Strawberry Custard Bars
User Reviews
4.6
-
Prep Time
10 mins
-
Cook Time
55 mins
-
Cooling Time
5 hrs
-
Total Time
6 hrs 5 mins
-
Servings
9
-
Calories
416 kcal
-
Course
Baked Goods
-
Cuisine
American
Strawberry Custard Bars
Description
The Strawberry Custard Bars feature a crumbly, buttery crust made from flour, cold butter, sugar, and salt that bakes briefly to set before being topped. Once slightly cooled, diced strawberries are evenly spread on the crust, then covered with a custard mixture of eggs, sugar, heavy cream, vanilla extract, and flour. Baking until the custard is set and lightly browned ensures a delicate balance between softness and structure. The bars are finished with a whipped topping and fresh strawberry slices for added creaminess and freshness.
The bars offer a creamy, smooth custard with bursts of sweet strawberry in each bite, resting on a crisp, slightly sweet crust. This layering produces contrasting textures and flavors that make them an enjoyable dessert or snack. The topping adds a light and airy complement to the richer custard beneath.
After baking, these bars are best served chilled and can be kept safely refrigerated in an airtight container for up to five days. Because homemade whipped cream can deflate quickly, a stable, store-bought whipped topping is recommended for maintaining presentation if preparing in advance or for longer storage.
Ingredients
Crust
- 1 cup all-purpose flour
- ½ cup butter cold unsalted
- 2 tablespoons granulated sugar
- ½ teaspoon salt or to taste
Filling
- 1 pound strawberry diced into small pieces (reserve about 5 whole strawberries for garnishing, fresh
- 2 egg large
- 1 cup granulated sugar
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour
Topping
- whipped topping I used fat-free; homemade whipped cream may be substituted, about 3/4 of one 8-ounce container
- strawberry for garnishing, slices
Instructions
Crust:
- Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil; set aside.
- To a large mixing bowl, add the flour, butter, sugar, salt, and using two forks or a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Turn mixture out into prepared pan and hard-pack with a spatula to form an even, smooth, crust layer.
- Bake for 10 minutes. Remove pan from oven and set on a wire rack to cool. While crust bakes, dice the strawberries.
Filling:
- After crust has cooled for about 5 minutes, evenly top with strawberries; set aside.
- To a large mixing bowl (the same one used for the crust is fine, just wipe it out with a paper towel), add the eggs, sugar, cream, vanilla, and whisk vigorously for about 1 minute to combine.
- Add the flour and stir to combine; don’t overmix.
- Evenly pour filling mixture over the strawberries.
- Bake for about 40 to 45 minutes or until top is lightly golden brown and custard is set. Tip – In the last 10 to 15 minutes of baking, if the top is already looking fairly browned, tent the pan with a sheet of foil (loosely drape a sheet of foil over the pan) to prevent additional browning.
- Allow bars to cool uncovered on a wire rack for about 1 hour. Cover and refrigerate for 4 hours (or overnight), or until chilled.
Topping:
- Evenly spread the whipped topping over the top and garnish with strawberry slices. Serve immediately.
Notes
- Use whipped topping for a more stable finish, as homemade whipped cream may lose volume after one day.
- Store the bars in an airtight container in the refrigerator for up to five days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 416kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 23g | 35% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 83mg | 28% |
| Sodium | 146mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
