Sweet Kitchen Cravings

0 Preheat oven to 350°F. Line a 9” x 9” square pan with parchment paper to create a sling, with an overhang on all four sides.
1 Shortbread Crust & Crumbs: In a large mixing bowl, combine the flour, sugars, baking powder, and salt with a fork. Add the melted butter and vanilla. Mix until the mixture is fully combined and has a crumbly texture.
2 Add about ⅔ of the shortbread mixture to the bottom of the prepared pan and press down until firmly packed. You can use the bottom of a measuring cup or drinking glass to help press it out evenly. Set aside the remaining mixture for the topping.
3 Vanilla Pastry Cream: In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, vanilla bean paste, and salt until well combined (the mixture should lighten in color). Slowly stream the milk into the egg mixture while whisking.
4 Cook over low heat, whisking constantly until the mixture thickens and starts to bubble, about 10-15 minutes. Remove the pastry cream from the heat and strain it through a fine-mesh sieve. Stir in the butter. Place plastic wrap directly over the custard and set aside to cool slightly.
5 Fresh Strawberry Layer: Wash the strawberries, remove the tops, and chop the strawberries into small pieces. You should have 16 ounces after chopping. Toss the strawberries in a bowl with the sugar and cornstarch until fully coated.
6 Assembly: Add the slightly cooled custard on top of the shortbread base, spreading it all the way to the edges. Spoon the strawberry mixture into an even layer over the vanilla custard, as flat as possible. Crumble the remaining shortbread mixture into small pieces and sprinkle evenly over the top of the strawberry layer.
7 Bake the bars at 350°F for 28-32 minutes, or until the filling is bubbling around the edges and the shortbread crumbs start to turn golden brown.
8 Allow the bars to cool to room temperature, then chill in the fridge to set before slicing and serving.