Strawberry Crumble Bars
There’s something about strawberry season that makes me want to bake everything with berries. These strawberry crumble bars are one of those treats that feel like summer in every bite
They’re the kind of dessert that’s simple enough to whip up on a weekday but pretty enough to serve at any gathering. The base is soft and buttery, layered with fresh strawberries, and topped with the perfect golden crumble. Once they’re baked and cooled, I like to drizzle a sweet vanilla glaze over the top. I recently started adding a scoop of vanilla protein powder to the glaze. It’s just enough to give it a boost without changing the flavor or texture. Totally optional, but kind of fun!
Also, I made this recipe with Bob’s Red Mill 1:1 gluten-free flour and swapped out regular sugar for coconut sugar, and it turned out just as delicious. So if you’re baking for someone with dietary needs, it’s nice to know you have those options without sacrificing taste.
Equipment
Strawberry Crumble Bars
Pin Recipe Print RecipeIngredients
Filling
- 2 cups strawberries
- 1/4 cup sugar (you can swap for coconut sugar or leave it out completely)
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch
Shortbread Crumble & Topping
- 1 1/2 cups AP flour (you can swap with Bobs Red Mill 1:1 GF flour)
- 1/2 cup sugar (you can swap for coconut sugar)
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup softened butter (cubed)
- 1/2 tsp vanilla
- 1 egg yolk
Lemon Glaze
- 1 cup powdered sugar
- 2-4 Tbsp lemon juice
- 1 scoop vanilla protein powder (optional)
Instructions
- Preheat oven to 350F
- Toss all of the filling ingredients together in a large bowl, set aside.
- In a food processor, combine flour, sugar, baking powder, and salt.
- Pulse 2-3 times.
- Add butter one small cube at a time until a crumble forms, then add the egg yolk and vanilla. It should clump together.
- Evenly press 3/4 of the crumble mixture into the bottom of a lined 8×8 pan.
- Add the strawberry filing mixture on top and spread evenly.
- Add the remaining crumble to the top of the strawberry filling.
- Bake 35-45 minutes, until the crust is golden brown and slightly pulling away from the sides. The strawberry filling should be bubbling.
- Set aside and let cool.
- Combine the glaze ingredients together and mix. Once the bars are fully cooled, drizzle the glaze over the top.
- Enjoy!
They’re perfect chilled, at room temp, or even slightly warm with a scoop of vanilla ice cream. I’ll be making these all summer long, with strawberries, maybe raspberries too!
If you try this recipe, tag me!
**disclaimer** this post contains affiliate links. This means that if you click on a link and make a purchase I may earn a commission at no extra cost to you. But trust me, I only recommend products I truly love and think you will too. I’d never suggest something I wouldn’t use myself!
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