Ingredients
Scale
1 cup Unsalted Butter, softened
1 cup Granulated Sugar
½ cup Granulated Sugar
¼ cup All-Purpose Flour
2 cups All-Purpose Flour
½ teaspoon Salt
4 large Eggs
½ cup Fresh Lemon Juice
1 tablespoon Lemon Zest
1 ½ cups Fresh Strawberries, hulled and diced
Powdered Sugar, for dusting
Instructions
- Preheat your oven to 350°F (175°C)
- Line a 9×13 inch baking pan with parchment paper, leaving an overhang
- In a large mixing bowl, cream together the softened butter and 1 cup granulated sugar until light and fluffy
- Gradually add 2 cups all-purpose flour and salt to the butter mixture. Mix on low speed until just combined
- Press the crumbly dough into the bottom of your prepared baking pan and bake for 20-25 minutes until lightly golde
- In another bowl, whisk together ½ cup granulated sugar and ¼ cup all-purpose flour until combined
- Add 4 large eggs, ½ cup fresh lemon juice, and 1 tablespoon lemon zest. Whisk until smooth
- Gently fold in 1 ½ cups diced strawberries
- Pour the mixture evenly over the warm shortbread crust
- Bake for an additional 30-35 minutes until set, with a slight jiggle in the center
- Cool completely on a wire rack, then refrigerate for at least 2-3 hours before serving
- Dust with powdered sugar before cutting into squares
Notes
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
Ensure to use fresh strawberries and lemons for the best flavor.
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free option available
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 100 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 85 mg