Strawberry Crumble Bars

These strawberry crumble bars are one of my favorite things to bake when fresh strawberries are in season. They’re buttery, fruity, and so simple to put together.

The base and the crumble topping are made from the same dough, so there’s really not much work involved. You press most of it into the pan, make a quick strawberry filling, and crumble the rest on top.

What I love about these bars is that they’re not overly sweet. The strawberries bring a nice natural tartness, and a little lemon juice keeps everything bright and balanced.

They come out of the oven golden and bubbling, and once they cool down and set, they slice into perfect squares. Great for a weekend treat or bringing to a friend’s house.

Why You’ll Love It

One Dough Does Double Duty – The same buttery dough is used for both the base and the crumbly topping, which means less work for you and a perfectly matched flavor in every bite.

No Mixer Needed – Everything comes together with just a bowl, a whisk, and your fingertips, making this one of those recipes you can throw together without dragging out any heavy equipment.

The Texture Combo Is Unbeatable – You get a firm, buttery shortbread base on the bottom, a jammy strawberry layer in the middle, and golden crumbly bits on top, so every bite has something different going on.

Recipe Ingredients

For the Crust & Crumble

• 2 cups All-Purpose Flour
• 2/3 cup Granulated Sugar
• 1/4 tsp Fine Salt
• 3/4 cup Unsalted Butter (cold, cut into small cubes)
• 1 large Egg
• 1/2 tsp Vanilla Extract

For the Strawberry Filling

• 1 lb Fresh Strawberries (hulled and diced)
• 1/4 cup Granulated Sugar
• 1 tbsp Cornstarch
• 1 tbsp Fresh Lemon Juice
• 1 tsp Vanilla Extract

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.

Step 2

In a large bowl, whisk together the flour, granulated sugar, and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Add the egg and vanilla extract, then stir until the dough clumps together.

Step 3

Press about two-thirds of the dough firmly and evenly into the bottom of the prepared pan. Set the remaining one-third aside for the crumble topping.

Step 4

In a bowl, toss the diced strawberries with the sugar, cornstarch, lemon juice, and vanilla extract until the berries are evenly coated. Spread the strawberry filling over the pressed crust in an even layer.

Step 5

Crumble the reserved dough into rough, uneven pieces over the strawberry filling, making sure to scatter it all the way to the edges.

Step 6

Bake for 38 to 42 minutes until the crumble topping is golden brown and the strawberry filling is bubbling around the edges. Let the bars cool completely in the pan, at least 2 hours, so the filling sets.

Step 7

Use the parchment overhang to lift the bars out of the pan. Slice into squares and serve at room temperature.

My Tips

Keep the Butter Really Cold

The butter needs to stay cold the entire time you’re working it into the flour. If it gets warm and soft, the dough will turn into a paste instead of forming those nice crumbly pieces that make the topping crispy.

Cut the butter into small cubes and put it back in the fridge for about 10 minutes before you start mixing. If your kitchen is warm, you can even pop the cubes in the freezer for 5 minutes.

When you work it in with your fingertips, do it quickly. The heat from your hands will soften the butter fast, so don’t take your time here.

Press the Crust Down Firmly

When you press that two-thirds of dough into the pan, really pack it down tight. Use the flat bottom of a measuring cup or a glass to press it into an even, compact layer.

If the crust is loose or uneven, the filling will seep through and make the bottom soggy. A well-packed crust also holds together much better when you slice the bars later.

Make sure you push the dough slightly up the edges of the pan too, about a quarter inch. This creates a little wall that helps keep the strawberry filling contained.

Cut the Strawberries Small

Dice the strawberries into pieces no bigger than about half an inch. If the chunks are too large, they release too much juice in one spot and create wet pockets that make the bars soggy underneath.

Smaller pieces also cook more evenly and the cornstarch can actually do its job of thickening everything into a jammy filling. Big chunks don’t break down enough in the oven and you’ll end up with a watery layer.

More Recipes

• Biscoff Fudgy Brownies
• Burnt Basque Cheesecake
• Dubai Chocolate Bars
• Molten Chocolate Lava Cakes
• Tres Leches Cake

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but don’t thaw them first. Thawed strawberries release a ton of liquid and will make the filling way too watery and soggy. Just toss them straight from the freezer with the sugar, cornstarch, lemon juice, and vanilla.

You may need to add an extra teaspoon of cornstarch to help absorb the extra moisture that frozen berries release as they bake. Also expect to add a few extra minutes of bake time since the filling starts out cold.