Strawberries and Cream Crumb Bars

These strawberries and cream crumb bars are sweet and creamy with a buttery crumb crust and topping.

Yields to 24 squares

Mix the flour, sugar, baking powder, and salt in the bowl of a stand mixer. Add the butter one Tablespoon at a time and mix until the mixture resembles fine crumbs. Add the egg and mix until incorporated.
Press ⅔ of the mixture onto the bottom of a greased 13x9-inch baking dish. Bake at 375 degrees Fahrenheit for 8 to 10 minutes or until the crust is matte (not shiny) and starting to lightly brown. Allow to cool slightly.
In a large bowl with a hand mixer, beat the cream cheese, sugar and extract until sugar dissolves and no lumps appear. Dollop the cream cheese mixture over the warm crust. Gently spread evenly with a spatula. The cream cheese mixture will sink into the crust a little bit, that's okay, just use small dollops and gently spread it together.
Dollop the strawberry pie filling in small spoonfuls over the cream cheese layer. Gently spread evenly with a spatula.
Crumble the remaining crust evenly over the top of the strawberry pie filling. Bake at 375˚F for another 20 to 25 minutes until the top is lightly brown and the filling is bubbling in the center. Allow to cool completely before cutting and serving.

About the crust: The colder the butter, the more crumbly the texture will be. Room temperature butter will make the crust and crumble on top more solid/chunky. But don’t use overly soft butter.
TO STORE: Leftover bars can be stored in an airtight container or in the baking pan covered tightly with a lid, plastic wrap, or foil. Store in the refrigerator for up to 5-7 days.

Serving: 12to 24 squares