These delectable Strawberry Lemon Bars are cakey with a hint of lemon zest, loaded with strawberries, and topped with a creamy glaze. Breakfast, anyone?
Why is it still snowing in some places?
Can someone please answer me? Did we go through a climatic shift and no one told me? Or does someone need to send Spring a memo?
My coat is getting heavy.
What the hell?!
This morning I heard spring allergies were going to be killer. The pollen situation is going to be out of control and you should stock up on your allergy meds.
I’ve already taken my dose. People don’t like it when I sneeze on their cookies.
I’m done with this winter situation. I’m putting my soups away. Spring is all up in this piece.
You know what is spring-like? These Strawberry Lemon Bars.
Flow with me, homies.
Last week I was catching up on my blog reads and came across these Cherry Bars by Cravings of a Lunatic. You guys need to read her blog. She’s a real entertaining read, plus her recipes are hardcore drool inducing.
Anyway, I wanted to make these bars – And though I love cherries, I love strawberries harder.
I love lemons even harder than that. Admit it – The combination is the shizzle.
We start this situation by macerating about a pound and a half of strawberries. The strawberries soften and release their juice. Then we make a creamy batter sprinkled with lemon zest and lemon juice. This batter situation comes together in minutes.
You drop batter onto a prepared pan, smooth that jammy out. Then you add those juicy macerated strawberries over the batter. Much like a cobbler, you randomly spoon batter on top. Don’t worry – It all melts and bubbles and sort of comes together.
Finally you make a glaze which you drizzle over cooled bars.
Oh, man… These bars are cakey with a hint of lemon and an explosion of strawberries in every single bite. The glaze is sweet, yet doesn’t over power, as the strawberries remain tart.
It’s serious, people. Serious.
So yeah… Spring hasn’t gotten the memo. The flowers are not yet in bloom. But there is spring all up in this piece.
That is all that matters.
For the macerated strawberries
- 1 1/2 - 2 pounds Strawberries
- 4 tablespoons Granulated sugar
For the bars
- 1 cup 2 sticks Unsalted butter at room temperature
- 2 cups Granulated sugar
- 1 teaspoon salt
- 4 Large eggs
- 1 1/2 teaspoon Vanilla bean paste
- 2 lemons Zest and juice
- 3 cups scooped then leveled All purpose flour
For the glaze
- 1 cup Confectioner's sugar
- 1 1/4 teaspoon vanilla extract
- 2-3 tablespoons Milk
Macerate the strawberries:
- Hull and slice the strawberries in half. Place in a large bowl and sprinkle sugar over the berries. Mix briefly with a spatula and set aside uncovered for about an hour or so. This will help release the juices and soften the berries.
Bake the batter:
- preheat the over to 350 degrees Fahrenheit. Lightly spray a 9x13 dish and line with parchment leaving an slight overhang. Set aside.
- In a bowl of an electric mixer fitted with a paddle attachment over medium/high speed, cream the butter, sugar, lemon zest, and salt until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, making sure you mix well after each addition. Stop and scrape the mixer. Reduce the speed to low and add the lemon juice and vanilla bean paste. Mix briefly to combine.
- Add the flour in two parts, mixing until just combined. Remove from mixer and give it another couple of folds to incorporate any dry bits that remain on the bottom of the bowl.
- The batter is a bit stiff and not very pourable. Measure about 3 1/2 cups of batter and drop into prepared pan. Smooth and even out as best you can with a small offset spatula.
- Take spoonfuls of macerated strawberries and drop them as even as you can into the pan. Drizzle about 6-8 tablespoons of the strawberry syrup that has accumulated at the bottom of the bowl.
- With a cookie scoop, drop random spoonfuls of remaining batter over the macerated strawberries. No need to smooth it out. This situation will melt and come together.
- Place pan in the oven and bake for 30 - 35 minutes until the top is a golden brown and the strawberries are bubbling. Remove pan from the oven and allow it to cool completely before galzing.
Make the glaze:
- In a small bowl, combine the confectioners' sugar and vanilla extract. Add the milk 1 tablespoon at a time and mix with either a small whisk or a fork until you get the desired
- Cut the bars into squares and drizzle glaze over the bars. Top with a strawberry half if desired.
- Makes 24 large bars