If you're looking for a dessert that perfectly captures the sweetness and flavor of summer, look no further than these irresistible strawberry bars. Made with fresh, juicy strawberries and a delectable crumb topping, these bars are a perfect balance of sweet, tart, and tender.
These bars are easy to make, but the results are spectacular. The recipe calls for a simple list of ingredients, including fresh strawberries, sugar, cornstarch, lemon juice, and a buttery crumb mixture made with flour, cornstarch, light brown sugar, granulated sugar, egg, egg yolk, and unsalted butter.
Together, these ingredients create a dessert that is as beautiful as it is delicious. But the best part about these strawberry crumb bars? They are perfect for any occasion. Whether you're hosting a backyard barbecue, a picnic in the park, or a formal dinner party, these bars will surely be a hit with everyone. And with their eye-catching appearance, they make a stunning addition to any dessert table.
In addition to being delicious and versatile, these bars are easy to customize. You can add a drizzle of glaze or a sprinkle of powdered sugar to make them even more tempting.
Or, you can switch up the fruit and use fresh raspberries or blueberries instead. But no matter how you make them, one thing is certain - these strawberry crumb bars are a dessert that you and your loved ones will adore.
So why wait? Grab some fresh strawberries and get ready to indulge in a dessert that perfectly captures the sweetness of summer. For more strawberry-inspired desserts, be sure to check out our Strawberry Sheet Cake with Strawberry Cream Cheese Frosting, Strawberry Galette, Strawberry Muffin, Strawberry Scones with Strawberry Shell Topping, Fresh Strawberry Cake, Strawberry Cobbler, Strawberry Oatmeal Bars, Strawberry Galette, Strawberry Short Cake, Fruit Tart, Berry Trifle, Strawberry Cream Cheese Parfait, Strawberry Fruit Salad, Strawberry Jam. And for a healthier option, try our whole-wheat shortcake, which is equally delicious. And for a thirst-quenching beverage, you must try our mouth-watering Strawberry Lemonade!
How to Make Strawberry Bars
Note: The full instructions are provided in the recipe card below. Preheat your oven to 350°F (175°C) and lightly grease with shortening or butter the sides and bottom of a 9x13 inch glass baking dish.
Set aside. For the Strawberry Jam: In a medium saucepan, combine the strawberries, granulated sugar, cornstarch, and lemon juice, and cook over medium heat, stirring occasionally, until the mixture is bubbling and the fruit has broken down 5 to 6 minutes.
In a small bowl, mix about 2 tablespoons of the fruit mixture with the cornstarch until smooth. Add the cornstarch mixture to the fruit and simmer for another 2 to 3 minutes. Add the butter and stir until melted.
Remove the strawberry jam from the heat and let it cool slightly.
For the Crumble Mixture for the Crust and Topping: In a food processor fitted with a steel blade, pulse flour, granulated sugar, light brown sugar, baking powder, and kosher salt to combine; add the chilled butter pieces and pulse until the mixture resembles a coarse crumble with only a few larger pieces, about 8 to 12 pulses.
In a small bowl, beat the egg, egg yolk, water, and vanilla extract with a fork. (Do not beat until fluffy, you don't need to incorporate air into the dough.)
Add the egg mixture down the feed tube and pulse quickly until the mixture is evenly moistened and crumbly; don't let the dough form into a ball in the machine; the dough should hold together if you press it together with your fingers.
Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan. Cover the dough with a piece of plastic wrap. Take a 9'' x 5'' loaf pan and press it gently onto the plastic-wrapped dough.
Apply even pressure to flatten the dough, ensuring it spreads out and takes the shape of the pan. Continue pressing the loaf pan onto the dough while gently moving it in different directions, flattening the dough evenly and extending it ½ inch up the sides of the pan.
Repeat this process until all the dough has been flattened and extends ½ inch up the sides of the pan. Once flattened, refrigerate the dough in the pan and the remaining dough for 20 minutes.
If you're in a rush, you can proceed to the next step of your recipe without refrigerating the dough. Spread the strawberry jam evenly over the crust, leaving a ½-inch border.
Next, pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the strawberry jam; the dough will not cover the entire surface. Bake for 45 minutes or until the topping is golden brown. Allow to cool for 1-2 hours before slicing and serving.
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Recipe
Easy Strawberry Bars
Equipment
Ingredients
For the Strawberry Jam:
- 650 g (4 cups) strawberries tops removed and chopped
- ½ cup (100g ) granulated sugar
- 1-½ Tablespoon cornstarch
- 1 Tablespoon lemon juice
- 1 Tablespoon unsalted butter
For the Crumble Mixture for the Crust and Topping:
- 345 g ( 2-¾) cups all-purpose flour
- 60 g (¼ cup) Cornstarch
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar tightly packed
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (226g) unsalted butter cold, cut into small cubes
- 1 large egg yolk , cold
- 1 large egg , cold
- 1 tablespoon vanilla extract
- 4 tablespoon ice water or as needed
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease with shortening or butter the sides and bottom of a 9x13 inch glass baking dish. Set aside.
- For the Strawberry Jam: In a medium saucepan, combine the strawberries, granulated sugar, cornstarch, and lemon juice, and cook over medium heat, stirring occasionally, until the mixture is bubbling and the fruit has broken down 5 to 6 minutes. In a small bowl, mix about 2 tablespoons of the fruit mixture with the cornstarch until smooth. Add the cornstarch mixture to the fruit and simmer for another 2 to 3 minutes. Add the butter and stir until melted. Remove the strawberry jam from the heat and let it cool slightly.
- For the Crumble Mixture for the Crust and Topping: In a food processor fitted with a steel blade, pulse flour, granulated sugar, light brown sugar, baking powder, and kosher salt to combine; add the chilled butter pieces and pulse until the mixture resembles a coarse crumble with only a few larger pieces, about 8 to 12 pulses. In a small bowl, beat the egg, egg yolk, water, and vanilla extract with a fork. (Do not beat until fluffy, you don't need to incorporate air into the dough.)
- Add the egg mixture down the feed tube and pulse quickly until the mixture is evenly moistened and crumbly; don't let the dough form into a ball in the machine; the dough should hold together if you press it together with your fingers.
- Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan. Cover the dough with a piece of plastic wrap. Take a 9'' x 5'' loaf pan and press it gently onto the plastic-wrapped dough. Apply even pressure to flatten the dough, ensuring it spreads out and takes the shape of the pan.
- Continue pressing the loaf pan onto the dough while gently moving it in different directions, flattening the dough evenly and extending it ½ inch up the sides of the pan. Repeat this process until all the dough has been flattened and extends ½ inch up the sides of the pan. Once flattened, refrigerate the dough in the pan and the remaining dough for 20 minutes. If you're in a rush, you can proceed to the next step of your recipe without refrigerating the dough.
- Spread the strawberry jam evenly over the crust, leaving a ½-inch border. Next, pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the strawberry jam; the dough will not cover the entire surface. Bake for 45 minutes or until the topping is golden brown. Allow to cool for 1-2 hours before slicing and serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
