“It’s Friday! It's Friday! Best day of the week! Best day of the week!” You have to sing that part. I learned it from my husband who learned it from his mom. It's has a catchy tune. I would add an audio sound bite, but you really don't want to hear me sing.
It’s been a long week for me… a lot of recipe testing, broken dishes, family stuff, annoying allergies, and furniture shopping where my relationship with Scott was tested… ha ha... Although we found that we both have a love of mid-century modern couches and soft, plush rugs.. who knew?
All of that has taken me to the point of sleepy tiredness that even coffee can’t fix. Don’t tell coffee that. I love you, coffee.
This is the baked bottom shortbread layer.
This is the baked strawberry layer.
These strawberry shortbread bars are the perfect dessert to end the week.
First of all, it’s very easy to make and contains few ingredients. These bars uses pantry baking ingredients that are already likely in your cabinet or easily obtainable at the supermarket.
The strawberry layer, which uses a fresh strawberry puree, is spongy and soft and since it is heavy on eggs, it is almost like a custard, but holds its shape.
The simple four-ingredient shortbread is crunchy, buttery, and melts-in-your-mouth. It’s great on it’s own, but even better with that strawberry layer on top. The layers are relatively even in thickness (my favourite) so you get a mix of both flavours and textures with each bite.
Just prior to serving, I like to add slices of strawberries to up the strawberry flavour (sigh… obviously), which gives it a little more colour and let's people know what’s in the bars if you are serving it to family and friends.
Cut it up into as many pieces as you want. The hardest thing about this recipe is to wait for it cool down before eating.
Have a great weekend everyone!