Fresh strawberries are sandwiched between a buttery crust and streusel topping in these Strawberry Crumb Bars. A great alternative to strawberry pie in the form of a delicious dessert bar.

Three strawberry crumb bars stacked on top of each other surrounded by fresh whole strawberries.

CRUMB BARS

Everybody loves a great buttery streusel and in these crumb bars there is only ONE mixture for both the shortbread crust and crumble topping.

We love this recipe so much we’ve made blueberry, peach, apple and lemon crumb bars to name a few. All with the same buttery crumb recipe. It’s so versatile and way easier to make than pie crust, but just as delicious and sophisticated.

Strawberry Crumb Bars cut into squares with fresh strawberries.

STRAWBERRY CRUMB BARS

It was time to add “strawberry” to my list of flavors for crumb bars. Although I do have a strawberries and cream crumb bars recipe that uses canned pie filling.

This recipe for strawberry crumb bars uses fresh strawberries diced up for the filling — making it a great summer recipe.

Stack of strawberry crumb bars with fresh strawberries.

MAKE THE CRUST AND CRUMB TOPPING

To make the crust and crumb topping, you will need:

  • All-Purpose Flour
  • Granulated Sugar
  • Baking Powder
  • Salt
  • Unsalted Butter

In the bowl of a stand mixer, whisk together the dry ingredients. Cut the butter into Tablespoon size pieces and add to flour mixture. Then use the paddle attachment to break up the butter into small flakes. (Can also use a food processor or pastry blender to do it by hand.)

Add an egg, and mix until combined. The texture will be mostly dry and powdery like sand, with a few clumps.

NOTE: The colder the butter, the more crumbly the texture will be. You can use slightly soft butter to make the crust and crumble on top more solid/chunky. But don’t use overly soft butter.

Two image collage. Ingredients for crumb crust and topping. Top image: Mixing bowl of flour, sugar, baking powder, salt, and butter. Bottom image: Crumbly flour mixture with an egg cracked into it.

DIVIDE CRUMBLE IN HALF

Lightly grease or line a 13×9-inch pan with parchment paper leaving a couple inches of overhang for easy lifting.

Sprinkle half the crumb mixture over the bottom of the prepared pan. Then press the crust flat with hands/fingers. It will look dry, but will come together when it bakes.

Half of crumb streusel pressed flat into a 13x9-inch pan lined with parchment paper.

MAKE THE STRAWBERRY FILLING

For the strawberry filling you will need:

  • Fresh Strawberries
  • Granulated Sugar
  • Cornstarch
  • Lemon Juice
Ingredients for strawberry filling: Diced strawberries, sugar, cornstarch, and lemon juice.

Rinse, hull, and dice strawberries to equal 5 cups. About 1 1/2 to 2 pounds of strawberries.

Then add the sugar, cornstarch and lemon juice. Stir to combine. Then spoon and spread the strawberries (and all juices) evenly over the bottom crust.

Two image collage. Top image: Diced strawberries coated in sugar, cornstarch and lemon juice. Bottom image: Prepared strawberries spread over crumb crust.

TOP & BAKE

After adding the strawberry layer, sprinkle the remaining crumb mixture evenly over the top of the strawberries.

NOTE: Squeezing the mixture will make the topping have more of a chunky texture, while sprinkling it will be more smooth and fine. I like to have a mixture of both.

Bake at 375 degrees Fahrenheit for 45-50 minutes, or until the top is a light golden brown and the filling bubbles in the center.

Remaining crumb streusel sprinkled over the top of the strawberries prior to baking.

CUTTING AND SERVING

Allow strawberry crumb bars to cool completely before cutting.

If you used a parchment paper sling, run a knife along any edge not covered with parchment paper, then lift both sides of parchment paper and pull the bars out of the pan and place on a cutting board.

Use a knife to cut bars into 5 rows x 4 rows for 20 strawberry pie squares.

Strawberry Crumb Bars dessert squares with fresh strawberries.

STORING STRAWBERRY CRUMB BARS

Leftover strawberry crumb bars can be stored in an airtight container or in the baking pan covered tightly with plastic wrap or foil.

Store strawberry bars at room temperature up to 3 days or refrigerated up to 5 days.

Strawberry Crumb Bars stacked on top of parchment paper.

MORE DESSERTS WITH FRESH STRAWBERRIES

Strawberry Crumb Bars cut into squares with fresh strawberries.

Strawberry Crumb Bars

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 20 bars

Fresh strawberries are sandwiched between a buttery crust and streusel topping in these Strawberry Crumb Bars. A great alternative to strawberry pie in the form of a delicious dessert bar.

Ingredients

Crust/Crumble:

  • 3 cups all-purpose flour (stir, spoon & level)
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter, cold
  • 1 large egg

Strawberry Filling:

  • 5 cups fresh strawberries, diced (about 1 1/2 to 2 lbs)
  • 1/2 cup granulated sugar
  • 2 Tbsp cornstarch
  • 1 Tbsp lemon juice

Instructions

  1. Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9x13-inch baking dish or line with parchment paper leaving a couple inches of overhang for easy lifting.
  2. In the bowl of a stand mixer, whisk together the dry ingredients. Cut the butter into Tablespoon size pieces and add to flour mixture. Then use the paddle attachment to break up the butter into small flakes. (Can also use a food processor or pastry blender to do it by hand.)
  3. Add an egg, and mix until combined. The texture will be mostly dry and powdery like sand, with a few clumps.
  4. Sprinkle half the crumb mixture over the bottom of the prepared pan. Then press the crust flat with hands/fingers. It may look dry, but will come together when it bakes.
  5. Rinse, hull, and dice strawberries to equal 5 cups. About 1 1/2 to 2 pounds of strawberries. Add the sugar, cornstarch, and lemon juice. Stir to combine. Then spoon and spread the strawberries (and all juices) evenly over the bottom crust.
  6. Sprinkle the remaining crumb mixture evenly over the top of the strawberries. NOTE: Squeezing the mixture will make the topping have more of a chunky texture, while sprinkling it will be more smooth and fine. I like to have a mixture of both.
  7. Bake at 375 degrees Fahrenheit for 45-50 minutes, or until the top is a light golden brown and the filling bubbles in the center.
  8. Allow strawberry crumb bars to cool completely before cutting. Use a knife to cut bars into 5 rows × 4 rows for 20 strawberry pie squares.

Notes

  • The colder the butter, the more crumbly the texture will be. You can use slightly soft butter to make the crust and crumble on top more solid/chunky. But don’t use overly soft butter.
  • Leftover strawberry crumb bars can be stored in an airtight container or in the baking pan covered tightly with plastic wrap or foil. Store strawberry bars at room temperature up to 3 days or refrigerated up to 5 days.

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Nutrition Information:
Yield: 20 Serving Size: 1/20
Amount Per Serving: Calories: 147Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 9mgSodium: 87mgCarbohydrates: 33gFiber: 1gSugar: 17gProtein: 3g

This data was provided and calculated by Nutritionix, and is an estimation only.