Strawberry Cobbler Bars
In my May 6 blog, I wrote that Berry Fresh Café was both delicious and memorable. One of my favorite desserts was their Strawberry Bars. Sadly, even with the very ample Bar that I took home, it only lasted so long.
Not nearly long enough to satisfy my craving, which left me with only one option; get in the kitchen and figure something out.
The strawberries are divine, which is a prerequisite to baking. I mashed up one pint, added some lemon juice, sugar and cornstarch and cooked it stove top until it was very thick. Once cool, I added another pint of chopped strawberries, that Samuel had a great time prepping for me.
I did not nail the recipe exactly as Miss Liz bakes it at Berry Fresh Café, but I created a bar that is as addicting. I chose the name Strawberry Cobbler Bars because my friend Rommel took one bite and said, “I love Strawberry Cobbler and this is just like eating Strawberry Cobbler but in a bar.” It stuck!
Will Strawberry Cobbler Bars stop me from ordering one of Miss Liz’s fabulous Strawberry Bars next time I go to the Café? Absolutely not. I am just thrilled that I have something to tide me over in between visits.
| Strawberry Cobbler Bars | | Print |
- Filling:
- 16 ounces strawberries
- ½ cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- Dough:
- 1 cup plus 2 tablespoons all purpose flour
- ¾ cup plus 1 tablespoon old fashioned oats
- ¼ teaspoon salt
- 12 tablespoons (1½ sticks) unsalted butter, softened
- ¾ cup sugar
- 1 egg, room temperature
- ¼ teaspoon vanilla extract
- For the filling:
- Wash, dry and hull strawberries. Mash ½ of the berries into a medium saucepan. Add remaining ingredients. Cook over medium high heat until thick. Cool completely. Once cool, chop up remaining ½ strawberries and stir into cooked berry mixture.
- For the dough:
- Preheat oven to 350°. Line 8” x 8” baking pan with aluminum foil and set aside.
- Combine flour, oats and salt in a mixing bowl and set aside.
- Combine butter and sugar in large mixing bowl. Beat until well blended. Add egg and vanilla. Lastly, blend in dry ingredients. Do not overbeat.
- Press just over one-half of dough into baking pan. Cover with filling. Press pieces of remaining dough into the palm of your hand and transfer on top of filling. It will eventually cover the entire filling.
- Bake in 350° oven for 45 minutes, rotating pan front to back halfway through. Cool completely.
- Refrigerate until cold. Lift aluminum foil out of pan and place on cutting board. Cut when cold.
- Betsy's tidbits:
- The dough may be sticky. I work with it when it is sticky, but there is also the option of either flouring your hands a bit or refrigerating the dough until it is firmer.
