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!
Preheat the oven to 350°F. Butter a 9x9 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.
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.
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.
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.
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.