Strawberry crumb bars made with an easy crumb crust, strawberry sauce filling and buttery crumb topping. The perfect summer dessert made with fresh, juicy strawberries!
These strawberry bars are so easy to make and bursting with strawberry flavor. The crumb topping reminds me of something you’d put on top of a cobbler, but a little more thick. More like a shortbread, than a crumble once baked.
Growing up, we went to San Diego every other year as kids. One of our favorite activities in Carlsbad (besides going to the beach) was going strawberry picking. The strawberries were better than any I had ever tasted. We’d get a big bucket and bring it to the beach for snacking on.
I just found a place not far from us that let’s you come pick strawberries, so last weekend we went strawberry picking as a family. The kids had such a great time. My two year old had a hard time with the concept, as she wanted to eat every one she picked. When we got home, we made a big batch of homemade strawberry jam and then the next day we made these strawberry crumb bars. I’m thinking strawberry pie needs to be next. ;) Give me ALL the summer berry recipes!
How to make strawberry crumble bars
CRUST. Whisk together the flour, sugar and baking powder in a large bowl. Using a fork or pastry cutter, cut in the cold butter until it is the size of peas. Then add the egg and vanilla and stir until the dough is crumbly. Press half of the crust mixture into a parchment lined 8×8″ pan and pat until firm.
FILLING. In a small bowl, mix together the strawberries, sugar and cornstarch. Next add the fruit mixture on top of the crumb crust. Then sprinkle the remaining crust crumbs over the strawberry layer.
BAKE. Bake at 375°F for about 35 to 40 minutes, or until the top layer is lightly golden brown. Remove from oven and let cool completely. Then slice into 9 large or 18 small bars.
Tips for the best results
Use fresh strawberries: This recipe is the perfect way to use up those fresh strawberries! The taste of fresh picked strawberries seriously cannot be beat. They really enhance the flavor and make these bars to die for. I highly recommend using fresh strawberries when possible.
Use cold butter: Similar to when you make biscuits, the butter that’s used for the crumb crust must be cold. I like to freeze mine for about 30 minutes prior to using. The cold butter helps to give the crust that crisp, flaky texture.
Line pan with parchment: I like to bake my strawberry crumb bars in an 8×8″ pan that’s been lined with parchment paper. This way I can easily take out the bars once they’re cooled. It makes clean up much easier and ensures they don’t stick to the pan.
Cool completely before slicing. Although you’re definitely going to want to sneak a bite, make sure to let the dessert cool completely before slicing. If you slice them while still warm, they’ll be crumbly and won’t hold their shape. Trust me, the wait is worth it!
Toppings for serving
As if these strawberry bars could get any more delicious, try topping them with the following when serving:
You can even drizzle a simple powdered sugar icing on top of the bars to add an extra hint of sweetness. Simply stir together 1 cup powdered sugar with 1-2 Tablespoons of milk and then drizzle the mixture over the crumb topping.
More summer desserts:
- Strawberry rhubarb crisp
- Raspberry crumble bars
- Strawberry shortcake biscuits
- Cherry pie bars
- Strawberry sour cream cake
Strawberry Crumb Bars Recipe
- Preheat the oven to 375°F. Line an 8×8 inch pan with parchment paper and set aside.
- Combine the flour, sugar and baking powder in a large bowl. Cut in the cold butter with a fork or pastry cutter, until the butter is the size of peas. Stir in the egg and vanilla, until the dough is crumbly. Place half the mixture into the pan and pat until firm.
- Combine the strawberries, sugar and cornstarch in a small bowl. Layer on top of the crumb mixture. Then sprinkle the remaining crumbs over top the strawberries.
- Bake for 35 to 40 minutes, or until the top is lightly golden. Cool completely, then slice into 9 or 18 bars.
Adapted from Flavor Mosaic