Strawberry Pie Bars
Made with a buttery shortbread crust, creamy strawberry filling, and streusel topping, these Strawberry Bars are an easy, delicious dessert.
Servings: 16
Ingredients
Shortbread Crust and Crumble
- 1½ cup all-purpose flour
- ⅓ cup granulated sugar
- dash table salt
- ½ cup unsalted butter cubed and cold
Strawberry Filling
- ½ cup full-fat sour cream or plain Greek yogurt
- ¼ cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg slightly beaten
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
- 4 cups fresh strawberries hulled and diced
Instructions
- Preheat oven to 350℉ (175℃). Grease an 8x8 baking dish or line it with parchment paper and set aside.
- For the Shortbread Base and Crumble: In a food processor fitted with an s-blade, combine 1½ cup all-purpose flour, ⅓ cup granulated sugar, dash table salt, and cubed butter. Pulse together until pastry dough is crumbly and butter is evenly distributed. Remove ½ cup mixture for the crumble topping.
- Press the remaining shortbread mixture into the prepared baking dish and bake for 15 minutes.
- While crust is baking, combine ½ cup full-fat sour cream, ¼ cup granulated sugar, 1 teaspoon vanilla, 1 large egg, 1 teaspoon lemon zest, and 2 teaspoons fresh lemon juice together. Gently fold in diced 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 at room temperature, then cover, and chill in the refrigerator for 2 hours before slicing into bars.
Notes
No Food Processor? If you don't have a food processor, use 2 forks or a pastry mixer to combine strawberry bar crust.
Strawberries: For best results, use fresh ripe strawberries. Do not use frozen strawberries.
Sour Cream: Use full-fat, or fat-free plain Greek yogurt of the sour cream if desired. Do not use fat-free sour cream.
Storage: These bars taste best after being refrigerated overnight. They can be stored in an airtight container in the refrigerator for 4-5 days. I don't recommend freezing.
Note on Doubling Recipe: To double the recipe, use a 9x13 baking dish and 1 cup (instead of ½ cup) of the shortbread mixture for the crumble.
Nutrition
Calories: 182kcal | Carbohydrates: 39g | Protein: 3g | Fat: 3g | Cholesterol: 10mg | Sodium: 6mg | Potassium: 24mg | Fiber: 3g | Sugar: 28g | Vitamin A: 15IU | Vitamin C: 0.5mg | Calcium: 31mg | Iron: 0.6mg
