Strawberries and Cream Crumb Bars

These strawberries and cream crumb bars are sweet and creamy with a buttery crumb crust and topping.

Crumb desserts have a special appeal: buttery, crunchy, and tender all at once. I use this crust and crumb topping in several recipes because it works so well — from blueberry crumb bars to lemon curd dessert, and now these strawberries & cream bars. When a base is this good, there’s no need to reinvent it.

The crust is rich and buttery with a pleasant crunch that gives way to a tender bite. Paired with a smooth cream cheese layer and bright strawberry pie filling, the streusel topping completes the trio. Together the layers evoke pie, cheesecake, and a classic dessert bar — familiar, comforting, and full of flavor.

When someone asked me to pick a favorite pie, I laughed — it’s impossible to choose just one. I break favorites into categories like chocolate, fruit, and cream, and these bars fit nicely into the “other” category thanks to the pie filling. They’re easier than rolling a pie crust, and the cream cheese layer balances the sweetness while adding a silky texture.

I brought these to neighbors right away — it saved my waistline and made some people very happy. As it happens, today is National Strawberries and Cream Day, a perfect excuse to serve these bars or try other strawberry-and-cream desserts.

4.28 from 54 ratings

Created by Amber Brady

These strawberries and cream crumb bars are sweet and creamy with a buttery crumb crust and topping.

12 to 24 squares

Ingredients

Crust & Crumb Topping:

3 cups (360 g) all-purpose flour (stir, spoon & level)
1 cup (200 g) granulated sugar
1 tsp baking powder
½ tsp salt
1 cup (226 g) butter, cold (2 sticks)
1 large egg

Cream Cheese Layer:

8 oz (226 g) cream cheese
½ cup (100 g) granulated sugar
½ tsp almond or vanilla extract
21 oz (595 g) can strawberry pie filling

Instructions

Mix the flour, sugar, baking powder, and salt in the bowl of a stand mixer. Add the butter one tablespoon at a time and mix until the mixture resembles fine crumbs. Add the egg and mix until incorporated.
Press two-thirds of the mixture into the bottom of a greased 13×9-inch baking dish. Bake at 375°F (190°C) for 8 to 10 minutes, until the crust has a matte finish and begins to lightly brown. Allow to cool slightly.
In a large bowl, beat the cream cheese, sugar, and extract with a hand mixer until smooth and free of lumps. Dollop the cream cheese mixture over the warm crust and gently spread with a spatula; small dollops are fine as the mixture may sink in a bit.
Spoon the strawberry pie filling in small dollops over the cream cheese layer and spread gently to cover evenly.
Crumble the remaining crust mixture evenly over the strawberry layer. Bake at 375°F (190°C) for 20 to 25 minutes, until the top is lightly browned and the filling is bubbling. Cool completely before cutting into squares and serving.

Notes

Recipe adapted from Pint Sized Baker.

Nutrition

Serving: 12to 24 squares

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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