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March 14, 2021
Rated 5 stars by 1 users
Just So Tasty
All I can say...these came out delicious!! I made this with the fresh strawberries and rhubarb from the Farmers Market. Enjoy!
1/2 cup unsalted butter
1/4 cup granulated sugar
1 cup all-purpose flour
2 tsp. cornstarch
1/4 tsp. salt, or to taste
2 cups cored & chopped strawberries (about 1-1.5 lbs.)
1 Tbsp. granulated sugar
2 tsp. cornstarch
2 tsp. orange zest (optional)
1/4 cup unsalted butter, melted
3/4 cup all-purpose flour
1/3 cup packed brown sugar (light or dark)
2 Tbsp. granulated sugar
1/2 tsp. cinnamon
1/4 tsp. salt
Preheat the oven to 300° F. Line an 8x8 inch square baking pan with aluminum foil, leaving an overhang on each side. Grease with butter or non-stick cooking spray and set aside.
In a large bowl, using an electric or handheld mixer on medium speed, beat together the butter and sugar until well combined. Turn the mixer down to low and beat in the flour and cornstarch until combined. The mixture will be crumbly. Press the mixture firmly into the bottom of the prepared pan. Bake for 15 minutes.
While the bottom layer is baking, make the strawberry layer and topping. To make the strawberry layer toss together all the ingredients (strawberries, cornstarch, sugar & orange zest) in a medium sized bowl. Set aside.
To make the streusel topping, in a medium bowl stir together all the ingredients using a large wooden spoon or rubber spatula. It will be crumbly.
After the bottom layer is done baking, remove it from the oven and turn up the oven to 350° F.
Carefully spoon the strawberry mixture over the shortbread base until it's evenly covered. Then crumble the streusel layer over the strawberry layer. If you make a fist around the streusel and release your hand; it should form crumbles.
Bake for 30-35 minutes until the streusel topping begins to turn golden brown and you can see the strawberry layer bubbling underneath.
Cool completely before cutting into bars.
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