Get ready to embark on a delectable journey that will transform your kitchen into a heavenly bakery! These Strawberry Cookie Bars, known as Tertiy Pirog in Russian cuisine, are not just a dessert—they're a mouthwatering experience that combines the buttery richness of a classic cookie with the vibrant, tangy burst of fresh strawberries. Imagine sinking your teeth into a golden, crumbly base topped with juicy, cornstarch-kissed strawberries that create a perfect balance of textures and flavors. Whether you're a baking novice or a seasoned pro, this recipe promises to be your new go-to treat that will impress family and friends alike!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Russian
Serves: 12 servings
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, chopped
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9x13 inch baking pan by lining it with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add vanilla extract to the butter-sugar mixture and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
- Press about two-thirds of the dough into the prepared baking pan, creating an even base layer. Use your fingers or the back of a spoon to compact the dough.
- In a small bowl, toss the chopped strawberries with cornstarch until they are evenly coated. This helps prevent excess moisture and helps the filling set.
- Spread the strawberry mixture evenly over the dough base, leaving a small border around the edges.
- Crumble the remaining dough over the strawberry layer, creating a rustic, uneven topping that allows some of the fruit to peek through.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the strawberry filling is bubbling.
- Remove from the oven and let cool completely in the pan. The cooling process helps the bars set and makes them easier to cut.
- Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into 12 equal squares.
- For best results, refrigerate for 1 hour before serving to allow the bars to firm up. This will give you clean, neat slices.
- Serve at room temperature and optionally dust with powdered sugar before serving.
Tips
- Use room temperature butter for the smoothest, most consistent dough texture.
- Don't skip tossing strawberries with cornstarch—this prevents a soggy bottom and helps the filling set beautifully.
- For extra flavor, consider adding a pinch of lemon zest to the strawberries or a dash of almond extract to the dough.
- Make sure to let the bars cool completely before cutting to ensure clean, neat slices.
- For the most photogenic result, refrigerate the bars for an hour before serving to help them firm up.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- For a fancy presentation, dust with powdered sugar just before serving for that bakery-style finish.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 38g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 45mg
