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Crust & Topping
- 1 cup unsalted butter
- ½ cup white granulated sugar
- ¼ cup light brown sugar
- 2 tsp vanilla extract
- 2 ¼ cups flour
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ cup sugar
- ⅛ tsp salt
- 1 ½ Tbsp cornstarch
- 2 cups sliced Lepp’s strawberries (about ¾ of a basket from the market in the summer)
- 1 tsp fresh lemon juice
- 1 Tbsp unsalted butter, melted
- A pinch of salt
- 1 tsp vanilla extract
- ¾ cup powdered sugar, sifted
- 1 ½ Tbsp milk (warmed)
Preheat your oven to 350F and line an 8-inch square baking pan with parchment paper.
Heat the butter for your base in a saucepan over medium heat, stirring constantly until it foams and turns a medium brown, about 5 minutes. Turn off the heat whisk in sugar, brown sugar and vanilla until combined.
Whisk together flour, baking soda and salt in a mixing bowl; add the butter & sugar mixture and fold in until incorporated. Set aside about 1/4 of this dough for the crumb topping (put it into the fridge for now), and press the remaining dough into the bottom of your 8-inch pan. Bake for 350 in the middle rack for 15 minutes, then transfer to a wire rack and cool for 15 minutes.
For the filling, combine sugar, salt and cornstarch in a medium bowl. Add strawberries and lemon juice, tossing gently to combine. Spoon mixture over cooled crust. Then, crumble the rest of your dough over top, covering the berries.
Bake for another 45 minutes, or until the topping is golden brown and the filling is bubbling a little. Let it cool down, set in the fridge for about 15 minutes or overnight before cutting into squares.
For the glaze, whisk together melted butter, salt, vanilla, powdered sugar and milk in a small bowl. Be sure to warm the milk slightly so that it mixes with butter easier. Drizzle glaze over bars and serve!