These roasted strawberry crumb bars have a soft, buttery crust and crumbly topping and are filled with a layer of sweet roasted strawberries. Topped with strawberry slices and a drizzle of a simple, two ingredient tangy-sweet lemon glaze, they make the prettiest strawberry bars for anytime of the day or year!
It’s not strawberry season yet, but I definitely find myself craving something fresh and bright looking and tasting. With the zest and juice of a lemon along with sweet roasted strawberries, these bars are exactly what my eyes and taste buds needed!
I know they look a little like strawberry pizza! I made these bars in a round form to give them a pie look since the roasted strawberries make it taste a little like a pie.
They are soft, sweet bars that can be eaten with a for or with your hands. You can easily bake them in a square form if you want to be able to cut them into squares.
HOW TO ROAST STRAWBERRIES
Since it isn’t strawberry season and I can’t get fresh, local berries, I roast the strawberries to bring out more of their flavor and sweetness. I first roasted strawberries when I came up with my roasted strawberry ice cream recipe!
Roasting them is easy and worth the 15-17 minutes! Just slice them, toss them with a little sugar, vanilla, and lemon juice then lay them on a tray and put them in the oven. Stir halfway through roasting then let them cool. It’s important not to discard whatever juice they’ve given off when roasting.
Once the strawberries are cool, mash or lightly chop them. They’ll be soft after roasting and will break apart on their own when you stir them. I like to mash them but leave some little chunks. You’ll then stir in some lemon zest and corn starch for flavor and to thicken them when they bake.
STRAWBERRY HEART TOPPING
I hadn’t planned on making strawberry hearts, but I couldn’t resist. The heart shapes are optional but they give the bars an extra sweet, feel! I made them with both small and larger strawberries before and, while I love both, I am partial to using larger berries since they stand out a bit more.
Strawberries already have somewhat of a natural heart shape, so it’s easy to turn them into heart shapes. Start by chopping the tops off, coring them and slicing them into 1/4″ slices. With a sharp paring knife, cut a small v shape in the top of your slice. Gently round the inner and outer corners of the tops. If you like, you can trim the lower sides to make them more heart shaped.
HOW TO MAKE STRAWBERRY CRUMBLE BARS
- Roast the strawberries: With your oven at 350 F, roast the strawberries. Assemble the rest of your ingredients while the strawberries are in the oven. Once roasted and cooled slightly, mash or chop the berries and add the lemon zest and corn starch.
- Line an 8” round pan: Line the pan with parchment paper. This will make it very easy to pop the bars out once cooled.
- Prepare the wet and dry ingredients: Whisk the flour and baking powder together. No need to add salt since we are using salted butter. In another bowl, combine the brown sugar, egg, and vanilla.
- Cut the flour into the flour: Use a pastry cutter or food processor for this. Make sure you use very cold butter which means don’t take it out of the fridge until you’re ready to use it. Chop the butter into small cubes and add it to a food processor. Pulse for about 20 seconds until you have little clumps of butter/flour that are about the size of peas.
- Put it all together: Pour the flour/butter mixture into your wet ingredients. Pour 2/3 of this into the bottom of your baking pan. Use your hands to firmly press it into the pan. Spread the roasted strawberries on top of the crust. Top with the remaining 1/3 dough. Drop it in small balls scattered throughout the top. Top with strawberry slices and bake for 20-25 minutes or until the crust is lightly golden brown.
- Cool: Place the pan on a cooling rack to cool. Once cool, remove by first running a knife along the edges of the pan. Stick the knife inside and gently lift the bars up. They should slide right out. Top with the easy powdered sugar lemon juice icing.
TOP WITH LEMON POWDERED SUGAR ICING
The two ingredient powdered sugar-lemon icing is the perfect way to top these dreamy bars. It brings out the lemon flavors from the filling and adds an amazing tart-sweet flavor to the top. It will definitely have you licking your fingers if you eat the bars with your hands!
I first saw the recipe for this simple icing in one of my old cookbooks. When I also noticed that both Sally’s Baking Addiction and Katiebird Bakes both used it in their strawberry bars recipes, I knew this was the perfect glaze for these bars!
These bars are such a treat! Whether you make them for breakfast or dessert, during strawberry season or not, I’m sure you’ll love them!
FOR MORE DELICIOUS STRAWBERRY RECIPES, TRY MY:
- AMERICAN FLAG CAKE WITH STRAWBERRIES AND BLUEBERRIES
- CRANBERRY FETA GREEN SALAD WITH STRAWBERRIES
- STRAWBERRY BANANA PINEAPPLE SMOOTHIE
This recipe for soft, easy Roasted Strawberry Crumb Bars makes sweet, flavorful bars topped with a tart-sweet lemon icing!
FOR THE ROASTED STRAWBERRIES
- 2 cups (about 1/2 lb) strawberries, hulled and halved if small or quartered if large
- 3 tbsp sugar
- 1 tsp vanilla
- 2 tbsp lemon juice
- zest of 1 lemon (add after roasting)
- 1 tablespoon cornstarch (add after roasting)
FOR THE BASE AND TOPPING
- 1 1/2 cups flour
- 1/4 teaspoon baking powder
- 7 tablespoons cold salted butter, cubed
- 1/3 cup plus 2 tablespoons brown sugar (light or dark)
- 1 egg
- 1/2 teaspoon vanilla
FOR OPTIONAL STRAWBERRY DECORATIONS
- About 1/2 to 1 cup of washed, halved strawberries (left as halves or cut into heart shapes or some regular halves and some heart shaped halves)
FOR THE LEMON GLAZE
- 1 tablespoon lemon juice
- 1/2 cup powdered sugar, sifted
FOR THE ROASTED STRAWBERRIES
- Preheat oven to 350F. Toss the strawberries with the sugar, vanilla and lemon juice to coat. Place the strawberries and liquid on a baking sheet lined with parchment paper and roast for 15-17 minutes, stirring halfway. Pour roasted strawberries carefully into a bowl along with their liquid and stir in the vanilla and cornstarch. Lightly mash or chop the berries then set them aside to cool.
FOR THE BASE AND TOPPING
- Line the bottom of an 8″ round pan with parchment paper. Set aside.
- Combine the brown sugar, egg and vanilla in a medium sized bowl.
- Whisk together the flour and baking powder. Cut the cold butter into the flour with a pastry cutter or place the flour mixture and chopped butter into a food processor. Pulse for about 20 seconds until pea sized crumbs form.
- Pour the sugar mixture into the flour/butter mixture. Spoon about 2/3 of this mixture into the bottom of the baking pan. Use your hands to firmly press the mixture down so that it is good and compact. Spread the roasted strawberries evenly over the base. Top with the reserved 1/3 of the crumb mixture. It might clump together. Break the dough into little balls and scatter them throughout the top.
- Add sliced strawberries or heart shaped strawberry slices to the top. Add as many or as little as you like.
- Bake at 350 F for 20-25 minutes or until the crust is lightly golden.
- Remove from oven and place the pan on a cooling rack. Allow to cool completely. Cool it at room temperature or place it in the fridge to speed up the cooling process.
- Once cooled, stir the lemon juice and sifted powdered sugar together and drizzle over the entire crumble or over individual slices.
Keywords: Strawberries, dessert, icing, lemon, zest, powdered sugar, roasted strawberries, crumb, crumble, bars