These sweet, buttery Strawberry Bars are the perfect treat for any occasion. With a crumbly shortbread crust, a luscious strawberry filling, and a golden crumble topping, every bite is pure bliss. Whether you’re craving a fruity dessert or a sweet snack, these bars are sure to hit the spot!

Strawberries just scream summer to me. From strawberry ice cream to my morning smoothies, I’ll eat them in just about anything! I’m so excited to see fresh, in-season strawberries in grocery stores so I can bake up a storm.

These Strawberry Crumb Bars are great on their own or serve them up with a scoop of vanilla ice cream. They are also wonderful topped with fresh whipped cream and more juicy strawberries. Be you can’t eat just one!

Ingredients Needed for Strawberry Bars

To make this strawberry bar recipe, you need the following ingredients:

• All-purpose flour
• Granulated sugar
• Unsalted butter
• Salt
• Large eggs
• Fresh strawberries, sliced
• Lemon
• Corn starch
• Strawberry jelly

Be sure to check out the recipe card at the bottom of the post for a detailed ingredient list with instructions!

How to make The Best Strawberry Bars

This easy recipe is so simple to make but looks like something you spent much more time on! Here’s how to make these delicious bars:

1. Prepare. First, preheat the oven to 350°F and line a 9 x 13-inch baking pan with parchment paper. 
2. Make the Bottom Crust/Crumb Topping: Combine flour, sugar, butter, and salt in a large mixing bowl. Pinch the butter into the flour mixture until small pieces of dough form. Mix in the eggs. Press 2/3 of the mixture into the bottom of the baking pan in an even layer, reserving the rest for the topping. 
3. Strawberry Mixture: In a medium bowl, stir together the strawberries, lemon juice, and cornstarch. Mix in the strawberry jelly and pour over the crust in an even layer. Top the strawberry layer with the remaining crumb topping. 
4. Bake and Serve: Bake for 45 to 45 minutes until the bars are golden brown. Allow the bars to cool completely and cut them into squares. Serve as is or with sliced strawberries and whipped cream.

Recipe Tips:

• If you don’t have parchment paper, you can use nonstick cooking spray. However, I find it easier to use parchment paper because you can use it to lift the bars from the baking dish, and then cut them.
• Use cold butter in this recipe. Otherwise, it may melt too fast and affect the texture of the crust.
• Mix in other fresh berries as desired for a different flavor!

Substitutions

• You can make these gluten-free by using a 1:1 ratio of gluten-free flour. Add an extra 2 tablespoons of butter or one extra egg to the mix if you choose this option.
• Use frozen strawberries instead of fresh ones, but make sure they thaw completely and are drained of any excess moisture.
• Strawberry preserves can be used in place of strawberry jelly, but the texture and flavor of the filling will be slightly different.

FAQs

How do I store leftover Strawberry Bars?

Strawberry Bars should be stored in an airtight container in the refrigerator for 4-5 days.

Can you freeze Strawberry Crumble Bars?

Yes, you can freeze them. If you place them in an airtight freezer-safe container, they can be frozen for up to 3 months.

Thaw in the refrigerator overnight before serving. You can serve them chilled, but if you would like to enjoy them warm, place single servings in the microwave for 20-30 seconds at a time until you reach your desired temperature.

 Is there an easier way to incorporate the butter into the flour than pinching it in?

 Another way to incorporate the butter into the flour would be to use a food processor and pulse it. You can also use a fork or a pastry cutter if you prefer not to use your hands. One more option is to freeze your butter and then finely grate it into the flour before stirring. 

 
My crust and crumb seem gummy and dense. How do I prevent this?

To prevent your crust layer and crumb topping from becoming gummy or dense, it’s important not to overwork the dough. You want to incorporate the butter into the flour just until it resembles a crumbly dough, and then mix in your eggs. Avoid working it past this point, or the gluten in the flour will start to break down, and the butter will melt too quickly when baking.

More Strawberry Recipes

Strawberry lovers unite! This blog is full of recipes featuring this delicious little berry, and you can find all of them here.  Here are some of my favorites:

• Strawberry Pretzel Pie
• Strawberry Cheesecake Dream Bars
• Strawberry Nutella Crepes
• Strawberry Shortcake
• Chocolate Strawberry Bread

What’s your favorite way to enjoy strawberries?

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