Strawberry Crumb Bars are a sweet and fruity dessert with a soft, buttery base, a juicy strawberry layer, and a golden crumb topping. I like how they strike the perfect balance between a pie and a cookie bar, making them ideal for picnics, parties, or just a casual afternoon snack.
Why You’ll Love This Recipe
I love this recipe because it uses simple ingredients, takes minimal effort, and delivers big flavor. The buttery crust and topping complement the fresh strawberries beautifully, and the bars slice up neatly, making them easy to serve or pack up for a treat on the go. Plus, I can use fresh or frozen strawberries, so it’s a flexible recipe all year round.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup granulated sugar
1 teaspoon baking powder
3 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cut into cubes
1 large egg
1 teaspoon vanilla extract
4 cups diced fresh strawberries
1/2 cup granulated sugar (for the filling)
4 teaspoons cornstarch
1 tablespoon lemon juice (optional, for added brightness)
Directions
I start by preheating my oven to 375°F (190°C) and greasing a 9×13-inch baking pan or lining it with parchment paper.
In a large bowl, I mix 1 cup sugar, baking powder, flour, and salt. Then I cut in the butter using a pastry cutter or my hands until the mixture is crumbly.
I add the egg and vanilla extract, stirring until just combined.
I press about two-thirds of this crumb mixture evenly into the bottom of the prepared pan to form the crust.
In another bowl, I toss the diced strawberries with 1/2 cup sugar, cornstarch, and lemon juice. Then I spread this mixture evenly over the crust.
I crumble the remaining dough over the top of the strawberry layer.
I bake for 40–45 minutes, or until the top is golden brown and the strawberries are bubbly.
I let the bars cool completely in the pan before slicing into squares.
Servings and timing
This recipe makes about 16 bars, depending on how I slice them. Prep time: 20 minutes Cook time: 45 minutes Cooling time: 1 hour Total time: around 2 hours
Variations
I sometimes swap the strawberries for other berries like blueberries or raspberries. A mix of berries also works great. If I want a richer flavor, I sprinkle a bit of brown sugar into the crumb topping. For a gluten-free version, I use a 1:1 gluten-free flour blend. When I’m feeling extra indulgent, I add a light drizzle of vanilla glaze once the bars have cooled.
storage/reheating
I store these bars in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. They stay fresh and delicious either way. To reheat, I pop a square into the microwave for about 10–15 seconds if I want it warm, though they’re just as tasty cold.
FAQs
How do I know when the bars are done baking?
I look for a golden brown top and bubbling fruit in the center. That usually tells me they’re ready.
Can I use frozen strawberries?
Yes, I can. I just make sure to thaw and drain them well so the filling isn’t too watery.
Can I make these bars ahead of time?
Absolutely. I often make them the day before I plan to serve them. They hold up well overnight.
Do I need to refrigerate these bars?
Not right away. I leave them at room temperature for a day or two, then move them to the fridge if I still have leftovers.
Can I freeze strawberry crumb bars?
Yes. Once they’ve cooled completely, I wrap them tightly and freeze for up to 2 months. I thaw them in the fridge or at room temperature before serving.
Conclusion
Strawberry Crumb Bars are one of my favorite go-to desserts because they’re easy, flexible, and full of flavor. Whether I’m baking for a crowd or just craving something sweet and fruity, these bars always hit the spot. I love how the buttery crust and juicy strawberries come together in every bite.
Strawberry Crumb Bars are buttery, fruity dessert bars featuring a soft base, a juicy strawberry filling, and a crumbly golden topping—perfect for snacking, picnics, or parties.
Ingredients
1 cup granulated sugar
1 teaspoon baking powder
3 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cut into cubes
1 large egg
1 teaspoon vanilla extract
4 cups diced fresh strawberries
1/2 cup granulated sugar (for the filling)
4 teaspoons cornstarch
1 tablespoon lemon juice (optional)
Instructions
Preheat oven to 375°F (190°C). Grease or line a 9×13-inch baking pan with parchment paper.
In a large bowl, combine 1 cup sugar, baking powder, flour, and salt.
Cut in the cold butter using a pastry cutter or hands until the mixture is crumbly.
Add egg and vanilla extract, stirring until just combined.
Press two-thirds of the crumb mixture evenly into the prepared pan to form the crust.
In another bowl, mix diced strawberries with 1/2 cup sugar, cornstarch, and lemon juice.
Spread the strawberry mixture evenly over the crust.
Crumble the remaining dough evenly over the top of the strawberries.
Bake for 40–45 minutes or until the top is golden brown and the filling is bubbly.
Let the bars cool completely in the pan before slicing into squares.
Notes
Can be made with fresh or frozen strawberries (thawed and drained).
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Can be frozen for up to 2 months; thaw before serving.
Swap in other berries or mix berries for variation.
