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Strawberry Crumble Bars

Featured in Sweet Delights for Every Occasion.

These strawberry crumble bars are a perfect blend of buttery shortbread crust, a sweet and tangy strawberry filling, and a luscious vanilla glaze. The crust is first baked to golden perfection, then layered with a jam-like strawberry mixture made from fresh or frozen berries, sugar, and cornstarch. A crumbly topping made from reserved dough is scattered over the filling, allowing bits of vibrant strawberries to peek through. After baking, a smooth vanilla glaze adds the final touch, elevating the flavor and texture. Perfect for snacking or dessert, these bars capture the essence of strawberry pie in portable, bite-sized form.

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Updated on Fri, 02 May 2025 11:42:56 GMT
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A stack of dessert bars with a glass of milk. | cookingkeys.com

This strawberry crumble bars recipe transforms fresh summer berries into a delightful dessert that perfectly balances sweet fruit filling with buttery crumbly layers. The vanilla glaze adds just the right touch of sweetness, making these bars impossible to resist for strawberry lovers.

I first made these strawberry bars during berry picking season when my kitchen counter was overflowing with fresh strawberries. Since then, they've become my go to dessert whenever I want to impress guests without spending hours in the kitchen.

Ingredients

  • Unsalted butter: at room temperature ensures proper creaming with sugars for that perfect tender crumb
  • Combination of granulated and brown sugars: provides balanced sweetness and moisture
  • Fresh or frozen strawberries: work equally well making this a year round treat
  • Cornstarch: thickens the filling just enough without making it gummy
  • Simple powdered sugar glaze: adds the perfect sweet finish

How To Make Strawberry Crumble Bars

Prepare the shortbread base:
Cream butter and sugars until light and fluffy for a full 3 minutes. This incorporates air which creates the tender texture in the final bars. Add the egg and vanilla, then gently mix in the dry ingredients just until combined. Over mixing will create tough bars, so stop when the dough begins pulling away from the sides of the bowl.
Press the base and prebake:
Reserve about 2 cups of dough for the topping, then firmly press the remaining dough into your parchment lined pan. Use the bottom of a measuring cup to create an even layer, paying special attention to the corners. Bake just until the edges turn slightly golden and the center is set, about 13 to 15 minutes.
Make the strawberry filling:
While the base cools, prepare your filling by combining strawberries, sugar, water and cornstarch in a saucepan. Simmer the mixture over medium low heat, mashing some berries with a fork to release juices. Cook until thickened enough that when you draw a line through the mixture on the back of a spoon, the line remains clear.
Assemble and bake:
Spread the slightly cooled filling over the baked base in an even layer. Take the reserved dough and form small flattened discs, then place them randomly over the filling, letting some strawberry filling peek through. This creates the beautiful crumble appearance and allows the filling to bubble up during baking.
Add the finishing touch:
Once the bars have completely cooled, whisk together the glaze ingredients until smooth and drizzle over the top. Allow the glaze to set before cutting into squares.
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A square of cake with white icing and red jam. | cookingkeys.com

These strawberry crumble bars remind me of my grandmother's strawberry pie, but in a more portable form. The buttery shortbread base is her secret recipe that she passed down, and the scent of these bars baking always transports me back to her kitchen.

Storage Tips

For the best texture and flavor, store these bars in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigeration will keep the bars fresher longer and prevent the glaze from becoming too soft. Simply bring to room temperature before serving for the best flavor experience.

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A stack of three square cake bars with a white background. | cookingkeys.com

Make Ahead Instructions

These strawberry crumble bars are perfect for preparing in advance. You can make the entire recipe up to 2 days before serving, or freeze the unglazed bars for up to 3 months. For freezing, wrap individual bars or the entire uncut slab tightly in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator and add the fresh glaze just before serving.

Flavor Variations

The beauty of this recipe lies in its adaptability. Swap strawberries for blueberries, raspberries, or a mixed berry blend for different flavor profiles. For a tropical twist, try diced mango and pineapple with a touch of lime zest in the glaze. During fall, consider apple or pear filling with warm spices like cinnamon and nutmeg added to the crumble mixture.

Frequently Asked Questions

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well. Omit the water and cook the filling directly to achieve the right consistency.

→ How do I know when the filling is ready?

The filling is ready when it thickens and passes the spoon test. Draw a line through the back of a coated spoon, and if the jam stays separated, it's done.

→ Can I make these bars ahead of time?

Absolutely! You can make them a day ahead. Store them in an airtight container at room temperature or refrigerate for longer storage.

→ What’s the best way to cut these bars neatly?

Cool the bars completely before cutting. Use a sharp knife and wipe it clean with a damp cloth between cuts for a tidy finish.

→ Can I substitute the glaze with something else?

Yes, you can dust the bars with powdered sugar or drizzle melted white chocolate if preferred.

Strawberry Crumble Bars

Buttery crust, strawberry filling, topped with vanilla glaze. Irresistibly delicious and perfect for any time.

Prep Time
20 Minutes
Cook Time
60 Minutes
Total Time
80 Minutes

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 16 Servings (16 bars)

Dietary: Vegetarian

Ingredients

→ Crumble Base & Topping

01 1 cup (226 g) unsalted butter, room temperature
02 1/2 cup (100 g) granulated sugar
03 1/2 cup (100 g) light brown sugar, packed
04 1 large egg, room temperature
05 2 teaspoons vanilla extract
06 3 1/4 cups (405 g) all-purpose flour, spooned and leveled
07 3/4 teaspoon baking powder
08 1/4 teaspoon kosher salt

→ Strawberry Filling

09 2 1/2 heaping cups fresh or frozen strawberries
10 2/3 cup (133 g) granulated sugar
11 2 tablespoons water (omit if using frozen strawberries)
12 1 tablespoon cornstarch

→ Glaze

13 3/4 cup powdered sugar, sifted
14 4 tablespoons whole milk or heavy cream
15 1/2 teaspoon vanilla extract (optional)

Instructions

Step 01

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars for about 3 minutes until light and fluffy. Scrape down the sides of the bowl. Add the egg and vanilla extract, mixing to combine. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix just until the dough starts to pull away from the sides of the bowl. Do not overmix. Reserve approximately 2 cups of the dough for the topping and press the remaining dough evenly into an 8 x 8-inch baking pan lined with parchment paper. Bake at 350°F (175°C) for 13-15 minutes, until the edges are slightly golden brown. Remove and allow to cool slightly.

Step 02

Wash, de-stem, and quarter the strawberries. If using frozen strawberries, add them directly to a pot. Combine strawberries, sugar, water (if using fresh berries), and cornstarch. Bring to a simmer over medium-low heat, stirring frequently. Mash the strawberries with a fork to release their juices. Simmer for 6-8 minutes, stirring, until the mixture thickens. Perform the spoon test by dipping the back of a spoon into the mixture and drawing a line through it. If the line remains clear, the filling is ready. Cool slightly before using.

Step 03

Spread the cooled strawberry filling over the pre-baked crumble base. Use reserved dough to form small discs and scatter them over the top, leaving some strawberry filling exposed. Bake at 350°F (175°C) for 40-45 minutes, or until the top is golden brown and the filling is bubbling. Cool completely on a wire rack.

Step 04

In a medium bowl, whisk together powdered sugar, milk, and vanilla extract (if using) until smooth and pourable. Adjust the consistency by adding more milk if too thick or powdered sugar if too thin. Drizzle the glaze over the cooled bars before serving.

Notes

  1. For best results, allow the bars to cool completely before drizzling with the glaze to prevent it from melting into the crumble.

Tools You'll Need

  • 8 x 8-inch baking pan
  • Stand mixer with paddle attachment
  • Mixing bowls
  • Whisk
  • Spatula
  • Parchment paper

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy and eggs.
  • Contains gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 320
  • Total Fat: 12 g
  • Total Carbohydrate: 45 g
  • Protein: 3 g