Made with a buttery shortbread crust, creamy strawberry filling, and streusel topping, these Strawberry Bars are an easy, delicious dessert.
These Strawberry Crumble Bars are absolutely irresistible thanks to the buttery crust, strawberry lemon filling, and crunchy topping. It's like a strawberry shortcake served up in bar form!
The Best Strawberry Bar Recipe
Strawberry Bars are everything you crave in a spring dessert.
The crust is buttery and flaky--much like homemade shortbread. The filling is made with fresh strawberries, yogurt, and bright lemon, for a creamy, tangy, sweet filling that is utter perfection.
Strawberry bars are easy to make and perfect for a picnic or party as they are handheld and transport easily.
Bottom line--these bars, much like my recipe for Blueberry Bars, are downright delicious!
How to Make Strawberry Bars
- Line an 8x8 pan with parchment paper or grease well with butter.
- Preheat oven to 350 degrees.
- To prepare the crust and streusel topping, combine flour, ¼ cup sugar, and a dash of salt in a food processor fitted with a pastry blade.
- Add in cold, cubed butter and pulse together until pastry dough is crumbly and butter is evenly distributed.
- Remove ½ cup of the mixture and reserve to use as the streusel topping.
- Press the remaining mixture evenly into the prepared dish.
- Bake for 15 minutes.
- Mix together the yogurt, remaining ¼ 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.
- Sprinkle the reserved ½ cup crust batter over the berry mixture evenly.
- Return bars 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!
Store leftover strawberry bars in an airtight container in the refrigerator for 4-5 days.
These bars do not freeze well, as they will become soggy when defrosted.
Yes! If you don't have a food processor, use 2 forks or a pastry mixer to combine strawberry bar crust.
Unfortunately, no. Frozen strawberries when defrosted will be too soft and give off too much liquid, which will prevent the bars from setting up correctly.
For the filling, you can opt to use plain Greek yogurt OR full-fat sour cream. Sour cream will give the bars a bit more tang, but is still absolutely delicious.
More Strawberry Recipes
- Strawberry Spinach Salad
- Strawberry Pancakes
- Strawberry & Grape Fruit Salad
- Fresh Strawberry Cake from Once Upon a Kitchen
If you enjoyed these Strawberry Bars, I would love for you to leave a comment and review below. I love hearing from you!
- 1 ½ cup whole white wheat flour or all purpose
- ½ cup sugar divided
- dash of salt
- ½ cup unsalted butter cubed and cold
- ½ cup plain Greek yogurt or full-fat sour cream
- 1 tsp vanilla
- 1 egg slightly beaten
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 4 cups fresh strawberries hulled and diced
- Preheat oven to 350. Grease an 8x8 baking dish or line with parchment paper and set aside.
- In a food processor, combine flour, ¼ cup sugar, and a dash of salt. Pulse together until pastry dough is crumbly and butter is evenly distributed. Remove ½ cup mixture for later.
- With the remaining batter, press the mixture evenly into the glass baking dish. Bake for 15 minutes.
- While crust is baking, mix together yogurt, remaining ¼ 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 ½ 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 the bars to cool for at least an hour before slicing. Enjoy right away or refrigerate overnight before enjoying.