Southerners have a lovely habit of keeping a sweet treat on the counter at all times. I’ve lived in the South long enough to have adopted this tradition, and it’s not uncommon for me to share a slice of pound cake with friends who stop by. I’ve been inspired by the start of spring, so this week’s dessert is a seasonal twist on my favorite sour cream cookie bars.

These cookie bars are soft and tender, with a tangy flavor from sour cream. The pretty pink color and the fruity strawberry flavor comes from freeze-dried strawberries, not a bottle of food dye. These dessert bars are easy to make and share, as they bake in a single pan — no scooping required. No matter the occasion — visiting with neighbors, going on a spring picnic, or filling the final school lunch boxes of the season — you’ll love these strawberry sour cream bars.

Why you’ll love them

Key ingredients in strawberry sour cream cookie bars

Strawberry Sour Cream Bars

Serves 16

For the cookie bars:

2 sticks (8 ounces) unsalted butter, at room temperature

1 1/2 cups granulated sugar

1/2 teaspoon kosher salt

1 large egg

1/2 cup full-fat sour cream

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

For the frosting:

10 tablespoons (5 ounces) unsalted butter, at room temperature

1/4 teaspoon kosher salt

1/8 teaspoon lemon extract (optional)

1 cup freeze-dried strawberries (about 25 grams), plus more for garnish

2 cups powdered sugar, sifted if lumpy

Make the cookie bars:

1. Heat the oven to 350 F. Line the bottom and all four sides of a 9-by-9-inch square baking pan with two sheets of parchment paper, positioning them perpendicular to each other and hanging over all four sides by at least 1 inch to form a sling.

2. Beat 1 1/2 cups granulated sugar, two sticks room-temperature unsalted butter, and 1/2 teaspoon kosher salt together in a stand mixer with the paddle attachment on medium speed until fluffy and lightened in color, 1 to 2 minutes.

3. Stop the mixer and scrape down the sides of the bowl with a flexible spatula. Add one large egg, 1/2 cup sour cream, 2 teaspoons vanilla extract. Beat on medium speed until well-combined, about 1 minute (the mixture will look slightly curdled).

4. Scrape down the sides of the bowl again. Add 2 1/2 cups all-purpose flour and beat on low speed until just fully incorporated. Transfer to the baking pan and spread into an even layer.

5. Bake until golden-brown around the edges, light golden-brown on top, and a tester inserted into the center comes out with just a few moist crumbs, 30 to 35 minutes. Meanwhile, wash and dry the mixer bowl and paddle attachment.

6. Place the pan on a wire rack and let cool completely, about 2 hours.

Make the froting:

1. Beat 10 tablespoons room-temperature unsalted butter and 1/4 teaspoon kosher salt together in the stand mixer with the paddle attachment on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a flexible spatula.

2. Process 1 cup freeze-dried strawberries in a food processor until finely ground, about 30 seconds. Pour through a fine-mesh strainer (to filter out any seeds) directly into the bowl of butter.

3. Add 2 cups powdered sugar and beat on low speed until completely incorporated. Increase the speed to medium and beat until smooth and fluffy, 3 to 4 minutes.

4. Transfer the frosting onto the cookie slab and spread it into an even layer with an offset spatula. Garnish with more freeze-dried strawberries if desired. Refrigerate until the frosting is set, about 20 minutes.

5. Grasping the excess parchment, lift the slab out of the pan and place on a cutting board. Trim the edges of the slab if desired, then cut into 16 pieces.

Recipe notes

Make ahead: The bars can be baked up to one day ahead, but it’s best to frost the day you are serving them. Cover the bars when cool and refrigerate.

Storage. Leftovers can be refrigerated in an airtight container layered with wax or parchment paper for up to one week. The bars can also be wrapped in aluminum foil and frozen for up to three months. Thaw at room temperature before serving.

(Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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