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I found this recipe in a BHC magazine many years ago, but it was made with raspberries instead of strawberries. I’m not a big fan of raspberries because of the little seeds that get stuck in my teeth. I also modified the recipe and made it gluten-free(I use Bob’s Red Mill 1to1 gluten free all purpose flour) but you can use regular all purpose flour in the same quantity.
Gluten-Free Strawberry Bars
A deliciously simple dessert to make. Creamy cheese filling covers fresh strawberries and a thin layer of strawberry jam, all on top of a quick shortbread crust.
Servings: 24 bars
Ingredients
Shortbread Crust
- 2 sticks unsalted butter room temperature
- 1/4 cup light brown sugar
- 1/2 tsp salt
- 2 cups gluten-free all purpose flour I use Bob's Red Mill 1to1
Filling
- 1/2 cup strawberry jam
- 2 cups fresh strawberries sliced
- 8 ounces cream cheese room temperature
- 1/2 cup granulated sugar
- 1 tbsp gluten-free all purpose flour
- 1 large egg
- 1 egg yolk
- 2 tbsp grated lemon peel
- 2 tbsp freshly squeezed lemon juice
- 1/2 tsp pure vanilla extract
Instructions
- Preheat oven to 350F
- Butter and line a 13x9 baking sheet with parchment paper
- In a large bowl beat the butter with a mixer until soft and fluffy
- To the butter add the brown sugar and salt. Beat until well incorporated
- Add the 2 cups of flour and beat with mixer until a cohesive dough forms
- Pinch chunks of dough and drop onto the baking sheet. Using your fingers which you can intermittently dip in the flour, press the dough into the pan until bottom is covered. Make it on the thinner side and as uniform as you can.
- Spread the jam evenly over the crust
- Place strawberry slices evenly on top of the jam
- In a medium bowl, mix together the cream cheese, lemon zest, lemon juice, vanilla extract, granulated sugar, whole egg, egg yolk, and 1 Tbsp of flour until well blended and creamy
- Pour custard batter evenly over the strawberries, tilting the pan to cover them evenly.
- Bake for 25-30 minutes until barely set
- Cool for 1 hour, then chill for another 2 hours in the refrigerator before cutting into even squares
- Enjoy!
Notes
Recipe adapted from BHG
Start by giving your rice a good rinse, about 3-4 times until water is somewhat clear. That’s to clean rice first of all and rinse some of the starch off. Drain water from the rice and place in a 4-5 QT pot. To the rice add the remaining ingredients in no particular order, and given them a good whisking.
Those chunks on top is the coconut meat that rises to the top of the coconut water when it’s inside the can. Don’t worry, it will all melt and blend beautifully by the end. Now is a good time to grab a spoon and tasted the milk to see if you would like it sweeter, more lemony etc…Set your pot on medium to low heat, again whisking briefly. Don’t go too far now, because milk does spilith over quite quickly. When the milk starts getting a little foamy, and the beginning of a low simmer is happening, turn your heat down to the LOWEST setting you have, I’m talking barely a flame in sight. Let this simmer, whisking occasionally for approx 60 minutes. Remove from heat and let cool. Rice pudding will thicken as it cools. Enjoy!
