Why You’ll Love This Recipe

Strawberry Crumb Bars are a delightful dessert that layers sweet, juicy strawberries between a buttery shortbread-like base and a golden crumb topping. Perfect for picnics, potlucks, or afternoon treats, these bars offer a fruity, satisfying bite with a hint of tartness and a melt-in-your-mouth texture.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

fresh strawberries (hulled and diced)
granulated sugar
lemon juice
cornstarch
all-purpose flour
unsalted butter (cold and cubed)
baking powder
salt
egg
vanilla extract
optional: powdered sugar for dusting

directions

Preheat your oven to 350°F (175°C) and line a square baking pan with parchment paper.

In a small bowl, mix the diced strawberries with sugar, lemon juice, and cornstarch. Set aside to macerate.

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Add the cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers until crumbly.

Stir in the egg and vanilla extract until the dough comes together in clumps.

Press two-thirds of the dough mixture evenly into the bottom of the prepared pan to form the crust.

Spread the strawberry mixture over the crust.

Sprinkle the remaining dough over the top as the crumb layer.

Bake for 35–40 minutes, or until the top is golden and the filling is bubbly.

Cool completely in the pan before cutting into bars. Dust with powdered sugar if desired.

Servings and timing

This recipe yields approximately 16 bars.
Preparation time: 15 minutes
Baking time: 35–40 minutes
Cooling time: 30 minutes
Total time: 1 hour 20 minutes

Variations

Use a mix of strawberries and rhubarb for a tangy twist.

Add a touch of cinnamon to the crumb mixture for warmth.

Swap fresh berries for raspberry or blueberry fillings.

Use brown sugar in the crumb topping for deeper flavor.

Top with a light drizzle of vanilla glaze instead of powdered sugar.

storage/reheating

Store Strawberry Crumb Bars in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
They can be frozen for up to 2 months—wrap tightly and thaw before serving.
Enjoy chilled or at room temperature; reheating is not necessary but can be done briefly in the microwave.

FAQs

Can I use frozen strawberries?

Yes, thaw and drain them first to prevent excess moisture.

Why is my crust too soft?

Make sure the butter is cold and don’t overmix the dough.

Can I make this gluten-free?

Yes, use a gluten-free flour blend appropriate for baking.

Do I need to cook the filling first?

No, the strawberries cook as they bake in the oven.

Can I make this recipe with jam?

Yes, use about ¾ cup of strawberry jam if fresh berries aren’t available.

Can I add oats to the topping?

Yes, replace part of the flour with rolled oats for extra texture.

How do I cut clean slices?

Chill the bars first and use a sharp knife wiped clean between cuts.

Are these bars very sweet?

They’re balanced—sweet strawberries, tangy lemon, and a buttery crust.

Can I double the recipe?

Yes, double all ingredients and use a 9×13-inch pan.

Can I skip the egg?

The egg helps bind the dough, but you can use a flax egg as a substitute.

Conclusion

Strawberry Crumb Bars are a charming, crowd-pleasing dessert that blends fruity flavor with a tender, buttery crunch. Whether served for dessert, a snack, or even breakfast, these bars are easy to make and impossible to resist. Add them to your recipe rotation and enjoy a bite of summer all year round.