Chewy Strawberry Crumb Bars with Perfect Jam Layer

Fresh strawberries are layered between a tender buttery crust and a crisp streusel topping in these Strawberry Crumb Bars. They’re a simple, elegant alternative to strawberry pie, served as convenient dessert bars.

Crumb Bars

Everyone loves a buttery streusel. In this recipe a single crumb mixture is used for both the shortbread-style crust and the crumble topping. That makes the method easy and reliable while giving you a flaky, tender base and a crunchy finish.

This crumb base is versatile — I’ve used the same mixture for blueberry, peach, apple and lemon crumb bars, among others. It’s easier to work with than a traditional pie crust but just as satisfying and elegant on the dessert table.

Strawberry Crumb Bars

For a summer version, fresh strawberries are diced and mixed with sugar, cornstarch and lemon juice to create a bright, juicy filling. This differs from some recipes that use canned pie filling — the fresh fruit provides a fresher flavor and a prettier texture.

Make the Crust and Crumb Topping

To prepare the crust and topping, you’ll need:

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Unsalted butter
• One large egg

Whisk the dry ingredients together in the bowl of a stand mixer. Cut cold butter into tablespoon-size pieces and add to the flour. Using the paddle attachment, mix until the butter is broken into small flakes; you can also use a food processor or a pastry blender to accomplish this by hand.

Add the egg and stir until the mixture comes together. The texture should be mostly dry and sandy with a few small clumps — that’s what creates a tender crumb when baked.

Tip: Colder butter gives a lighter, flakier crumble. Slightly softened butter will produce a chunkier, more compact crust; avoid using overly soft butter.

Divide Crumble in Half

Lightly grease a 13×9-inch pan or line it with parchment paper, leaving a couple inches of overhang to lift the bars out later. Reserve half of the crumb mixture for the topping.

Sprinkle half the crumb mixture evenly across the bottom of the prepared pan, then press it firmly with your fingers to form the crust. It may appear dry, but it will set as it bakes.

Make the Strawberry Filling

For the filling you’ll need:

• Fresh strawberries
• Granulated sugar
• Cornstarch
• Lemon juice

Rinse, hull and dice strawberries until you have about 5 cups (roughly 1 1/2 to 2 pounds). Toss the diced strawberries with sugar, cornstarch and lemon juice so they release their juices and thicken slightly. Spoon the mixture, including any liquid, evenly over the pressed crust.

Top and Bake

Sprinkle the remaining crumb mixture over the strawberry layer. For varied texture, press some of the crumbs gently so they stay chunkier while leaving other crumbs loose for a finer topping.

Bake in a preheated oven at 375°F (190°C) for 45–50 minutes, until the top turns light golden brown and the filling bubbles in the center.

Cutting and Serving

Allow the bars to cool completely before cutting so the filling sets and the bars slice cleanly.

If you used a parchment sling, run a knife around any exposed edges, then lift the bars from the pan using the parchment overhang and transfer to a cutting board. Cut into 5 by 4 rows to yield 20 bars.

Storing Strawberry Crumb Bars

Store leftover bars in an airtight container or cover the baking pan tightly with plastic wrap or foil. They keep at room temperature for up to 3 days or refrigerated for up to 5 days.

More Desserts with Fresh Strawberries

• Strawberry Delight
• Fresh Strawberry Cupcakes
• Low Sugar Strawberry Freezer Jam
• Strawberry Cream Pie
• Lemon Curd Sweet Rolls with strawberries
• Favorite Strawberry Cake
• Strawberry Lemon Bars
• Strawberry Crumble
• Lemon Strawberry Shortcake
• Strawberry Swirl Bread
• Strawberry Fluff Salad