Mmmm, these bars just
scream summer. Fresh, juicy strawberries snuggle right in there with
a buttery, oatmeal crust, and a little creamy goodness is thrown in
for good measure too.
I like the idea of
desserty fruit bars. But when it comes down to it, the jam-filled
numbers that crowd my google searches usually don’t do it for
me. If I’m forgoing my first love (um, chocolate of course) for
a dessert featuring fruit, it better be ridiculously awesome.
And strawberries are
right at the top of my list for acceptable fruits to replace
chocolate (but only temporarily, of course) and only if the
strawberries are completely loaded on.
These bars deliver in a
big way. The streusel topping and abundant layer of bright,
delectably sweet strawberries are the first flavors and textures to
explode in your mouth followed by the subtle creaminess and slightly
crunchy crust. Heavenly. Beautiful, tasty, fruity and completely
heavenly.
With all the potlucks
and neighborhood BBQ’s and entertaining that may/will/should
come over the summer, you probably ought to keep this strawberry
shortcake bar recipe handy. I mean, I won’t even judge if you
sleep with it under your pillow. Gotta be prepared.
Strawberry Shortcake Bars Yield: Makes a 9X13-inch pan of bars
You could substitute
old-fashioned rolled oats for the quick oats but I'd suggest giving
them a quick whirl in the blender/food processor to refine the
texture just a bit.
Ingredients
Crust:
1 1/4 (6.25 ounces) cups all-purpose flour
1 cup (4 ounces) quick oatmeal (see note above)
1/2 cup (3.5 ounces) lightly packed brown sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
14 tablespoons (7 ounces) cold butter, cut into cubes
Filling:
1/2 cup (2.5 ounces) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
8 tablespoons (4 ounces) butter, melted
1 large egg
Strawberry Topping:
2 pounds diced fresh strawberries
1/2 cup (3.5 ounces) granulated sugar
1 tablespoon cornstarch
1/4 teaspoon ground nutmeg
1/2 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F.
Line a 9X13-inch pan with foil and lightly grease (the foil makes
for easier cleanup but you can leave it out and just grease the
pan).
For the crust, in a large bowl
combine the flour, oatmeal, brown sugar, salt and nutmeg. Toss in
the cubed butter and cut it into the dry mixture using a pastry
blender or two knives or just your fingers until the mixture
resembles coarse crumbs. Measure out 1 cup of the mixture and set it
aside for later.
Press the rest of the crust into
the bottom of the prepared pan and bake for 8 minutes.
While the crust bakes, make the
filling by whisking together the flour, baking powder, salt and
sugar (you can use the same bowl as the crust without washing it out
if you want to save a dish). Make a well in the center and pour in
the butter and egg. Stir with a rubber spatula until smooth and
combined — it will be pretty thick.
Crumble this mixture over the warm
crust and pat into a relatively even layer (doesn't have to be
perfect).
In a medium bowl, toss the
strawberries with the sugar, cornstarch, nutmeg and vanilla. Spread
evenly over the filling and sprinkle the reserved streusel/crust
mixture over the top.
Bake the bars for 40-45 minutes
until they are just lightly golden around the edges and the center
is no longer soft/jiggly.
Cool completely in the pan. Cut
into bars and serve. Store the bars in the refrigerator if not
serving within an hour or two (I like to let them sit at room
temperature out of the fridge for 20-30 minutes to take the chill
off).
Recipe Source: from Mel’s Kitchen Cafe (inspired by a scribbled down fruit bar
recipe found in my old recipe binders)
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.