It’s almost spring!
With dreary winter on its way out, I’m starting to get excited for all spring has to offer – warmer weather, blooming flowers and, of course, fresh produce.
Nothing says spring more than strawberries, which is mostly why I was drawn to this recipe.
This recipe doesn’t actually use fresh strawberries, which is kind of a bummer. It uses canned pie filling, which I usually avoid at all costs. I kind of wanted to come up with my own strawberry filling, but I wasn’t sure what combination of ingredients would bake as nicely as pie filling. Also, I wanted a quick sugar fix.
These are super easy to make, and pretty tasty too. They’re thick and moist, and the strawberry pie filling isn’t all that bad.
Recipe: Strawberry dessert squares
Adapted from More from Magnolia cookbook
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tsp. vanilla extract
- 2 cups all-purpose flour
- 1/2 cup canned strawberry pie filling
- confectioner’s sugar for dusting
- baking spray
- Preheat oven to 350. Spray Pam in a 13 x 9-inch baking pan.
- With a mixer on medium speed, cream the butter with the granulated sugar until smooth, about 2 minutes. Add eggs, one at a time, beating well after each addition. Add the vanilla. Add the flour and mix thoroughly.
- Spread the dough evenly in the prepared pan. With a small, sharp knife (or toothpick), score into 20 squares. Place a teaspoon of pie filling in the center of each scored square.
- Bake for 30 to 35 minutes. Cool to room temperature, then sprinkle with confectioner’s sugar before cutting and serving.
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