These fresh Strawberry Bars are the must have dessert of the season! They boast a thick shortbread crust, followed by chunks of fresh strawberries in a homemade fresh strawberry filling, and a sweet crumble topping that is to die for! With these simple ingredients, the sweet strawberry flavor is paired with decadent layers of buttery sweet crust and hints of lemon and vanilla.
Strawberry crumble bars are great for a potluck, summer picnics, sweet snacks, and can even be served at brunch. They are ready in just 1 hour and made with pantry staples and no artificial flavors.
Lately, strawberries have been the spotlight ingredient in this household! But that’s no surprise because when it is strawberry season, we usually go crazy. If you find yourself with lots of leftover fresh berries, whip up a batch of these strawberry scones, a strawberry bundt cake, or maybe even crockpot strawberry raspberry jam!
If you love fruit flavored pie bars, we use a similar method to make cherry bars and lemon cream cheese cookie bars, and let’s just say they do not disappoint!
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🍓 Ingredients:
- Flour – I am using all-purpose flour
- Granulated sugar
- Zest of 1 large lemon and fresh-squeezed lemon juice
- Unsalted butter – make sure it stays cold before you are ready to use it. Salted butter can be substituted (please reduce or remove the addition of salt)
- Salt – enhances flavors
- Eggs – helps make the shortbread rich and hold together
- Fresh strawberries
- Cornstarch – thickens the strawberry mixture
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- If you had to, you can use a canned strawberry filling, except you would omit the sugar.
- You could use this same recipe to make blueberry and/or blackberry bars, just swap the fresh fruit!
- Add vanilla extract to the dough OR to the strawberry filling (try ½ teaspoon in the filling or a full teaspoon in the dough).
- Try 1 teaspoon of cinnamon to the dough!
- Substitute the granulated sugar in the strawberry mixture for brown sugar. it will caramelize differently but gives it a great flavor.
🔪 Instructions:
PREP: Line a 9×13 baking dish with parchment paper so it overhangs the side of the pan. Preheat the oven to 350 degrees.
Step 1: Combine the dry ingredients (flour and sugar) with the lemon zest in a large bowl.
Step 2: Mix using an electric mixer until combined. Add in the cold butter and continue mixing until it is pea sized.
Step 3: Pour in the beaten eggs and mix until the crumbly dough comes together. Press ⅔ of the dough into the prepared pan and set aside.
Step 4: Combine the strawberries, corn starch, lemon juice, and sugar in a bowl and mix until all ingredients are incorporated.
Step 5: Pour the strawberry filling on the crust and smooth evenly with a spatula.
Step 6: Crumble the remaining buttery crumb topping (crust) over the strawberry layer.
Step 7: Bake for 45 to 50 minutes or until the crumb mixture is golden brown.
Step 8: Allow the strawberry bars to cook completely, then slice and serve.
GARNISH/SLICE/SERVE: Enjoy strawberry pie bars with a cup of hot coffee in the morning OR with a scoop of vanilla ice cream for a delicious dessert.
Recipe Tips for Strawberry Crumble Bars
- I like to use larger pieces for the crumble topping, so some of the large chunks of strawberry poke through the top.
- For best results, be sure to use COLD butter cubes in the shortbread crust. Mixing in the cold butter helps make extra fluffy buttery crust after baked.
- Make the crumb topping a little easier by using a food processor.
Recipe FAQ’s
Keep leftover bars in an airtight container (or covered in plastic wrap) on the countertop at room temperature for 3 days or freeze for up to 1 month.
Fresh strawberries that are in season may be sweet enough to reduce the sugar in the filling to ½ cup. This will create less of a glaze across the top.
I would not suggest to use frozen strawberries. When they defrost, they create too much liquid and it changes the consistency of the fruit mixture.
More Strawberry Recipes For Strawberry Fans
If you tried this Strawberry Bar Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Strawberry Bars
Ingredients
Crust/Topping
- 3 cups flour
- 1 ½ cups granulated sugar
- Zest of 1 large lemon
- ½ cups unsalted butter cold and cut into cubes
- ¼ teaspoon salt
- 3 eggs slightly beaten
Strawberry Filling
- 4 cups fresh strawberries cut in half
- 1 tablespoon fresh-squeezed lemon juice
- 1 tablespoon cornstarch
- ¾ cups sugar
Instructions
- Preheat the oven to 350 degrees. Line a 9×13 baking dish with parchment paper allowing for overhang so that you can lift the cooled bars out of the pan to cut.
- In a standing mixer, add the flour, sugar, and lemon zest. On low speed, mix until combined.
- Add in the butter and mix until you get pea-sized pieces of butter.
- Add in the beaten eggs and mix until a crumbly dough comes together.
- Press ⅔ of the dough evenly into the bottom of the parchment-lined baking dish and set aside.
- In a large mixing bowl, combine the strawberries, lemon juice, cornstarch, and sugar. Mix until combined.
- Pour the strawberry mixture over the crust and even it out with a rubber spatula.
- Sprinkle the remaining crumbs over the strawberry filling.
- Bake in the preheated oven for 45 to 50 minutes or until the crumble appears slightly golden brown.
- Pull the baking dish out of the oven and set it aside to cool completely before cutting bars.
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Notes
- I like to use larger pieces for the crumble topping, so some of the large chunks of strawberry poke through the top.
- Be sure to use COLD butter cubes in the shortbread crust. Mixing in the cold butter helps make it extra fluffy after baked.
- Make the crumb topping a little easier by using a food processor.
Nutrition
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