Strawberry Crumb Bars

Strawberry Crumb Bars feature a buttery shortbread-style crust, fresh strawberry filling, and a crumbly streusel topping. Made with simple ingredients and perfect for potlucks, picnics, or afternoon treats. The bars have a tender, melt-in-your-mouth texture with bright, jammy strawberry flavor.

Why You’ll Love This Recipe

• Easy enough for beginners — just mix, press, top, and bake
• Fresh strawberry flavor that tastes like summer in every bite
• Buttery, crumbly texture that melts in your mouth
• Perfect for sharing at bake sales, potlucks, or family gatherings
• Uses simple ingredients you probably already have on hand

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Ingredients You’ll Need

Crust & Crumb Topping

• ½ cup granulated sugar
• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) very cold unsalted butter, cut into small pieces (this is key for that crumbly texture!)
• 1 large egg, beaten
• 1 teaspoon vanilla extract

Strawberry Filling

• 2 cups fresh strawberries, chopped (about 10–12 medium berries)
• ⅓ cup granulated sugar
• 2 teaspoons cornstarch (helps thicken the juices as they bake)

Why These Ingredients Work

The beauty of these bars is in the simplicity. The all-purpose flour gives structure to both the crust and crumb topping, while the cold butter creates those tender, flaky pockets that make every bite melt in your mouth.

Baking powder adds just a touch of lift, keeping the crust from becoming too dense. The egg binds everything together and gives the crust a slightly cakey richness. Vanilla extract adds warmth and depth to the buttery flavor.

For the filling, fresh strawberries bring natural sweetness and bright flavor, while cornstarch thickens their juices so the bars hold together beautifully when you slice them. A bit of sugar enhances the berries’ natural sweetness without making them cloying.

Essential Tools and Equipment

• 8×8-inch baking pan
• Parchment paper
• Medium mixing bowls (2)
• Fork or pastry cutter (or food processor)
• Measuring cups and spoons
• Sharp knife for chopping strawberries
• Cooling rack

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). This gives it plenty of time to reach the right temperature while you prepare everything.

Step 2: Prepare the Baking Pan

Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides. This makes it so easy to lift the bars out later for clean, beautiful cuts.

Step 3: Make the Crumb Base

In a medium bowl, whisk together the sugar, flour, baking powder, and salt. Add the very cold butter pieces and use a fork, pastry cutter, or even your fingers to work the butter into the dry ingredients until the mixture looks like coarse crumbs.

Stir in the beaten egg and vanilla extract until everything comes together into a crumbly dough. It won’t be smooth—that’s exactly what you want!

Step 4: Form the Bottom Layer

Take about half of your crumb mixture and press it firmly and evenly into the bottom of your prepared pan. Use your hands or the bottom of a measuring cup to really pack it down. This creates a sturdy base that holds everything together.

Step 5: Prepare the Strawberry Filling

In a separate bowl, toss together the chopped strawberries, sugar, and cornstarch until the berries are evenly coated. The cornstarch will help create that perfect jammy texture as the bars bake.

Step 6: Assemble the Bars

Spread the strawberry mixture evenly over your pressed crust layer. Then sprinkle the remaining crumb mixture over the top.

Step 7: Bake Until Golden

Slide the pan into your preheated oven and bake for about 45 minutes, or until the top is lightly golden brown and you can see the strawberry juices bubbling around the edges.

Step 8: Cool Completely

This is the hardest part—waiting! Let the bars cool completely in the pan on a cooling rack. This cooling time allows the filling to set up properly, which means cleaner cuts and bars that hold together beautifully.

Step 9: Cut and Serve

Once cooled, use the parchment paper overhang to lift the whole thing out of the pan. Cut into 9 squares (or more if you prefer smaller portions) and serve.

You Must Know

The most important thing to remember is that your butter needs to be very cold—straight from the fridge is perfect. Cold butter creates those tender, crumbly pockets that make the texture so irresistible.

If your butter gets too soft while you’re working with it, pop the whole bowl in the fridge for 10 minutes before continuing. Also, resist the urge to cut into these bars while they’re still warm. I know it’s tempting, but letting them cool completely allows the strawberry filling to firm up, which means your bars will hold together instead of falling apart when you slice them.

Personal Secret: I like to chill my mixing bowl in the freezer for about 10 minutes before starting. It helps keep the butter cold while I’m working with it, which makes an even better crumb topping.

Pro Tips & Cooking Hacks

• Use a food processor to make quick work of cutting the butter into the flour—just pulse until crumbly, then add the egg and vanilla.
• Don’t overmix once you add the egg and vanilla. You want a crumbly texture, not a smooth dough.
• Frozen strawberries work too if fresh aren’t in season. Just thaw them first and drain any excess liquid, or add an extra teaspoon of cornstarch to compensate.
• Cut cleanly by wiping your knife between cuts—this keeps each bar looking neat and pretty.
• Room temperature matters less for the egg in this recipe since everything gets mixed together, so don’t stress if you forgot to take it out ahead of time.

Flavor Variations & Suggestions

These bars are wonderfully flexible. Try swapping the strawberries for fresh raspberries, blueberries, or blackberries—or even a mix of berries for a summer medley.

You can add a teaspoon of lemon zest to the crumb mixture for a bright, citrusy note that complements the strawberries beautifully. For a richer flavor, add a quarter cup of old-fashioned oats to the crumb topping for extra texture and a hint of nuttiness.

If you want to make them extra special for company, drizzle cooled bars with a simple glaze made from powdered sugar and milk. Peach or cherry filling would also be divine when those fruits are in season.

Make-Ahead Options

These bars are actually even better the next day, which makes them perfect for planning ahead. You can prepare the crumb mixture up to a day in advance and keep it covered in the refrigerator until you’re ready to assemble and bake.

The assembled bars can also be covered tightly and refrigerated for up to 24 hours before baking—just add a few extra minutes to the baking time if you’re starting from cold.

Once baked and cooled, they keep beautifully at room temperature in an airtight container for up to three days, or refrigerated for up to five days. You can also freeze the baked bars for up to three months. Just wrap individual bars in plastic wrap, then store them in a freezer bag. Thaw at room temperature for the best texture.

What to Serve With Strawberry Crumb Bars

These bars are delicious on their own, but they’re absolutely heavenly with a scoop of vanilla ice cream or a dollop of freshly whipped cream. They pair beautifully with a hot cup of coffee or tea for an afternoon treat.

For a summer gathering, serve them alongside fresh lemonade or iced tea. They’re also wonderful as part of a dessert spread with other fruit-based treats like berry cobbler or lemon bars.

If you’re serving them for brunch, they go perfectly with yogurt parfaits and fresh fruit salad.

Allergy Information

These Strawberry Crumb Bars contain common allergens including wheat (gluten), dairy (butter), and eggs.

For a dairy-free version, you can substitute the butter with cold vegan butter or coconut oil that’s been chilled until solid—just make sure it’s very cold when you work with it.

For a gluten-free option, use a good quality 1-to-1 gluten-free flour blend in place of the all-purpose flour. The egg is essential for binding, but you could try a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for 5 minutes) if you need an egg-free version, though the texture will be slightly different.

Storage & Reheating

Store cooled bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. They’re delicious served at room temperature or chilled.

If you prefer them warm, you can reheat individual bars in the microwave for about 10–15 seconds, or warm them in a 300°F oven for 5–10 minutes.

For longer storage, freeze the bars in a single layer on a baking sheet until solid, then transfer to a freezer bag or container for up to 3 months. Thaw at room temperature for about an hour before serving.

Questions I Get Asked A Lot

Can I use frozen strawberries instead of fresh?

Yes! Just thaw them completely first and drain off any excess liquid. You might want to add an extra teaspoon of cornstarch to help absorb the extra moisture. Frozen berries tend to release more juice than fresh ones.

Why is my crumb topping too wet or doughy?

This usually happens when the butter wasn’t cold enough or got too warm while mixing. Make sure your butter is very cold and cut it into small pieces before adding it. If the mixture seems too wet, pop the bowl in the fridge for 10 minutes to firm everything back up.

Can I double this recipe?

Absolutely! Just use a 9×13-inch pan and double all the ingredients. The baking time might need to increase by 5–10 minutes, so keep an eye on it and look for golden edges and bubbling fruit.

How do I know when the bars are done baking?

Look for lightly golden brown crumb topping and strawberry juices that are bubbling around the edges. The top should look set, not wet. If you’re unsure, it’s better to bake a few minutes longer than to underbake.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Strawberry Crumb Bars turned out.