Ingredients

• Pie Crust
  • 2 1/2 cups flour
  • 3 TBSP sugar
  • 1 tsp salt
  • 1 cup cold unsalted butter, cubed
  • 1/4 cup ice water (or more if needed)
• Strawberry Filling
  • 1 pound fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 2 TBSP cornstarch
  • 1 pinch salt
  • Juice from 1/2 lemon
• Glaze
  • 1 cup powdered sugar
  • 1 TBSP milk
  • 1/2 tsp vanilla extract
  • Rainbow sprinkles

Directions

• Dough
  • In a food processor, pulse the flour, sugar, and salt together
  • Add the cold butter, cubed, and pulse until the mixture resembles coarse crumbs
  • Gradually add the ice water and pulse until the dough starts to come together
  • Divide the dough into two portions, wrap in plastic wrap, and refrigerate for at least 30 minutes
• Strawberry Filling
  • Wash and hull the strawberries, then slice them thinly
  • In a bowl, mix the strawberries with sugar, cornstarch, salt, and lemon juice
  • Stir well and let it sit for 10 – 15 minutes 
• Assemble the Bars
  • Preheat the oven to 400
  • Roll out one portion of the dough to fit a 9 x 9 baking pan lined with parchment paper
  • Spread the strawberry filling evenly over the crust
  • Roll out the second portion of the dough and place it over the filling
  • Crimp the edges together to seal, then use a fork to poke small holes on top for steam to escape
  • Bake for 40 minutes, checking at the 20-minute mark to ensure the holes are still open
  • Once golden brown, remove from the oven and let it cool completely 
  • Mix the glaze ingredients and spread the glaze over the bars once cooled
  • Add sprinkles, slice, and serve! 

Thank you so much for visiting the blog! As you know, this is an ad-free blog thanks to your support of my commissionable links. If you need a new kitchen item, here are all of my kitchen essentials: https://sarahbowmar.com/2021/10/kitchen-essentials/