Homemade Strawberry Crumble Bars

Every time I make these Strawberry Crumble Bars, my kitchen fills with the sweet perfume of summer.

These Strawberry Crumble Bars have become our favorite way to capture that perfect moment when berries are at their peak—juicy, sweet-tart treasures nestled between layers of buttery, golden crumb that simply melt in your mouth.

Why You’ll Love These Strawberry Crumble Bars

My family requests these crumble bars for every gathering because they’re the perfect portable dessert.

The contrast between the crisp, buttery crumble and the jammy strawberry filling creates a magical texture experience.

They’re wonderfully versatile too—perfect for breakfast with coffee, tucked into lunchboxes, or dressed up with vanilla ice cream for an elegant dessert.

If you enjoyed these Strawberry Crumble Bars, I think you’ll also love my Easy Strawberry Lemon Blondies and Creamy Strawberry Cheesecake Cookies, they’re both cozy kitchen favorites in my home!

Ingredients for Strawberry Crumble Bars

For the Crumble Crust:

• 1½ cups all-purpose flour
• ½ cup granulated sugar
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup cold unsalted butter, diced
• 1 large egg
• 1 teaspoon vanilla extract

For the Strawberry Filling:

• 2 cups fresh strawberries, hulled and chopped
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• ¼ cup granulated sugar
• 1 tablespoon cornstarch

My Tips: I always use the freshest strawberries I can find, they make all the difference!

If strawberries aren’t in season, you can use frozen in a pinch, but be sure to thaw and drain them first to avoid excess moisture.

How to Make Strawberry Crumble Bars

1. Prepare your oven and pan: Preheat your oven to 375°F (190°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Make the crumble mixture: In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add the cold butter pieces and use a pastry cutter or your fingertips to work it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the egg and vanilla until combined.
3. Form the base layer: Press half of this crumble mixture firmly into the bottom of your prepared pan to create an even base layer.
4. Prepare the strawberry filling: In another bowl, gently toss the chopped strawberries with lemon juice and vanilla. Sprinkle with sugar and cornstarch, and toss until evenly coated.
5. Add the filling: Spoon the strawberry mixture evenly over the crust, being careful to leave behind any excess juice at the bottom of the bowl (this prevents soggy bars).
6. Top with remaining crumble: Sprinkle the reserved crumble mixture evenly over the strawberry layer.
7. Bake to perfection: Bake in your preheated oven for 35-45 minutes, until the top is golden brown and the strawberry filling is bubbling at the edges.
8. Cool completely: Allow the bars to cool completely in the pan before lifting out using the parchment paper overhang. Cut into 9 squares when fully cooled.

Tips for the Best Strawberry Crumble Bars

My secret to incredible texture is keeping all ingredients cold, I even chill my flour for 15 minutes before starting!

Don’t rush the cooling process; these bars need time to set properly. For extra crunch, I sometimes add ¼ cup of rolled oats to the topping portion only.

When strawberries are particularly juicy, adding an extra teaspoon of cornstarch helps achieve that perfect jammy consistency without making the crust soggy.

Can I use frozen strawberries?

Yes, you can use frozen strawberries, though fresh will give you the best flavor and texture. If using frozen, thaw them first and drain away excess liquid.

You might need to add an extra ½ tablespoon of cornstarch to compensate for the additional moisture.

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How do I store these bars?

Store your Strawberry Crumble Bars in an airtight container in the refrigerator for up to 5 days. I find they taste best when brought to room temperature for about 20 minutes before serving.

Can I double this recipe?

Absolutely! Double all ingredients and use a 9×13-inch baking pan. The baking time might increase by 5-10 minutes, so watch for that golden top and bubbling edges as your cue.

Why did my bars turn out soggy?

The most likely culprit is excess strawberry juice. Make sure to discard excess liquid when adding the filling, and give your bars ample time to cool completely before cutting.

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My Serving Suggestions

I love serving these Strawberry Crumble Bars slightly warm with a scoop of vanilla ice cream for casual family desserts.

For brunch gatherings, I pair them with fresh mint-infused whipped cream. They’re perfect for picnics because they travel well and don’t require forks!