Grapefruit Strawberry Gooey Butter Bars
Shortbread cookie bottom topped with a buttery, melt in your mouth cake filling, these grapefruit strawberry gooey butter bars will become a party favorite!Yield: 13x9-inch pan
Servings: 12
Ingredients
Shortbread Crust:
- 1 ½ cup all-purpose flour
- ¼ cup granulated sugar
- ½ cup unsalted butter, cold
Cake Filling:
- ⅔ cup unsalted butter, softened
- 1 ¼ cup granulated sugar
- ¼ cup light corn syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon fine sea salt
- ⅔ cup whole milk
Fruit Topping:
- 1 ½ cup sliced fresh strawberries
- 1 ½ cup grapefruit segments
- 2 Tablespoon honey
- 1 teaspoon grated fresh ginger
Instructions
- Preheat oven to 350°F. Line 13x9-inch baking pan with parchment paper and set aside.
- Crust: Whisk together flour and sugar. Using a pastry blender (or two forks), cut butter into dry ingredients until mixture resembles coarse crumbly sand. Transfer into prepared pan and press into an even layer. Set aside.
- Filling: In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat butter and sugar until smooth. Scrape sides of bowl as needed.
- Add corn syrup, egg, and vanilla extract. Continue to mix until well combined.
- Add flour in three additions, alternating with milk. Mix until just combined. Transfer batter into prepared pan over crust.
- Bake for 28-30 minutes until the center of the cake no longer jiggles. Cool to room temperature in pan. Cake will harden as it cools. Remove from pan and slice into bars.
- Topping: In a small bowl, toss together strawberries, grapefruit, honey, and ginger. Garnish tops of cooled butter bars with fruit.
Nutrition
Calories: 413kcal | Carbohydrates: 58g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 67mg | Potassium: 129mg | Fiber: 2g | Sugar: 37g | Vitamin A: 929IU | Vitamin C: 20mg | Calcium: 39mg | Iron: 1mg