Easy Fresh Strawberry Dessert
If you’re like me when summer rolls around, your eyes are often bigger than your stomach or your refrigerator storage when it comes to buying fresh fruit. Seeing all those berries makes me think I may never see them again and I bought a few too many strawberries. Just a few pounds extra, no biggie. These easy, one bowl, no mixer custard bars came to the rescue. I love dessert recipes that have a minimal amount of dishes and those that don’t require me to drag out my mixer. The strawberry bars recipe starts with a shortbread crust, topped with one pound of diced strawberries, before a custard filling is poured over the the top. After baking, whipped topping is added. The crust has subtle crunch and texture and it’s the perfect contrast for the creamy, soft custard filling with chunks of juicy strawberries in every bite. I kept the bars in the fridge until I sliced them so I could get clean cuts, but after about 30 minutes at room temp, the custard softens to a pudding-like consistency and it’s heavenly. Strawberries and whipped cream (or in my case, Cool Whip), plus the custard, are everything fabulous about summer.
What’s in the Strawberry Bars?
To make this fresh strawberry dessert, you’ll need:
All-purpose flour Unsalted butter Granulated sugar Salt Fresh strawberries Eggs Heavy whipping cream Vanilla extract Whipped topping
How to Make Strawberry Bars
This is one of the easiest desserts to make with strawberries! Simply Mix together the shortbread crust, then press it into a foil-lined 8×8-inch baking dish. Bake the crust just until set. While the crust bakes, dice the strawberries. Once the crust comes out of the oven, evenly top with the diced berries. Then, whisk together the custard filling and pour over the strawberry layer. Return the bars to the oven and bake until golden and the custard is set. The strawberry bars need to cool for about 4 hours in the fridge before spreading the whipped topping on top.
Can I Use Frozen Strawberries?
I’ve only made this recipe with fresh, and I don’t think frozen berries would work. Frozen strawberries release lots of moisture and I worry they’d make the crust and filling soggy.
Can I Double This Recipe?
Yes! Double the ingredients list and bake in a 9×13-inch pan.
Tips for Making Strawberry Custard Bars
Lining the pan with foil is technically optional, but it makes cleanup so much easier! If you’re out of foil, spray the pan with non-stick spray. I recommend using whipped topping, such as Cool Whip, because it holds it shape for longer and doesn’t deflate. You can also make this recipe with homemade whipped cream, but know that it will only last for about a day before deflating. These bars need to be stored in the fridge. The filling and topping will become runny if they’re left out at room temperature for too long.
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