Table of Contents
  1. Why this recipe works.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. You'll love these other strawberry recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Strawberry Crumb Bars Recipe

This recipe for strawberry crumb bars is a delicious way to enjoy strawberries right when they come into season! With an easy-to-make dough that’s used as both the base layer and the crumb topping, the filling couldn’t be any easier or simpler! Sliced strawberries and strawberry jam create a center layer that’s the perfect middle for the crumb. This will be a keeper for years to come!

Why this recipe works.

Let’s be honest. I do not need to tell anyone how to enjoy a strawberry. When in season and fresh, a strawberry needs nothing more than to be enjoyed. The flavor is at its peak, and the season is fleeting. I find it always best to enjoy a fruit while in season, make everything I can with the fruit, and then move on to the next season. This recipe uses fresh strawberries for a perfect bar. The dough is a quick shortbread with a buttery texture. The dough is both the crust and the crumble topping that sandwiches the berries in the middle. The one problem is these seem to disappear quickly and need to be made multiple times. You are forewarned.

White marble surface with strawberry crumb bars sliced into pieces sitting on top of brown piece of parchment paper with strawberries in bowl.

Everything you’ll need to make this recipe.

  • Egg yolks add the richness and fat that is necessary for these crumb bars without adding unnecessary moisture, which comes with the whites.
  • Baking powder will add a bit of loftiness and lightness to the dough for the best texture.
  • Strawberry jam enhances the fresh strawberries and creates a “glue” to the filling.
  • Lemon zest will add a touch of brightness that heightens the existing flavor of the strawberries. This is the magic of citrus zest.
White marble surface filled with all ingredients needed to make strawberry crumb bars including strawberries, jam, butter, egg yolks, vanilla extract, sugar, flour, and more.

Here’s how to make this recipe.

  1. Prepare the crumb dough. In the bowl of a stand mixer, add the unsalted butter and white granulated sugar. Turn on the mixer and let the two mix for three to five minutes until fully combined. Once the mixture is fluffier and lighter in color, stop the mixer and scrape down the sides of the bowl. Then add in the vanilla extract and egg yolks. Mix these two ingredients into the sugar and butter and scrape down the sides of the bowl. Add in the flour, baking powder, and salt, and mix everything together. When fully mixed, the dough will slightly dry and crumbly. Set the dough aside.
  1. Prepare the strawberries. Hull and slice each strawberry. For large strawberries, cut them into quarters, and for smaller strawberries, cut them in half.
  1. Layer the toppings. Grease a 9×9 baking dish, place a piece of parchment paper in the pan, and grease as well. Place half of the dough into the bottom of the baking dish and press it to form an even layer. In a small bowl with the jam, add the lemon zest. Mix the two ingredients together, then spread it evenly on top of the bottom dough layer in the baking dish. Place the sliced strawberries on the jam layer and finish with the remaining dough, crumbling it into small clumps all over.
  1. Bake the bars. Place the baking dish in the preheated 350°F oven and bake for 35 to 45 minutes. The top will become golden brown. Once baked, remove from the oven and let cool completely while preparing the glaze.
  1. Prepare the glaze. In a small bowl, combine the powdered sugar, heavy cream, and lemon juice. Mix the three together until the desired consistency is achieved. Using the parchment as a sling, remove the cooled bars and drizzle the glaze on top. Slice and enjoy!

These pro tips will make this recipe a success.

  • While it may seem like an extra step, make sure to fully cream the butter and sugar for the full three to five minutes. If necessary, set a timer to ensure the full time is achieved. Trust me, it will be longer than you think, but it will result in the best texture when it comes to the crumb topping.
  • To get the correct amount of flour in the crumb dough, make sure not to pack the flour too heavily. Rather than dipping the measuring cup into the flour, hold your measuring cup and sprinkle the flour into the container using a scoop or spoon. Then scrape off any excess flour.
  • The great thing about preparing a glaze at home is that it’s super forgiving. If too much cream or powdered sugar is added, and the resulting glaze is either too thick or too thin, it can be remedied with the opposite ingredient. If the glaze is too thick, add some additional heavy cream. If the glaze is too thin, add more powdered sugar.
Strawberry crumb bar sitting on white marble surface with bowl of strawberries in the background showing interior texture of the bar.
Just look at those delicious layers of crumb and strawberries!

Frequently asked questions about this recipe.

Can the crumble topping be mixed together with a hand mixer rather than a stand mixer?

Yes, the dough can be mixed by hand. Make sure to take time to mix the butter and sugar until it is light and fluffy.

Can this same crumb bar recipe be made with blueberries or raspberries instead?

Yes, any fruit can be used in the filling with the accompanying jam.

Does the glaze have to be made for these bars?

No, the glaze is an added bonus, but the bars are just as good without the glaze.

How long do these bars last once baked? Can they be frozen?

The bars should be stored in airtight containers in the refrigerator or freezer if there are leftovers. The freezer will keep them for three months, and the refrigerator for seven days.

Watch how to make this recipe.

More summer desserts

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

White marble surface with strawberry crumb bars cut into pieces and drizzled with white glaze over the top.

Strawberry Crumb Bars

4.91 from 10 votes
This recipe for strawberry crumb bars is a delicious way to enjoy strawberries right when they come into season! With an easy-to-make dough that’s used as both the base layer and the crumb topping, the filling couldn’t be any easier or simpler! Sliced strawberries and strawberry jam create a center layer that’s the perfect middle for the crumb. This will be a keeper for years to come!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 9 servings

Ingredients

  • 16 tbsp unsalted butter room temperature
  • 1 cup white granulated sugar
  • 1 tsp vanilla extract
  • 2 large egg yolks
  • 2 ⅓ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 2 cups strawberries hulled and quartered
  • ½ cup strawberry jam
  • 2 tsp lemon zest
  • ½ cup powdered sugar
  • 1-2 tbsp heavy cream
  • 2 tsp lemon juice

Instructions
 

  • Preheat the oven to 350°F. Butter a 9×9 baking dish and set it aside.
  • In a bowl of an electric mixer, combine the butter and sugar. Beat on medium until it is light and fluffy, 3-5 minutes. Scrape the sides of the bowl and add the vanilla extract and egg yolks. Mix to combine and scrape the sides of the bowl.
    16 tbsp unsalted butter, 1 cup white granulated sugar, 1 tsp vanilla extract, 2 large egg yolks
  • Add the flour, baking powder, and kosher salt. Mix on medium until the flour is incorporated. The dough will be dense and crumbly, 1-2 minutes.
    2 ⅓ cups all-purpose flour, 1 tsp baking powder, ½ tsp kosher salt
  • Place half of the dough in the prepared baking dish. Press it to form an even crust. Mix together the lemon zest and strawberry jam and brush it over the prepared crust. Evenly layer on the strawberries. Sprinkle the remaining dough over the strawberries, leaving the pieces of dough in irregular sizes.
    2 cups strawberries, ½ cup strawberry jam, 2 tsp lemon zest
  • Place the baking dish in the preheated oven. Bake until the crust top is golden brown and the strawberries are softened, 35-45 minutes. Once baked, remove the bars from the oven and cool.
  • In a bowl, combine the powdered sugar, heavy cream, and lemon juice. Whisk until smooth and adjust with more sugar or cream to achieve the drizzling texture. Drizzle the glaze over the cooled bars, slice, and serve.
    ½ cup powdered sugar, 1-2 tbsp heavy cream, 2 tsp lemon juice

Notes

  • While it may seem like an extra step, make sure to fully cream the butter and sugar for the full three to five minutes. If necessary, set a timer to ensure the full time is achieved. Trust me, it will be longer than you think, but it will result in the best texture when it comes to the crumb topping.
  • To get the correct amount of flour in the crumb dough, make sure not to pack the flour too heavily. Rather than dipping the measuring cup into the flour, hold your measuring cup and sprinkle the flour into the container using a scoop or spoon. Then scrape off any excess flour.
  • The great thing about preparing a glaze at home is that it’s super forgiving. If too much cream or powdered sugar is added, and the resulting glaze is either too thick or too thin, it can be remedied with the opposite ingredient. If the glaze is too thick, add some additional heavy cream. If the glaze is too thin, add more powdered sugar.

Nutrition

Serving: 1servingCalories: 497kcal
Course Dessert
Cuisine American
Difficulty Easy
Method Baking

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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9 Comments

  1. 5 stars
    I saw this recipe today on Instagram, made it this afternoon and have not stopped scoffing it since! Delicious. Thankyou so much for this and everything you do.

  2. 5 stars
    Kaleb
    I rarely comment but I made these Strawberry crumb bars and they are absolutely delicious!!! I love and have made many of your recipes and they are always so good. Thank you for sharing.
    Mary

    Ps. Give Kip a hug for me. 🐾💜

  3. 5 stars
    This recipe does not disappoint! This is the first one of Kaleb’s recipes that I have tried but it will definitely not be my last. The recipe was very easy to follow and it’s turned out fantastic. My husband and I both thoroughly enjoyed it.

  4. 5 stars
    I made these bars this afternoon. The recipe is absolute perfection! My strawberries were a little on the woody side so I placed them in a pot and gently heated them on the stovetop with a little sugar, macerating them just long enough to soften them slightly and to dissolve the sugar. I made sure they were still intact strawberries though and that it didn’t turn into jam. It helped tremendously if your strawberries aren’t quite up to par. I followed the rest of the recipe to a T! The cookie crust is tender, buttery and just divine! This will be my “go to” bar recipe from now on and I’m looking forward to trying it with a variety of fruit. The smell wafting from my kitchen at this moment is amazing!! 🍓

  5. 4 stars
    I enjoyed the flavor of this bars, but they had the dreaded soggy bottom. It was probably due to the water in the fresh juicy strawberries. Next time I would put 3/4 of the dough on the bottom instead of 1/2. The topping did get nice and crispy and everyone enjoyed them.

  6. 5 stars
    Love this recipe. I have made this three times. I also made it with blueberries and blueberry jam it was so delicious. Great reviews from everyone that ate them. Thank you for all your great recipes.

  7. These are delicious and easy to make! Fresh berries from our local farm made them so yummy! They were a hit at our bbq last. Ugh t!

  8. 5 stars
    I have made these quite a few times and I am not sure what is happening but when I slice into bars they fall apart. Help please. Not sure if I am under beating the butter and the sugar the dough does not seem to be clumping. Thank you. Judith