Strawberries and Cream Crumb Bars (+ More Strawberries & Cream Desserts)
These strawberries and cream crumb bars are sweet and creamy with a buttery crumb crust and topping.
Crumb desserts are like a whole other level of delicious. I’ve made this particular crumb crust and topping in my Blueberry Crumb Bars, this Lemon Curd Dessert, and now these strawberries & cream bars. I just keep coming back to it. Why mess with a good thing?
The crust is buttery and sweet, and crunchy yet tender. My fork can’t keep up with my mouth. Can’t stop. Won’t stop! The layers of cream cheese and strawberry pie filling topped with the buttery streusel make this dessert a three-in-one: Pie, cheesecake, and dessert bar. It’s like a roller coaster ride for your mouth. You don’t know what to expect next, but you like it.
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
As I’m sitting here typing this, my husband has asked me what my favorite pie is. Does he even know me? I love pie! I broke it down into categories because it’s just not fair to only pick one. Categories included: chocolate, fruit, cream, and other. These strawberries and cream crumb bars can totally go into the other category because of the pie filling.
I still can’t pick my favorite though. I love all pies in all shapes and forms. This “pie” happens to be easier than rolling a crust, and the cream cheese layer cuts the sweetness and adds that creamy element. De-licious!
I’m so glad I plated these up and delivered them to neighbors asap. My waistline was at stake. It was a close one! Hey, I totally forgot to mention that today is National Strawberries and Cream Day. It’s a thing people, so celebrate by making this or any of the desserts my friends made in the roundup below.
Strawberries and Cream Crumb Bars
Ingredients
Crust & Crumb Topping:
- 3 cups (360 g) all-purpose flour (stir, spoon & level)
- 1 cup (200 g) granulated sugar
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (226 g) butter, (2 sticks) cold
- 1 large egg
Cream Cheese Layer:
- 8 oz (226 g) cream cheese
- ½ cup (100 g) granulated sugar
- ½ tsp almond or vanilla extract
- 21 oz (595 g) can strawberry pie filling
Instructions
- Mix the flour, sugar, baking powder, and salt in the bowl of a stand mixer. Add the butter one Tablespoon at a time and mix until the mixture resembles fine crumbs. Add the egg and mix until incorporated.
- Press ⅔ of the mixture onto the bottom of a greased 13×9-inch baking dish. Bake at 375 degrees Fahrenheit for 8 to 10 minutes or until the crust is matte (not shiny) and starting to lightly brown. Allow to cool slightly.
- In a large bowl with a hand mixer, beat the cream cheese, sugar and extract until sugar dissolves and no lumps appear. Dollop the cream cheese mixture over the warm crust. Gently spread evenly with a spatula. The cream cheese mixture will sink into the crust a little bit, that’s okay, just use small dollops and gently spread it together.
- Dollop the strawberry pie filling in small spoonfuls over the cream cheese layer. Gently spread evenly with a spatula.
- Crumble the remaining crust evenly over the top of the strawberry pie filling. Bake at 375˚F for another 20 to 25 minutes until the top is lightly brown and the filling is bubbling in the center. Allow to cool completely before cutting and serving.
Notes
Nutrition
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
If you enjoyed this recipe, check out these other Strawberries & Cream desserts!
Strawberry Cream Shake // One Sweet Appetite
Strawberries and Cream Whoopie Pies // Sugar & Soul
Strawberries & Cream Oatmeal // Tried and Tasty
Strawberries and Cream Puffs // Eazy Peazy Mealz
Strawberries & Cream Beignets // A Dash of Sanity
Strawberries and Cream Poke Cake // Like Mother Like Daughter
Strawberries and Cream Danishes // A Kitchen Addiction
Strawberries and Cream Sodas // Cucpake Diaries
Strawberries & Cream Lush Dessert // Lemon Tree Dwelling
Slow Cooker Strawberries and Cream Cheesecake // Life Made Sweeter
I am an accomplished baker. I don’t usually use pie fillings and prefer to make a fresh filling. But I needed a quick recipe for Sunday dinner and gave this a try. Physics must certainly operate differently in my kitchen because the review given by JJ is totally wrong! If there was anything wrong with this recipe I would know it. It is perfect the way it is. I can’t comprehend how the changes JJ made could have made this better. Quite the opposite. This recipe is quick to make and very tasty. I wouldn’t change a thing. JJ must have been having a bad day.
Glad you enjoyed this partially homemade dessert Irene. It is simple and delicious. Glad it worked out in a pinch.
I would like to try this on a cookie sheet pan. If I just double this recipe will that work?
I’m not sure the sides of a cookie pan will be thick enough to not spill over with this recipe. Technically two 9×13 would fill a half sheet pan (18×13), but it’s going to be close to overfull.
This is the best Crumb bar I have ever made, and tasted. I’ve read some of the comments below, and I never had any problem with my crumb crust crumbled perfectly with the ingredients that are listed. I did however double the cream cheese centre ingredients, and made my own strawberry /rhubarb pie filling. . That was just for personal taste. I served this when I had 16 people for lunch. Everybody raved about it. It will be my go to crumb bar recipe. You can put any flavour you want in the pie filling. I am a well established Baker and I can tell you without a doubt this is a fabulous recipe.
Thanks for your comment Susan! Glad to hear you are enjoying this recipe. I love that you are making different flavors. I love making different flavors as well.
Is the butter melted?
No, it’s cold, kind of like pie crust. I’ll edit that to be more clear.
Have you actually tried making this? Because I don’t think so. Not unless physics operates differently in your kitchen. Needed a whole extra egg and a 1/4 cup of water to get the dough to the crumb consistency pictured above, for one thing, and for another, this recipe doesn’t call for nearly enough filling OR frosting. Get good, seriously, this is a disgrace. Albeit it was tasty after I saved it from your ineptitude.
I have used this same crumb crust/topping for several fruit crumb bars on my blog with no issues in the amounts stated. I use large or extra large eggs. I can adjust that in the recipe card. A medium egg may not be enough, if that is what you used. Also, if you mix the dough long enough, the butter distributes and it eventually clumps together. Be patient with it. If you like more fillings, you can definitely feel free to use more. I’m happy with the recipe as written or I wouldn’t have posted it. Sorry you didn’t feel the same way.
I’ve actually made this twice now and it turned out good both times. Didn’t need to add anything. I might do less sugar next time just for personal preference, but nothing wrong with the recipe 🙂
I agree. The recipe is perfect as it is!
Crumb bars are the best! I know my family would love these!
They so are! Thanks Jessica!