Recipes for "strawberry bars"

Preheat the oven to 375 degrees F (190 degrees C). Spray a 13x9-inch glass baking dish with cooking spray.

Place butter in a large microwave-safe bowl and microwave for 1 minute. If butter has not melted, microwave 30 seconds longer. Pour 1/2 cup plus 2 tablespoons corn syrup, brown sugar, and vanilla extract into melted butter; stir until combined. Add oats and mix to combine; mixture may be a bit thick but do not add additional liquid.

Stir in strawberries and white chocolate chips. Spoon batter into the prepared baking dish and lightly press mixture into the dish.

Bake in the preheated oven until golden on top, about 25 minutes. Allow to cool before slicing into bars.

Place the strawberries, mint, and simple syrup in the bottom of a glass, and muddle until the strawberries are smushed and juicy. If you don’t have a muddler, crumple the mint with your hands just a bit before dropping it into the glass, then smush with the back of a spoon to release the flavor.

Add crushed ice on top of the strawberries and mint, then pour in the lime juice and rum.

Use a bar spoon or teaspoon to stir the drink. Don't stir too vigorously, otherwise you'll bring the mint to the surface!

Fill the remainder of the glass with more crushed ice, then top with sparkling water.

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1. Preheat the oven to 350° F.

2. In a large bowl, toss together strawberries, strawberry jam, maple, cornstarch, cinnamon, bourbon, and vanilla. Spread the fruit out into a 10-12 inch baking dish or cast iron skillet.

3. To make the topping, combine the oats, flour, brown sugar, cinnamon, and salt in a bowl. Add 8 tablespoons butter and cut the butter into the dry ingredients using a fork or pastry cutter. Sprinkle over the fruit. Cover with foil and bake for 30 minutes.

4. Remove the crisp from the oven, remove the foil, and arrange 4 tablespoons butter evenly on top. Drizzle the maple syrup over the butter. Bake another 20-30 minutes. If a crisper topping is desired, broil for 1 minute.

5. Let cool 20-30 minutes, then serve with ice cream.

Preheat the oven to 350 degrees F (175 degrees C). Coat 2 (8-inch) round cake pans with baking spray with flour and line bottoms with parchment.

To make the cake: Whisk flour, gelatin, baking powder, salt, and baking soda together in a bowl.

Beat butter at medium speed until creamy, 2 to 3 minutes in the bowl of a stand mixer fitted with the paddle attachment. Gradually add sugar, beating until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating on low speed and scraping down sides of bowl as needed, until just combined. Beat in vanilla.

Add flour mixture in 3 additions alternately with buttermilk, beginning and ending with flour mixture and beating on low speed just until combined after each addition. Divide batter evenly between prepared pans.

Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 40 minutes.

Cool in pans on a wire rack for 10 minutes; remove cakes from pans and cool completely on a wire rack, 1 to 1 ½ hours.

To make the frosting: Add butter and salt to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about 3 minutes. Beat in vanilla.

Gradually add powdered sugar, alternately with cream, beating on low speed until completely incorporated and smooth. Increase mixer speed to medium-high and beat until smooth and fluffy, 2 to 3 minutes.

To make the crumble mixture: Place cookies, strawberries, and salt in a food processor and pulse until slightly chunky (bits of strawberry and cookie should still be visible), about 12 pulses. Drizzle in butter and pulse about 5 times to combine.

Trim tops of cakes with a serrated knife if needed to make flat on top.

Place 1 cake layer on serving platter; spread evenly with 1 cup frosting. Top with remaining cake layer.

Spread top and sides of cake with the remaining frosting.

Sprinkle crumble mixture over top and sides of cake, pressing lightly to adhere until completely covered. Chill cake for 1 hour before slicing.

Preheat oven to 350 degrees F (175 degrees C).

Mix 1 1/4 cups flour, 1/2 cup butter, and 1/3 cup brown sugar together in a bowl; press mixture into a 9-inch square pan.

Bake in the preheated oven until browned, about 15 minutes.

Spread strawberry jam to within 1/2 inch of edges of baked crust. Mix 3/4 cup flour, 1/2 cup brown sugar, 1/4 cup butter, 1/2 teaspoon almond extract, and salt in a bowl until crumbly. Sprinkle mixture over jam layer.

Bake in the preheated oven until lightly browned, about 20 minutes. Cool completely.

Whisk confectioners' sugar, milk, and 1 teaspoon almond extract together in a bowl until smooth; drizzle over cooled bars.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jellyroll pan.

To make the crust: Stir 2 cups of flour and baking powder in a large bowl; cut in 1/2 cup of butter by pinching between your fingers or using a fork or pastry cutter until the mixture is crumbly. Stir in egg and milk just until the mixture is moistened. Pat into the bottom of the prepared pan.

Spread rhubarb over crust in an even layer, then sprinkle dry gelatin powder over rhubarb.

To make the topping: Stir 2 cups white sugar and 1 cup flour together in a bowl. Cut in 1/2 cup of butter as you did for the crust. Sprinkle topping evenly over rhubarb.

Bake in the preheated oven until topping is golden brown and the rhubarb is tender enough to easily pierce with a fork, about 45 minutes. Cool and then cut into bars to serve.

1. Line a baking sheet with parchment paper. Toss together the strawberries and 1/4 cup sugar in a bowl. Let the fruit sit for 15-30 minutes to release some of its juices.

2. Strain the juice/syrup from the strawberries into a medium pot. Set the chopped strawberries aside.

3. To the strawberry syrup, add 1/4 cup sugar. Set the pot over medium heat and bring to a boil. Cook 5-6 minutes until the sugar melts into a caramel-like sauce. Remove from the heat and pour the caramel onto the parchment paper. Spread in a thin, even layer. Let sit 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon.

4. Preheat the oven to 350° F. Line 16-17 muffin tins with paper liners.

5. In a bowl, stir together the coconut oil, honey, vanilla, eggs, sour cream, and lemon zest. Add the flour, baking powder, baking soda, and salt. Mix until just combined. Fold in the chopped strawberries and shards of strawberry caramel. Divide the batter evenly among the prepared pan. Sprinkle with coarse sugar.

6. Bake for 22-25 minutes until the tops are just set. Enjoy warm!

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.

Combine flour, baking soda, and salt in a large bowl. Stir in oats, 1/2 cup white sugar, and brown sugar until well combined, using the back of a spoon to break up any brown sugar clumps. Add 3/4 cup melted butter and vanilla; stir until mixture is evenly moistened.

Press 2 cups crumb mixture into the prepared baking dish, pressing down lightly; set remaining crumb mixture aside.

Combine strawberries and rhubarb in the same large bowl. Drizzle with lemon juice; toss to combine. Combine 1/3 cup sugar and cornstarch in a small bowl until combined. Sprinkle over strawberry-rhubarb filling; mix well.

Pour filling into the baking dish on top of crumb layer; crumble reserved crumb mixture over filling, spreading evenly.

Bake in the preheated oven until top is browned and filling is bubbly, about 45 minutes. Cool on a wire rack before cutting into bars.

Preheat the oven to 375 degrees F (190 degrees C). Line an 8x8-inch baking pan with enough parchment to have overhang on all sides. Lightly grease parchment with cooking spray.

Stir together oats, whole wheat flour, coconut, almonds, ginger, and salt in a large bowl. Add 1/2 cup maple syrup, melted butter, and vanilla extract. Stir until mixture is thoroughly combined. Reserve 1 cup of the crust mixture to use as the topping. Press the rest of the crust mixture firmly and evenly into the bottom of the prepared pan.

Combine strawberries, 3 tablespoons maple syrup, cornstarch, orange juice, and orange zest in a bowl. Toss to combine until there are no longer any dry lumps of cornstarch. Pour strawberry mixture evenly over the crust.

Sprinkle reserved crust mixture over the strawberries and lightly press down into strawberry mixture.

Bake in the preheated oven, until the top is golden brown and strawberries are bubbling, 45 to 50 minutes. Cool completely in pan. Remove from pan using parchment "handles" and slice into bars.