Ingredients:

  • 1.5 cups (340g) unsalted butter, cold and cubed
  • 1.5 cups (300g) granulated sugar
  • 1 tsp baking powder
  • 3 cups (375g) all-purpose flour
  • 1 cup (90g) rolled oats
  • 0.25 tsp salt
  • 1 large egg
  • 1 tsp vanilla extract
  • 4 cups (600g) fresh strawberries, hulled and chopped
  • 0.5 cup (100g) granulated sugar for filling
  • 1 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 9x13 pan with parchment paper, leaving an overhang on the sides for easy lifting.
  2. In a large mixing bowl, whisk together the flour, 1.5 cups sugar, baking powder, salt, and oats.
  3. Add the cold, cubed butter. Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse, pea-sized crumbs.
  4. Stir in the beaten egg and vanilla extract until the dough is crumbly but holds together when squeezed.
  5. Press slightly more than half of the dough mixture firmly into the bottom of the prepared 9x13 pan to form a level base.
  6. In a separate bowl, toss the chopped strawberries with 0.5 cup sugar, cornstarch, lemon juice, and lemon zest. Let macerate for 15 minutes.
  7. Spread the strawberry filling evenly over the bottom crust.
  8. Crumble the remaining dough over the top of the strawberry layer.
  9. Bake for 45 minutes, or until the top is golden brown and the fruit filling is bubbly.
  10. Allow to cool completely in the pan before lifting out with the parchment paper and slicing into 24 squares.