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Four Strawberry Cream Cheese Bars stacked up one on top of each other with a strawberry on top. Sitting on a plate and a pink ruffed edges napkin under the plate. Sliced strawberry on the side, mint leaves and crumbs.

PERFECT STRAWBERRY AND CREAM CHEESE BARS RECIPE

5
AuthorMilena M
These scrumptious bars are the perfect balance of sweet and tart, creamy and crumbly.
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Prep Time5 minutes
Cook Time45 minutes
Servings8 Bars

Equipment

  • Baking Dish

Ingredients
  

  • 400 grams fresh or frozen strawberries , 14oz or 2.5 cups
  • 50 grams raw cane sugar, 1/4 cup
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 260 grams all-purpose flour, or pastry flour, 2 cups
  • 1/4 teaspoon salt
  • 100 grams brown sugar (Muscovado), or raw cane sugar, 1/2 cup
  • 1 teaspoon baking powder
  • 100 grams cold butter, 7 tbsp
  • 1 egg
  • 300 grams cream cheese

Instructions

  1. Line a 10"x6" or 8"x8" baking dish with parchment paper.
  2. Chop the strawberries into quarters. Place them into a frying pan with the 50 grams sugar, cornstarch, and lemon juice. Cook on medium to low heat for about 20 minutes. Stir frequently.
  3. Meanwhile, sift the flour into a bowl and add the salt, brown sugar, and baking powder. Mix. Chop the butter into small cubes, as it will be easier to work it into the flour. Add the butter to the flour. With your hands, start mixing until it resembles coarse sand.
    Add the egg and mix it in. Take 1 cup out of the mixture and keep it in the fridge to use on top at the end.
    Note: You can also use a food processor and mix everything in it, just make sure not to make the texture too fine.
    Using your hands, press the remaining dough into the baking dish. Transfer to the freezer for about 20 minutes.
  4. Preheat the oven to 350F (180C).
  5. After the dough has hardened, spread the cream cheese on top. Then add the cooked strawberries and sprinkle the remaining 1 cup flour mixture.
  6. Bake for about 40–50 minutes (depending on your oven) or until the top is golden and bubbly.
  7. Take it out of the oven and let it cool completely before slicing.
  8. Keep at room temperature for up to two days or freeze for up to two months.