4.6 from 60 votes
Strawberry Custard Bars
Strawberry Custard Bars combine a shortbread-like crust with a tender custard filling studded with diced strawberries. The mixture of eggs, sugar, cream, and vanilla creates a creamy texture that contrasts with the fresh fruit. Topped with whipped topping and sliced strawberries, these bars offer a lightly sweet and mellow dessert option that holds well in the refrigerator for several days, making them suitable for make-ahead occasions.
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
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 9 Serving
Amount Per Serving
Calories 416
% 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.