenty to eat, though, which was good because my son decided this summer that
he liked fresh berries again.
Some of the berries went into a batch of these delicious
strawberry bars. The only deviation I made from the recipe was to add a few
frozen raspberries to make a full quart of berries. It made plenty to share!
From “Smells Like Home”
1½ c sugar, divided
1 t baking powder
3 c flour
¼ t salt
Zest of 1 lemon
2 sticks (½ lb) cold unsalted butter, cut into pieces
1 large egg
4 c fresh strawberries, hulled and quartered
4 t cornstarch
Juice of 1 lemon
Preheat the oven to 375° F.
Grease a 13×9-inch pan and set aside.
In a medium bowl, combine 1 cup of the sugar, baking powder,
and flour. Mix in the salt and the lemon
zest, and stir together with a fork. Cut
in the butter and egg with a pastry blender (or two knives) until the largest
chunks are about pea-sized. Spread about half of the dough mixture in an even layer over the bottom of
the prepared pan and press down firmly to form the bottom crust.
In another bowl, stir together the remaining sugar,
cornstarch, and lemon juice. Gently mix
in the strawberries until combined.
Spread the berry mixture evenly over the bottom crust. Crumble the remaining dough over the top of
Bake 45 minutes or until the top is slightly
golden brown. Cool completely before cutting into squares and serving.