Crispy Strawberry Bars

Featured in Sweet bites of pure joy.

These strawberry bars combine a crunchy crumble base with a sweet and juicy filling. Fresh strawberries are mixed with cornstarch and sugar before being layered on the buttery dough. A crumbly topping is added before popping it in the oven until golden. Let them cool completely, cut into neat squares, and sprinkle with powdered sugar. Perfect for snacking or special moments, these bars highlight the simple, natural flavors of fresh ingredients.

alicia in the kitchen
Updated on Mon, 16 Jun 2025 11:25:38 GMT
Crispy Strawberry Bars Pin it
Crispy Strawberry Bars | tasteofsavor.com

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.

Crispy fruity strawberry bars Pin it
Crispy fruity strawberry bars | tasteofsavor.com

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.

Crunchy Strawberry Bars

Crispy strawberry bars with a fruity touch, great for a sweet treat anytime.

Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes
By: Alicia

Category: Desserts

Difficulty: Intermediate

Cuisine: French

Yield: Makes around 12 bars

Dietary: Vegetarian

Ingredients

→ Topping

01 65 g sugar (use just 45 g for a lighter sweetness)
02 500 g strawberries
03 2 teaspoons cornstarch

→ Dough

04 225 g flour
05 100 g sugar
06 1/2 teaspoon baking powder
07 1 egg
08 125 g chilled butter
09 1 teaspoon vanilla extract
10 2 pinches of salt

Instructions

Step 01

Rinse your strawberries, take off the stems, and slice them up. Toss them with cornstarch and sugar in a bowl, then set aside.

Step 02

Set your oven to 375 °F and let it warm up.

Step 03

Mix the dry ingredients—flour, sugar, baking powder, and salt—using the paddle tool in your mixer. Add the egg in next. Cut the cold butter into chunks and toss it into the mix until crumbly.

Step 04

Take half the dough and firmly press it into a baking dish. You can grease it first if needed.

Step 05

Pour the strawberry mix, including all the liquid, over the bottom dough layer.

Step 06

Sprinkle the other half of the dough crumbles across the strawberries like a crumble topping. Put it in the oven for 40 minutes, or until you see a nice golden brown finish.

Step 07

Once baked, let it cool entirely before cutting it into squares. Sprinkle with powdered sugar before serving.

Notes

  1. Make sure it's fully cooled to keep the squares firm when cutting.

Tools You'll Need

  • Stand mixer with paddle attachment
  • Baking dish

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes gluten, dairy, and eggs.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 210
  • Total Fat: 9 g
  • Total Carbohydrate: 30 g
  • Protein: 3 g