Strawberry White Chocolate Bars (Print Version)

Buttery bars filled with fresh strawberries and creamy white chocolate chunks, ideal for warm-weather treats.

# Components:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 1 large egg
09 - 1 teaspoon vanilla extract

→ Add-ins

10 - 1 cup fresh strawberries, diced
11 - 3/4 cup white chocolate chunks

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and creamy, approximately 2-3 minutes.
04 - Add egg and vanilla extract to butter mixture, mixing until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined. Avoid overmixing.
06 - Gently fold diced strawberries and white chocolate chunks into dough until evenly distributed.
07 - Transfer dough to prepared pan and spread evenly using a spatula.
08 - Bake for 22-25 minutes until top is golden brown. Insert toothpick in center; it should come out with a few moist crumbs.
09 - Cool completely in pan on wire rack. Remove from pan and cut into 16 bars using a sharp knife.

# Expert Advice:

01 -
  • They're soft and tender in the middle but hold their shape perfectly—no crumbly mess when you bite in.
  • Fresh strawberries give these bars a subtle tartness that keeps them from feeling too sweet, which means you can actually eat more than one.
  • White chocolate chunks melt into creamy pockets that make every bite feel a little luxurious without requiring any fancy technique.
02 -
  • Fresh strawberries hold moisture, so if you're using frozen ones, thaw them completely and pat them dry with paper towels or they'll release too much liquid and make the bars soggy.
  • Don't skip cooling the bars completely in the pan—I learned this the hard way when I tried to cut them warm and ended up with crumbly pieces instead of neat bars.
03 -
  • Use an offset spatula or bench scraper to spread the dough evenly in the pan—it makes cutting cleaner bars and takes the guesswork out of thickness.
  • If you want bars with extra strawberry flavor, reserve a few of the prettiest berry pieces and press them gently into the dough just before baking so they stay visible on top.
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