Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Line an 8-by-8 inch square baking pan with parchment paper, leaving an overhang to lift the bars out easily.
- In a medium bowl, whisk together 1 3/4 cups flour, 1/3 cup granulated sugar, 3 tablespoons brown sugar, and a pinch of salt.
- Stir in the melted butter and 1 teaspoon vanilla until a slightly crumbly dough forms. Set aside about one third of the dough for topping.
- Press the remaining dough firmly into the prepared pan to form the crust.
- Bake the crust for 15 to 20 minutes, until the edges are turning golden.
Filling and Baking
- While the crust bakes, toss the chopped strawberries with 2 tablespoons of granulated sugar and 1 tablespoon of flour. Let sit for 5 to 10 minutes.
- Spoon the strawberry mixture evenly over the warm crust. Crumble the reserved dough over the strawberries.
- Bake for 30 to 35 minutes, until the fruit is bubbling and the topping is golden brown.
- Remove from the oven and let cool completely on a wire rack.
Glazing and Serving
- Whisk together 1/2 cup powdered sugar, 1 tablespoon cream, and 1/4 teaspoon vanilla until smooth. Drizzle the glaze over the cooled bars.
- Lift the bars from the pan using the parchment overhang, cut into 12 bars, and serve.
Nutrition
Notes
Store cooled bars in an airtight container at room temperature for up to 2 days, or refrigerate as necessary.