Close
Photo: Tara Donne
Active Time:30 minsTotal Time:2 hrsServings:15Jump to Nutrition Facts
Active Time:30 minsTotal Time:2 hrsServings:15
Active Time:30 mins
Active Time:
30 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:15
Servings:
15
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsFilling1 ½poundsstrawberries, hulled and quartered⅓cupgranulated sugar1tablespooncornstarch1tablespoonlemon juice1teaspoonvanilla extractCrust1 ½cupsall-purpose flour1cupwhite whole-wheat flour¾cupgranulated sugar1teaspoonbaking powder½teaspoonsalt6tablespoonscold unsalted butter, cubed1large egg, lightly beaten2tablespoonscanola oil2tablespoonsice water½teaspoonvanilla extract¼teaspoonalmond extract
Cook Mode(Keep screen awake)
Ingredients
Filling
1 ½poundsstrawberries, hulled and quartered
⅓cupgranulated sugar
1tablespooncornstarch
1tablespoonlemon juice
1teaspoonvanilla extract
Crust
1 ½cupsall-purpose flour
1cupwhite whole-wheat flour
¾cupgranulated sugar
1teaspoonbaking powder
½teaspoonsalt
6tablespoonscold unsalted butter, cubed
1large egg, lightly beaten
2tablespoonscanola oil
2tablespoonsice water
½teaspoonvanilla extract
¼teaspoonalmond extract
Directions
To prepare filling: Combine strawberries, 1/3 cup sugar, cornstarch, lemon juice, 1 teaspoon vanilla and a pinch of salt in a medium saucepan. Cook over medium heat, stirring frequently, until the berries begin to break down and the mixture is thickened, about 10 minutes. Remove from heat.
To prepare crust: Combine all-purpose flour, whole-wheat flour, sugar, baking powder and salt in a food processor; pulse until combined. Add butter; pulse until well incorporated. Lightly beat egg, oil, ice water, vanilla and almond extract in a small bowl. With the motor running, add the mixture to the food processor. Pulse, scraping down the sides if necessary, until it begins to clump together, 30 to 45 seconds (it will look crumbly). Measure out 1 cup for the topping. Press the remaining mixture into the prepared baking pan to form a bottom crust.
Pour the strawberry mixture over the crust, spreading evenly. Sprinkle the reserved crust mixture on top.
Bake until the top is lightly browned, about 40 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Use the parchment to lift out the bars and transfer to a cutting board. Cut into 15 pieces. Let cool completely before serving, about 25 minutes more.
To make ahead
Refrigerate for up to 3 days or freeze for up to 4 months.
Equipment
Parchment paper
Originally appeared: EatingWell Magazine, May 2021
Rate ItPrint
Nutrition Facts(per serving)208Calories7gFat34gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
