Strawberry Custard Bars
Serves 9
10 mins prep
55 mins cook
300 mins Cooling Time
365 mins total
Easy, no mixer bars with a shortbread crust, one pound of fresh berries, a layer of sweet custard, and creamy whipped topping!! A perfect warm weather dessert that everyone LOVES!!
0 servings
Crust
Filling
Topping
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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.
<strong>Filling</strong>:
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.