Instructions
Step 1: Prepare the Shortbread Base
Preheat oven to 325°F (165°C). Line an 8×8-inch baking dish with parchment paper, leaving overhang for easy removal.
In a bowl, combine flour and powdered sugar. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
Press half of the mixture firmly into the bottom of the prepared pan. Bake for 15 minutes or until lightly golden. Remove from oven and let cool slightly.
Step 2: Make the Strawberry Layer
In a medium bowl, whisk together milk (or sour cream), egg, and vanilla.
Add ground freeze-dried strawberries and salt; mix well. Stir in strawberry jam if using for added sweetness.
Pour this mixture evenly over the baked base.
Step 3: Prepare and Add the Crunch Topping
In a small bowl, combine oats, flour, sugar, and cinnamon. Stir in melted oil until mixture clumps together.
Sprinkle topping evenly over the strawberry layer.
Step 4: Bake and Cool
Return pan to oven and bake for 25–30 minutes or until the topping is golden brown and set.
Let cool completely in the pan before slicing into bars or squares
Deliciousness! Even after 7 years, it’s still a hit! People always want me to whip this up
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