Description
These Fresh Strawberry Pie Bars feature a buttery crumb crust, juicy strawberry filling, and golden crumble topping. Easier than pie and perfect for summer gatherings!
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
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.
Notes
- 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
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American