Strawberry Pop-Tart Bars

• Fresh strawberries, diced3 cups (about 450 g)
• Light brown sugar¼ cup (55 g)
• Cornstarch1 tablespoon (8 g)
• Fresh lemon juicejuice of 1 lemon

• All-purpose flour1⅞ cups (225 g)
• Powdered sugar⅜ cup (45 g)
• Salt⅜ teaspoon (2 g)
• Unsalted butter, melted¾ cup (170 g)
• Vanilla extract1½ teaspoons (6 g)

• Powdered sugar¾ cup (90 g)
• Strawberry filling2 tablespoons (about 35 g)
• Salta pinch

To make the strawberry filling, wash, dry, and dice the strawberries. Add the strawberries, brown sugar, cornstarch, and lemon juice to a medium saucepan and stir until evenly combined. Cook over medium heat, stirring occasionally, until the mixture comes to a gentle simmer. Continue cooking for about 10–15 minutes, stirring more frequently. Remove the strawberry filling from the heat and transfer to a heat-safe container. Allow to cool slightly, then cover and refrigerate until completely chilled before assembling the bars.

Preheat the oven to 350°F (177°C). Line an 8x8-inch baking pan with parchment paper, leaving some parchment overhanging the sides of the pan.

To make the shortbread crust, add the flour, powdered sugar, and salt to a medium mixing bowl and whisk until combined. Pour in the melted butter and vanilla extract and mix with a spatula until a soft shortbread dough forms. Set aside about one-third of the shortbread dough for the top layer. Press the remaining two-thirds evenly into the bottom of the prepared baking pan. Refrigerate for 15–20 minutes.

Bake the bottom crust for 12–15 minutes, or until the edges are just beginning to turn lightly golden. Remove from the oven and allow to cool for about 10 minutes.

Spread the chilled strawberry filling evenly over the partially baked crust, leaving a 2-inch border around the edges. Save about 2 tablespoons of the strawberry filling for the glaze.

Roll out the rest of the shortbread dough until the surface can cover and lay on top of the filling. Press the edges of the dough to seal the surface.

Bake at 350°F (177°C) for 20–25 minutes, or until the top shortbread layer is lightly golden around the edges.

To make the strawberry glaze, add 2 tablespoons of the strawberry filling to a small bowl. Add the powdered sugar and a pinch of salt and whisk until smooth. Spread the glaze evenly over the completely cooled bars. Allow the glaze to set for 30 minutes before lifting the bars from the pan and slicing.