Crust:

Cup of Yum
1. Preheat oven to 350F. Line an 8×8-inch baking pan with aluminum foil; set aside.
2. 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.
3. Turn mixture out into prepared pan and hard-pack with a spatula to form an even, smooth, crust layer.
4. Bake for 10 minutes. Remove pan from oven and set on a wire rack to cool. While crust bakes, dice the strawberries.

Filling:

1. After crust has cooled for about 5 minutes, evenly top with strawberries; set aside.
2. 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.
3. Add the flour and stir to combine; don’t overmix.
4. Evenly pour filling mixture over the strawberries.
5. 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.
6. 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:

1. Evenly spread the whipped topping over the top and garnish with strawberry slices. Serve immediately.