This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. Please read our disclosure policy.
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.
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.
Here’s how to make this recipe.
- 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.
- Prepare the strawberries. Hull and slice each strawberry. For large strawberries, cut them into quarters, and for smaller strawberries, cut them in half.
- 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.
- 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.
- 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.
Frequently asked questions about this recipe.
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.
Yes, any fruit can be used in the filling with the accompanying jam.
No, the glaze is an added bonus, but the bars are just as good without the glaze.
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.
You’ll love these other strawberry recipes.
- Strawberry rhubarb crumble
- No-bake triple berry cheesecake
- Low-sugar strawberry freezer jam
- Fresh strawberry pie
- Strawberry shortcake with buttermilk biscuits
- How to can strawberry jam
- Strawberry basil ice cream
- Grilled chicken berry salad with lemon poppyseed dressing
- Buttermilk pancakes with strawberry rhubarb sauce
- Strawberry and blueberry cookie tart
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!
Strawberry Crumb Bars
Ingredients
- 16 tbsp (2 sticks) unsalted butter room temperature
- 1 cup 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 sifted powdered sugar
- 1-2 tbsp heavy cream
- 2 tsp fresh lemon juice
Instructions
- Preheat the oven to 350°F. Line an 8 x 8-inch baking dish with a parchment sling and butter the sides.
- 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 (2 sticks) unsalted butter, 1 cup 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
- Bake in a preheated 350°F oven for 40-50 minutes. If the top seems to be getting too brown, cover with foil. The bars will become puffed and golden on the top and the edges should have a little bubbling from the preserves. Remove from the oven and let cool completely before cutting, at least 4 hours. If not, they will not cut well. Remove parchment sling and cut into squares.
- 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 sifted powdered sugar, 1-2 tbsp heavy cream, 2 tsp fresh lemon juice
Video
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
First off, I love your videos and recipes. I’ve made these bars twice and they were a big hit. My only question is…my dough turns out more moist and less crumbly like yours. I followed your recipe perfectly. I was leery of adding more flour as I didn’t want it to alter the taste. Any suggestions?
Made these tonight. They are outstanding. The crust is so good. It doesn’t even need the icing. I bet this would also work with other berries too. Loved it.
I made these using fresh raspberries with apricot jam. So good. I took to a potluck dinner and it was a hit.
Made multiple times
Always fantastic
Added some strawberries as well last time and they were a hit at our weekly neighborhood gathering
Wonderfully delicious!
Such a fun dessert