These easy Strawberry Crumb Bars, with a buttery crust, sweet fresh strawberry filling, and crunchy butter crumb topping make wonderful dessert bars for an afternoon snack, or to take to a summer party, picnic, or potluck.
Why Make Strawberry Crumb Bars?
It is Saturday, the day of my friend’s party, and she tells me to bring a dessert to the party. no worries! There are a number of delicious quick and easy desserts for me to choose from.
However, these Strawberry Crumb Bars are easy to make, especially if you have fresh strawberries, on hand and are super delicious, and I never have leftovers. I like to serve them as a dessert to go with some of my other favorite foods, like Chicken Empanadas, Instant Pot Chicken and Dumplings, or Mahi Mahi.
If you have followed my blog, you will notice that my desserts are usually simple. Often magic bars, fruit bars, or brownies. Nothing complicated. I saw no reason to change that trend. After all, my blog is all about fast, easy, and flavorful recipes.
Strawberry Season (Strawberry Picking Season)
It is strawberry season!! If you are close to one, I highly recommend traveling to the local strawberry farm to pick strawberries. It is so much fun and the strawberries are so fresh and juicy. We have one just outside of town that we love to visit in the Spring. Of course, if you can’t make it to the strawberry farm, just swing by the grocery store where they usually have the fresh strawberries during strawberry season.
There is just something about the juicy, sweet strawberries in the spring and summer that makes me want to serve them in as many things as possible, especially desserts, like the Mini Strawberry Pretzel Desserts and Strawberry Cheesecake Salad, in addition to these Strawberry Crumb Bars.
What Makes This Strawberry Crumb Bars Recipe Work?
These Strawberry Crumb Bars have lots of flavor from sweet fresh strawberries and a buttery crumb crust and topping. Why this recipe works?
- Fresh Strawberries. If you have fresh strawberries on hand, use them. The sweet strawberry filling really makes this dessert.
- Buttery crumb crust. When combined with the sweet strawberries, this buttery crumb crust makes the Strawberry bars extraordinary.
- Tried and true recipe. Don’t take my word about how good this recipe is. Read a couple of the 88 comments from some of the over 200,000 people who pinned this recipe on Pinterest.
I adapted these Strawberry Crumb Bars from my Blueberry Crumb Bars recipe by using fresh strawberries instead of blueberries. Both taste amazing.
I also used only white sugar for these Strawberry Crumb Bars instead of using a combination of white and brown sugar.
The Strawberry Crumb Bars take a little longer than the Blueberry Crumb Bars because you have to chop the fresh strawberries. However, the end result is totally worth the effort.
What Ingredients Do I Need To Make Strawberry Crumb Bars?
See the recipe card at the bottom of the blog post for the specific measurements of each ingredient, as well as detailed instructions for how to make the Strawberry Crumb Bars.
- Granulated Sugar
- All-Purpose Flour
- Baking Powder
- Salt
- Butter
- Egg
- Vanilla
- Strawberries
- Cornstarch
What Type of Strawberries To Use For Strawberry Crumb Bars?
- Fresh – The first and recommended option would be to use fresh strawberries. That is what I used when testing this recipe and they work really well.
- Frozen – Some readers have successfully used frozen strawberries, I recommend draining any excess liquid from them before using in the recipe.
- Preserves – A few readers have said they used Strawberry preserves for the filling and loved the bars. I think that would change the taste and texture some from the original recipe but would still be good.
How To Make Strawberry Crumb Bars
- Make the Crumb Crust and Topping.
- In a medium bowl, stir together flour, sugar, baking powder, and salt.
- In a smaller bowl, beat an egg with a fork.
- Add the egg and vanilla to the medium bowl with the flour mixture and stir.
- With a fork or a pastry cutter, cut VERY COLD butter into the flour mixture. The dough will be very crumbly. (You could also use a food processor for this step.)
- Make the Strawberry Filling.
- In a separate bowl, stir together 1/3 cup sugar with the cornstarch.
- Spoon in the fresh strawberries.
- Stir until it is combined.
- Assemble the Strawberry Crumb Bars in the baking pan.
- Press half of the dough into the bottom of the pan.
- Spoon in the strawberry mixture evenly over the dough.
- Crumble the remaining dough over the strawberry mixture. It is ok to not cover all the strawberries.
- Bake the Strawberry Crumb Bars.
- Bake the Strawberry Crumb Bars in a preheated 375 degree F oven for 45 minutes or until the crumb topping is a light golden brown.
- Cool the Strawberry Crumb Bars.
- Let the Strawberry Crumb Bars cool for about 10 minutes and cut into bars.
NOTE: See the video and detailed written instructions in the printable recipe card below. (Scroll down for a printable recipe.)
Recipe Tips For Perfect Strawberry Crumb Bars
- Fresh Strawberries. As stated above, for the best taste, sweetness, and texture, I recommend using fresh strawberries if they are available.
- Make sure your butter is very cold. This is extremely important to get the crumb crust to be the correct consistency. If the butter is warm, it starts melting too soon.
- Make Sure Baking Powder is fresh. Yes, baking powder can go bad after a period of time. Check the date and make sure the baking powder you are using is fresh.
- Don’t overwork the crumb topping. This also will make the butter melt too soon.
- Parchment Paper. Place parchment paper in the bottom of your baking dish and let the paper hang over the sides. This will make it easier to remove the strawberry crumb bars after they are baked.
- Use your food processor for perfect crumb consistency without the work. It just makes it a little easier.
- Be patient. Patiently wait for these to bake and cool.
- Double The Recipe.  If you have a crowd to feed, you can easily double the recipe and bake in a 9×13 baking dish. Just change the number of servings in the recipe card below from 9 to 18 to double the amounts of the ingredients.
Other Strawberry Dessert Recipes You May Like
Before you make this recipe, be sure to check out our other similar recipes, and continue scrolling down for the Strawberry Crumb Bars printable recipe below.
- Strawberry Bread – This sweet, moist Strawberry Bread is a fantastic quick bread to make when you have fresh strawberries on hand.
- Strawberry Cheesecake Salad – This Strawberry Cheesecake Salad is like a strawberry cheesecake in a bowl and makes a delicious and easy no-bake dessert.
- Baked Glazed Strawberry Donuts – These Baked Glazed Strawberry Donuts, with their sweet, melt-in-your-mouth deliciousness, are baked and not fried, and are perfect for breakfast or dessert.
- Strawberry Pretzel Dessert Mini Parfaits – Strawberry Pretzel Dessert Mini Parfaits are a lightened up version of the traditional Strawberry Pretzel Dessert (or Salad) made with Greek yogurt and served in portion-controlled sized mini mason jars.
- Strawberry Margarita Pie – This delicious no-bake Strawberry Margarita Pie is a cool summer dessert that won’t heat up your kitchen.
Other Dessert Bar Recipes To Try
If you like these Strawberry Crumb Bars, be sure to try these other dessert bar recipes.
- Blueberry Crumb Bars, which were the inspiration for the Strawberry Crumb Bars.
- Lemon Crumb Bars make perfect crumb bars for Spring and Summer!
- Chocolate Chip Caramel Crumb Bars – Chocolate Chip Caramel Crumb Bars are buttery, chocolate-y, caramel-y, crumbly cookie bars made with chocolate chips and caramel bits with a buttery crumb crust that melts in your mouth.
- Sopapilla Cheesecake Bars! Inspired by the Mexican dessert called sopapillas, these Sopapilla Cheesecake Bars have a sweet, creamy cheesecake filling tucked between 2 crescent roll pastry sheets, and are topped with butter, cinnamon, and sugar and drizzled with honey.
For more recipes to serve in the fall and year around, you may like Pumpkin Fluff and Pumpkin Praline Bread Pudding or  old fashioned Chess Pie.
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Recipe
Strawberry Crumb Bars
Ingredients
- 1/2 cup white sugar
- 1/2 teaspoon baking powder
- 1-1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup very cold butter, (8 Tablespoons or 1 stick of butter)
- 1 egg, beaten
- 1 teaspoon vanilla
- 2 cups fresh strawberries, chopped
- 1/3 cup white sugar
- 2 teaspoons cornstarch
Instructions
- Preheat the oven to 375 degrees F.
- Place parchment paper on the bottom of the 8x8 pan that hangs over the side of the pan. (This is to make it easier to remove the Strawberry Crumb Bars after cooking.)
- In a medium bowl, stir together 1/2 cup white sugar, flour, baking powder and salt.
- Using a fork or a pastry cutter, cut the butter into the flour mixture. (VERY IMPORTANT:  Make sure the butter is very cold.) Work with the dough until the pieces are very small. Dough will be crumbly. You can also pulse in a food processor to until you get pea sized crumbs.
- In a separate measuring cup or small bowl, beat an egg with a fork. Add the egg and vanilla to the flour mixture, and combine until you have a crumbly mixture.
- Pat half of the dough evenly into the bottom of the prepared pan.
- In another bowl, stir together 1/3 cup sugar and cornstarch. Stir in the strawberries.
- Spoon the strawberry mixture evenly over the bottom crust.
- Crumble the remaining dough over the strawberry filling layer.
- Bake in a preheated oven for 45 minutes, or until top is slightly golden brown. (My oven runs hot and baked in about 38 minutes.)
- Cool completely before cutting into squares. I recommend refrigerating until ready to serve.
Video
Notes
- It is very important that your butter be very cold. Also, when working with the crumb crust, be careful not to over work it because you don't want your hands to warm up the crust. You want the crust to be very cold.
- The sweetness of the strawberries used matters. If your strawberries are not very sweet, you may need to increase the amount of sugar used in step 7 to about 1/2 a cup.
- You can easily double the ingredients to make a 9x13 pan of the Strawberry Crumb Bars. Just change the number of servings above and it will adjust the amounts of the ingredients.Â
Nutrition
The original post was published July 5, 2015, and updated April 3, 2019.
Ashley says
If I double the recipe and bake in a 9×13 pan, will I need to adjust the bake time?
Sharon says
Hi I just made these today. I followed the instructions, lined my pan with parchment paper but the crust still stuck to the pape when I tried to cut them. They taste great but I think next time I’ll try them without the parchment paper.
Shannon says
Just made these for the first time last night with berries we picked from our local orchard. They are absolutely delicious! I made the recipe exactly as printed without any changes or substitutions and they turned out perfectly. Thank you for sharing the recipe!
Michele says
I’m so happy that you liked them. Please tell your friends. What fun to actually go to the orchards to pick the berries. With berries that fresh, I have no doubt that the Strawberry Crumb Bars were delicious!
Raelin says
How much flower for double batch? I’m confused by the 2-1. What does that mean?
Thanks
Michele says
Hi Raelin,
I’m not sure what you are referring to by 2-1. If you double the recipe, you will need 3 cups of flour. I hope that answers your question.
Thanks,
Michele
Karen T, says
Can these be made ahead and frozen?
Michele says
Hi Karen, I have not tried freezing these Strawberry Crumb Bars. I worry that the texture may not be the same after it thaws out from being frozen.
Kataryna Bianchi says
My boyfriend and I had gone strawberry picking last weekend. I had almost 6 liters of strawberries to use up and came across this recipe through my Pinterest.
Although, I messed up. It was easy to make. Big bonus, my boyfriend devoured them! Definitely will be making these again and trying out your blueberry crumb bars recipe.
Thank you!
Michele says
Lucky you to have all of those fresh strawberries! I’m jealous. 🙂 I’m glad you and your boyfriend loved the Strawberry Crumb Bars. If you have any questions about the recipe, please let me know. The Blueberry Crumb Bars are delicious too. If you love the strawberry ones, you’ll love the Blueberry Crumb Bars too.
Sydney says
I’ve made these a few times and they are incredible! I’m wanting to mix both blueberries and strawberries in them at the same time….like a mixed berry. should I follow the blueberry recipe or the strawberry one?
Michele says
Hi Sydney, I so glad you like them. I think that is a great idea to combine the blueberries and strawberries. I recommend following the strawberry crumb bars recipe because it has been tweaked over the years.
Sophie says
I made them yesterday and they’re absolutely delicious! The butter thawed and turned into a softer dough, but the bars still turned out great. I also added 1/2 almond extract + 1/2 vanilla extract instead of the 1 tsp vanilla extract the recipe called for. It was such a nice addition and really elevated it. Such a nice spring/summer dessert!
Michele says
I’m so glad you liked it. Be sure to check out our Blueberry Crumb Bars too!
Marnie Leffler says
Quick, easy, and absolutely Devine! This is my new favorite dessert recipe!
Eileen Sastre says
Absolutely delicious! Easy to make and just the perfect snack, thank you!
Michele says
You’re welcome! I’m so glad you like it. Be sure to try the Blueberry Crumb Bars recipe too!
Mandy S Hendrickson says
YUMMY!!! This was an excellent dessert that was fairly easy. I didn’t have an 8×8 pan so, I used my 9×9 pan. It was fairly thin due to this and caused it to be basically scooped out. My mom raved over this recipe which means I nailed this recipe.
Michele says
I’m so glad you liked it. For the future, you can adjust the number of servings upward in the recipe to adjust the ingredient amounts for the larger pan.
Deb says
So yummy! Do they need to stay refrigerated?
Michele says
Yes, if you are not eating them the same day then I recommend storing them in the refrigerator.
Elizabeth says
Terrific recipe for salvaging almost icky strawberries! Our fridge setting got turned too cold and the strawberries I had planned to serve fresh were frozen. Then, when they defrosted they were slightly icky looking. I thought if I could find a crumble-type recipe that would be a way to salvage them. It worked beautifully! Huge hit with the family 🙂
Michele says
I’m so glad you and your family liked it.
Ann Marie says
Hi there, I have a question about substitutions. I am so not a corn starch person for some reason it bothers my stomach. Do I absolutely need to use that? Also can you use other flours like maybe coconut flour? my daughter made these last night and said they were delicious and I can’t wait to make mine. Thank you
Michele says
Hi Anne Marie,
I have not tried any substitutes. However, you should be able to substitute flour, tapioca, or arrowroot for the cornstarch. Like I said, I have not tried this, so I can’t say how it might change the taste or texture.
Thanks,
Michele
Brenda says
Could this recipe be made gluten free by using a flour substitute?
Chanley says
Can I try using a half a stick of butter or will it not be as good?
Michele says
The butter is what gives the crust and crumb topping its flavor and texture. The ratio of each ingredient to the other is important for the crumb topping to turn around correctly. So I don’t recommend changing the amount of one ingredient without changing all the rest of the ingredients. You could reduce the servings of the recipe from 9 to 4.5 and just make a smaller batch. Maybe you could use a loaf pan and have the bars bake in the bottom of a loaf pan. I hope that helps.
Chanley Chandler says
Thanks!!