Preheat the oven to 350°F (175°C). In a mixing bowl, combine 1 cup flour and 1/2 cup sugar. Add the cold, cubed butter and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs. Press two-thirds of this mixture firmly into the bottom of an 8x8 inch baking pan, creating an even crust. Bake for 15 minutes or until lightly golden.
1 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 cup unsalted butter
While the crust bakes, prepare the strawberry filling. In a bowl, combine sliced strawberries, 1/4 cup sugar, and cornstarch. Gently toss to coat evenly. Let sit for 5 minutes to allow the mixture to thicken slightly.
2 cups fresh strawberries, 1/4 cup granulated sugar, 1 tablespoon cornstarch
Remove the partially baked crust from the oven and spread the strawberry mixture evenly over it, leaving a small border around the edges. Crumble the remaining flour and sugar mixture evenly over the top of the strawberries, creating a crumbly topping.
1 cup all-purpose flour, 1/2 cup granulated sugar, 2 cups fresh strawberries, 1/4 cup granulated sugar, 1 tablespoon cornstarch
Place the baking pan back into the oven and bake for an additional 15-20 minutes, or until the topping is golden brown and the strawberries are bubbly. Keep an ear out for bubbling sounds and watch for a crispy, golden surface to signal doneness.
Remove from the oven and allow to cool in the pan for at least 15 minutes. Use a sharp knife to cut into squares. Serve slightly warm or at room temperature, showcasing the tender crust, juicy strawberries, and crispy topping.
