Warm, buttery, and bursting with juicy strawberries, these Strawberry Crumble Bars are everything I crave when summer hits its stride. Whether it’s an impromptu get-together or just a quiet afternoon at home, this recipe always finds its place on my table. The texture is spot on soft in the center, golden crisp on top, and loaded with sweet, syrupy strawberries that practically melt into the crumble.
One of my favorite ways to enjoy these bars is slightly warm with a dollop of Homemade Strawberry Yogurt for breakfast or a scoop of Vanilla Ice Cream for dessert. Either way, they make simple moments feel a little more special.
These bars are a go-to because they’re fuss-free and made with pantry staples flour, sugar, butter, egg, and a handful of fresh strawberries. And here’s the kicker: they’re a great make-ahead snack that even holds up in lunchboxes. Strawberries are rich in antioxidants and vitamin C, and paired with a simple, balanced base, these bars offer a wholesome treat without going overboard.
They’re sweet, buttery, and just the right amount of tart. I first baked these on a rainy day when I needed something bright. Now they’re a staple anytime I want comfort with a hint of sunshine.
Have a favorite twist or serving style? Share it below I love hearing how others bring these to life.
Why This Recipe Stays on Repeat in My Kitchen?
- A budget win that feels fancy: I first made these when strawberries were on sale and now they’re a regular treat. Affordable ingredients, yet they look and taste bakery-quality.
- Less prep, more payoff: The same crumble mix works as both the crust and the topping. It’s my kind of multitasking simple, efficient, and delicious.
- Always a crowd favorite: From brunch tables to picnic baskets, these bars disappear fast. I’ve learned to double the batch because someone always asks for more.
- Sweet, but not overwhelming: They hit that perfect balance just enough sweetness to satisfy cravings, without the sugar crash.
- Feel-good indulgence: Packed with antioxidant-rich strawberries and using minimal added sugar, these bars let me treat myself without guilt.
Strawberry Crumble Bars Recipe
Equipment
- 2 Mixing bowls
- 8×8 inch baking pan
- Whisk or fork
- Spatula or Wooden Spoon
- Measuring cups and spoons
- Knife and chopping board
- Parchment paper
Ingredients
- 1 1/2 cups flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 large egg
- 1 teaspoon vanilla extract
STRAWBERRIES:
- 2 cups strawberries chopped
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 350°F (175°C) and line the baking pan with parchment paper.
- In a bowl, mix flour, sugar, baking powder, and salt.
- Cut in cold butter until mixture turns crumbly.
- Add egg and vanilla; mix into a soft dough.
- Press 2/3 of dough into the pan for the base.
- In another bowl, toss strawberries with lemon juice, vanilla, sugar, and cornstarch.
- Spread strawberry mixture over the dough base.
- Crumble remaining dough on top and bake for 35 minutes. Let cool before cutting.
Nutrition Info:
| Nutrition | Value |
| Calories | 329kcal |
| Carbohydrates | 47g |
| Protein | 14g |
| Fat | 4g |
| Sugar | 24g |
| Sodium | 265mg |
Best Tips From My Kitchen!
- Use a mix of ripe and just-under-ripe strawberries: This adds layers of flavor and helps prevent the filling from becoming too mushy or overly sweet.
- Don’t overmix the crumble dough: It’s tempting, but a loose, slightly shaggy texture gives that perfect rustic crumble on top dense dough will bake up heavy.
- Flash-chill the base before adding the filling: Just 10 minutes in the fridge helps firm up the dough, so it doesn’t absorb too much juice from the berries while baking.
- Add a pinch of cinnamon or cardamom to the dough: It adds a subtle warmth that makes the bars feel more complex and bakery-style.
- Let them cool completely before slicing: The bars set and slice cleaner with neat edges once they’re fully cool worth the wait if you want photo-worthy squares.
- Freeze individual pieces on a baking tray, then bag: This keeps the crumble crisp and makes them easier to grab for a last-minute snack or dessert.
Quick Questions About Your Recipe?
Q. Can I use frozen strawberries instead of fresh?
Ans: Yes, just thaw and drain them well to avoid excess moisture in the bars.
Q. How do I keep the crumble topping crispy after baking?
Ans: Cool the bars completely and store in an airtight container lined with paper towels to help absorb moisture.
Q. What flour alternatives work for a gluten-free version?
Ans: Almond flour or a 1:1 gluten-free blend both hold up well without compromising texture.
Q. Can I make these ahead of time for a party?
Ans: Absolutely! Make them a day ahead and refrigerate they taste even better the next day.
Q. How long do these bars last in the fridge?
Ans: They stay fresh for up to 5 days when stored properly in an airtight container.
Q. Can I double the recipe for a crowd?
Ans: Yes just bake in a 9×13″ pan and adjust baking time by about 5–8 minutes longer.
Q. What can I use instead of lemon juice in the filling?
Ans: Try orange juice or a splash of balsamic vinegar for a different fruity twist.
Q. Can kids help make this recipe?
Ans: Definitely! Let them mix the crumble dough and layer the strawberries great for little hands.
