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The Royally Baked / Recipes  / Nana’s Strawberry Squares

Nana’s Strawberry Squares

 

Nana's Strawberry Squares

Makes 9 bars, One 9x9" or 8x8" pan.

 

Cookie base layer:

  • ½ cup / 112 gm butter
  • 2 ½ cups / 215 gm Graham cracker crumbs (I used Lemon wafer cookies, but any plain dry cookie will do.)

 

German buttercream (middle layer):

  • ¼ cup / 60 ml milk
  • 3 Tbsp / 40 gm sugar, white
  • 2 large egg yolks
  • 1 tsp cornstarch
  • pinch of salt
  • 4 oz. / 112 gm butter, room temp.
  • 1 tsp / 5 ml vanilla extract

 

Strawberry Cream topping:

  • 1 cup / 250 ml whipping cream, ice cold
  • icing sugar to taste (I used about 3 Tbsp)
  • 1 key lime (or half a regular lime), zest and juice
  • 2 ½ cups / 360 gm frozen strawberries, thawed

 

Intructions

 

Making the cookie base:

1. In a bowl, mix together the cookie crumbs and melted butter. Once completely mixed, press into the base of a 9x9 or 8x8 square pan. Set aside in the fridge.

 

 

Making the German buttercream:

1. In a small pot on low heat, add milk and sugar cooking until all the sugar is dissolved.

2. Meanwhile, in a bowl whisk together the yolks, cornstarch, and salt. Make sure to get out all the lumps.

3. Temper you slightly cooled milk into the yolks, whisking while gradually adding the warm milk to prevent curdling the yolks. Then put the mixture back into the pot.

4. Cook on the custard mixture on medium low, whisking constantly, until thick and slightly starts to boil. Once you see a bubble form, continue whisking on heat for 1 minute.

5. Place the custard into a clean bowl, apply plastic wrap directly touching the top so the custard doesn't form a skin, and let it cool in the fridge.

6. In a large bowl, beat together the room temperature butter and vanilla until smooth and the colour has lightened.

7. Add the cooled custard, spoon by spoon, beating until combined in-between every addition of custard. Finally spread the buttercream over top of the cool cookie base. Set aside in the fridge.

Strawberry Cream topping:

1. In a chilled bowl, beat the cream and icing sugar until stiff.

2. Add the lime zest, juice, and thawed strawberries. Beat until the strawberries have mixed in and no large chunks are left.

3. Let set in the fridge for 4 hours, or even better over night. To serve, let it sit at room temperature for 15 minutes. Enjoy.

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