Crispy Strawberry Squares

For years, these awesome strawberry bars have been my go-to treat every summer. They're that happy mix of crumbly goodness and bright, juicy fruit.

I came across these bars one summer when my strawberry patch went wild. Ever since then, the family asks for them anytime the first strawberries pop up.

Irresistible Ingredients

• 500 grams fresh strawberries: give awesome tartness, just go for the ripest, best-smelling ones you can find
• 65 grams sugar: goes into the fruit, but I usually drop it down to 45 grams to let the strawberries shine
• 2 teaspoons cornstarch: thickens up the juices so your bars don't get soggy
• 100 grams sugar: for the dough, adds a perfect light sweetness
• 225 grams all-purpose flour: brings structure and that great bar texture
• 1/2 teaspoon baking powder: gives the dough just a bit of lift
• Punch of salt: really makes all the other flavors stand out
• 1 egg: helps tie all the dough bits together
• 1 teaspoon vanilla extract: slips in a sweet-smelling hint
• 125 grams cold butter: chop it up—it's the secret to that perfect crumbly texture

Simple Step-by-Step

Finishing Up:

Let the bars cool all the way before you even think about slicing them. You'll get those nice, clean edges. Sprinkle on some powdered sugar if you want to fancy things up.

Bake and Put Together:

Split the dough in half. Press one half snug into a square baking pan for the bottom layer. Spread out your strawberry mix and all the yummy juice. Crumble the rest of the dough right on top for the classic finish. Pop it in the oven about 40 minutes—you're looking for a pretty golden surface.

Dough Time:

In your mixer bowl, dump in the dry stuff—sugar, flour, baking powder, salt. Mix in the egg, then slowly add those cold butter chunks as you mix on medium. You're done when it's looking like big, sandy clumps. No need to make a smooth ball, it's supposed to look like a crumble.

Get Your Oven Ready:

Crank your oven to 190°C with fan if you've got it. If your oven runs hot, lower it just a bit so the top doesn't brown up way too fast.

Get the Strawberries Ready:

Wash the berries and pull off the tops. Hack them up, not too tiny! Mix strawberries with sugar and cornstarch. The sugar pulls out their juices, and cornstarch helps thicken it up later. Let them chill while you make your dough.

If you ask me, what makes these bars magic is how the tender, crumbly base goes so well with the tart strawberries. Our family always whips them up for the neighbor block party and we never have leftovers.

Keeping & Swapping

Storing these strawberry bars is easy. When they're cool, tuck them into an airtight tin. Layer with parchment paper if you're stacking. On the counter, they're good for a couple days, but if it's muggy, keep them in the fridge—they get a little firmer but still tasty.

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Fun Seasonal Twists

They're super flexible. In summer, toss in raspberries or a berry mix. In the fall, thin slices of pear or apple plus a tip of cinnamon are perfect. When it's winter, try a citrus upgrade with blood oranges. Just play with the sugar so it matches how tart or sweet your fruit is.

Pairing & Serving

Want to treat yourself? Serve these bars a little warm with a scoop of vanilla ice cream or a spoon of gently sweetened whipped cream. Dress 'em up with a little mint and some whole fresh strawberries. They're extra good with a light tea like Darjeeling or Earl Grey for an afternoon pick-me-up.

Cool Science Bits

What makes these bars work? Cold butter melts as they bake and makes them all crumbly. Cornstarch hangs out with the strawberries and turns their juice sort of gel-like. That stops the base from getting mushy. So don't go overboard mixing your dough—keep it crumbly so the texture stays just right.

Frequently Asked Questions

→ How to stop strawberries from getting too watery during baking?

Add a little extra cornstarch to soak up the liquid while keeping the filling tasty.

→ Can I swap out butter in the dough?

Sure, you can use margarine or a solid vegetable oil alternative, but this might change the texture a bit.

→ Can frozen strawberries work for this?

Yes, but thaw and drain them well before mixing with the sugar and cornstarch to avoid too much liquid.

→ What's the trick to cutting even squares?

Let them cool fully first, then use a sharp knife for clean edges.

→ How to store strawberry squares?

Keep them in an airtight container at room temp for 1–2 days, or pop them in the fridge for up to 4 days.