I’ve made these delightful bars for years but am only getting around to posting them now. As I sat down to write this post, it occurs to me that this is the perfect time for this recipe. These bright, springy bars are perfect for picnics our outdoor gatherings with their sunny flavor and pretty appearance. They just feel like spring to me. When strawberries come into to their short season here in April and May, I take full advantage, and these always seem to end up on the table at some point. Tart and sweet and charming, with fresh strawberries and a squeeze of lemon.
These bars are dense and packed with flavor – don’t skimp on the lemon juice or the berries. The lovely pink-hued topping adds such a sweet touch and it is just a light glaze, not a heavy frosting and amps up the lemon and strawberry flavors. I usually make it in the little food processor but use whatever tool you prefer to puree a few berries. You can easily adjust with a little more powdered sugar to get a heavy cream like consistency that will set up smooth and beautiful. A cold gals of Strawberry Iced Tea would be a treat with these.
Ingredients
- For the Bars
1 cup (2 sticks) unsalted butter, at room temperature
¾ cup granulated sugar
1 large egg
¼ cup lemon juice
2 ¼ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup diced strawberries, from a pint of berries
- For the Glaze
2 -3 large strawberries, to make 1 Tablespoon puree
1 Tablespoon lemon juice
1 cup confectioners’ sugar
Directions
- For the Bars
- Preheat the oven to 350 degrees. Line an 8 by 8-inch baking pan with nonstick foil and spray with cooking spray.
- Beat the butter in the bowl of a standing mixer to break it up, then add the sugar and beat until light and creamy. Add the egg and lemon juice and beat to combine, scraping down the sides of the bowl. The mixture may look curdled – don’t’ worry. Beat in the flour, baking powder and salt until completely combined, scraping the bowl as needed. Use a spatula to fold in the diced berries, making sure they are well distributed. Spread the batter in the prepared pan to an even layer. It will be thick, so use dampen your clean fingers and press to evenly spread into the pan. Bake for 30 – 35 minutes until firm and a tester inserted in the center comes out clean. Cool completely.
- For the Glaze
- Puree the berries in a small food processor to produce 1 Tablespoon. Add the lemon juice and blitz to combine, then add the confectioners’ sugar and blend until smooth and combined. Pour the glaze over the cooled bars in the pan and tilt the pan to spread it across the entire surface. Use the back of a spoon if needed to cover the entire top. Leave to set, then lift the bar out of the pan with the foil and cut into squares.
Notes
- I prefer these the day they are made, but they are just as lovely if kept in an airtight container for a day.
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