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These easy Strawberry Bars have a sweet strawberry layer sandwiched in between a buttery crumb topping and a buttery shortbread crust. Celebrate strawberry season with these delicious strawberry treat.
Why You’ll Love This Recipe!
I always love trying out some new strawberry recipes in the summer. Crumble bars are one of my favorite desserts and I have made them many times, but I have never made them with strawberries. I am so glad I tried it. They are delicious.
The recipe is easy and if you have strawberries you will likely already have all of the ingredients you needed. If you don’t have fresh berries you can also make these bars with frozen berries, just make sure and drain them well. I do prefer fresh though.
Ingredients Needed:
- Strawberries. Fresh or frozen but I prefer fresh strawberries.
- Sugar. Brown sugar and granulated sugar.
- Baking powder
- Flour. I prefer unbleached all purpose flour
- Butter. Salted butter
- Egg
- Salt
- Lemons. Lemon juice and zest
- Cornstarch
How to Make Strawberry Bars
- Combine sliced strawberries with sugar, cornstarch, lemon juice and lemon zest.
- In another large bowl, stir together sugars, flour, baking soda, and salt until crumbly.
- Use a fork or pastry cutter to blend in the chilled butter and egg.
- Dough will be crumbly.
- Press half the mixture into the bottom of a 9 x 13 baking dish.
- Add berry mixture
- Cover with remaining crumble mixture.
- Bake at 375 degrees F oven for 45 minutes or until top is slightly golden brown.
- Cool and then cut into bars.
Tips from leigh Anne
- Serve these strawberry bars warm with a scoop of vanilla ice cream on top – so good! A drizzle of chocolate wouldn’t hurt either.
- Make sure your butter is cold or chilled when making the shortbread crust.
- Don’t overwork the shortbread dough, you want it crumbly and pea-size pieces. If you prefer you can also use a food processor to make the shortbread dough.
Frequently Asked Questions
Can I use different fruit?
Yes, I love to use blueberries or raspberries.
How do you store strawberry bars?
Keep them in an airtight container stored at room temperature for 2-3 days or in the refrigerator for 3-4. Bars can also be frozen. I like to freeze individual bars wrapped in plastic wrap and then a layer of foil.
Check out more of my favorite strawberry recipes:
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Strawberry Bars
Ingredients
Crumble Mixture
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 3 cups all purpose flour
- 1 cup butter chilled
- 1 egg
- 1/4 tsp salt
Strawberry Filling
- 4 cups strawberries sliced
- 1/2 cup granulated sugar
- 1 lemon juiced and zested
- 4 tsp cornstarch
Instructions
Crumble Mixture
- Preheat oven to 375 degrees F. Grease a 9 x 13 baking dish with non stick baking spray or line with parchment paper.
- Mix together sugars, flour, baking powder and salt.
- Use a fork or pastry cutter to blend in the butter and egg.
- Dough will be crumbly.
- Press half of the mixture into the bottom of a 9 x 13 inch pan. Set aside remaining mixture.
Strawberry Mixture
- In a bowl, combine berries, sugar, cornstarch, lemon zest and juice. Gently mix to combine.
- Pour strawberry mixture over the crust.
- Sprinkle the berries with the remaining crumb mixture.
- Bake for 45 minutes or until the crumble topping turns lightly golden brown.
- Cool completely before cutting into squares.
Tips & Notes:
- Serve these strawberry bars warm with a scoop of vanilla ice cream on top – so good! A drizzle of chocolate wouldn’t hurt either.
- Make sure your butter is cold or chilled when making the shortbread crust.
- Don’t overwork the shortbread dough, you want it crumbly and pea-size pieces. If you prefer you can also use a food processor to make the shortbread dough.
Nutrition Facts:
Paula says
Very easy and came out delicious!