Traditionalists may grumble, but we think topping St. Louis-style gooey butter bars with fresh berries is a stroke of midsummer genius.




  • Preheat oven to 350°F. Line a 13x9x2-inch baking pan with parchment paper, extending the paper over edges of pan; set aside.

  • For crust, in a medium bowl stir together 1 1/2 cups flour and 1/4 cup sugar. Using a pastry blender, cut in 1/2 cup butter until mixture resembles fine crumbs (mixture will be dry and crumbly). Press into the bottom of the prepared baking pan.

  • In a large mixing bowl, beat 2/3 cup butter with an electric mixer on medium to high speed for 30 seconds. Gradually beat in 1 1/4 cups sugar. Beat in egg, corn syrup, and almond extract just until combined. Alternately add 1 cup flour and the half-and-half to egg mixture, beating on low speed after each addition just until combined (batter may appear slightly curdled). Spread batter over crust.

  • Bake about 30 minutes or just until center is set. Cool in pan on a wire rack. Using the edges of the parchment paper, lift uncut bars out of pan. Cut into bars.

  • In a small bowl combine strawberries, honey, and ginger; toss gently to coat. Spoon over bars before serving.

Nutrition Facts

209 calories; 10 g total fat; 34 mg cholesterol; 88 mg sodium. 29 g carbohydrates; 2 g protein;