Ingredients
Scale
- 1 cup all-purpose flour (shortbread crust)
- 1/2 cup cold unsalted butter
- 2 tablespoons granulated sugar (shortbread crust)
- 1/2 teaspoon salt
- 1 pound fresh strawberries (diced, plus whole for garnish)
- 2 large eggs
- 1 cup granulated sugar (custard layer)
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour (custard layer)
- Whipped topping (for serving)
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9×9 inch baking pan or line it with parchment paper.
- In a mixing bowl, combine the shortbread crust ingredients: flour, cold butter, sugar, and salt. Blend until crumbly, then press into the bottom of the prepared pan. Bake for about 15 minutes or until golden.
- While the crust is baking, whisk together eggs, sugar, heavy cream, and vanilla in another bowl. Gently fold in diced strawberries and flour.
- Pour the custard mixture over the baked crust and return it to the oven for an additional 40–45 minutes or until set.
- Allow cooling completely before refrigerating for at least four hours. Top with whipped topping and garnish with reserved strawberries before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (60g)
- Calories: 220
- Sugar: 18g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg