Strawberry Crumb Bars

Strawberry Crumb Bars! Refreshing buttery bars with a bright homemade strawberry jam filling. 
I strongly recommend using a food processor to make this recipe.
Be sure to check out the how-to VIDEO just below the recipe!
Course bars, Dessert
Cuisine American
Keyword strawberry bars, strawberry crumb bars
Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 1 hour 20 minutes
Servings 24 squares
Calories 196kcal
Author Sam Merritt


  • 5 cups strawberries tops removed, quartered, divided (700g)
  • 1/2 cup granulated sugar 100g
  • 2 Tablespoons cornstarch
  • 1 Tablespoon lemon juice
  • 1/8 teaspoon salt
  • 1 Tablespoon butter

Crumb layers

  • 3 1/4 cups all-purpose flour 405g
  • 3/4 cup granulated sugar 150g
  • ¼ cup light brown sugar tightly packed (50g)
  • 1/2 teaspoon baking powder
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 1 cup unsalted butter cold, cut into small cubes (227g)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 350F (175C) and lightly butter the sides and bottom of a 9x13 glass baking dish¹. Set aside.
  • In a medium-sized, heavy-bottomed saucepan, combine 3 ½ cups strawberries (490g), sugar, cornstarch, lemon juice, and salt over medium-low heat.
  • Stir frequently until strawberries release their juices (about 5 or so minutes), then increase heat to medium/medium-high and bring mixture to a boil, stirring constantly.
  • Boil for one minute (still stirring) then stir in remaining strawberries. 
  • Cook for another minute, then remove from heat. Add butter and stir until butter is melted. Allow mixture to cool while you prepare your crumble mixture.

For Crumble

  • I strongly recommend using a food processor and not a pastry cutter for this step, as it’s a very dry mixture that will take a long time to work to the proper consistency manually.
  • To prepare crumble layer, combine flour, granulated sugar, brown sugar, baking powder, cornstarch, and salt in the basin of a food processor. Pulse until combined.
  • Scatter butter pieces evenly over flour mixture and pulse until mixture resembles coarse crumbs.
  • Add egg and vanilla extract and continue to blend until mixture is just beginning to cling together and holds together if you press the dough together with your fingers.
  • Pour approximately one half of the crumble mixture into your prepared pan and use your hands or the back of a spoon to evenly press the crumble mixture into your pan (see image in post for visual).
  • Pour strawberry mixture over crumb crust and spread so that it is evenly distributed. Use your hands to scatter remaining crumble mixture evenly over the top of the strawberry layer.
  • Transfer to 350F (175C) oven and bake for 50-60 minutes or until the top layer is just beginning to turn golden brown.
  • Allow to cool for 1-2 hours before slicing and serving (strawberry crumb bars will fall apart if sliced while they’re still warm, but they do taste good warm and messy topped with vanilla ice cream!).



¹If you opt to use a metal baking dish, the bake time may need to be reduced as your bars will cook faster.


Serving: 1square | Calories: 196kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 72mg | Potassium: 69mg | Fiber: 1g | Sugar: 14g | Vitamin A: 550IU | Vitamin C: 15.7mg | Calcium: 110mg | Iron: 0.9mg