A buttery and rich dessert bar filled with strawberries and cream cheese, topped with an almond crumble.
Prep Time 20minutes
Cook Time 35minutes
Total Time 55minutes
Crust and Crumble Topping
2cupsall purpose flour
8ouncescream cheeseroom temperature
1large eggroom temperature
2cupsstrawberriescored and quartered
Preheat oven to 350 degrees. Line a 9x9 square baking pan with parchment paper, leaving some overhang on each side for easy removal after baking.
In a large bowl, combine the flour, granulated sugar, brown sugar, ground almonds*, and salt. Pour in melted butter and stir to combine until entire mixture is wet and crumbly. Measure one cup of mixture and reserve for crumble topping later.
Pour remaining flour mixture into the bottom of the parchment lined 9x9 pan. Press down firmly using a spatula or your hands, creating a level, solid crust.
Next, mix the cream cheese, egg, granulated sugar, and vanilla extract in a bowl with a hand mixer for about one minute, or until fully incorporated. Pour cream filling mixture over the crust and spread evenly to the edges of the pan.
In a separate bowl, stir to combine the strawberries, granulated sugar, and cornstarch. Spoon strawberry filling across your cream filling and spread gently to the edges of the pan.
Sprinkle reserved crumble topping over the strawberry layer along with 1/4 cup of sliced almonds. Some strawberry filling will show through.
Bake uncovered for 35 to 40 minutes, or until edges are browned and top is lightly browned.
Allow to cool completely before lifting bars from the pan. Slice bars into squares and serve, or store in refrigerator. Bars can be served room temperature or cold.
*If you bought whole or sliced almonds, grind almonds in a food processor until they resemble flour.Store bars in refrigerator until ready to serve. Bars will keep for 3 to 4 days in a sealed container in the refrigerator.