Theirs is a simple, straightforward recipe that results in a very rich, buttery treat. In the quest for a slightly healthier bar, I experimented with the flour type, and the quantities of sugar and strawberries. Swapping half the all-purpose flour with whole wheat worked, although it does make for a slightly denser bar. I decreased the amount of sugar for the crumb crust and topping from 1 cup to 3/4 cup without tasting a discernible difference, especially because the ripe strawberries offered an abundance of natural sweetness. Since the filling seemed like it could handle even more strawberries, I added an additional cup without needing to adjust the quantity of lemon juice, cornstarch or sugar that the berries are tossed in.
Whether you stick with the original recipe by Wyss and Moore or tinker around like I did, the hardest part is waiting for the bubbly berries to cool before you dig into this celebratory springtime dessert.