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Strawberry & Corn Cookie Bars


Chef notes

Nothing says summertime quite like strawberries! My strawberry jam gets a kick from two different types of vinegar that complement the sweetness in this seasonal fruit. Serve warm from the oven with a satisfying scoop of vanilla ice cream. 



Pickled Strawberry Jam
  • 1 tablespoon sherry vinegar
  • teaspoons rice wine vinegar
  • 3 coriander seeds
  • 3/4 cup plus 2 tablespoons granulated sugar
  • teaspoons pectin
  • 1/2 teaspoon kosher salt
  • cups strawberries, hulled and puréed, then strained
For the Cookie Bars
  • 2 sticks unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 3/4 cup all-purpose flour
  • 1/3 cup cornstarch
  • 2 tablespoons cornmeal
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 cup strawberries, hulled and sliced


Make the Pickled Strawberry Jam


In a small saucepan set over high heat bring the vinegars and coriander to a boil. Once boiling, remove coriander seeds and discard. 


In a small bowl, mix together the sugar, pectin and salt, then sprinkle it into the saucepan with the vinegars and whisk. Turn the burner down to medium heat.


Whisk in the strawberry purée. Bring the mixture to a boil, whisking F. Turn the burner down to a low heat and continue whisking occasionally for another 3 minutes as the mixture thickens. Remove from heat and cool the jam before using.

Make the Bars


Heat the oven to 350 F. Grease an 8-inch square baking dish.


In a medium bowl, mix together butter and sugar until well combined. Add egg and stir until well combined. Add in all dry ingredients and mix just until combined. Transfer the mixture to the prepared baking dish and spread evenly. Spoon pickled strawberry jam in large dollops on the surface of corn mixture and arrange strawberry slices atop jam, intentionally leaving parts of the corn mixture bare.


Bake bars for 30 mins until golden brown on the edges. Serve warm or room temperature.