Celebrate strawberries with these delectable strawberry-studded custard bars with a buttery crust and a cream cheese frosting on top.
The crust is just like a sweet pie crust with flour, sugar and lots of butter. It’s flaky, thick and sturdy enough to hold the soft yet firm and delectable filling.
The custard is made by whisking flour, lots of sugar, heavy cream, eggs and vanilla together plus a whole bunch of chopped strawberries. It’s poured over the crust and baked until set in the center.
When the bars are completely cooled they’re smeared with a typical cream cheese frosting made with softened cream cheese, a touch of butter, confectioners’ sugar and milk. The bars are chilled through before eating.
When I first saw the recipe I kind of thought the cream cheese frosting was weird on custard(?) – but at the same time I was curious. . . the custard was originally made with rhubarb which you can certainly use here in place of the berries or you can do a mix.
All the layers worked together for the perfect bite! Cool and creamy with bright pops of tart strawberries and sweet, tangy cream cheese frosting.
Seriously one of the best summer desserts ever.
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 cup cold butter, diced
- 2 cups sugar
- 7 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 3 large eggs, beaten
- 1 teaspoon vanilla extract
- 5 cups chopped fresh strawberries
- 6 ounces cream cheese, at room temperature
- 2 tablespoons butter, at room temperature
- 3 cups confectioners' sugar
- 2 - 4 teaspons milk, as needed
- Preheat the oven to 350 degrees F. Grease a 13x9-inch baking pan.
- In a medium bowl whisk the flour and sugar together.
- Cut in the butter with a pastry blender or two forks used scissor fashion until the mixture resembles coarse crumbs.
- Press it into the pan evenly across the bottom.
- Bake for 10 minutes.
- Meanwhile in a large bowl whisk the sugar and flour together.
- Add the heavy cream, eggs and vanilla extract. Whisk until well combined.
- Stir in the strawberries.
- Pour it over the crust (it doesn't have to be completely cool.). Bake 40 - 45 minutes until the custard is set in the center. Cool completely before frosting.
- In a medium bowl beat the cream cheese and butter together until creamy about 2 minutes.
- Add the confectioners sugar a cup at a time beating for 2 minutes between each addition.
- Add the milk a teaspoon at a time as needed to reach a creamy, spreading consistency.
- Spread across the bars and refrigerate until well chilled.
- Cut into bars to serve. Keep leftovers refrigerated. Best eaten within 3 days.
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