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Strawberry Crumb Bars Recipe

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3.9 from 123 reviews

These Strawberry Crumb Bars feature a buttery crumbly crust layered with a sweet and tangy fresh strawberry filling. Perfectly baked to golden perfection, they make a delightful dessert or snack, combining the fresh flavors of summer strawberries with a crisp, tender crust.

Ingredients

Scale

Crust and Crumb Topping

  • 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)
  • 1 egg, beaten
  • 1 teaspoon vanilla extract

Strawberry Filling

  • 2 cups fresh strawberries, chopped
  • 1/3 cup white sugar
  • 2 teaspoons cornstarch

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to ensure it’s ready when you finish assembling the bars.
  2. Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, allowing the paper to overhang the sides. This will make removing the bars easier after baking.
  3. Mix Dry Ingredients for Crust: In a medium bowl, combine 1/2 cup of white sugar, flour, baking powder, and salt, stirring well to evenly distribute the ingredients.
  4. Incorporate Butter: Using a fork or pastry cutter, cut the very cold butter into the dry ingredients until the mixture resembles small pea-sized crumbs. Alternatively, pulse the mixture in a food processor for this step.
  5. Add Egg and Vanilla: Beat the egg lightly with a fork and add it along with the vanilla extract to the crumb mixture. Combine until the dough forms a crumbly texture.
  6. Form Crust Base: Press half of the crumbly dough evenly into the bottom of the prepared pan to form the base layer.
  7. Prepare Strawberry Filling: In a separate bowl, mix the 1/3 cup sugar with the cornstarch. Stir in the chopped strawberries until they are coated with the sugar and cornstarch mixture.
  8. Assemble Bars: Spread the strawberry filling evenly over the crust layer in the pan.
  9. Add Crumb Topping: Crumble the remaining dough evenly over the strawberry filling to create the top layer.
  10. Bake: Place the pan in the preheated oven and bake for 45 minutes, or until the crumb topping is slightly golden brown. (Note: ovens may vary; this recipe’s author baked it in about 38 minutes due to a hotter oven.)
  11. Cool and Serve: Allow the bars to cool completely in the pan. For best results, refrigerate before cutting into squares and serving. Use the overhanging parchment paper to lift out the bars for easy slicing.

Notes

  • Ensure the butter is very cold to achieve a crumbly, tender crust.
  • Using parchment paper with overhanging edges simplifies removing the bars from the pan.
  • Chilling the bars after baking helps them set and makes cutting cleaner.
  • Fresh strawberries work best for a juicy and flavorful filling.
  • You can pulse the dough in a food processor to speed up the crumb formation.

Find it online: https://yumfoodusa.com/strawberry-crumb-bars-recipe/