Does anyone else think it’s weird that strawberries are considered Valentine’s Day-appropriate? I mean, I get that they’re an aphrodisiac and that their red color goes with the whole lovey-dovey puffy heart aesthetic of the holiday, but strawberries aren’t in season in February.

Before I go any further: yes, I know that we live in a time where fresh strawberries are available year-round. I saw huge displays of them at Trader Joe’s yesterday. Available or not though, the fact remains that a mid-winter strawberry will never be as good as one you have in June. Period. End of story.

All that said, today I’m bringing you some Strawberry Sugar Cookie Squares. They may not be seasonal, but they are pink, fabulous, easy, and totally perfect for Valentine’s Day.

The strawberry flavor in these sweet squares comes from freeze dried strawberries. Their concentrated flavor, lack of moisture, year-round availability, and consistent quality make them perfect for all sorts of baked goods, especially cookies and bars. Here they’re pulverized in a food processor until they’re nothing but powder and then whipped into sugar cookie dough and a batch of fluffy buttercream.

These squares must be baked to be believed—if you’re into strawberry desserts, this recipe is absolutely for you. The strawberry flavor is decidedly real, unlike anything you’ll find in a boxed mix.

Oh, did I mention that there’s no food coloring in these bars? That happy pink color is all from the pulverized strawberries 🙂

Well, I suppose there is food coloring in the sprinkles, but they’re just so cute! Feel free to leave them off though if sprinkles aren’t your thing.

(They are definitely my thing. They are basically my favorite thing.)

Make these Strawberry Sugar Cookie Squares for someone you love ❤

Strawberry Sugar Cookie Squares
makes one 9-inch pan, about 9-16 bars

Cookie Layer:
1 1.2-ounce package freeze dried strawberries
1/2 cup (1 stick) unsalted butter, softened to room temperature
3/4 cup granulated sugar
1 large egg + 1 large egg yolk, room temperature
2 teaspoons pure vanilla extract
1 1/3 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/4 teaspoon Kosher or sea salt

Frosting:
1 1.2-ounce package freeze dried strawberries
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioners sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract
5-6 tablespoons heavy cream
sprinkles, for decorating (optional)

Preheat oven to 350F. Line a 9-inch square pan with foil and grease lightly. Set aside.

Make the cookie layer. Place freeze dried strawberries in a food processor and process until they are powder, about 30 seconds. Set aside.

In a medium-large mixing bowl, beat butter with an electric mixer until fluffy, about 2 minutes. Beat in sugar, followed by egg, yolk, and vanilla. Add strawberry powder, flour, cornstarch, baking powder, and salt, and mix until combined. Dough will be thick.

Press dough into prepared pan with a silicone spatula or lightly-oiled hands. Bake 20-22 minutes, or until no longer wet-looking. A toothpick inserted in the center should come out clean. Let cookie layer cool completely in the pan on a rack.

Make the frosting. Place freeze dried strawberries in a food processor and process until they are powder, about 30 seconds.

In a medium-large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. With the mixer on low, beat in confectioner’s sugar, strawberry powder, and salt. Mixture may be alarmingly crumbly—this is normal. Add vanilla and 5 tablespoons of heavy cream. Beat until very fluffy, about 2 minutes. If desired, mix in another tablespoon of heavy cream until the proper consistency is reached.

Remove foil from the cookie layer and place on a cutting board. Spread a thick layer of frosting over the cookie later. Top with sprinkles, if desired. Let sit at room temperature for minutes, or until frosting crusts a bit.

Use a large, sharp chef’s knife, slice into squares. Wipe knife clean between cuts.

Serve squares. Leftovers will keep in an airtight container at room temperature for up to two days or in the refrigerator for up to five.