Strawberry bars are a timeless delicious treats great for on and off strawberry season. They’re the perfect mix of buttery crust, sweet berry filling, and a golden, crumbly topping. This is a great recipe and a guaranteed crowd-pleaser.
This easy recipe is a childhood favorite and a cross between two other recipes: the dough from my Strawberry jam cookies, and the baking technique from my mom’s apple cake. It’s a unique combination of crumbly dough topped sweet, slight chewy and filling and it all comes together by another layer of shortbread. You probably already tried this recipe, as it is known by most as strawberry crumble bars, but I went with a lattice top instead of the crumble topping, like my mom used to do.
For more strawberry recipes check out this Strawberry Tiramisu, and this juicy strawberries crostata.
The ingredients
The dough base for this recipe is an easy, buttery shortbread crust made using simple ingredients like unsalted butter, all-purpose flour, large egg, white sugar and corn starch. The ingredients should all be at room temperature so plan ahead.
For the filling you can use a homemade strawberry preserve, or get a jar from your local grocery store. Use the brand you like and trust.
Make It
The complete recipe including a full list of ingredients and measurements can be found below in the recipe card, here is a step-by-step visual instructions for best results. To make this recipe you can use a stand mixer, an electric mixer, or a food processor.
The base for this recipe is an easy, buttery shortbread crust you make using simple ingredients like unsalted butter, all-purpose flour, and corn starch. The ingredients should all be at room temperature so plan ahead. You can make the dough up to 48 hours ahead of time and refrigerate.
Make The Dough
- Cream the butter and sugar until light and creamy.
- Add the egg and vanilla extract and mix to incorporate.
- Mix in the dry ingredients until you have a smooth, moist but not sticky dough.
Bake it
Because the strawberry layer is a wet mixture of fruit and sugar, in this recipe we par-bake the bottom layer, first, so the dough won’t soak up too much of the liquids (nothing worse than a soggy bottom…) and second so we won’t over bake the preserve and end up with a chewy layer that sticky to our teeth.
- Divide the dough into two part: 2/3 and 1/3: spread the large part into the bottom of 8, or 9-inch prepared pan, use a fork to prick the dough then bake it for 15-18 minutes, just until the dough is puffy, and the sides are light golden brown.
- Roll the remaining dough into 1/8 thick rectangle between two pieces of parchment paper and refrigerate while the bottom is baking.
- After about 15 minutes of chill time for both the bottom layer and rolled dough, spread the strawberry filling into an even layer over the par-baked layer.
- Optional: add ayer of sliced fresh strawberries, or fresh berries.
- Cut the rolled dough into 1-inch stripes, you should have about 7-8. Make sure the raw dough is cold when you handle it.
- Top half of the stripes over the strawberry mixture then the other half in opposite direction.
- Bake until the strawberry jam is bubbling, and the top crust is no longer shiny
Note: to make strawberry crumb bars, break the raw dough with your fingers over the filling.
Storing
Strawberry bars can be stored at room temperature for 2-3 days, but for longer freshness, keep them in an airtight container in the refrigerator for up to 5 days. Freeze individual bars by wrapping them tightly in plastic wrap and storing them in a freezer-safe container for up to 2 months. Just thaw in the fridge or at room temperature before serving.
Yields
This recipe makes one 8, or 9-inch pan, and can be sliced into 8, 12, or 16 bars, depending on the size you wish to have. For a big crown, double the recipe and use a 9×13-inch pan.
Serving Ideas
My favorite way is to enjoy it with dust of confectioners’ sugar next to a warm cup of coffee for an afternoon snack, but for an upgrade strawberry dessert, serve it warm with a scoop of vanilla ice cream, or a dollop of heavy whipping cream.
Strawberry Bars Recipes
Ingredients
For the dough
- 2 3/4 Cups (330g) All-purpose flour
- 2 teaspoons Baking powder
- 4 Tablespoons (30g) Cornstarch
- 1 Cup (225g) Unsalted butter at room temprature
- 1/2 Cup (100g) Granulated sugar
- 1 Large Egg at room temprature
- 1 teaspoon Vanilla extract
For the filling
- 1 1/2 Cups Strawberry preserves OR
- 1 Recipe Strawberry preserves
- 2 Tablespoon Powdered sugar for dusting, optional
Instructions
Make The Dough
- In a large bowl, mix the flour, baking powder and cornstarch.
- Using a stand mixer, or an electric mixer, cream the butter and sugar until light and fluffy. Scrape the bottom and sides of the bowl using a rubber spatula.
- Add the egg and vanilla extract and mix until fully incorporated. Scrape the bottom and sides of the bowl.
- Reduce speed to low, then gradually mix in the flour. Pay attention not to over mix, the dough is ready when there is no visible dry flour.
- Use your hands to bring the flour together over a clean work surface.
- Wrap the dough with plastic wrap, and set it aside (or refrigerate) while you preheat the oven to 375F (190C).
Par-bake the dough
- Grease the sides and bottom of an 8, or 9-inch square pan, and line it with parchment paper. For an easy release, allow the parchment paper to hang out of the pan.
- Divde the dough into two parts: 2/3 and 1/3. Press the large part into the prepared pan, prick with a fork and bake for 18 minutes, or until the dough is puffy and the sides are light golden brown. Remove from the oven and chill for 15-20 minutes.
- While the dough is baking, roll the remaining dough into 1/8 thick rectangle between two pieces of parchment paper and refrigerate.
Assemble and Bake
- Spread the strawberry preserves over the par-baked crust.
- Use a sharp knife to cut the chilled rolled dough into 1-inch stripes.
- Gently and quickly lift each stripe and place them over the filling. Half horizontally and the other half vertically.
- Bake at 350F (180F) for 18-22 minutes, or until the filling is bubbling and the topping is no longer shiny.
- Remove from the oven and chill completely before inverting and slicing.
Notes
- If the dough is too sticky, it could mean that the butter is starting to melt, refrigerate it for 30-60 minutes.
- If the doug is too dry, you may have added too much flour or cron starch. Use a kitchen scale to measure the ingredients, use a fork to aerate the flour and spoon to scoop it into the measuring cup.
- Make sure all of the ingredients are at room temperature before making the dough.
- Store at room temperature for 2-3 days, or refrigerate for up to 5 days in an air-tight container.
- To freeze: Wrap in plastic wrap, place in a freeze bag and freeze for up to 2 months. Unwrap to warm to room temperature.
- For crumb topping: refrigerate the remaining dough, then use your fingers to crumble it over the filling. Bake.
- Double the recipe and bake in a 9×13-inch if you wish to host a brunch or for a potluck.
