If you read my strawberry turnover recipe then you’ll know how obsessed I am with fresh fruit come spring time. I will use whatever type of fruit that I can get my hands on in any recipe I can think of. So when I walked into my local grocery store and saw two pound containers of strawberries on sale you know I jumped on that real quick.
Then came the task of trying to figure out what to make with this delicious fruit. Now, my fiance loves anything blueberry lemon. So I decided to go off of an old blueberry lemon bar recipe I had but switch the blueberries out for strawberries instead.
And let me tell you….this recipe is amazing. With the dynamic of the buttery crust, lemon layer, fresh strawberries and crumbly topping, you honestly cannot go wrong. They have a perfect sweet/tart ratio that keeps you coming back for more.
Now don’t stress too much about the fresh fruit component of the dish. You can just as easily use frozen fruit in place of fresh strawberries. The only difference that you may see is that the strawberry layer will be a little runnier, but all you need to do to fix that is to add a little more flour to the mixture.
Blueberries, strawberries…whatever fruit it may be, you will be thankful that you made these. Store them in the fridge and eat them in the morning for breakfast (or as a late night snack)!
1/2 cup (1 stick) butter, cut into pieces
1/2 cup granulated sugar
1/4 cup brown sugar
1 1/2 cup flour
1 pinch of salt
1/2 cup plain yogurt (or sour cream)
1/3 cup granulated sugar
3 tbsp lemon juice
1/2 tsp vanilla powder (can substitute for 2 tsp liquid vanilla)
1/4 cup flour
2 cups diced strawberries (fresh or frozen)
1/3 cup granulated sugar
2 tbsp lemon juice
2 tsp lemon zest
2 tsp cornstarch
Up to 3 tbsp flour (depending on consistency of mixture, will likely use more if using frozen fruit)
› Start off by preheating your oven to 350 degrees F. Line a 8×8 inch pan with parchment paper or aluminum foil and spray with cooking spray. Set aside.
› To make the crumb topping/crust: Combine the sugars, flour and salt in a bowl. Cut butter into pieces and mix together by hand. The goal is to get the mixture to hold together as a clump when pressed together.
› Set aside a heaping 3/4 cup of crumble for the crust. Transfer the rest of the mixture into your pan and press down to form the crust.
› For the lemon layer: Add all ingredients to a bowl, with the flour being last. Pour evenly over crust.
›For the strawberry layer: Combine all ingredients into a bowl except for the flour. Add the flour one tbsp at a time and evaluate the thickness of the mixture. Add more flour if mixture is still thin and soupy. Spread evenly over top the lemon mixture.
› Crumble the remaining topping over the mixture, squeezing the mixture in your hands beforehand to create nice big chunks.
› Bake for 60-75 minutes or until crumble topping has turned golden set and looks set. The sides of the pan will be bubbling quite a bit when you pull it out.
› Let pan cool completely before trying to cut into them. They can become very messy if they are attempted to be cut into before setting completely.
This recipe made 12 (reasonably) sized bars.
Let me know if you guys make these and how they turn out! Enjoy!