They truly taste….just like Strawberry Lemonade.
The other day I picked up lots of strawberries, three pounds to be exact! At bargain price – how could I resist.
“Was it a need”?….and just as important…..Will i (ever) use them entirely ? quite a gamble.
There is true wise old saying, that pop in my mind “A ‘bargain’ is something you can’t use at a price you can’t resist” – So true….Sure you can check the package for mold or squished berries but you can’t see the ones buried in the middle and you certainly can’t taste the berries plus 3 pounds are more than I can possibly eat straight up without getting sick of it. When I got home, I sorted through them and good news was not a single moldy, mushy, squished, or injured berry, but most of them were super ripe dark ruby red. What do you do with 3 pounds of super ripe strawberries?? Bake, of course! If you are thinking like me about which desert to bake these days, the first thing I look for a solution is the internet. My favorite food blogs, Pinterest or Facebook are all full of strawberry related recipes…Strawberry cake, Strawberry pie, Strawberry cheesecake muffins, Strawberry Crumble bars, Strawberry Lemonade Bars….and just when I thought I have found the solution, a more beautiful photo pop in and….and to make a long story short I decided to try two – Strawberry Lemonade Bars and Strawberry cheesecake muffins. Hope you’re hungry, cause today recipe makes a whopping four dozen of strawberry bars! And they truly taste… just like Strawberry Lemonade.
- Crust
- 1 & ½ cups all-purpose flour
- ¼ cup white sugar
- ½ cup butter, softened
- ¼ tsp. salt
- Filling
- ½ cup fresh strawberries, pureed (about ¾ c whole)
- 1 cup fresh lemon juice
- 1 & ¼ cups sugar
- 4 large eggs
- 3 tsp. lemon zest
- ¼ cup all-purpose flour
- ½ tsp. baking powder
- ¼ tsp. salt
- {Optional} Powdered sugar
- Preheat oven to 350ºF and lightly grease a 9x13 inch baking pan.
- In a large bowl, cream together the sugar and butter until light and fluffy.
- Working at a low speed, gradually beat in flour and salt until mixture is crumbly.
- Pour into prepared pan and press into an even layer.
- Bake for about 17 minutes or until edges are lightly browned.
- Meanwhile, combine lemon juice, lemon zest, strawberry puree, sugar, and eggs in a food processor and pulse until smooth.
- Add in flour, baking powder, and salt and combine well.
- Once the crust is done, gently pour the filling over it and return to the oven and bake for 24-27 minutes or until filling is set.
- Let cool completely before cutting into 2-inch bars.
- Cut with a damp knife for clean slices.
- Sprinkle with powdered sugar and serve
- Store bars in the refrigerator, especially on a hot day.
- Makes 24 bars.
