These fruity squares from Averie Cooks have a soft but crunchy base. On top, a strawberry and lemon filling is placed that is covered with crumble. The result is light and fruity sandwiches.
Ingredients (yield to prepare between 9 and 12 squares)
For the base and crumble
– 1/2 cup of melted butter (can be any other vegetable oil)
– 1/2 cup of sugar
– 1/4 cup of brown sugar
– 1 and a half cups of flour
– A pinch of salt
For the filling
– 1 large egg
– 1/2 cup of plain or vanilla-flavored Greek yogurt (you can replace it with sour cream, which is prepared by adding a few drops of lemon to regular cream)
– 1/3 cup of granulated sugar
– 2 tablespoons lemon juice
– 2 teaspoons of vanilla essence
– 1/4 cup flour
For the strawberry layer
– 2 cups of chopped strawberries
– 1/3 cup of sugar (use 1/2 if the strawberries are very acidic)
– 2 tablespoons lemon juice
– 2 teaspoons lemon zest (to taste)
– 2 teaspoons of corn starch
– Up to 2 tablespoons of flour: if you are going to use fresh strawberries, you may not need them.
Preparation
1. Preheat the oven to 180°C. Line an 8 x 8-inch baking sheet with aluminum foil and grease or coat with cooking spray.
2. Beat the melted butter with both types of sugar until the ingredients are well integrated. Add the flour and salt and stir well. When you’re done, you’ll get a dry, sandy mix with a lot of lumps. This preparation will serve you for the base and for the crumble.
3. Separate 3/4 cup of the mixture you prepared in the previous step and set aside. Place the rest on the baking sheet. Use a spatula or your fingers to flatten it well. The base should be even and flat.
4. To make the filling, place the egg, Greek yogurt, lemon juice and vanilla essence in a medium bowl. Shake vigorously to combine the ingredients. Add the flour and beat a little more.
5. Pour the filling over the base and distribute it evenly with a spatula.
6. In a medium bowl, place all the ingredients to prepare the strawberry layer, except the flour. Stir a little to integrate them. If the preparation looks too runny, add the two tablespoons of flour to thicken it a bit. If not, you won’t need them.
7. Distribute the strawberry mixture over the filling. Arrange it with a spatula. On top, pour the reserved 3/4 cup crumble. If you want the lumps to be bigger, knead the preparation a little between your palms.
8. Bake for 50-75 minutes or until bubbles form around the edges and in the center. The crumble should look slightly golden.
9. Place the tray on a wire rack and allow the squares to cool completely, which will take about two hours. If you try to cut them when the preparation is still warm, they will break.