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Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper allowing for overhang so you can lift the cooled bars out of the pan to cut.
In a stand mixer, add the flour, sugar, and lemon zest. On low speed, mix until combined.
Add in the butter and mix until you get pea-sized pieces of butter.
Add in the beaten eggs and mix until a crumbly dough comes together.
Press ⅔ of the dough evenly into the bottom of the parchment-lined baking dish and set aside.
In a large mixing bowl, combine the strawberries, lemon juice, cornstarch, and sugar. Mix until combined.
Pour the strawberry mixture over the crust and even it out with a rubber spatula.
Crumble the remaining dough over the strawberry filling.
Bake in the preheated oven for 45 to 50 minutes or until the crumble appears slightly golden brown.
Pull the baking dish out of the oven and set it aside to cool completely before cutting the bars.