Description
Easy Strawberry Crumb Bars with buttery shortbread crust, fresh strawberry filling, and crumbly topping. Simple ingredients, perfect for summer gatherings. Ready in 1 hour!
Ingredients
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)
Instructions
Preheat your oven to 375°F (190°C). This gives it plenty of time to reach the right temperature while you prepare everything.
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.
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!
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.
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.
Spread the strawberry mixture evenly over your pressed crust layer. Then sprinkle the remaining crumb mixture over the top.
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.
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.
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.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American