12 Serves
297 Mins
Preheat your oven to 175°C. In a mixing bowl, combine the all-purpose flour and granulated sugar.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
58 µg / 400 µgCalcium
48 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
88 mg / 1,250 mgPotassium
110 mg / 4,700 mgSodium
132 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
1 g / 28 gSugar
39 g / 50 gSaturated Fat
14 g / 20 gCholesterol
97 mg / 300 mgCaffeine
0 mgNet Carbs
59 gAlcohol
0 g
Cut the butter into the flour and sugar mixture until it reaches a fine, crumbly consistency.
Press the crumb mixture firmly and evenly into the bottom of a 13x9-inch baking pan and bake for 15 minutes.
In a separate bowl, beat the cream cheese until smooth and fluffy, then incorporate the sugar and eggs.
Gently stir the strawberries into the cream cheese mixture, then spread this filling evenly over the pre-baked crust.
Bake for an additional 20 to 25 minutes until the center is set. Remove from the oven and allow to cool completely.
Cover the pan and refrigerate for at least 4 hours until firm, then slice into bars.
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