Throw away the rolling pins and bake up these Easy Strawberry Bars instead of Strawberry Pie! A buttery shortbread crust is topped with a creamy strawberry filling, with just a hint of lemon and finished with a streusel topping. These Strawberry Crumble Bars are irresistible!
Preheat oven to 350. Grease an 8x8 baking dish or line with parchment paper and set aside.
In a food processor, combine flour, 1/4 cup sugar, and dash of salt. Pulse together until pastry dough is crumbly and butter is evenly distributed. Remove 1/2 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 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.
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!)
If you don't have a food processor, use 2 forks or a pastry mixer to combine strawberry bar crust.
Store leftover strawberry bars in refrigerator for 3-4 days.