I always loved strawberries. I remember my mom bottling strawberries once. I watched her packing the precious fruit into the bottles and wondered about the futility of four small jars. She said it would be nice to have a taste of spring in winter. Those strawberries never made it to winter; all of it was gone in a week. But I understood.


I never would have thought that one day I will have the luxury of year around strawberries. Most of it comes from California. They are very nice before Christmas, Valentines Day and Easter. But the very best strawberries are locally grown.

Strawberry Bars

200 g fresh strawberries, chopped
3 eggs
3/4 cup sugar
1/3 cup soft butter
1 Tbsp pure vanilla extract
1 cup flour
5 even sized fresh strawberries cut in half for decoration

  • Wash, hull and chop 200 g of strawberries and set them aside.
  • Quarter the rest of the strawberries and set them aside.
  • Preheat the oven to 350F.
  • Fully line a square baking pan with parchment paper.
  • Beat the egg yolks with sugar and butter and vanilla extract until frothy.
  • Lower the speed and gradually add the flour.
  • In a clean bowl beat the egg whites until stiff peaks form
  • Gently fold the beaten egg whites into the batter.
  • Transfer the cake batter into the prepared pan.
  • Level the top with an offset spatula.
  • Drop the chopped strawberries onto the cake batter. They will sink to the bottom.
  • Place in preheated oven and bake for 30 to 35 minutes.
  • The cake will be ready when the center springs back when gently pressed.
  • Meanwhile prepare the 5 strawberries for decoration.
  • Remove the cake from the oven and let it cool to room temperature on a wire rack.
  • Lightly score the top into nine squares.
  • Sprinkle the top with icing sugar.
  • Place 9 strawberry halves in the center of each square.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!