Fruit squares are one of my all time favorite dessert. I love the combination of the crumbly crust with the smooth fruit topping. I made these strawberry squares using Rose strawberry (it is seasonal and it was not easily available) but these are delicious with any kind of strawberry. The tartness from the strawberry gives it a delicious flavor. These bars are a perfect treat on dessert tables. They store well in an airtight container.

These squares will be a super hit at any gathering and are a really pretty as a gift. You can even cut them as bars.
Happy Baking!

Servings: 12-16 squares

Prep Time: 30 minutes

Baking Time: 1 hour

Ingredients: 

• 4 eggs

• 430g castor sugar (sifted)

• 90g strawberry puree

• 1 tsp vanilla essence

• 230g unsalted butter (softened)

• 230g All purpose flour

• 60g Icing/Confectioners sugar

Directions: 

For the base:

• Preheat the oven to 350F.

• Beat the butter with an electric whisk. Cream it together with icing sugar and vanilla. 

• Be sure to scrape the edges of the bowl in between.

• When it becomes light and fluffy add in the flour and mix it in.

• Prepare a tray by greasing it and placing a greased parchment sheet on it.

• Spread the mixture on the tray including the sides about an 1-1.5 high using a spatula. You can even use the back of a spoon to smoothen it out.

• Bake at 350F for 20-25 mins till golden brown and cooked through

For the strawberry topping:

1. Prepare the topping when the base is baking. DO NOT OVER MIX THE TOPPING- Otherwise it will have a coarse- textured foam on top when baked. Sift your castor sugar and keep your eggs at room temperature to help prevent over mixing.

2. In a wide bowl whisk the eggs and sugar together till just combined. Add in the strawberry puree till combined. Do not over mix. I added a drop of food colouring as I was using rose strawberries which are a lighter color.

3. As soon as the base is baked, pour the topping on. Immediately put it back in the oven at 350F for 20-25 mins till the filling is firm and set.

4. Cool before cutting. Cut it in squares or bars as you wish. I trimmed the edges.

5. Dust with confectioners sugar. 

6. These store well in an air tight container in the fridge for a few days.

Notes/Tips:

• Do not over mix the topping mixture. Just mix till combined.

• Ensure the tray and parchment is well greased.

• Bake the base till done, you can check by inserting a toothpick to ensure that.

• Prepare the topping when the base is in the oven so you can pour it on and put in the oven immediately.

• I used rose strawberries to make these squares but you can use any kind of strawberries.

• Since rose strawberries are a lighter color i added a drop of gel food colouring to enhance & deepen the color.

• Loosen the dessert from the tray by running a knife around the tray after it has cooled.

• Transfer it onto a chopping board along with the parchment and then cut it. This helps take it out without the base sticking to the parchment.

• Dusting with confectioners sugar gives the squares a beautiful finish.