If you’ve been craving a dessert that’s equal parts sweet, buttery, and fresh, these Strawberry Crumble Bars are it. They feature a golden, buttery crust that doubles as the crumble topping, paired with a bright strawberry filling that’s fresh, slightly tart, and perfectly jammy.
These bars are:
Beginner-friendly — no mixer, no fancy techniques.
Perfect year-round — make with fresh summer berries or swap for frozen when out of season.
Portable & sharable — ideal for picnics, potlucks, or lunchbox treats.
Strawberry Crumble Bars with Fresh Strawberries. \
Ingredients You’ll Need
Crust and Crumble
1 cup (226g) unsalted butter, melted
2 ¼ cups + 2 TBSP (285g) all-purpose flour
½ cup (100g) granulated or cane sugar
¼ cup (55g) light brown sugar, packed
2 tsp vanilla extract
½ tsp salt
Strawberry Filling
2 cups (300g) fresh strawberries, quartered
2 TBSP lemon juice + zest from 1 lemon
1 tsp cornstarch
¼ cup (50g) granulated or cane sugar
½ tsp vanilla extract
⅛ tsp salt
ingredients to make strawberry crumble bars with fresh strawberries.
Step-by-Step Instructions
Step 1 – Prep Your Pan & Oven
Preheat oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal later. This prevents sticking and makes lifting the bars out simple.
Step 2 – Make the Crust and Crumble
In a large bowl, whisk together the flour, granulated sugar, brown sugar, and salt until well combined.
Pour in the melted butter and vanilla extract. Stir with a spatula until the mixture is evenly moistened and clumps together when pressed between your fingers.
Reserve half of the dough about 1 ½ cups (325g) of this mixture for the crumble topping and set aside.
Press the remaining dough firmly and evenly into the bottom of your prepared pan to form the crust.
Step 3 – Prepare the Strawberry Filling
In a medium bowl, combine strawberries, lemon juice + zest, cornstarch, sugar, vanilla, and salt.
Gently stir until the berries are evenly coated and the cornstarch has dissolved. The lemon juice will help the fruit release its juices, creating a naturally jammy texture while baking. Don't pour all the juices onto the bars.
Step 4 – Assemble the Bars
Spread the strawberry filling evenly over the crust.
Sprinkle the reserved crumble mixture evenly over the top, leaving some berries peeking through for a rustic look.
Step 5 – Bake
Bake for 40–45 minutes, or until the topping is golden brown and the strawberry filling is bubbling around the edges.
Step 6 – Cool and Slice
Allow the bars to cool completely in the pan — at least 1–2 hours. This helps the filling set so the bars slice cleanly. Use the parchment overhang to lift the bars out, then cut into squares or rectangles.
Strawberry Crumble Bars with Fresh Strawberries.
Baking Tips for Perfect Strawberry Crumble Bars
Fresh vs. Frozen Strawberries: If using frozen berries, do not thaw — add an extra teaspoon of cornstarch to prevent excess liquid.
Crispier Crumble: Chill the assembled bars for 10 minutes before baking for a slightly crisper topping.
Cutting Clean Squares: Use a sharp knife and wipe between cuts for neat edges.
Storage & Freezing
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 5 days.
Freezing: Wrap individual bars in parchment and store in a freezer bag for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions
Can I make these gluten-free? Yes! Use a 1:1 gluten-free baking flour blend.
Can I use other berries? Absolutely — blueberries, raspberries, or blackberries work well, or try a mix.
Why did my bars turn soggy? Too much liquid from the fruit is the usual culprit. Make sure to measure the berries by weight and don’t skip the cornstarch.
Pair These Bars With…
A scoop of vanilla ice cream for a warm-weather treat.
A drizzle of white chocolate for extra sweetness.
A sprinkle of powdered sugar for a bakery-style finish.
Preheat oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal later. This prevents sticking and makes lifting the bars out simple.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, and salt until well combined.
Pour in the melted butter and vanilla extract. Stir with a spatula until the mixture is evenly moistened and clumps together when pressed between your fingers.
Reserve half of the dough about 1 ½ cups (325g) of this mixture for the crumble topping and set aside.
Press the remaining dough firmly and evenly into the bottom of your prepared pan to form the crust.
In a medium bowl, combine strawberries, lemon juice + zest, cornstarch, sugar, vanilla, and salt.
Gently stir until the berries are evenly coated and the cornstarch has dissolved. The lemon juice will help the fruit release its juices, creating a naturally jammy texture while baking. Don't pour all the juices onto the bars, you can discard it.
Spread the strawberry filling evenly over the crust.
Sprinkle the reserved crumble mixture evenly over the top, leaving some berries peeking through for a rustic look.
Bake for 40–45 minutes, or until the topping is golden brown and the strawberry filling is bubbling around the edges.
Allow the bars to cool completely in the pan — at least 1–2 hours. This helps the filling set so the bars slice cleanly. Use the parchment overhang to lift the bars out, then cut into squares or rectangles.
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