Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Line an 8×8 inch square pan with parchment paper, leaving about a 2-inch overhang for easy lifting.
- In a medium bowl combine 1 ¾ cups flour, ⅓ cup granulated sugar, 3 tablespoons packed light brown sugar, and a pinch of salt if you used unsalted butter. Mix briefly.
- Pour in the melted butter and 1 teaspoon vanilla. Stir until the mixture forms clumps and holds together when pressed.
- Reserve about two-thirds of this crumb mixture in the bowl. Press the remaining one-third firmly and evenly into the bottom of the prepared pan to form the crust.
- Bake for 15 to 20 minutes, until the crust is set and edges are golden. Remove from the oven and let cool slightly.
- Toss the chopped strawberries with 2 tablespoons granulated sugar and 1 tablespoon flour, then spread the strawberries in an even layer over the cooled crust.
- Crumble the reserved dough over the strawberry layer, breaking it into bite-sized pieces.
- Return the pan to the oven and bake for 30 to 35 minutes, until the juices are bubbling and the topping is golden.
- Remove from the oven and allow the bars to cool completely in the pan on a wire rack.
- While they cool, whisk ½ cup powdered sugar with 1 tablespoon cream and ¼ teaspoon vanilla to make a smooth glaze.
- Drizzle the glaze over the cooled bars. Use the parchment overhang to lift the slab from the pan, place on a cutting board, and slice into 12 bars.
- Serve at room temperature.
Nutrition
Notes
These bars are lovely on their own, with a cup of coffee. For a fancier dessert, add whipped cream or vanilla ice cream. Store in an airtight container at room temperature for up to 24 hours, then refrigerate. Freezing is also an option.