Strawberry Pie Bars

Strawberry Pie Bars are the buttery, crumbly, sweet-tart treat that tastes like summer in every bite! These easy bars combine a shortbread-like crust, juicy strawberry filling, and a golden crumble topping. All the flavors of homemade strawberry pie without the fuss of rolling out dough.

Why You’ll Love This Recipe

• Easier than pie – All the nostalgic flavor of strawberry pie, but you can make it in a simple square pan with no rolling pin required
• Uses fresh strawberries – Celebrate berry season with bright, juicy fruit that bakes into a lightly sweetened filling
• Buttery crumble perfection – The same mixture creates both the tender crust and the crispy, golden topping
• Portable and shareable – Cut into neat squares that travel beautifully to gatherings, bake sales, or neighbor drop-offs
• Naturally nostalgic – One bite and you’ll be transported back to Grandma’s kitchen on a warm June afternoon

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Ingredients You’ll Need

Crust & Crumble

• 2 cups all-purpose flour – The foundation of your buttery crumble
• 1 cup granulated sugar – Sweetens both layers beautifully
• 1 teaspoon baking powder – Gives a slight lift and tenderness to the crust
• ½ teaspoon salt – Balances the sweetness and enhances flavor
• 1 cup (2 sticks) unsalted butter, cold and cubed – Keep it cold! This is the secret to crumbly texture (You can use salted butter if that’s what you have—just skip the added salt)

Strawberry Filling

• 4 cups fresh strawberries, hulled and diced – About 1½ pounds; frozen works in a pinch, but drain excess liquid
• ½–¾ cup granulated sugar – Start with ½ cup if your berries are sweet; add more if they’re tart
• 1 tablespoon lemon juice – Brightens the berry flavor and helps the filling set
• 2 tablespoons cornstarch – Thickens the juices so your bars aren’t soggy

Optional Finishing Touches

• Powdered sugar for dusting – A snowy finish that looks bakery-pretty
• Lemon zest – A little sprinkle adds gorgeous freshness

Why These Ingredients Work

The beauty of these bars is in their simplicity. Cold butter is cut into the flour mixture to create tender, crumbly pockets that bake up golden and delicious—it does double duty as both the sturdy bottom crust and the crispy top layer.

The baking powder gives just a whisper of lift, making the crumble light rather than dense. Fresh strawberries bring natural sweetness and that quintessential summer flavor, while the cornstarch gently thickens their juices as they bake, keeping everything neat and sliceable.

A splash of lemon juice is like a little burst of sunshine—it wakes up the berry flavor and keeps the filling from tasting flat. And that pinch of salt? It’s the unsung hero that makes all the sweet notes sing.

Essential Tools and Equipment

• 8×8-inch or 9×9-inch square baking pan – Either size works beautifully
• Parchment paper – Makes lifting and cutting so much easier
• Pastry cutter or fork – For cutting the butter into the flour (your fingertips work too!)
• Medium mixing bowl – For tossing the strawberry filling
• Large mixing bowl – For the crumble mixture
• Whisk – To combine your dry ingredients evenly
• Cooling rack – Helps the bars cool evenly and set properly

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C).

Line your 8×8-inch or 9×9-inch baking pan with parchment paper, leaving a little overhang on two sides like handles—this makes it so easy to lift the bars out later. You can also lightly grease the pan if you prefer.

Step 2: Make the Crust/Crumble

In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until everything’s nice and combined.

Add those cold cubed butter pieces and use a pastry cutter, fork, or your fingertips to work the butter into the dry ingredients. You’re looking for a texture like coarse crumbs with some pea-sized butter pieces still visible—that’s what creates all those delicious, crumbly layers.

Set aside about ½ to ⅔ of this mixture in a separate bowl for your topping. Press the remaining crumb mixture firmly and evenly into the bottom of your prepared pan to form a solid crust.

Step 3: Prepare Strawberry Filling

In a medium bowl, combine your diced strawberries, sugar (start with ½ cup and taste a berry to decide if you need more), lemon juice, and cornstarch.

Toss everything together gently until the berries are evenly coated and you see the mixture start to look a little glossy. The cornstarch might look powdery at first, but don’t worry.

Step 4: Assemble Bars

Spread the strawberry mixture evenly over your pressed crust, making sure to get it into all the corners.

Now take that reserved crumble mixture and sprinkle it evenly over the top of the strawberries.

Step 5: Bake

Slide your pan into the preheated oven and bake for 40–50 minutes.

You’ll know they’re done when the top is beautifully golden brown and you can see the strawberry filling bubbling up around the edges. Your kitchen will smell absolutely heavenly.

Step 6: Cool

This is the hardest part—waiting! Let the bars cool completely in the pan on a wire rack.

I know it’s tempting to dig in right away, but cooling helps the filling set up so your bars will cut into neat, pretty squares instead of falling apart.

Step 7: Finish & Serve

Once your bars are completely cool, use the parchment paper “handles” to lift them out onto a cutting board.

Dust the top with powdered sugar for that bakery-beautiful finish, and add a little sprinkle of lemon zest if you’re feeling fancy. Cut into 9–12 squares (depending on how generous you’re feeling) and serve.

You Must Know

The cold butter is non-negotiable. If your butter is too soft, you’ll end up with a greasy dough instead of that gorgeous crumble texture we’re after. I like to cube my butter and pop it back in the fridge for 10 minutes while I measure everything else.

Don’t skip the cooling time. I know it’s hard to wait when something smells so good, but cutting into warm bars will give you a messy, runny filling. Let them cool completely—even an hour or two—and you’ll be rewarded with clean, beautiful slices.

Adjust the sugar to your berries. Summer strawberries at their peak need less sugar; early-season or less sweet berries might need the full ¾ cup. Taste your berries and trust your instincts.

Personal Secret: I always add an extra ½ teaspoon of lemon zest right into the strawberry filling along with the juice. It’s not in the traditional recipe, but that tiny bit of zest makes the berry flavor absolutely pop—like turning up the brightness on a photograph.

Pro Tips & Cooking Hacks

• Use a bench scraper or sharp knife dipped in hot water to cut perfectly clean squares—wipe the blade between cuts for bakery-quality presentation
• If your strawberries are particularly juicy, add an extra teaspoon of cornstarch to the filling to prevent soggy bottoms
• Make the crumble mixture in a food processor if you have one—just pulse the dry ingredients and butter until crumbly, and you’re done in seconds
• Press the bottom crust with the bottom of a measuring cup for an even, firm layer that won’t fall apart
• Don’t overbake—as soon as you see golden color and bubbling filling, they’re ready; overbaking can make the crumble tough
• Let the bars sit in the pan for 10 minutes after coming out of the oven, then run a knife around the edges before cooling completely—this prevents sticking

Flavor Variations & Suggestions

Love these bars? Try mixing things up! Swap half the strawberries for blueberries or raspberries for a mixed berry version that’s just as delicious.

Add ½ teaspoon of vanilla extract to the filling for a softer, sweeter flavor, or try almond extract for something a little more sophisticated. If you’re a rhubarb lover, dice up a cup of rhubarb and mix it with 3 cups of strawberries for that classic strawberry-rhubarb combination.

Feeling indulgent? Fold in ½ cup of white chocolate chips into the crumble topping. For a citrus twist, add a tablespoon of orange zest along with the lemon juice—it’s absolutely lovely with strawberries.

You can even make these with frozen strawberries in the winter when you’re craving a taste of summer; just thaw them first and drain off most of the liquid, then add an extra tablespoon of cornstarch to compensate.

Make-Ahead Options

These bars are a dream for planning ahead. You can make the crumble mixture up to 2 days in advance and keep it covered in the refrigerator—just bring it to room temperature for a few minutes before using so it’s easier to crumble.

The assembled, unbaked bars can be covered tightly and refrigerated for up to 24 hours before baking, which is perfect if you want to prep the night before a gathering.

Once baked and cooled, the bars keep beautifully at room temperature in an airtight container for 2 days, or refrigerated for up to 5 days. They also freeze wonderfully—wrap individual bars in plastic wrap, then store in a freezer bag for up to 3 months. Thaw overnight in the refrigerator or at room temperature for an hour before serving.

I like to make a double batch and freeze half so I always have a homemade treat ready to go.

What to Serve With Strawberry Pie Bars

These bars are perfectly lovely all on their own, but they’re even better with company. Serve them with a big scoop of vanilla ice cream or a dollop of fresh whipped cream for an easy dessert that feels special.

They’re wonderful alongside a cup of hot coffee or iced tea for an afternoon treat. For a summer brunch, set them out with fresh fruit salad and yogurt parfaits.

They’re also the perfect ending to a backyard barbecue—they hold up beautifully on a dessert table and don’t need to be refrigerated until after they’re cut. I love pairing them with lemonade or sparkling water with fresh mint for a refreshing combination.

And if you really want to make someone’s day, warm a bar for 10 seconds in the microwave and serve it with cold vanilla ice cream on top—the contrast of warm and cold is absolute heaven.

Allergy Information

Contains: Wheat (gluten), dairy (butter)

Egg-free and nut-free – Perfect for many common allergies!

For a gluten-free version, use a 1:1 gluten-free flour blend in place of all-purpose flour—just make sure it contains xanthan gum for the best texture.

For dairy-free bars, substitute cold vegan butter or coconut oil (measured solid, then cubed and chilled) for the butter. The texture will be slightly different but still delicious.

If you need to avoid refined sugar, try coconut sugar in the crumble mixture and use maple syrup or honey in the filling (you may need to add an extra tablespoon of cornstarch to account for the extra liquid).

Storage & Reheating

Store cooled bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The crumble topping may soften slightly in the fridge, but the flavor stays wonderful.

For longer storage, freeze individual bars wrapped in plastic wrap and placed in a freezer-safe container for up to 3 months.

To serve, bring refrigerated bars to room temperature for the best flavor, or warm them in a 300°F oven for 8–10 minutes if you prefer them warm. Frozen bars can be thawed overnight in the refrigerator or at room temperature for about an hour.

I don’t recommend microwaving them unless you’re planning to eat them immediately with ice cream—the microwave can make the crumble topping a bit soggy.

Questions I Get Asked A Lot

Can I use frozen strawberries instead of fresh?

Yes, you can! Just make sure to thaw them completely and drain off most of the excess liquid first—frozen berries release a lot more juice than fresh. I recommend adding an extra tablespoon of cornstarch to the filling to help absorb all that moisture. The bars might need an extra 5–10 minutes of baking time to ensure the filling is set and bubbly.

Why is my crumble topping hard instead of crumbly?

This usually happens when the butter was too soft when you mixed it in, or the mixture was overworked. Cold butter is key—it should be firm from the fridge, not soft or room temperature. When cutting the butter into the flour, work quickly and stop as soon as you have coarse crumbs with pea-sized pieces. If you mix it too long, the butter warms up and creates a tough texture.

Can I make these in a different size pan?

Absolutely! A 9×13-inch pan will give you thinner bars—reduce the baking time by about 10 minutes and keep an eye on them. You’ll get about 18–24 bars from the larger pan. If you only have a 9-inch square pan, that works great too—you might just have slightly thicker bars and need to add 5 minutes to the baking time.

My bars fell apart when I cut them—what happened?

The most common reason is cutting them while they’re still warm. The filling needs to cool and set completely, which can take 1–2 hours. Also make sure you pressed the bottom crust layer firmly enough—it needs to be compact to hold together. If your strawberries were very juicy and you didn’t add enough cornstarch, that can also cause the filling to be too loose.

Can I add other fruits to the filling?

You sure can! Blueberries, raspberries, blackberries, or diced peaches all work beautifully mixed with the strawberries. Just keep the total amount of fruit at 4 cups and adjust the sugar to taste. Different fruits have different moisture levels, so you might need to adjust the cornstarch slightly—add an extra teaspoon if using very juicy fruits.

💬 Tried this recipe? Leave a comment and rating below! I love hearing about your baking adventures and seeing how these bars turned out in your kitchen. Did you try any fun variations?