Friday, April 17, 2015

Strawberry Lemon Cake Bars with Lemon Glaze

These little bars are the best combination around - strawberries with the zing of lemon!  I told Darrell when I first made them that they reminded me almost of a shortbread.  Shortbread is traditionally one part sugar, two parts butter and three parts flour.  While this recipe doesn't follow that formula to a tee, it does have similar elements.   And the glaze makes them super moist.  So far, I've had one with a glass of milk and one with a cup of coffee.  I can highly recommend both.   You really do need to make these. 

· 1 cup butter, room temperature
· ¾ cup sugar
· 1 egg
· Zest of 2 lemons (approx.. 2-3 tablespoons)
· ¼ cup + 2 tablespoons fresh lemon juice, divided
· 2 ¼ cups flour
· ½ teaspoon baking powder
· ½ teaspoon salt
· ¾ cup fresh strawberries, diced
· 1 cup powdered sugar

1. Preheat oven to 350 degrees. Spray an 8x8-inch glass baking dish with baking spray.
2. In a large bowl, cream butter and sugar together. Add egg, lemon zest, and ¼ cup lemon juice. Stir until combined.
3. In a medium bowl, stir together the flour, baking powder and salt. Add the dry ingredients to the batter and stir until just combined. Gently fold in strawberries.
4. Press dough into the bottom of the pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool.
5. To make the glaze, combine the powdered sugar and the remaining 2 tablespoons lemon juice. Pour over cooled bars. Cut and serve.

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