A buttery crust, jammy berries, and golden crumble—summer’s sweetest shortcut.

If you’ve got strawberries and a stick of butter, you’re already halfway to dessert bliss. These crumb bars are everything you want in a low-effort, high-reward bake: sweet, soft, a little crispy on top, and bursting with berry flavor. No mixer drama, no complicated steps—just simple ingredients and a cozy afternoon bake that tastes like sunshine.

Perfect for picnics, potlucks, or a Tuesday that needs something sweet.

“I threw these together for a last-minute gathering and everyone asked for the recipe. They’re the kind of treat that disappears fast.”

Why You’ll Love Them

Buttery & Crumbly: The same dough makes both the crust and the topping—no extra steps.
Juicy Strawberry Center: Ripe berries melt into a soft, jammy layer.
Simple Pantry Ingredients: You probably have everything you need right now.
Quick & Fuss-Free: No blind baking or fancy tools—just mix, press, and bake.

Ingredients & Substitutions

Make It Yours

Want to experiment? Try these easy flavor twists:

• Berry Blend: Swap half the strawberries for blueberries, raspberries, or blackberries.
• Lemon Zest: Add 1 tsp to the filling for a bright, citrusy lift.
• Nutty Crunch: Sprinkle sliced almonds or chopped pecans into the crumble topping.
• Jam Layer: Spread a thin layer of strawberry or raspberry jam over the crust before adding fresh fruit.

Storage

Keeps well in an airtight container at room temp for 2 days or in the fridge for up to 5. You can also freeze individual bars for a quick treat later—just thaw before serving.

Frequently Asked Questions (FAQ)

Can I use frozen strawberries?
Yes! Just be sure to thaw them completely and drain any excess liquid. For best texture, toss thawed berries with 1–2 teaspoons of cornstarch before layering them into the bars.

What if I don’t have powdered sugar?
Powdered sugar is key for that soft, shortbread-style crust. Granulated sugar will make the base more gritty and less tender. If you’re in a pinch, you can blitz granulated sugar in a blender until fine—but results may vary.

Can I double the recipe?
Definitely! Use a 9×13-inch baking dish and expect the bake time to increase by about 5–10 minutes. Keep an eye out for golden edges and bubbling fruit.

Do I need to chill the dough?
Not usually—but if your kitchen is warm and the dough feels sticky or too soft to crumble, pop it in the fridge for 10–15 minutes. This makes it easier to press and crumble.

How do I store the bars?
Once cooled, store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They also freeze well—just wrap tightly and thaw at room temp when ready to enjoy.

Can I use other fruit besides strawberries?
Absolutely. Try blueberries, raspberries, or a mix. Just keep the fruit-to-sugar ratio similar, and if the fruit is extra juicy, add a bit of cornstarch to help thicken the filling as it bakes.

Strawberry Crumb Bars

Directions

Step 1: Prepare the Baking Pan

1. – Preheat the oven to 350°F (175°C).

1. – Line an 8×8-inch baking pan with parchment paper, leaving extra paper hanging over the edges for easy removal later.

Step 2: Make the Crust and Crumble Topping

1. – In a large mixing bowl, beat together the softened butter and powdered sugar using a stand or hand mixer until light and fluffy.

1. – Add the vanilla extract and mix until combined.

1. – Gradually add the all-purpose flour, mixing until the dough begins to form. The dough will be crumbly.

1. – Reserve about 1 cup of the dough mixture for the topping, and press the remaining dough into the bottom of the prepared baking pan to form an even base layer.

Step 3: Prepare the Strawberry Filling

1. – In a separate bowl, toss the fresh strawberries with the granulated sugar.

1. – Spread the sugared strawberries evenly over the crust in the baking pan.

Step 4: Add the Crumb Topping

1. – Sprinkle the reserved crumb mixture evenly over the strawberries, covering them with a crumbly topping.

Step 5: Bake the Bars

1. – Bake in the preheated oven for 35-40 minutes, or until the top is golden and the filling is bubbly.

1. – Once baked, remove from the oven and allow the bars to cool completely in the pan on a wire rack.

Step 6: Slice and Serve

1. – Once cooled, lift the bars out of the pan using the parchment paper, and transfer to a cutting board.

1. – Slice into 9 bars and serve.

Simple Baker’s Tips

Use Ripe Strawberries: Juicier berries = more flavor. If yours are tart, feel free to add 1–2 extra tablespoons of sugar.
Too Soft to Press?: Chill the dough for 10–15 minutes so it’s easier to handle.
Don’t Overbake: Golden on top and bubbling at the edges means it’s ready.
Cool Before Slicing: It’s tempting to cut right in—but letting it cool ensures clean cuts and a firm base.

Storage

Keeps well in an airtight container at room temp for 2 days or in the fridge for up to 5. You can also freeze individual bars for a quick treat later—just thaw before serving.

Final Thoughts from My Kitchen to Yours 💛

These crumb bars are a celebration of simple baking. No need to fuss or overthink—just a few ingredients, a quick mix, and the kind of bake that makes your kitchen smell like a summer day.

Sometimes the best desserts are the ones that don’t try too hard. This one’s proof.