These Strawberry Crumb Bars are a delightful blend of sweet, tangy, and buttery flavors that will make your taste buds sing. With a tender, crumbly base, a luscious strawberry filling, and a golden, streusel-like topping, every bite is a perfect harmony of textures. In just 30 minutes of prep and 50 minutes of baking, you’ll create a treat that’s as beautiful as it is delicious. Let it cool for an hour, and you’ll have a dessert that’s ideal for sharing or savoring solo.
Packed with fresh strawberries, these bars are a burst of fruity goodness, balanced by the richness of buttery crumbs. Each square is a guilt-free indulgence, offering a satisfying mix of sweetness and subtle tartness. Whether you’re hosting a gathering or treating yourself, these bars are a crowd-pleaser that’s as easy to make as it is irresistible. Perfect with a cup of tea or as a midday snack, they’re a little slice of happiness in every bite.
Ingredients for Strawberry Crumb Bars
- Strawberry Filling:
- 5 cups (700 g) strawberries (tops removed, quartered, divided)
- ½ cup (100 g) granulated sugar
- 2 Tablespoons cornstarch
- 1 Tablespoon lemon juice (freshly squeezed preferred)
- ⅛ teaspoon salt
- 1 Tablespoon butter (unsalted)
- Crumb Layers:
- 3 ¼ cups (405 g) all-purpose flour
- ¾ cup (150 g) granulated sugar
- ¼ cup (50 g) light brown sugar (tightly packed)
- ½ teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 cup (227 g) unsalted butter (cold, cut into small cubes)
- 1 large egg yolk
- ½ teaspoon vanilla extract
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Lightly butter the sides and bottom of a 9×13-inch glass baking dish. Set aside.
- Make the Strawberry Filling: In a medium-sized, heavy-bottomed saucepan, combine 3 ½ cups (490 g) of strawberries, sugar, cornstarch, lemon juice, and salt. Cook over medium-low heat, stirring frequently, until the strawberries release their juices (about 5 minutes). Increase the heat to medium/medium-high and bring the mixture to a boil, stirring constantly. Boil for 1 minute, then stir in the remaining strawberries. Cook for another minute, remove from heat, and stir in the butter until melted. Let the mixture cool while you prepare the crumble.
- Prepare the Crumble: In a food processor, combine flour, granulated sugar, brown sugar, baking powder, cornstarch, and salt. Pulse until mixed. Scatter the cold butter pieces over the flour mixture and pulse until the mixture resembles coarse crumbs. Add the egg yolk and vanilla extract, and blend until the mixture just begins to cling together (it should hold together when pressed with your fingers).
- Assemble the Bars: Press about half of the crumble mixture evenly into the bottom of the prepared baking dish. Spread the cooled strawberry filling over the crust. Scatter the remaining crumble mixture evenly over the top.
- Bake: Bake in the preheated oven for 50-60 minutes, or until the top layer is just beginning to turn golden brown.
- Cool and Serve: Allow the bars to cool for 1-2 hours before slicing. (They will hold together better when cooled but can be enjoyed warm with vanilla ice cream for a messier treat!)
Perfect Pairings: Serving Suggestions
These Strawberry Crumb Bars are delicious on their own, but they truly shine when paired with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing twist, serve with a side of fresh mint leaves or a drizzle of chocolate sauce. They’re also perfect with a cup of hot tea or iced coffee for a delightful afternoon treat.
Keep It Fresh: Storage and Reheating Tips
Store your Strawberry Crumb Bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, pop a slice in the microwave for 10-15 seconds or warm it in a 300°F (150°C) oven for 5-10 minutes. For longer storage, wrap individual bars in plastic wrap and freeze for up to 3 months—just thaw at room temperature before enjoying!
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap out strawberries for raspberries, blueberries, or a mix of your favorite berries. For a nutty twist, add ½ cup chopped almonds or pecans to the crumble mixture. If you’re feeling indulgent, sprinkle white chocolate chips over the strawberry layer before adding the top crumble. The possibilities are endless!
Time-Saving Hacks for Busy Bakers
Short on time? Use pre-sliced strawberries to skip the prep work. You can also make the crumble mixture a day ahead and store it in the fridge until you’re ready to bake. If you don’t have a food processor, a stand mixer with a paddle attachment works just as well for blending the crumble ingredients. These small tweaks can save you precious minutes without sacrificing flavor!
Essential Equipment for Success
To make this recipe a breeze, you’ll need a 9×13 glass baking dish for even baking and a food processor for the crumble mixture. If you don’t have a food processor, a pastry cutter or even your hands will work, though it may take a bit more effort. A heavy-bottomed saucepan is also key for cooking the strawberry filling without burning. Happy baking!
Strawberry Crumb Bars
Ingredients
- 5 cups strawberries tops removed, quartered, divided
- ½ cup granulated sugar
- 2 Tablespoons cornstarch
- 1 Tablespoon lemon juice
- ⅛ teaspoon salt
- 1 Tablespoon butter
Crumb layers
- 3 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup light brown sugar tightly packed
- ½ teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 cup unsalted butter cold, cut into small cubes
- 1 large egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350F (175C) and lightly butter the sides and bottom of a 9×13 glass baking dish¹. Set aside.
- In a medium-sized, heavy-bottomed saucepan, combine 3 ½ cups strawberries (490g), sugar, cornstarch, lemon juice, and salt over medium-low heat.
- Stir frequently until strawberries release their juices (about 5 or so minutes), then increase heat to medium/medium-high and bring mixture to a boil, stirring constantly.
- Boil for one minute (still stirring) then stir in remaining strawberries. Cook for another minute, then remove from heat. Add butter and stir until butter is melted. Allow mixture to cool while you prepare your crumble mixture.
- For CrumbleI strongly recommend using a food processor and not a pastry cutter for this step, as it’s a very dry mixture that will take a long time to work to the proper consistency manually.
- To prepare crumble layer, combine flour, granulated sugar, brown sugar, baking powder, cornstarch, and salt in the basin of a food processor. Pulse until combined.
- Scatter butter pieces evenly over flour mixture and pulse until mixture resembles coarse crumbs.
- Add egg and vanilla extract and continue to blend until mixture is just beginning to cling together and holds together if you press the dough together with your fingers.
- Pour approximately one half of the crumble mixture into your prepared pan and use your hands or the back of a spoon to evenly press the crumble mixture into your pan (see image in post for visual).
- Pour strawberry mixture over crumb crust and spread so that it is evenly distributed. Use your hands to scatter remaining crumble mixture evenly over the top of the strawberry layer.
- Transfer to 350F (175C) oven and bake for 50-60 minutes or until the top layer is just beginning to turn golden brown.
- Allow to cool for 1-2 hours before slicing and serving (strawberry crumb bars will fall apart if sliced while they’re still warm, but they do taste good warm and messy topped with vanilla ice cream!).