Strawberry Cookie Bars White (Printable Version)

Buttery bars with fresh strawberries and white chocolate chunks, perfect for light spring treats.

# What You'll Need:

→ 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 on sides for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set mixture aside.
03 - In a large bowl, beat softened butter with granulated sugar and brown sugar 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. Do not overmix the batter.
06 - Gently fold diced strawberries and white chocolate chunks into dough until evenly distributed.
07 - Spread dough evenly into prepared baking pan.
08 - Bake for 22-25 minutes until top is golden and a toothpick inserted in center comes out with few moist crumbs.
09 - Cool completely in pan on wire rack before lifting out with parchment overhang. Cut into 16 bars.

# Additional Tips::

01 -
  • They come together in less than an hour with zero fancy techniques, just honest mixing and folding.
  • Fresh strawberries stay juicy and don't bake into hard little nuggets like they sometimes do in other desserts.
  • The white chocolate melts into creamy pockets that taste almost like a secret ingredient you can't quite put your finger on.
  • You get sixteen bars from one pan, which means they're perfect for sharing or sneaking throughout the week.
02 -
  • Strawberries release moisture as they bake, so if you use thawed frozen berries without patting them dry, you'll end up with a gummy center—learned this the expensive way.
  • Don't skip the cooling step no matter how impatient you are, because warm bars will crumble when you cut them, but cool ones slice clean.
  • The bars continue to set slightly as they cool, so they'll firm up more than they seem to in the first few minutes out of the oven.
03 -
  • Brown the butter ahead of time for an extra layer of nutty flavor that makes people ask what your secret ingredient is.
  • If you only have room-temperature strawberries and you're worried about moisture, toss them lightly in a tablespoon of flour before folding them in—it absorbs extra liquid without changing the taste.
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