Strawberry Crumb Bars
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These Strawberry Crumb Bars have a buttery shortbread crust, sweet homemade strawberry filling and a soft cinnamon crumb topping!
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These strawberry crumb bars are the perfect summer treat. They’re easy to make and taste so refreshing! The shortbread crust is similar to the one I use in my Blood Orange Bars and makes a great foundation for these delicious bars. The crumb topping is made with melted butter which makes it super soft and has a hint of cinnamon that complements the strawberry filling.
Ingredient Breakdown
Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt in the shortbread crust.
Strawberries – the filling uses a combination of cooked and uncooked strawberries to give it more texture.
Lemon juice – enhances the flavor of the strawberry filling
Cornstarch & water – mixed together to thicken the strawberry filling.
How To Make Strawberry Crumb Bars
1. Make the shortbread crust: In a medium bowl whisk all-purpose flour, granulated sugar and salt.
2. Combine melted butter with dry ingredients. Spread dough evenly across bottom of a parchment lined 9×13 pan. Bake for 20 minutes or until lightly browned.
3. Make the strawberry filling: hull and quarter strawberries. Place 8oz of the strawberries in a small pot with the granulated sugar and lemon juice. Mash strawberries and cook until boiling.
4. Combine the cornstarch and water. Stir into the boiling strawberry mixture. Cook 1-2 minutes longer until thickened. Remove from heat and mix in remaining the 8oz of strawberries. Set aside.
5. Make the crumb topping: In a medium bowl combine the all-purpose flour, brown sugar, cinnamon and pinch of salt. Add melted butter and mix until well combined. Use clean hands to break into crumbs.
6. Assembly: Spread strawberry filling evenly over prebaked shortbread crust. Sprinkle crumb mixture over the layer of strawberry filling. Bake at 350°F for 25-30 minutes or until slightly browned. Allow to cool on a wire rack then refrigerate for at least one hour before slicing. Store strawberry crumb bars in an airtight container in the fridge for up to one week.
Pro Tips For Strawberry Crumb Bars
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Refrigerate bars before slicing. If you try to slice them while they’re warm they will fall apart.
- Use fresh strawberries and lemon juice for the best flavor!
- If desired dust bars with confectioners’ sugar before serving to make them extra pretty!
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Strawberry Crumb Bars
Equipment
- 9×13 pan
Ingredients
Shortbread Crust
- 300 g (2 1/2 cups) all-purpose flour
- 100 g (1/2 cup) granulated sugar
- ¼ tsp salt
- 226 g (1 cup) unsalted butter, melted
Strawberry Filling
- 16oz fresh strawberries divided
- 50 g (1/4 cup) granulated sugar
- 15 g (1 tbsp) lemon juice, strained
- 1 tbsp cornstarch
- 1 tbsp water
Crumb Topping
- 180 g (1 1/2 cups) all-purpose flour
- 100 g (1/2 cup) brown sugar
- ¼ tsp cinnamon
- 113 g (1/2 cup) unsalted butter, melted
Instructions
Shortbread Crust
- Preheat oven to 350°F and line a 9×13 pan with parchment paper.
- In a medium bowl whisk all-purpose flour, granulated sugar and salt.
- Combine melted butter with dry ingredients. Spread dough evenly across bottom of the prepared 9×13 pan. Bake for 20 minutes or until lightly browned.
Strawberry Filling
- Hull and quarter strawberries. Place 8oz of the strawberries in a small pot with the granulated sugar and lemon juice. Mash strawberries and cook until boiling.
- Combine the cornstarch and water. Stir into the boiling strawberry mixture. Cook 1-2 minutes longer until thickened.
- Remove from heat and mix in remaining the 8oz of strawberries. Set aside.
Crumb Topping
- In a medium bowl combine the all-purpose flour, brown sugar and cinnamon. Add melted butter and mix until well combined. Use clean hands to break into crumbs.
Assembly
- Spread strawberry filling evenly over prebaked shortbread crust. Sprinkle crumb mixture over the layer of strawberry filling. Bake at 350°F for 30 minutes or until slightly browned. Allow to cool on a wire rack then refrigerate for at least one hour before slicing.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/4 tsp salt in the shortbread crust.
- Store strawberry crumb bars in an airtight container in the fridge for up to one week.
