Some time ago I had my first blog post, it was my Raspberry bars . I had a small cheap camera and had absolutely no clue what I was doing! Now that I’m more practiced I can post this with a bit more confidence! This recipe is the same as my raspberry bars except I added strawberries and more lemon.
In a large bowl, mix the flour, sugar, salt, baking powder, and lemon zest with a whisk. Cut the butter into small pieces. Place in the flour mixture and the egg. Use a pastry blender (or your hands if you don’t have one) and push down throughout the flour mixture until there is little loose flour.
Preheat your oven to 375°. Spray a 9×13 baking dish with PAM. Spread about half of the flour mixture into a 9×13 baking dish and press down until flat all over.
In a medium sized bowl take your strawberries (washed stemmed and cut) and mix them together with your cornstarch, lemon juice, and preserves. Mix until preserves and cornstarch is dissolved. Make sure to taste test this mixture and add more lemon juice if needed. You can also add sugar, but I thought it was sweet enough without it. If you feel it needs to be thicker, you can add a little more cornstarch.
Once you’ve found the right taste and texture, add the mixture on top of the bottom crust. Spread evenly throughout. Take the rest of your flour crumbles and sprinkle on top throughout the entire dish evenly. Place in the oven for 40-45 minutes, halfway through turn the dish around. It’s ready when the top is browned and the strawberry mixture is bubbling.
What you’ll need:
For the strawberry mixture:
About half of a small jar of Strawberry Preserves
4 tsp cornstarch
Juice of 2 lemons