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Strawberry Bars Recipe

Strawberry bars are wonderfully delicious cookie crumble bars made with a press in shortbread crust, fresh strawberry filling and a buttery crumb topping. These strawberry crumb bars are quick and easy to make using a few simple ingredients. Make this easy strawberry dessert for the the perfect, refreshing treat to enjoy on a hot day.
4.75 from 4 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 16 bars

Equipment

Ingredients
  

Fresh Strawberry Filling

  • 2 cups fresh strawberries, sliced
  • ¼ cup (50 g) granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Shortbread Crust and Crumb Topping

  • 1½ cups (180 g) all purpose flour
  • ½ cup (100 g) granulated sugar
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (113 g) cold unsalted butter, cubed
  • ½ teaspoon vanilla extract
  • 1 large egg yolk, room temperature

Instructions
 

  • Preheat the oven to 350 F (177 C). Line an 8x8 pan with parchment paper along the bottom and two sides.
  • Add the sliced strawberries, sugar, lemon juice and cornstarch to a large mixing bowl. Toss the ingredients together until the strawberries are fully coated in the sugar, lemon juice and cornstarch. Set aside while making the shortbread crust and crumble topping. 
    2 cups fresh strawberries, sliced, ¼ cup (50 g) granulated sugar, 1 tablespoon lemon juice, 1 tablespoon cornstarch
  • Make the butter cookie crust and crumb topping by combining the flour, sugar, baking powder and salt together in a food processor. Pulse 2 -3 times to combine the ingredients. 
    Pulse in cubes of cold butter until the mixture resembles a crumble texture. Finally pulse in the egg yolk and vanilla extract until the mixture starts to clump together.
    1½ cups (180 g) all purpose flour, ½ cup (100 g) granulated sugar, ¼ teaspoon baking powder, ¼ teaspoon salt, ½ cup (113 g) cold unsalted butter, cubed, ½ teaspoon vanilla extract , 1 large egg yolk, room temperature
  • Evenly press half of the shortbread mixture into the prepared pan. Using a slotted spoon, transfer the chopped strawberries onto the shortbread crust.
    Top the strawberry filling with the remaining crumble crust mixture. Make sure to cover as much of the strawberry filling as possible, but spots of exposed fresh strawberry filling is fine.
  • Bake the fresh strawberry bars for 35 - 45 minutes or until the crust is a nice golden brown with edges of the crust pulling slightly away from the sides of the pan. The strawberry filling will thicken and bubble.
  • Cool the crumble bars in the pan for 1 hour. If the bars are too soft to easily transfer from the pan after 1 hour at room temperature, transfer to the fridge to set for another hour. Once the bars are set, top with powdered sugar, lemon drizzle or enjoy as is.

Notes

Store: Keep these strawberry bar cookies covered in an airtight container in the fridge for up to 3 - 4 days.
See Variations section of the blog post to make these strawberry bars as strawberry oatmeal bars or to top with a lemon glaze. 
Keyword Strawberry Bars, Strawberry Bars Recipe, Strawberry Cookie Bars, Strawberry Crumble Bars
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