Strawberry Crumble Bars

These irresistible strawberry crumble bars feature a buttery shortbread crust topped with fresh strawberry filling and a golden crumble topping. Perfect for summer gatherings or any time you crave a fruity dessert, these strawberry crumble bars offer the ideal balance of sweet, tart, and buttery flavors in every bite. With simple ingredients and straightforward techniques, this recipe delivers bakery-quality results that are surprisingly easy to achieve at home.

Recipe Details

Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hour 5 mins
Servings: 16
Difficulty: Easy

Ingredients

For the Crust and Crumble:

• 2 cups all-purpose flour
• ½ cup granulated sugar
• ¼ cup brown sugar, packed
• ½ teaspoon salt
• ¾ cup cold unsalted butter, cubed
• 1 large egg yolk
• 1 teaspoon vanilla extract

For the Strawberry Filling:

• 4 cups fresh strawberries, hulled and diced
• ⅓ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• ¼ teaspoon vanilla extract
• Pinch of salt

Instructions

Prepare the Base and Crumble:

1. Preheat oven and prepare pan. Preheat oven to 375°F. Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment.
2. Mix dry ingredients. In a large bowl, whisk together flour, granulated sugar, brown sugar, and salt until well combined.
3. Cut in cold butter. Add cubed cold butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Add egg and vanilla. In a small bowl, whisk together egg yolk and vanilla extract. Drizzle over the flour mixture and toss with a fork until the mixture begins to hold together when squeezed.
5. Reserve crumble topping. Remove 1½ cups of the mixture and set aside for the crumble topping. Press the remaining mixture firmly into the prepared baking pan to form an even crust.
6. Par-bake the crust. Bake the crust for 15 minutes until lightly golden around the edges but still pale in the center.

Make the Strawberry Filling:

7. Prepare strawberries. While the crust bakes, combine diced strawberries, granulated sugar, cornstarch, lemon juice, lemon zest, vanilla extract, and salt in a large bowl.
8. Macerate the berries. Toss the strawberry mixture gently and let stand for 10 minutes to allow the berries to release their juices and the cornstarch to dissolve.

Assemble and Bake:

9. Add filling to crust. Remove the par-baked crust from the oven and evenly spread the strawberry filling over the warm crust, including all the accumulated juices.
10. Top with crumble. Sprinkle the reserved crumble mixture evenly over the strawberry filling, creating an even layer that covers most of the fruit.
11. Bake until golden. Return to the oven and bake for 25-30 minutes until the crumble topping is golden brown and the strawberry filling is bubbling around the edges.
12. Cool completely. Allow the strawberry crumble bars to cool completely in the pan, about 2 hours, before cutting. This ensures clean cuts and prevents the filling from running.
13. Cut and serve. Using the parchment overhang, lift the bars from the pan. Cut into 16 squares using a sharp knife, wiping clean between cuts.

Tips for Success

Use cold butter: Keep butter cold for the best crumble texture. Cold butter creates flaky, tender layers that won’t become tough or dense.

Don’t skip the par-baking: The initial baking of the crust prevents it from becoming soggy when the wet strawberry filling is added.

Choose ripe but firm strawberries: Look for berries that are bright red but still hold their shape when diced. Overripe berries will break down too much during baking.

Let cornstarch work: Allow the strawberry mixture to sit for the full 10 minutes so the cornstarch can properly thicken the fruit juices during baking.

Cool completely before cutting: This step is crucial for clean slices. The filling needs time to set properly.

Recipe Variations

Mixed berry bars: Replace half the strawberries with blueberries, raspberries, or blackberries for a mixed berry version.

Lemon enhancement: Add an extra tablespoon of lemon zest to the crumble mixture for more citrus brightness.

Oat crumble topping: Replace ½ cup of flour in the crumble with old-fashioned oats for added texture and nutty flavor.

Glaze finish: Drizzle cooled bars with a simple powdered sugar glaze made from 1 cup powdered sugar and 2-3 tablespoons milk.

Storage Instructions

Store strawberry crumble bars covered at room temperature for up to 3 days or refrigerate for up to 1 week. For longer storage, wrap individual bars in plastic wrap and freeze for up to 3 months. Thaw at room temperature for 30 minutes before serving.

These bars are delicious served at room temperature or slightly chilled. They make excellent picnic treats, potluck contributions, or afternoon snacks with coffee or tea.

Nutritional Highlights

Fresh strawberries provide vitamin C, fiber, and antioxidants, while the buttery crust and crumble offer satisfying richness. Each bar contains natural fruit sugars balanced with the wholesome satisfaction of homemade baked goods.

The beauty of strawberry crumble bars lies in their versatility and crowd-pleasing appeal. The combination of buttery, crumbly textures with bright, sweet-tart strawberry flavor creates a dessert that feels both rustic and refined. Whether you’re using peak-season strawberries from the farmers market or quality frozen berries, these bars deliver consistent, delicious results that will have everyone asking for seconds.