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Strawberry Crumb Bars

These Strawberry Crumb Bars are easy to make and have a buttery crust, a delicious fresh strawberry filling, and a crunchy butter crumb topping. They are great for an afternoon snack or to bring to a summer party, picnic, or potluck.

My friend is having a party on Saturday, and she instructs me to bring a dessert.Don’t worry! I have a lot of tasty, quick, and easy sweets to pick from.

These Strawberry Crumb Bars are easy to make, especially if you have fresh strawberries on hand. They taste great, and I never have any left over. I prefer to offer them as a dessert with some of my other favorite cuisines, such Chicken Empanadas, Instant Pot Chicken and Dumplings, or Mahi Mahi.

If you’ve read my blog before, you know that my desserts are usually easy to make. A lot of the time, they are magic bars, fruit bars, or brownies. Nothing hard. I didn’t see any reason to change that pattern. My blog is all about quick, easy, and tasty recipes, after all.

It’s time for strawberries! If you live near one, I highly recommend going to the local strawberry farm to harvest strawberries. The strawberries are so fresh and luscious, and it’s so much joy. We adore going to one just outside of town in the spring. You can always stop by the grocery store instead of going to the strawberry farm. They generally have fresh strawberries during strawberry season.

The buttery crumb crust and topping with the luscious fresh strawberries give these Strawberry Crumb Bars a lot of flavor. Fresh strawberries.Use fresh strawberries if you have them. This delicacy is great because of the delicious strawberry filling.Crust of buttery crumbs.The buttery crumb crust and the luscious strawberries make these Strawberry bars stand out.A recipe that works every time.You shouldn’t believe me when I say how amazing this recipe is. Read a few of the 88 comments from some of the more than 200,000 people who pinned this dish on Pinterest.

I made these Strawberry Crumb Bars by changing my Blueberry Crumb Bars recipe to use fresh strawberries instead of blueberries. They both taste great.
I simply used white sugar for these Strawberry Crumb Bars instead of a mix of white and brown sugar.

It takes longer to make the Strawberry Crumb Bars than the Blueberry Crumb Bars since you have to cut up the fresh strawberries. But the effort is well worth it in the end.

You can find the exact amounts of each ingredient and step-by-step instructions for making the Strawberry Crumb Bars on the recipe card at the bottom of the blog page.

Ingredients

All-purpose flour: 2 ½ cups
Sugar in granules: ½ cup
Baking powder: 1 teaspoon
Salt: ¼ teaspoon
Big egg: 1
Vanilla extract: ½ teaspoon
Unsalted butter: 1 cup (2 sticks / 226g), very cold and chopped into little cubes
Sugar in granules: ⅓ cup
Cornstarch: 4 teaspoons
Fresh strawberries: 3 cups, hulled and diced

Fresh: The best and first choice is to utilize fresh strawberries. I used that when I tested this recipe, and it worked great.

Frozen: Some people have used frozen strawberries with success, but I suggest draining any extra liquid from them before using them in the recipe.

Some readers have claimed they used strawberry preserves as the filling and loved the bars. I think that might modify the taste and texture a little from the original recipe, but it would still be wonderful.

Preparation Steps

To make the topping and the crumb crust:

In a medium bowl, mix together: 2 ½ cups of all-purpose flour, ½ cup of sugar in granules, 1 teaspoon of baking powder, ¼ teaspoon of salt.
In a small basin, mix: 1 big egg with a fork.
Add the egg that has been beaten and: ½ teaspoon of vanilla extract …into the flour mixture and mix until everything is well mixed.
Cut in: 1 cup (2 sticks / 226g) of unsalted butter that is very cold and chopped into little cubes.
Use a fork, pastry cutter, or food processor to combine the ingredients until they are crumbly.

To make the filling for the strawberries:

Mix together in a different bowl: ⅓ cup of sugar in granules, 4 teaspoons of cornstarch.
Add 3 cups of fresh strawberries that have been hulled and diced.
Gently stir the sugar and cornstarch mixture into the strawberries to coat them.

To put together the Strawberry Crumb Bars:

Set your oven to 375°F (190°C) and gently grease or line a 9×13-inch (23x33cm) baking pan with parchment paper.
Press half of the crumb dough into the bottom of the pan that has been prepped to make an equal layer.
Spread the strawberry mixture evenly over the top of dough.
Put the rest of the dough on top of the strawberries. It’s fine if some strawberries show through.

To bake the Strawberry Crumb Bars:

Put in the oven that has been preheated for 45 minutes, or until the topping is a light golden brown.

To let it cool and serve:

Let the bars cool in the pan for 10 to 15 minutes.
Cut into squares or bars and serve hot or at room temperature.

Tips & Notes

Strawberries that are still fresh. As I said before, fresh strawberries are the greatest choice for taste, sweetness, and texture if you can find them.
Check to see that your butter is very cold. This is really critical for getting the crumb crust to have the right texture. The butter melts too quickly if it is heated.
Check to see if the baking powder is still OK. Yes, after a while, baking powder might become bad. Make sure the baking powder you are using is fresh by checking the date.
Don’t work too hard on the crumb topping. This will also cause the butter to melt too quickly.
Paper made of parchment. Put parchment paper in the bottom of your baking dish and allow it hang over the edges. After they are baked, this will make it easier to take the strawberry crumb bars out.
Use your food processor to get the correct crumb consistency without having to do any labor. It just makes things a bit simpler.
Be patient. You should wait for these to cool and bake.
Make the recipe twice. You can easily double the recipe and bake it in a 9×13 baking dish if you need to feed a lot of people. To double the proportions of the ingredients, just alter the number of servings in the recipe card below from 9 to 18.