Strawberry Crumb Bars
Strawberry Crumb Bars are summer in a dessert. Fresh strawberries sandwiched in between a buttery crumb base.
I may earn commissions for purchases made through links on this post.
STRAWBERRY CRUMB BARS
These strawberry crumb bars may look familiar because they are very similar to these Peach Crumb Bars. Of course, who doesn’t love strawberries with a buttery crust.
WHAT KIND OF STRAWBERRIES TO USE:
FRESH STRAWBERRIES – Fresh is always best in my opinion.
FROZEN – Not my first choice and tend to be wetter but can be used in a pinch.
HOW TO MAKE STRAWBERRY CRUMB BARS
-
Preheat oven to 375 degrees and grease a 8×8 inch pan or line with parchment paper.
-
FOR THE CRUST: Whisk together the flour, sugar, baking powder, and salt. Cut in the butter with a fork until mixture is crumbly. Mix in the egg and vanilla. *Note: If you’re using a food processor you can just add everything to the food processor and pulse until crumbly. Then add in the egg and vanilla and process until combined.
-
Press half of the mixture into the prepared pan. Reserve the other half for later.
-
FOR THE Strawberries: Toss strawberries with lemon juice and vanilla extract. Sprinkle with the sugar and cornstarch. Toss to coat.
-
Spoon strawberries over the bottom crust discarding the liquid at the bottom of the strawberries. Sprinkle reserved dough on top of strawberries.
-
Bake for 35-45 minutes or until topping is lightly browned. Cool completely and cut into bars. Store in the refrigerator but I like to serve closer to room temperature.
OTHER FRUIT RECIPES
- Easy Fruit Dip
- Poppy Seed Fruit Salad
- Grape Walnut Salad
- Peach Cobbler Recipe
- Fruit, Avocado, and Feta Salad
- Fruit Pizza
- Snickers Apple Salad
- Apple Crisp Pizza
- Apple Crisp
- Peach Crisp
- No-Churn Strawberry Cheesecake Ice Cream
- Watermelon Blueberry Feta Salad
- Caramel Apple Cheesecake Bars
Strawberry Crumb Bars
Strawberry Crumb Bars are summer in a dessert. Fresh strawberries sandwiched in between a buttery crumb base.
Ingredients
- 1 1/2 cups flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
STRAWBERRIES:
- 2 cups strawberries, chopped
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 375 degrees and grease a 8x8 inch pan or line with parchment paper.
- FOR THE CRUST:
- Whisk together the flour, sugar, baking powder, and salt. Cut in the butter with a fork until mixture is crumbly. Mix in the egg and vanilla. *Note: If you're using a food processor you can just add everything to the food processor and pulse until crumbly. Then add in the egg and vanilla and process until combined.
- Press half of the mixture into the prepared pan. Reserve the other half for later.
- FOR THE Strawberries: Toss strawberries with lemon juice and vanilla extract. Sprinkle with the sugar and cornstarch. Toss to coat.
- Spoon strawberries over the bottom crust discarding the liquid at the bottom of the strawberries. Sprinkle reserved dough on top of strawberries.
- Bake for 35-45 minutes or until topping is lightly browned. Cool completely and cut into bars. Store in the refrigerator but I like to serve closer to room temperature.
Instead of discarding the slurry from the strawberries, I put it into the microwave and heated it till thickened, about 1.5 minutes total . Then I spooned it on top of the berries before adding the reserved crumb mixture.
These are amazing! I’ve made strawberry, raspberry and now going to try a blueberry version. The raspberry came out great as well! I love versital recipes.
Oh I love hearing this!
Why would you not cook the base first before putting the strawberries on it? Is it not going to be soggy?
It doesn’t get soggy
sorry 1 1/2 c flour
is the cup and a half right now? thank you
Made this tonight with fresh strawberries from Michigan. Sooo yummy!! I prefer thin bars so the next time I make it, I’m going to use less crust on the bottom. Thanks for the recipe!
Thank you!
Can these be frozen??
YEs!
Really enjoy this recipe! I first did half the crumble on the bottom half on top but second time around decided to do a thinner crust and enjoyed this more! Recommend this recipe to anyone
Thank you!
Would I keep this refrigerated and how far in advance can I make them?
I don’t refrigerate them but you can make a few days ahead of time and refrigerating them will help preserve them
Would this work with fresh raspberries? Would I need to add more Cornstarch?
I think it should be fine as is
Has the typo been corrected in the directions?
Is this recipe the right ratio of flour & butter? You said there was a typo and wondered if it has been corrected here. Would you double recipe for say a 9×13 pan–9 bars is hardly enough to take to a gathering?
Yes the typo is fixed and yes I would double in a 9×13 for sure!
Can this be doubled for a 9×13 pan?
Yes absolutely!
Can this be frozen?
Yes! Just thaw in the fridge so they don’t get soggy
I only had frozen strawberries, so used an extra one-half tablespoon of cornstarch. Turned out well. Everyone enjoyed them!
Thank you!
This is a killer recipe! The buttery crumb mixture really makes this dessert stand out
Can hype use strawberry jam for filling
Sure!
These strawberry crumb bars are my new favorite dessert. So easy to make and they were so good with vanilla ice cream.
so glad you liked it
I made these strawberry crumb bars for a party with my girlfriends and they were such a hit! I really like the freshness of the strawberries and fresh lemon juice in them.
I baked these Strawberry Crumb Bars for a party last weekend, and everyone agreed they were amazing. Love the buttery crust layer!
Mine just came out of the oven but the top looks more like a biscuit top instead of a crumble top. The ratio of flour/sugar in proportion to the butter seems off in my opinion.
I’m so sorry. There was a typo. Ugh