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Strawberry Bars



  • ½ c/75g whole wheat flour
  • ¾ c/90g rolled oats
  • ½ c/100g granulated sugar
  • ½ c/115g butter cubed
  • 1 tbs/7g lemon zest
  • ¼ tsp salt

Strawberry layer:

  • 1 lb/500g strawberries washed and sliced
  • 4 tbsp/60g butter
  • 3 tbsp/30g corn starch
  • 3 tbsp/45ml lemon juice
  • ½ tsp salt
  • ¼ c/65g granulated sugar
  • 3 large eggs


  • Line 8”x8” pan with baking parchment (cross two strips).
  • Combine all crust ingredients in a food processor and blend until a dough forms and there are no lumps of butter. The oats will get slightly ground up, but this is ok.
  • Pat into prepared pan until level. Refrigerate for at least 20 minutes.
  • Preheat oven to 350F. Par bake crust for 20-25 minutes or until just starting to get a hint of brown at the edges. Remove from oven and allow to cool slightly.
  • While crust is chilling and baking, prepare strawberry layer:
  • Combine butter and strawberries in a pot over low heat. Stir regularly for 15-20 minutes, until mixture is creamy looking and the strawberries are very soft. Remove from heat.
  • Combine cornstarch and lemon juice in a small bowl, stirring until cornstarch is completely dissolved. Set aside.
  • Whisk together eggs, sugar, and salt until light and frothy.
  • Add corn starch mixture to egg mixture, combining thoroughly.
  • Stirring continuously, pour egg mixture into strawberries. Return to heat and stir constantly for 5 minutes until thick and drops slowly from spoon.
  • Pour strawberry mixture onto crust, smoothing until even.
  • Return to oven for 30-40 minutes. When jostled, the strawberry layer will jiggle but should otherwise be set. Remove from oven and allow to cool completely. Very good chilled as well.