Buttery Strawberry Bars (Print Version)

# Ingredients:

→ Crust & Crumble

01 - 3/4 cup sugar
02 - 1 1/2 cups plain flour
03 - 1 1/2 sticks cold, diced butter (equals 3/4 cup)
04 - A pinch of salt

→ Filling

05 - 3 cups chopped fresh strawberries
06 - 1/2 cup flour
07 - 1 cup sugar
08 - Pinch of salt
09 - 2 large eggs
10 - 1/2 cup sour cream

# Instructions:

01 - Set your oven to 350°F and coat a 7x11 baking dish in some grease to stop sticking.
02 - Toss the flour, sugar, salt, and diced butter into a big bowl and use a pastry blender until it all looks crumbly.
03 - Keep 3/4 cup of the crumbly mix aside for later. Push the rest tightly into the bottom of your baking dish.
04 - Pop the dish in the oven for 15 minutes. Pull it out to cool while creating the filling.
05 - Crack the eggs into a bowl and whisk. Blend in sugar, sour cream, flour, and salt until smooth.
06 - Carefully fold in strawberries. Spread this over the pre-baked crust and sprinkle the saved crumble mix on top.
07 - Put the dish back in the oven for 45-55 minutes. Bake until it’s lightly golden and the center is firm.
08 - Leave it cool for an hour before slicing and serving.

# Notes:

01 - Store leftovers in a sealed container in the fridge for up to 3 days.
02 - Feel free to halve the amounts if you’re making a smaller treat.
03 - Be patient! The filling hardens up as it cools, so wait the full hour before cutting.

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