Strawberry White Chocolate Bars (Print version)

Buttery bars studded with strawberries and white chocolate, ideal for warm-weather gatherings.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 1 large egg
09 - 1 teaspoon vanilla extract

→ Mix-ins

10 - 1 cup fresh strawberries, diced
11 - 3/4 cup white chocolate chunks

# How to Make:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and creamy, approximately 2-3 minutes.
04 - Add egg and vanilla extract to butter mixture, mixing until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined. Avoid overmixing.
06 - Gently fold diced strawberries and white chocolate chunks into dough.
07 - Spread dough evenly into prepared baking pan.
08 - Bake for 22-25 minutes, or until top is golden brown and a toothpick inserted in center comes out with a few moist crumbs.
09 - Cool completely in pan on wire rack before lifting out and cutting into 16 bars.

# Expert tips:

01 -
  • They're buttery and soft without requiring any special technique or mixer skills.
  • The white chocolate melts slightly into pockets throughout, making every bite feel a little luxurious.
  • Fresh strawberries keep them tasting bright and summery, not heavy or overly sweet.
02 -
  • Frozen strawberries will release too much liquid and make the bars soggy, so if that's what you have, thaw them completely and pat them dry with paper towels before folding them in.
  • Overmixing the dough after adding the flour is the quickest way to turn tender bars into something tough and dense, so stop stirring the moment you don't see dry flour anymore.
03 -
  • If you want to swap out the white chocolate, dark chocolate or milk chocolate chunks work beautifully and give a different flavor story entirely without changing the texture.
  • Dicing your strawberries right before folding them in keeps them fresher and less likely to weep juice into the dough.
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