Strawberry Crumb Bars
These Strawberry Crumb Bars have a buttery shortbread base, a layer of fresh juicy strawberries & are topped with a delicious streusel topping. So easy & so tasty!
Prep Time30 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Dessert
Cuisine: American
Keyword: 8x8, Strawberry Crisp Bars, Strawberry Crumb Bars
Servings: 9 bars
For the Base
- 3/4 cup unsalted butter softened to room temperature
- 1/3 cup white sugar
- 1 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt to taste
For the Strawberry Layer
- 2 cups sliced strawberries*
- 1 tablespoon white sugar
- 2 teaspoons cornstarch
- 2 teaspoons orange zest or lemon zest
For the Streusel Topping
- 3/4 cup all-purpose flour
- 1/3 cup packed brown sugar light or dark (I used light)
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter melted
Preheat the oven to 300F degrees.
Line an 8x8 inch square baking pan with parchment paper or aluminium foil, leaving an overhang on each side. If using aluminum foil, lightly grease with butter or non-stick cooking spray.
Make the Base
In a large bowl, beat the butter and sugar until combined.
Turn the mixer down to low and beat in the flour, cornstarch and salt until combined. The mixture will be crumbly.
Press the mixture firmly into the bottom of the prepared pan. Bake for 20 minutes.
Bake for 20 minutes. Remove from the oven and turn the oven to 350F degrees.
Strawberry Layer
In a medium bowl, toss together the sliced strawberries, sugar, cornstarch, and orange zest until the straberries are evenly coated.
Crumb Topping
In a medium bowl stir together the flour, brown sugar, white sugar, cinnamon and salt until evenly combined.
Stir in the melted butter. The mixture should look like wet/damp sand.
Assemble and Bake
Carefully spoon the strawberry mixture over the shortbread base until it's evenly covered. Any juice in the bottom of the bowl does not need to be spooned onto the shortbread base.
Then crumble the topping over the strawberry layer. If you make a fist around the streusel and release your hand - it should form crumbles.
Bake for 30-35 minutes until the streusel topping begins to turn golden brown and you can see the strawberry layer bubbling underneath.
Remove from the oven and cool completely (about 4 hours or more) before slicing.
To slice the bars, lift them out of the pan using the overhang of the parchment paper/aluminum foil. Place on a cutting board and slice using a shin, sharp knife (do not use a butter knife).
- You'll need about 1 lb (454 grams) strawberries total, before slicing. Measuring strawberries after hauling and slicing.
- Store bars in an airtight container in the fridge for up to 3 days.
- Nutrition information is based on 1 bar, assuming the pan is cut into 9 equal bars.
Calories: 386kcal | Carbohydrates: 47g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 54mg | Sodium: 135mg | Potassium: 98mg | Fiber: 2g | Sugar: 21g | Vitamin A: 630IU | Vitamin C: 19mg | Calcium: 23mg | Iron: 2mg