Dessert

Strawberry Crumb Bars Recipe

ByNaomi Fletcher February 9, 2026February 9, 2026

Introduction

Strawberry Crumb Bars are a delightful treat combining a buttery, crumbly crust with a sweet and tangy fresh strawberry filling. Perfect for a summer dessert or a casual snack, these bars are easy to make and sure to please any crowd.

Three thick square pieces of strawberry crumb bars are stacked on a white plate. Each piece has three layers: the bottom layer is light golden and crumbly, the middle layer is bright red and juicy with strawberry filling, and the top layer is pale tan with a rough crumbly texture. Around the stack, there are four whole strawberries with green leaves. The plate is placed on a white marbled surface, and the background is a solid red color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup white sugar
1/2 teaspoon baking powder
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup very cold butter (8 tablespoons or 1 stick)
1 egg (beaten)
1 teaspoon vanilla
2 cups fresh strawberries (chopped)
1/3 cup white sugar
2 teaspoons cornstarch

Instructions

Step 1: Preheat the oven to 375 degrees F. Line an 8×8-inch pan with parchment paper, allowing it to hang over the sides for easy removal later.
Step 2: In a medium bowl, combine 1/2 cup white sugar, all-purpose flour, baking powder, and salt.
Step 3: Cut the very cold butter into the flour mixture using a fork or pastry cutter until the mixture resembles pea-sized crumbs. Alternatively, pulse briefly in a food processor.
Step 4: In a small bowl, beat the egg with a fork, then add it along with vanilla to the flour mixture. Stir until crumbly but combined.
Step 5: Press half of the dough evenly into the bottom of the prepared pan to form the crust.
Step 6: In another bowl, mix 1/3 cup sugar with cornstarch, then stir in the chopped strawberries until coated.
Step 7: Spread the strawberry mixture evenly over the crust layer.
Step 8: Crumble the remaining dough over the strawberry layer, covering it as much as possible.
Step 9: Bake for 45 minutes, or until the top is lightly golden brown. Oven times may vary, so check around 38 minutes if your oven runs hot.
Step 10: Let the bars cool completely in the pan. For best results, refrigerate until ready to serve, then cut into squares.

Tips & Variations

Use very cold butter to ensure a crumbly, tender crust.
Swap fresh strawberries for frozen, but thaw and drain excess liquid before mixing.
Add a sprinkle of cinnamon or lemon zest to the strawberry filling for extra flavor.
Line the pan with parchment paper that extends over the edges to easily lift the bars out without sticking.

Storage

Store the strawberry crumb bars in an airtight container in the refrigerator for up to 3 days. Reheat briefly in the microwave or enjoy chilled. These bars are best served cold or at room temperature once fully cooled.

How to Serve

A stack of three square strawberry crumb bars is shown on a white plate, each bar featuring three layers: a light crumbly top layer with a sandy texture, a bright red, juicy strawberry jam middle layer, and a dense pale bottom layer. The bars are slightly uneven at the edges with some crumbs falling around them. Two fresh whole strawberries with green caps are placed on either side of the stack. The surface beneath the plate is a white marbled texture, and the background is red. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used. Make sure to thaw them completely and drain any excess liquid before mixing with sugar and cornstarch to prevent a soggy crust.

How do I prevent the crust from becoming too soft?

Using very cold butter and not overworking the dough helps create a crumbly texture. Also, pressing the crust firmly and baking until golden will keep it from becoming too soft or soggy.