Pin it
This strawberry crumble bars recipe transforms fresh strawberries into a delightful dessert with layers of buttery shortbread and sweet jammy filling. The contrast between the crisp crumble topping and soft fruit center creates the perfect balance of textures, while the simple vanilla glaze adds just the right touch of sweetness.
I first made these bars during strawberry season when my kitchen was overflowing with berries from our farmers market haul. My family devoured them so quickly that they've become our official summer tradition whenever berries are at their peak.
Ingredients
- Unsalted butter: Room temperature ensures proper creaming with sugar for that perfect shortbread texture
- Granulated sugar: Provides sweetness while brown sugar adds moisture and a hint of caramel flavor
- Large egg: Binds everything together while adding richness
- Vanilla extract: Enhances all the flavors especially the strawberries
- All purpose flour: Creates the perfect sturdy but tender base
- Baking powder: Gives just enough lift without making it cakey
- Fresh or frozen strawberries: Work equally well just adjust the water content accordingly
- Cornstarch: Thickens the strawberry filling preventing soggy bars
- Powdered sugar: Creates a smooth pourable glaze that sets beautifully
How To Make Strawberry Crumble Bars
- Make the shortbread base:
- Cream room temperature butter with both sugars for a full 3 minutes until truly light and fluffy. This creates air pockets that give your bars their tender texture. Add the egg and vanilla, mixing just until incorporated. Combine dry ingredients separately before adding to prevent flour pockets in your dough. Reserve about 2 cups of dough for the topping before pressing the remainder into your parchment-lined pan.
- Prebake the crust:
- Bake the crust just until the edges turn slightly golden and the center feels set to the touch, about 13 to 15 minutes. This partial bake ensures the bottom doesn't get soggy once the filling is added. Let it cool slightly while preparing the filling.
- Prepare the strawberry filling:
- Quarter fresh strawberries or use frozen berries straight from the freezer. Combine with sugar, water if using fresh berries, and cornstarch in a saucepan. Cook over medium-low heat while gently mashing the berries to release their juices. The mixture will gradually thicken as it simmers, about 6 to 8 minutes total. Test for doneness using the spoon test, looking for a jammy consistency.
- Assemble and bake:
- Spread the slightly cooled strawberry filling over the prebaked crust. Break the reserved dough into small discs and arrange them over the filling, allowing some fruit to peek through. Bake until golden brown with bubbling strawberry filling visible between the crumbles, about 40 to 45 minutes.
- Glaze and finish:
- Allow the bars to cool completely before drizzling with a simple powdered sugar glaze. This patience prevents the glaze from melting into the warm bars and creates those beautiful drizzles you see in bakery displays.
Pin it
The strawberry filling is truly the star of this recipe. I love watching the fresh berries transform into that gorgeous ruby-red jammy layer that tastes like concentrated sunshine. My daughter always volunteers to help with the testing process, dipping her finger into the pot to check if the filling is "just right" before we pour it over the crust.
Storage Tips
These strawberry crumble bars will keep beautifully at room temperature for about 2 days in an airtight container. For longer storage, refrigerate them for up to 5 days, though the crust will soften slightly from the moisture in the refrigerator. For the best texture after refrigeration, let them come to room temperature before serving.
Pin it
Make-Ahead Options
You can prepare components of this recipe in advance to save time. The shortbread dough can be made up to 3 days ahead and stored in the refrigerator just bring it to room temperature before pressing into the pan. The strawberry filling can also be prepared 1 to 2 days in advance and kept refrigerated until ready to use.
Serving Suggestions
These versatile bars are delicious on their own but become even more special when served warm with a scoop of vanilla ice cream. For a breakfast treat, skip the glaze and serve with a dollop of Greek yogurt. They also pair beautifully with afternoon tea or coffee as a sweet pick-me-up.
Seasonal Variations
While strawberries create a classic version, this recipe works wonderfully with other fruits. Try blueberries and lemon zest in summer, apples and cinnamon in fall, or a mixed berry version any time of year. Just maintain the same proportions of fruit to sugar and cornstarch for consistent results.
Frequently Asked Questions
- → How do I prevent the base from overbaking?
Bake the base until the edges are just golden brown and the center is just set, usually 13 to 15 minutes. Avoid overbaking as it will bake again with the filling and topping.
- → Can I use frozen strawberries for the filling?
Yes, you can use frozen strawberries directly. Skip the water in the filling recipe as frozen berries release more liquid when heated.
- → How do I know when the strawberry filling is ready?
The filling is ready when it thickens and passes the spoon test. Dip a spoon into the mixture, draw a line through it with your finger, and ensure the line stays separated.
- → Can I make these ahead of time?
Yes, these bars can be made a day ahead. Store them in an airtight container at room temperature, or refrigerate for up to 3 days to preserve freshness.
- → What can I use instead of the vanilla glaze?
You can omit the glaze entirely or swap it for a light dusting of powdered sugar. Alternatively, try a dollop of whipped cream or a drizzle of melted white chocolate.
- → How do I store leftover bars?
Store leftover bars in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days for longer freshness. Bring them to room temperature before serving for the best flavor.