Strawberry Pie Bars: A buttery shortbread crust is topped with a creamy strawberry filling, with just a hint of lemon and finished with a streusel topping. Throw away the rolling pins and bake with ease with this take on “pie.”
One of my most popular recipes is Blueberry Pie Bars. And I think I know why, besides the fact they are so tasty! They are EASY! Like so easy, I explain that my daughter who was 5 at the time made them herself. Yes, anyone can make Blueberry Pie Bars and they are ALWAYS a hit!
I thought it was time to give a new twist to an old favorite. Why not try Strawberry Pie Bars with a touch of lemon? To me, this seems like the perfect way to welcome Spring. Fresh strawberries bursting with sweetness and accented with the touch of lemon–perfection!
But the real question is whether or not Strawberry Pie Bars were as successful as the bar that came before?
Considering my husband came home and decided to make them his dinner, I think the answer is yes. The rest of of my family did NOT like this–we were hoping to have a few the next day. Thankfully, the kids and I snagged one after school as a snack, but seriously we were hoping for one for the next several afternoons. MEN!!!!
Oh and I guess I CAN make them again, since even this girl who is impatient when it comes baking can whip them up with ease.
Strawberry Pie Bars
A shortbread and strawberry pie bar topped with a buttery streusel.
- 1 1/2 cup whole white wheat flour or all purpose
- 1/2 cup sugar divided
- dash of salt
- 1/2 stick of unsalted butter cubed and cold
- 1/2 cup Greek yogurt original recipe calls for Sour Cream
- 1 tsp vanilla
- 1 egg slightly beaten
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 4 cups fresh strawberries hulled and sliced
Preheat oven to 350. Grease an 8x8 baking dish and set aside.
In a large mixing bowl, combine flour, 1/4 cup sugar, and dash of salt. Mix in the butter with a paddle mixer, pastry blender, or 2 forks until crumbly, and butter is distributed evenly. Reserve 1/2 cup of the mixture for later. With the remaining batter, press it evenly in the glass baking dish. Bake for 15 minutes.
While crust is baking, mix together yogurt/sour cream, remaining 1/4 cup sugar, vanilla, egg, lemon juice and lemon zest together. Gently fold in the strawberries. When the crust comes out of the oven, pour the strawberry batter over the crust and sprinkle the reserved 1/2 cup crust batter over the berry mixture evenly. Return to the oven and bake for 45-50 minutes or until pie bars are set and crumble over top is slightly browned.
Allow to cool for at least an hour before slicing (I found the bars tasted even better the next day if you can wait that long!)
So pick up some fresh strawberries and whip up this new and equally delicious spin on pie bars that will sure to please your whole family, you may just want to hide them from hungry husbands!
I used Greek yogurt for my filling, but you can use sour cream in equal amounts–the bars will just have a bit more tang.