Springtime Strawberry Bars Recipes

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STRAWBERRY SHORTBREAD BARS



Strawberry Shortbread Bars image

Fresh strawberries sit atop a buttery shortbread crust for a tasty springtime (or anytime) dessert! These bars taste great even after being refrigerated--and are maybe even better the next day!

Provided by Kim

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h35m

Yield 9

Number Of Ingredients 12

½ cup unsalted butter, softened
⅓ cup white sugar
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
3 ½ cups sliced fresh strawberries
¼ cup white sugar
2 tablespoons cornstarch
1 ½ tablespoons lemon juice
2 tablespoons strawberry jam

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch pan with enough parchment paper to have an overhang on all sides.
  • Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla; beat until thoroughly combined. Mix in flour, salt, and baking soda until just combined. Using floured hands, press dough evenly into the prepared pan.
  • Bake until edges of the crust just begin to brown, 12 to 16 minutes. Remove from oven and allow to cool for 10 minutes.
  • Place sliced strawberries into a large bowl. Add sugar, cornstarch, and lemon juice. Toss to combine. Pour strawberries evenly over the crust. Place pan back into the oven and bake until strawberries have softened, 20 to 25 minutes. Let cool to room temperature in the pan.
  • Place strawberry jam in a small microwave-safe bowl and heat in the microwave for 15 seconds, or until slightly runny. Brush melted jam over the top of strawberries, and allow the bars to finish cooling completely in the pan. Carefully lift bars out of the pan using the parchment edges, and cut into 9 bars. Store in the refrigerator.

Nutrition Facts : Calories 252.3 calories, Carbohydrate 36 g, Cholesterol 47.8 mg, Fat 11.1 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 6.7 g, Sodium 209.5 mg, Sugar 19 g

STRAWBERRY LEMONADE BARS



Strawberry Lemonade Bars image

In these pretty pink bars, the tartness of lemon is accentuated by freeze-dried strawberries, adding a dose of springtime flavor and a rosy hue.

Provided by Food Network Kitchen

Categories     dessert

Time 3h45m

Yield 24 bars

Number Of Ingredients 13

1 1/2 cups all-purpose flour (see Cook's Note)
3/4 cup (1 1/2 sticks) unsalted butter, diced, at room temperature, plus more for greasing the pan
1/3 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon fine salt
2 cups freeze-dried strawberries (from a 1.2 ounce bag)
4 large eggs
2 large egg yolks
2 1/3 cups granulated sugar
1/3 cup all-purpose flour
3/4 cup freshly squeezed lemon juice, strained (from 6 to 7 lemons)
4 tablespoons (1/2 stick) unsalted butter, melted
Confectioners' sugar, for dusting

Steps:

  • Position a rack in the center of the oven and preheat to 350 degrees F. Line a 9-by-13-inch glass baking dish with foil leaving a 2-inch overhang on two sides. Grease the foil and dish with 1 tablespoon of the butter.
  • For the crust: Combine the flour, butter, sugar cornstarch and salt in a food processor and pulse until the dough comes together, about 1 minute. Press the dough evenly into the bottom of the pan. Bake until the crust is golden at the edges, pale golden in the center, and firm, about 30 minutes. Transfer to a wire cooling rack.
  • Reduce the oven temperature to 300 degrees F. For the filling: Wipe out the food processor bowl and pulse the freeze-dried strawberries into a powder; reserve. Whisk together the eggs, egg yolks, sugar, and flour in a medium bowl until smooth. Whisk in the lemon juice, strawberry powder and melted butter.
  • Pour the filling over the warm crust and return to the oven. Bake until the filling is just set, 30 to 35 minutes.
  • Cool the lemon bars on a wire rack, 30 minutes. Use the foil to lift the bars from the pan and place on a baking sheet. Refrigerate until firm, at least 1 hour. Peel the foil off the bars, trim the edges and cut into 24 bars. Dust with confectioners' sugar and serve.

SPRINGTIME STRAWBERRY BARS



Springtime Strawberry Bars image

Warmer weather calls for a lighter dessert like these fruity bars. The recipe makes a big batch, so it's perfect for company.

Provided by Allrecipes Member

Time 45m

Yield 36

Number Of Ingredients 9

1 cup butter or margarine, softened
1 ½ cups sugar
2 large eggs eggs
1 teaspoon grated lemon peel
3 ¼ cups all-purpose flour
¾ cup slivered almonds, chopped
1 teaspoon baking powder
½ teaspoon salt
1 (12 ounce) jar strawberry preserves

Steps:

  • In a large mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in lemon peel. Combine 3 cups flour, almonds, baking powder and salt; gradually add to creamed mixture until mixture resembles coarse crumbs (do not over mix).
  • Set aside 1 cup of dough. Press the remaining dough into a greased 15-in. x 10-in. x 1-in. baking pan. Spread preserves to within 1/4 in. of edges. Combine the reserved dough with the remaining flour; sprinkle over preserves. Bake at 350 degrees F for 25-30 minutes or until lightly browned. Cool on wire rack. Cut into bars.

Nutrition Facts : Calories 163.3 calories, Carbohydrate 23.7 g, Cholesterol 23.9 mg, Fat 7 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 3.5 g, Sodium 81 mg, Sugar 14.2 g

STRAWBERRY STREUSEL BARS



Strawberry Streusel Bars image

Make and share this Strawberry Streusel Bars recipe from Food.com.

Provided by Tearanii

Categories     Bar Cookie

Time 39m

Yield 24 bars

Number Of Ingredients 8

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups strawberry-flavored crispy rice cereal, crushed (such as Special K, 1 cup)
2/3 cup sugar
3/4 cup unsalted butter, melted
1 large egg, lighty beaten
1 (12 ounce) jar strawberry preserves

Steps:

  • Heat oven to 375°. Coat 9x13x2" baking pan with nonstick cooking spray.
  • Stir togather flour, baking powder, salt, crushed cereal and sugar; stir in butter until throughly mixed. Remove and reserve 1/2 cup mixture for topping. Add egg to remaining flour mixture; stir to combine. Press dough into bottom of prepared pan.
  • Bake at 375° for 10 minutes or until lightly browned. Remove from oven:cool slightly. Spread strawberry preserves over dough. Sprinkle with reserved crumb mixture. Bake 19 minutes more.Remove from wire rack. Let cool. Cut into 24 bars.

Nutrition Facts : Calories 159.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 24.1, Sodium 85.4, Carbohydrate 24.9, Fiber 0.5, Sugar 12.7, Protein 1.6

STRAWBERRY SHORTBREAD BARS



Strawberry Shortbread Bars image

Instead of using a rolling pin to make the flaky pastry for the bars, use a grater. Chill the dough, grate it into a baking dish, and top it lightly with raspberry preserves and more grated dough before baking it.

Provided by BeccaB3c

Categories     Bar Cookie

Time 2h30m

Yield 2 dozen 2 inch bars, 24 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
2 large egg yolks
1/2 teaspoon pure vanilla extract
3/4 cup seedless raspberry preserves or 3/4 cup raspberry jam
confectioners' sugar, for dusting (optional)

Steps:

  • In a medium bowl, whisk the flour, baking powder and salt.
  • In another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined.
  • Beat in the egg yolks and vanilla.
  • Add the dry ingredients and beat at low speed until a soft dough forms. Halve the dough and form into logs.
  • Wrap the dough in plastic and refrigerate until firm, at least 1 hour.
  • Preheat the oven to 350° and butter an 8 x 11-inch glass baking dish.
  • Working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough in the baking dish- Do not pat or press the dough.
  • Using a spoon, dollop the preserves over the dough and gently spread it in an even layer.
  • Grate the second log of dough on top.
  • Using a rubber spatula, tuck in any shreds of dough sticking to the sides of the baking dish to prevent them from burning.
  • Bake the shortbread on the bottom rack of the oven for about 35 minutes, covering it with foil halfway through baking.
  • The shortbread is done when the pastry is golden all over.
  • Let cool completely, then cut into 24 bars.
  • Dust the tops with confectioner's sugar and serve.

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