These melt-in-your-mouth Strawberry Crumble Bars are so delicious and fun to make. They're made with naturally sweet fresh strawberries, an easy buttery press-in crust, and an almond crumble. The bars are baked until the strawberry filling is thick and bubbly. This easy strawberry recipe is impressive enough for a party, but perfect as a dessert for the family.
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About This Strawberry Bar Recipe
Baking with strawberries is one of my favorite things to do and who doesn't love a good crumble topping. As far as I'm concerned, you can't have too much of either (strawberries or crumble) and these bars are the best of both worlds.
These strawberry bars are best when local strawberries are in season and ripe. Their natural sweetness pairs well with the vanilla bean and you won't have to use as much sugar to get that sweet jammy texture.
You'll love the flavor of these fruit bars and how easy it is to make this recipe. These strawberry bars are so good, that the recipe works as an everyday treat for the family or as your contribution to the next family get-together. They will quickly get gobbled up.
For alternative fruits try my Huckleberry Crumb Bars recipe or the Tart Cherry Bars. And if you came for this recipe because you like strawberries try these other fresh strawberry recipes:
- Easy Strawberry Crumble
- Strawberry Almond Cake (Gluten-Free)
- Strawberry Shortcake with Homemade Biscuits
Strawberry Crumble Bar Ingredients
These strawberry dessert bars consist of two parts: the strawberry filling and the crust. The recipe for the crust is the same one I use for my Key Lime Pie Bars. There's a picture below of all the ingredients, but here is some information about the key ingredients for these strawberry bars.
- Fresh Strawberries: Use fresh in-season strawberries for the best color and taste. I haven't tested this recipe with frozen berries. If you use frozen berries, let them thaw and drain the liquid, before mixing the strawberries with the other ingredients.
- Granulated Sugar: The sweetness of the strawberries can vary, so don't hesitate to adjust the amount of sugar based on the sweetness of the strawberries.
- Vanilla Bean Paste: Vanilla boosts the flavor of the strawberries. If you don't have vanilla bean paste, use pure vanilla extract instead.
- Tapioca Flour: I recommend Bob's Red Mill Finely Ground Tapioca Flour as a thickener. If you don't have it and can't find it, then use the same amount of cornstarch.
- Unsalted Butter: Use butter that tastes good. Don't use salted butter.
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
How to Make Strawberry Crumble Bars
One of the great things about this recipe is that you will learn a couple of new techniques that you can use for other recipes:
- How to line a square pan with parchment paper. I give you the exact dimensions for the parchment paper so you don't have to guess at the right dimension.
- The crumb base can be used for other tart or fruit tart recipes.
Step 1: Line the baking pan with two long strips of parchment paper. Use paper clips to hold the paper in place.
Get the paper clips at any office supply store, but make sure they are heatproof and won't melt in your oven.
Step 2: Start by making the crust. Whisk together the dry ingredients.
Step 3: Add the hot melted butter and stir the ingredients together until there are not white bits of flour left.
Step 4: Take a portion of the crust and combine it with the chopped almonds.
Step 5: Press the remaining crust into the pan. Take your time with this step to ensure the crust is even especially in the corners.
Step 6: Bake the crust until the edges are brown and the center is golden brown
Step 7: Pour the prepared strawberry filling over the warm crust and spread it to the edges of the pan.
Step 8: Sprinkle the almond crumble over the strawberries
Step 9: Bake the bars until the strawberry filling starts to bubble around the edges and about 1 inch from the edges of the pan.
Step 10: Let the bars cool to room temperature, then refrigerate to make them easier to cut.
Step 11: Cut into 9 large bars or 16 smaller bars.
How to Store Strawberry Bars
Because these bars are made with fresh fruit, storing them correctly is important, assuming they last long.
Room Temperature: After testing multiple batches (and assuming you're making these during the summer) the bars should only be stored at room temperature for up to 1 day because of the strawberry filling. So if you make these on a Friday afternoon, by Saturday evening they should go in the refrigerator.
Refrigerator: Store these bars in the refrigerator for up to 5 days in an airtight container. The longer they sit, the softer the base and crumb topping become, but they're still delicious.
Tips to Successfully Make These Strawberry Bars
- Melt the butter over low heat: This method helps to reduce evaporation and ensures that the butter is evenly incorporated into the crust mixture.
- Toast the almonds: Toasting the almonds enhances their flavor and adds a subtle crunch to the crumble topping.
- Taste the strawberries and adjust the sugar: Since the sweetness of strawberries can vary, it's essential to taste them before starting and adjust the amount of sugar in the filling accordingly.
- Use in-season strawberries: In-season strawberries are naturally sweeter and more flavorful, contributing to a better-tasting final product.
- Let the bars cool completely before cutting: This step ensures that the bars are firm enough to cut neatly.
If you make delicious strawberry bars please leave a rating and a comment below.
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If You Like This Strawberry Recipe, Try These Recipes
Ridiculously Delicious Strawberry Crumble Bars
Ingredients
Crust
- 2 3/4 cups (340 grams) unbleached all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup (150 grams) granulated sugar
- 16 tablespoons (227 grams) unsalted butter melted, plus 2 teaspoons melted butter for the baking pan
- 1/4 cup toasted almonds roughly chopped
Strawberry Filling
- 1 pound (454 grams) fresh strawberries cut into small pieces
- 1 tablespoon lemon juice
- 2 teaspoons vanilla bean paste
- 7 tablespoons (88 grams) granulated sugar
- 2 tablespoons tapioca flour Bob's Red Mill recommended
Instructions
Prep the Strawberries
- Cut up the strawberries and set them aside in a medium-sized bowl. You need a larger bowl to stir in the other ingredients later in the recipe.
Make the Crust and Topping
- Preheat the oven to 350°F (180°C).
- Lightly brush the sides and bottom of a 9x9-inch square pan with melted butter. This step will help the parchment paper stick to the pan. Take two large pieces of parchment paper and cut them into 18 inches long x 8-5/8 inches wide strips. Line the pan with the pieces of parchment paper so there is overhang on all four sides. Lightly brush the bottom and sides of the parchment paper with butter. Make sure to brush the corners where the pan is exposed so the strawberry filling doesn’t stick to the corners.
- Melt the butter. Start the butter on high and as soon as it starts to melt, reduce theheat to low. Melting the butter over low heat will take a few extra minutes but melting it over low heat will reduce the amount of evaporation.
- While the butter is melting, place the flour, sugar, kosher salt, and baking powder in a large bowl and whisk together for 30 seconds.
- Pour the hot melted butter into the flour mixture. The butter must be hot to form a soft dough. If for some reason, the butter becomes too cool, gently reheat it until it is hot again. Use a spatula to combine the butter with the dry ingredients until no white bits of flour left. You should have about 655 grams of crust. Measure 250 grams (or about 1 cup) into a separate bowl. Add the chopped almonds to this part of the crumble and mix together.
- Press the remaining crust into the prepared pan until it appears even thickness across the bottom of the pan.
- Bake the crust for 22-24 minutes or until the edges of the crust are brown and the center is light golden brown
Strawberry Filling
- About 10 minutes before the crust is done, put the chopped strawberries into a large bowl. Add the lemon juice and vanilla bean paste and gently toss the strawberries to combine the ingredients. Whisk together the sugar and the tapioca flour. Sprinkle the mixture over the berries and use a large spoon or spatula to gently fold the sugar mixture into the strawberries
Assemble the Strawberry Crumble Bars
- Remove the crust from the oven (leave the oven on at 350°F) and spoon the strawberry filling over the baked crust. Use a spoon or offset spatula to spread it into an even layer. Sprinkle the reserved crumble mixture over the strawberry filling.
- Bake the strawberry bars for 30-35 minutes until the filling is bubbly along the edges of the pan and about 1 inch from the edge of the pan. Remove the pan from the oven and place it on a wire rack to cool. Run an offset spatula or butter knife along the edges of the pan to loosen the crust from the parchment paper.
- Let the bars cool to room temperature, then store them in a refrigerator. It will be easier to lift the bars from the pan and cut them when they are cold.
- Use the parchment paper sling to lift the bars from the pan. Cut the bars into 16 2-1/8 x 2-1/8 -inch squares or nine (9) 3x3-inch squares.
Storage
- Room Temperature: The bars can be stored at room temperature for up to 2 days. If the inside temperature is above 75°F, the bars can be stored for up 1 day at room temperature.
- Refrigerator: Store the bars in airtight container for up to 5 days.
Deborah Turner says
Due to a nut allergy, what can I substitute for the almonds in the crumble topping?
Cheryl Norris says
Hi Deborah
You can leave out the nuts due to your allergy. For some crunch add crushed pretzels or pumpkin seeds.
Thanks for asking this question. I will answer this question in the recipe also.
Debra Waites says
I love anything baked with strawberries. I want to have a good ratio of sweet/tart strawberries and not too sweet dough. Cheryl’s recipe delivers.