This weekend I bought my first SURE sign of summer, fresh organic strawberries! While it is still a little early for local fruit, these tasted amazing and I couldnt wait to try this recipe I had been eyeing...and of course change it. Ultimatley I added a bit more cream, changed it to bars and drizzed the whole bad mama with some white chocolate. I think if I would of left the recipe alone it would of made a great breakfast bar.
Strawberry Shortcake Bars
modified from Martha Stewart
2 cups strawberries, hulled and cut into 1/4-inch dice
1 teaspoon fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter grated
2/3 cup heavy cream + 2 Tablespoons
Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
Press into a greased 9x11 square pan and bake 35-40 minutes. (Mine took 35ish). Drizzle with melted white chocolate and pink sugar.