Next, line your baking dish with parchment paper or simply grease it lightly. Press about two-thirds of the dough into the bottom of the dish, creating an even layer that will be the base of your bars. Make sure to pack it down firmly; this will ensure a nice, sturdy cookie layer once baked. Now, let’s move on to the strawberries! In a separate bowl, toss the sliced strawberries with a tablespoon of sugar to bring out their natural sweetness. Scatter those delicious strawberries evenly over the cookie base, and then crumble the remaining dough on top of the strawberries, just like a crumb topping.
Pop the dish into the preheated oven and bake for about 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The moment those bars start to bake, your kitchen will be filled with an irresistible aroma of sweet strawberries and buttery goodness. Allow them to cool completely in the pan before slicing into bars.
While they cool, whip up the cream. In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using your electric mixer or a whisk, beat until soft peaks form. The whipped cream will be thick and fluffy, just like you’d want it to be—perfect for topping your bars.
Pro Tips for Best Results
I tested this recipe three ways to see how it turned out with different strawberries, and trust me, fresh is the way to go! Frozen strawberries can result in a soggy texture, which just doesn’t carry the same charming flavors. I also discovered that letting the bars cool completely before slicing makes a world of difference. This ensures that the crust holds together and you get those beautiful, clean edges when you cut into them.
If you prefer a little more zing in your dessert, feel free to mix a tablespoon of lemon juice into your strawberries. It’ll enhance their flavor and give a delightful citrus twist that I absolutely love! Lastly, don’t skimp on the whipped cream. A generous dollop really takes these bars over the top.
Common Mistakes to Avoid
One mistake I made during my first attempt was not properly measuring the flour. It’s tempting to scoop straight from the bag, but it’s best to spoon your flour into the measuring cup and level it off. This small step can make a big difference in achieving the right texture. (See the next page below to continue…)