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These buttery strawberry bars blend juicy berries with crisp shortbread layers and a jammy middle. You'll love how the crunchy crumble contrasts with the soft fruit filling, while a light vanilla drizzle ties everything together perfectly.
I whipped these up when my kitchen counter was drowning in strawberries from our weekend farmers market trip. They disappeared so fast that we now make them every summer when berries hit their peak sweetness.
Ingredients
- Unsalted butter: Let it sit out until soft for easier mixing and better texture in your shortbread
- Granulated sugar: Adds sweetness while the brown sugar brings moisture and subtle caramel notes
- Large egg: Holds everything together and makes the base richer
- Vanilla extract: Boosts all the flavors and makes the strawberries pop
- All purpose flour: Forms a base that's firm yet tender
- Baking powder: Provides subtle height without making things too puffy
- Fresh or frozen strawberries: Both types work great just tweak the liquid as needed
- Cornstarch: Turns juicy berries into a thick filling that won't make your bars wet
- Powdered sugar: Mixes into a silky topping that hardens beautifully
How To Make Strawberry Crumble Bars
- Make the shortbread base:
- Beat softened butter with both sugars for a full 3 minutes until it looks pale and fluffy. This creates tiny air bubbles for that melt-in-your-mouth quality. Mix in egg and vanilla just until they disappear into the mixture. Mix dry stuff separately first to avoid lumps. Set aside about 2 cups of dough for the top layer, then press the rest into your paper-lined baking dish.
- Prebake the crust:
- Pop the base in the oven until you see light golden edges and the middle feels firm when touched, roughly 13 to 15 minutes. This quick bake stops the bottom from getting mushy later. Let it cool a bit while you work on the filling.
- Prepare the strawberry filling:
- Cut fresh berries into quarters or dump frozen ones straight in. Mix them with sugar, a splash of water for fresh berries, and cornstarch in a pot. Cook on medium-low while gently squishing the berries to release juice. Keep stirring as it bubbles and thickens, about 6 to 8 minutes total. You'll know it's done when it coats the back of a spoon like jam.
- Assemble and bake:
- Spoon your warm berry mixture over the partly cooled crust. Break the saved dough into small chunks and scatter them on top, leaving gaps for the red filling to show through. Bake until you see a golden top and bubbling strawberry goodness peeking out, around 40 to 45 minutes.
- Glaze and finish:
- Wait until your bars cool completely before adding the sweet glaze. If you rush this step, the icing will just melt away instead of making those pretty white streaks across the top.
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The berry filling really steals the show here. I love watching fresh strawberries transform into that bright red jammy layer that tastes like summer in every bite. My little girl always jumps in to help test if it's ready, dipping her finger into the warm mixture to check if it's "perfect" before we pour it onto the crust.
Storage Tips
Your bars will stay fresh for about 2 days in a sealed container on the counter. Want them to last longer? Put them in the fridge for up to 5 days, though they might get a bit softer from the cool moisture. For the best taste after refrigeration, let them warm up on the counter before you dig in.
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Make-Ahead Options
You can get parts of this ready early to save time on baking day. The dough can chill in your fridge for up to 3 days just let it warm up a bit before you press it in the pan. You can also cook the strawberry filling 1 to 2 days ahead and keep it in the fridge until you need it.
Serving Suggestions
These bars taste amazing on their own but turn into something special when served warm with a scoop of vanilla ice cream. For breakfast, skip the sweet topping and add a spoonful of Greek yogurt instead. They also go great with a cup of coffee or tea when you need an afternoon pick-me-up.
Seasonal Variations
Strawberries work wonderfully here, but don't stop there. Try them with blueberries and lemon in summer, apples and cinnamon when fall arrives, or mix different berries together any time of year. Just keep the sugar and cornstarch amounts the same so your filling sets up right.
Frequently Asked Questions
- → How can I stop the base from burning?
Bake the base just until the edges begin to turn golden and the middle feels set, usually between 13 to 15 minutes. Don’t overbake since it’ll cook more with the topping and filling later.
- → Is it okay to use frozen strawberries?
Frozen strawberries work perfectly. Just skip adding water to the filling since frozen berries release extra liquid as they cook.
- → What’s the best way to check if the strawberry filling is done?
When the filling thickens up enough to pass the spoon test, it’s done. Dip a spoon in and swipe a finger across; if the line stays in place, it’s ready.
- → Can I make the bars ahead of time?
Absolutely, you can prepare these a day in advance. Store them airtight at room temp or refrigerate for up to 3 days to keep them fresh.
- → What if I don’t want to use vanilla glaze?
You can skip the glaze or use something else like powdered sugar, whipped cream, or a drizzle of melted white chocolate if you prefer.
- → What should I do with leftovers?
Keep leftovers in an airtight container for 2 days at room temp, or refrigerate them for up to 5 days. Let them warm back to room temp for the best flavor.