Happy 4th of July!
I’ve got a special treat today: one of my absolute favorite recipes from The Pretty Dish. These strawberry cobbler bars are inspired by the blueberry-peach version from my cookbook, and they’re simply irresistible.
They’re not as quick as a boxed mix, but the payoff is worth the few extra minutes—tender, buttery shortbread crust, a warm, jammy strawberry filling, and a crumbly topping that finishes it off. If your strawberries are past peak, this recipe is a great way to bring out their best flavor.
I can’t decide whether I love the shortbread-like base or the crumbly top more—both are amazing together.
All the exclamation points and fireworks belong to these bars.
Strawberry Cobbler Bars
Yield:
1 9×13 pan
1 hr 30 mins
Ingredients
Crust and topping
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, melted
Filling
- 3 large eggs
- 1/3 cup half and half
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1/4 teaspoon cinnamon
- Pinch of salt
- 2 to 2 1/2 cups fresh strawberries, sliced
Instructions
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Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
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In a large bowl, stir together the flour, sugar and salt. Add the melted butter and mix until a shortbread-like dough forms. Press half of the dough into the bottom of the prepared dish.
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In another bowl, whisk the eggs, half and half, brown sugar, vanilla, cinnamon, pinch of salt and cornstarch. Gently fold in the sliced strawberries.
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Pour the strawberry mixture over the crust. Crumble the remaining dough over the top. Bake 40–45 minutes, until the filling is set and the top is golden. Cool completely before slicing into squares.
Did you make this recipe?
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Strawberry glamour shots. Yep!