... Print

Classic Baked Strawberry Custard Bars with Buttery Shortbread Crust

A close-up of a single serving of strawberry custard bars featuring a thick, creamy filling and bright red strawberry topping on a crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these easy summer custard recipes featuring a buttery shortbread base, creamy vanilla custard, and fresh strawberries. These homemade strawberry dessert squares are perfect for parties.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup heavy cream
  • 1 1/2 cups fresh strawberries, sliced

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the shortbread crust: In a medium bowl, cream together the softened butter and 1/2 cup sugar until light and fluffy.
  3. Mix in the 2 cups of flour and salt until just combined. Press the mixture evenly into the bottom of the prepared pan.
  4. Bake the crust for 15 minutes, or until the edges are lightly golden. Remove from the oven and set aside while you prepare the filling.
  5. Prepare the custard filling: In a separate bowl, whisk together the 2 large eggs, 1 cup sugar, 1/4 cup flour, vanilla extract, and almond extract until smooth.
  6. Slowly whisk in the heavy cream until the mixture is uniform.
  7. Pour the custard mixture evenly over the warm shortbread crust.
  8. Arrange the sliced strawberries over the custard layer. You can gently press them slightly into the filling.
  9. Return the pan to the oven and bake for 30 to 35 minutes, or until the custard is set and a toothpick inserted near the center comes out mostly clean. The center should still have a slight jiggle.
  10. Let the bars cool completely on a wire rack before chilling in the refrigerator for at least 2 hours. Chilling helps them set for clean cutting.
  11. Use the parchment overhang to lift the bars out of the pan. Cut into squares before serving.

Notes

  • For the best flavor, use fresh, ripe strawberries. If using frozen, do not thaw them first; gently scatter them over the custard.
  • To get clean cuts, chill the bars thoroughly for 3 to 4 hours, or even overnight. Use a long, sharp knife, wiping the blade clean between each cut.
  • If you want a brighter flavor, add 1 teaspoon of lemon zest to the custard mixture.

Nutrition

Find it online: https://carlacooking.com/strawberry-custard-bars-recipe/