
For years, these awesome strawberry bars have been my summer go-to for sweet treats. They're the perfect mix of gooey crumble and juicy fruit.
I first stumbled on this one during a summer when the garden was packed with strawberries. Since then, my crew won’t stop asking for it as soon as strawberries hit the market.
Delicious Ingredients
- 500 grams fresh strawberries: These give a lovely natural sharpness—go for super ripe, fragrant ones if you can
- 65 grams sugar: Sweetens the filling—if you like tart flavors, drop it down to 45 grams so the berries really shine
- 2 teaspoons cornstarch: Helps soak up the berry juice so things don't get soggy
- 100 grams sugar: For the dough, it’s just sweet enough without going overboard
- 225 grams wheat flour: Makes the bars sturdy and gives a bit of bite
- Half teaspoon baking powder: Gives the dough a tad more lift
- Pinch of salt: Brings all the flavors together
- 1 egg: Holds everything in the dough together
- 1 teaspoon vanilla extract: Adds that soft hint of vanilla
- 125 grams cold butter: Chop it up, because that’s what gives you a crumbly bite
Step-by-Step Directions
- Finishing up:
- Hold back! Let your bake cool completely before slicing so the bars don’t fall apart. Dust with a little powdered sugar if you want it to look fancy right before serving.
- Baking and layering:
- Split your dough in two. Press half firmly into the base of a square pan as your crust. Pour all the berry mix and juices on top. Take the other dough half, crumble it all across the top like a classic crumble. Bake about 40 minutes, or until the top is golden and toasty.
- Making the dough:
- Get your stand mixer set up with the paddle. Mix up all the dry stuff first—sugar, flour, baking powder, salt. Toss in the egg. While mixing on medium, drop in the cold butter bits little by little. You’re looking for a clumpy, crumbly mix, not an actual dough ball. That’s what you want for the best texture.
- Heating up the oven:
- Get your oven going at 190°C and use fan if you’ve got it. If your oven runs hot, turn it down a notch so you don’t toast the top too fast.
- Prepping the strawberries:
- Wash the berries real well and ditch the stems. Cut them up—but not too small—you want some texture. Gently mix in sugar and cornstarch in a bowl. Let that sit while you do the dough—the sugar will pull out the berry juice, and the cornstarch will thicken it as it bakes.
What really makes these bars pop is that perfect balance between sweet shortbread and tangy strawberries. In our house, we whip these up for the annual neighborhood block party—there’s never a crumb left!
Storage and Twists
Keeping these strawberry bars fresh is super easy. Once they’re cooled off, stick them in an airtight tub. If you stack them, throw in some baking paper between the layers. They'll last on your counter for a couple of days. If the weather's extra warm, stick them in the fridge—even though the crust goes a bit firmer.

Seasonal Takes
This one’s wildly flexible—just swap out the fruit. Try raspberries or a berry mix in summer. In fall, thin-sliced apples or pears plus a pinch of cinnamon are tasty. For winter, orange or blood orange is fun. All you gotta do is change up the sugar a bit depending on how tart your fruit is.
Pairings and Serving Ideas
If you want to go all out, warm up these strawberry bars and scoop on some vanilla ice cream or lightly sweetened whipped cream. Throw a few fresh strawberries and mint on top for extra style. They're really good with a light tea, like Darjeeling or Earl Grey, for an afternoon treat.
How It Works
Getting these bars right is all about the little things. Cold butter gives you those melt-in-your-mouth, crumbly bits. Cornstarch plus berry juice magically thickens as it bakes, so you won't get a soggy base. And try not to over-mix the dough, or it'll get tough instead of soft and sandy.
Frequently Asked Questions
- → How can I stop the strawberries from releasing too much juice when baking?
You can mix in a bit more cornstarch to help soak up the liquid while keeping the filling delicious.
- → Can I swap butter in the dough with another ingredient?
Yes, margarine or solid vegetable oil can be used, but it might slightly alter the texture.
- → Are frozen strawberries okay to use?
Sure! Just defrost and drain them really well before mixing with sugar and cornstarch, so there's not too much liquid.
- → What’s the best tip for cutting even squares?
Wait until the bars cool down completely. Then, use a sharp knife for clean edges.
- → How should I store these strawberry bars?
Keep them in an airtight container at room temperature for up to 2 days, or refrigerated to enjoy within 4 days.