Ingredients
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cold
1/2 cup sugar
1 large egg
1 tsp vanilla extract
3 cups strawberries (fresh or frozen if out-of-season)
2/3 cup heavy cream (70% fat)
1/4 cup sugar (for whipping)
1 tbsp lemon juice
1 tbsp sugar (for strawberries)
Instructions
1. Whisk flour, baking powder, and salt in a medium bowl. 2. Cube cold butter and add to dry ingredients. 3. Use a pastry cutter to combine until crumbly. 4. Add 1/2 cup sugar and mix until mixture resembles coarse sand. 5. Pull in egg and vanilla with a rubber spatula. 6. Press dough evenly into a parchment-lined 9×13-inch baking pan and bake at 350°F (175°C) for 15 minutes. 7. Let cool, then chill crust 10 minutes to firm edges. 8. Blanch strawberries 30 seconds to soften. 9. Arrange in a single layer without compression. 10. Sprinkle with 1 tbsp sugar to extract juices. 11. Cool cream and a large bowl in freezer 15 minutes. 12. Whisk cream, 1/4 cup sugar, and lemon juice until stiff peaks form. 13. Spread whipped cream over strawberries in a 1/2-inch layer. 14. Refrigerate 4 hours to set.
Notes
Use day-old dough for darker golden crust.
Blot strawberries with paper towels to remove excess moisture.
Brush egg white over crust before chilling for a crispy topping.
Store partially covered with a fabric cover to prevent condensation.
Use clarified butter if non-halal.
For gluten-free: substitute with 1:1 almond flour blend.
Frozen strawberries work best if out-of-season.
Chilling the crust ensures clean layers and prevents sogginess.
Whipping time: use a stand mixer or hand mixer for stiff peaks.
- Prep Time: 25
- Cook Time: 15
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 7g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 50mg