Ingredients
Method
1. Get ready
Heat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving extra hanging over the sides. Lightly grease for easy release.
2. Turn strawberries into powder
Pulse freeze-dried strawberries in a blender or food processor until finely crushed. No blender? A zip-top bag and rolling pin work just fine.
3. Mix the base
In a large bowl, whisk melted butter and sugar until glossy. Add eggs and vanilla, mixing until the batter looks pale and smooth.
4. Combine dry ingredients
In a separate bowl, stir together flour, baking powder, salt, and strawberry powder until evenly blended.
5. Bring it together
Fold the dry mixture into the wet ingredients using a spatula. Stop as soon as the flour disappears—the batter should be thick and sticky.
6. Add the chocolate
Gently fold in the chopped white chocolate, leaving plenty of chunky pieces for melty bites.
7. Bake
Spread the batter evenly in the pan. Bake for 25–30 minutes, until the edges look lightly golden and the center is just set with a slight sheen.
8. Cool before slicing
Let the bars rest in the pan for at least 20 minutes. Lift out using the parchment and slice into squares.