These Strawberry Crumble Bars have are tender, buttery and delicious. The crumbly, buttery crust and topping are made using the same mixture and they’re filled with a layer of sweet roasted strawberries. They’re topped with a simple lemon icing and are the perfect recipe for a delicious breakfast, an afternoon snack or dessert!
These strawberry crumble bars are soft, buttery and bursting with strawberry flavor! Lemon adds the perfect tart and fresh flavor to the filling and icing. This is truly the best recipe for strawberry crumble bars!
What I love most about these bars is that they are perfect for anytime of the day and any occasion. You’ll love them for Valentine’s Day and they’re also great for picnics and potlucks since they travel so well.
For more strawberry recipes, try my Strawberry Cheesecake Muffins, Strawberry Blondies, and Strawberry Brownies.
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WHY THIS RECIPE WORKS
- The crust and topping are made from the same simple mixture.
- No need to chill the crumble and you don’t have to prebake the crust.
- Strawberries and lemon make them deliciously tart and fresh tasting.
- They have the best texture! The strawberry filling is so luscious and the crust and topping are tender and crumbly.
- So easy and quick to make. I like to roast the strawberries ahead of time, but that is optional.
- Enjoy them for breakfast, brunch, an afternoon snack or dessert!
INGREDIENTS
Below are some useful notes on some of the ingredients needed to make this strawberry crumble bar recipe. Please see recipe card below for full list of ingredients and measurements.
- Fresh Strawberries: Fresh strawberries add a pop of red color and delicious fruit flavor. I prefer to roast them for 20 minutes to make the berries sweeter and more flavorful. I love to roast strawberries in the wintertime when in season strawberries are not available. Roasting the strawberries intensifies their berry flavor and sweetness.
- Lemon: Lemon adds bright fresh flavor. Lemons and strawberries are both tart fruits. They are delicious together. We are using the zest and juice in the filling and the icing.
- 1 Large Egg: The egg binds the crust together.
- Butter: Use cold, unsalted butter. Butter gives the crust its rich flavor and crumbly texture.
- Brown sugar: Use fresh, light brown sugar for the crust and topping.
- Cornstarch: For absorbing the juice the strawberries release as they bake.
SUBSTITUTIONS & VARIATIONS
- Frozen strawberries-Swap in frozen strawberries for fresh strawberries. If using frozen strawberries, thaw them before using. Skip the roasting step with frozen strawberries.
- Powdered sugar– Instead of icing, dust a little powdered sugar on top of the cooled bars just before serving.
STEP BY STEP INSTRUCTIONS
Step 1: Roast the strawberries (optional step). Toss the strawberries with 3 tablespoons of sugar and the lemon juice on a baking sheet lined with parchment paper. Roast the strawberries for 17 minutes, stirring halfway.
Step 2: Make the filling. Stir together the roasted or fresh, chopped strawberries with the sugar, lemon zest, vanilla and cornstarch.
Step 3: In a large mixing bowl, whisk to combine the brown sugar, egg and vanilla extract.
Step 4: In a medium sized mixing bowl, whisk to combine the flour and baking powder. Cut the cold butter into the flour with a pastry cutter until mixture forms crumbs roughly the size of peas. You can also pulse the dry ingredients together in a food processor then add the chopped butter and pulse for about 20 seconds until pea sized crumbs form.
Step 5: Pour the flour/butter mixture into the sugar and egg mixture until combined.
Step 6: 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 compact.
Step 7: Spread the strawberries evenly over the base. Top with the reserved 1/3 of the crumble mixture.
Step 8: Bake at 350 F for 25-35 minutes or until the crust is lightly golden. Allow to cool. Once cooled, stir the lemon juice and sifted powdered sugar together and drizzle over the crumble before serving.
EXPERT TIPS
- Use cold butter. I like to slice my butter then refrigerate it for a few minutes before making the crust. Using cold butter helps prevent it from spreading and gives the crust its crunchy texture.
- Make strawberry hearts: Strawberry hearts add a cute touch especially if you are making these for Valentine’s Day. To make them, chop the tops off and slicing them into 1/4″ slices. With a sharp paring knife, cut a small v shape in the top of your slice. Use the knife to round the inner and outer corners of the tops.
STORAGE
Room temperature: Store leftover lemon strawberry crumble bars in an airtight container at room temperature for up to 3 days.
Refrigerator: Store in an airtight container in the refrigerator for up to 5 days.
Freezer: Wrap cooled strawberry crumble bars in plastic wrap and store in an airtight container for up to 2 months.
MORE RECIPES YOU WILL LOVE
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Strawberry Crumble Bars
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8-16 slices or bars
- Category: Baking, Bars, Desserts
- Method: Baking
- Cuisine: American
Description
This recipe for soft, easy Strawberry Crumble Bars makes sweet, flavorful bars topped with a tart-sweet lemon icing!
Ingredients
- 2 cups (about 1/2 lb) strawberries, hulled and halved if small or quartered if large
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice
- zest of 1 lemon (add after roasting)
- 1 tablespoon cornstarch (add after roasting)
- 1 1/2 cups all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 7 tablespoons cold unsalted butter, cubed
- 1/2 cup brown sugar (light or dark)
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
FOR DECORATING
- 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)
LEMON GLAZE
- 1 tablespoon lemon juice
- 1/2 cup powdered sugar, sifted
Instructions
- To make the filling with roasted strawberries: Preheat oven to 350F. Toss the strawberries with 3 tablespoons of sugar and the lemon juice on a baking sheet lined with parchment paper. Roast the strawberries for 17 minutes, stirring halfway. Transfer roasted strawberries into a bowl along with their liquid. Stir in the vanilla extract and cornstarch. Lightly mash or chop the berries then set them aside to cool. To skip the roasting step: Stir together the fresh, chopped strawberries with the sugar, lemon zest, vanilla and cornstarch.
- Line the bottom of an 8″ round pan with parchment paper. Set aside.
- In a large mixing bowl, whisk to combine the brown sugar, egg and vanilla extract. Set aside.
- In a medium sized mixing bowl, whisk to combine the flour and baking powder. Cut the cold butter into the flour with a pastry cutter until mixture forms crumbs roughly the size of peas. You can also pulse the dry ingredients together in a food processor then add the chopped butter and pulse for about 20 seconds until pea sized crumbs form.
- Pour the flour/butter mixture into the sugar and egg mixture until combined. 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 compact. Spread the strawberries evenly over the base. Top with the reserved 1/3 of the crumble 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 25-35 minutes or until the crust is lightly golden.
- Remove from oven and place the pan on a cooling rack. Allow to cool completely.
- Once cooled, stir the lemon juice and sifted powdered sugar together and drizzle over the entire crumble or over individual slices.
Notes
Strawberries: Roasting is optional. If skipping roasting step, just chop strawberries and continue to stir them with vanilla extract and cornstarch. Use fresh or frozen strawberries. For frozen strawberries, thaw completely before using. Skip the roasting step if using frozen berries.
Storage: Store leftover lemon strawberry crumble bars in an airtight container at room temperature for up to 3 days. Store in an airtight container in the refrigerator for up to 5 days. Wrap cooled strawberry crumble bars in plastic wrap and store in an airtight container for up to 2 months.
Keywords: Strawberries, dessert, icing, lemon, zest, roasted strawberries, crumb, crumble, bars, Valentine’s Day
Beautiful photo & scrumptious recipe!
★★★★★
Thank you! 🙂