I made these completely on a whim after seeing a gorgeous picture in Better Homes and Gardens. The berries just say "it's almost summer!" (which I am so ready for) and the idea of a PBJ cake has always appealed to me. Of course, I did what I could to lighten up the recipe to make it more waistline-friendly.
Even though this is clearly a cake, the fresh fruit makes it passable as a very indulgent breakfast treat- at least that is how I served it- at the end of a very long, knock-down-drag-out week.
These strawberry bars are my first contribution to my Blogiversary Bake Sale, raising money for the World Food Program. If you want to "buy" a slice, visit the Bake Sale page on Firstgiving to make a donation.
adapted from Better Homes and Gardens, May 2009
makes 24 servings
3/4 c butter, softened
3/4 c reduced fat peanut butter
1 c packed brown sugar
1/4 c splenda blend for baking (use 1/2 c sugar if you are averse to Splenda)
2 tsp baking powder
1/4 tsp salt
1 tsp vanilla
1/2 c fat free egg substitute (or 2 eggs)
2 1/4 c all purpose flour
1/2 c strawberry jam
4 c sliced strawberries
1. Heat oven to 350. Line a 13x9 pan with tin foil, extending foil beyond edges.
2. with a hand mixer (or in a stand mixer) cream butter and peanut butter. add sugars, salt and baking powder, beat until combined. beat in vanilla and egg substitute. Beat in flour until just combined.
3. spread in pan and bake 25 minutes until a tester comes out clean. cool completely.
4. just before serving, spread top of cake with jam and top with berries.