Strawberry Bars

These easy strawberry bars are made with a fresh strawberry filling, and sweet sugar cookie layer. The same dough is used for both the top and bottom layers of the bars so these strawberry bars come together quickly! Perfect for strawberry season!

 

When it comes to strawberry season, there are just so many ways I love to use those juicy strawberries up in my desserts. Of course I have to make a classic strawberry shortcake topped with homemade whipped cream. And sometimes I’m feeling ambitious and make this fresh strawberry pie with a buttery pie crust.

But the summertime means I want to be in an out of the kitchen quickly and still serve an amazing dessert for all those backyard get together. Enter these fresh strawberry bars.

So if you’re craving something sweet, fruity, and just the right amount of crumbly—these strawberry crumble bars might just become your new favorite treat. They’re the kind of dessert that feels a little nostalgic, a little summery, and totally irresistible with that buttery crust and sweet strawberry filling.

What I love most about these strawberry crumb bars is how simple it is to throw together, especially when strawberries are in season. The crumble dough doubles as both the crust and the crumble topping, which means fewer dishes and less fuss—always a win in my kitchen. And the end result? A bar that looks bakery-worthy but comes together in under an hour.

To make them, you’ll start by mixing up a classic sugar cookie dough. Most of it gets pressed into the bottom of the pan to create a soft, buttery base, and the rest is saved for crumbling over the top. The filling is a quick homemade strawberry jam—just fresh berries, sugar, and lemon juice simmered on the stovetop until thick and glossy. Once everything’s layered up and baked to golden perfection, a simple vanilla glaze is drizzled over the top for a sweet, glossy finish.

This strawberry bar recipe is perfect for picnics, potlucks, or just because you have fresh strawberries that deserve to shine. Whether served slightly warm or chilled from the fridge, they’re a delicious way to celebrate the season—one bite at a time.

Why This Recipe Works

• Made with fresh strawberries (but frozen berries can work too!)
• Perfect bar dessert to share for summer occasions
• Made with simple ingredients and pantry staples for an easy strawberry dessert!
• The cookie dough is used for both top and bottom crust
• Great for freezing and enjoying later

Ingredients Needed

• Butter – I used unsalted butter. If you salted butter then omit the added salt.
• Brown sugar – I used light brown sugar. If you don’t have any, you can make your own homemade brown sugar.
• Granulated sugar
• Egg – You want to use a room temperature egg. Here is my full tutorial on how to bring eggs to room temperature fast.
• Vanilla extract (or vanilla bean paste)
• All purpose flour
• Baking powder
• Salt
• Fresh strawberries – You will cook the berries down on the stovetop so you can use frozen strawberries if need be. If using frozen berries you may need to cook them down a little longer.
• Lemon juice
• Cornstarch
• Powdered sugar – Ran out? Make your own homemade powdered sugar!
• Heavy whipping cream (or milk)

How To Make Strawberry Bars

Make the dough:

Preheat your oven to 350^oF (180^oC) and line an 8×8 baking pan with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment cream on medium speed butter, granulated sugar, and brown sugar, until light and fluffy, about 2 to 3 minutes.

Add the egg and vanilla extract (or vanilla bean paste) and mix until combined, scraping down the bowl as needed.

Add the dry ingredients to the wet mixture and mix on low speed until combined. The dough should start to pull away from the sides. Be careful not to overmix. Stop mixing once the last of the flour has been incorporated.

Reserve 2 cups of dough (loosely filled do not press down into the cup).

Add the remaining dough to the prepared pan pressing down into an even layer making sure to spread the dough all the way to the sides.

Bake the dough for 15-20 minutes or until the center is set and the edges are very light brown. Do not overbake. Once the crust is done, set aside to cool.

Make the filling:

While the crust is baking, add strawberries, sugar, lemon juice, vanilla, and cornstarch to a small saucepan.

On medium low heat, bring the mixture to a simmer and cook until the strawberries become soft and start to break down. Using a wooden spoon or a fork, smash the berries down as they cook. Continue to cook, stirring constantly, until the mixture has thickened to a jam-like consistency, about 8-10 minutes. Set aside to cool.

Assemble the bars: 

Spread the strawberry mixture over the baked crust and use a spatula or off set spatula to spread it around evenly.

Use the remaining dough and place flat pieces on top of the strawberry mixture. Don’t put them too close together because you want the strawberries to be able to peak out. You could also just crumble the dough over the top instead of pressing into flat pieces (the baking time may be a few minutes less).

Bake in the preheated oven for 40-45 minutes until the top of the crust is a light golden brown.

Once baked, place on a wire rack and let cool completely.

Make the glaze: 

To make the glaze whisk together the powdered sugar, cream (or milk) and vanilla.. The glaze should run smoothly off the end of the whisk. If it is too thick you can add more cream. If it is too thin add more powdered sugar.

Once the bars are completely cool, drizzle the glaze over the top. To serve, cut into squares.

Recipe Tips

• Use room temperature ingredients. This will help the ingredients to combine more easily and create a smoother batter.
• Don’t overmix the batter. Once you add the dry ingredients, be careful to not over mix. Overmixing can make the bars tough.
• Be careful not to overbake the bars. The bars are done when the edges are golden brown and the center is soft but set.
• Let the bars cool completely before cutting them. This will help to prevent the bars from crumbling and the filling from oozing out.
• Use a kitchen scale. For best results I always recommend weighing your ingredients, especially the flour.

Recipe Variations

• Add lemon zest – For a little brightness, try adding a little lemon zest to the cookie dough or strawberry jam.
• Add old-fashioned oats – You could always stir in some oats to the buttery crumble at the end.
• Swap the jam – I prefer strawberry but try making a raspberry or blueberry jam instead! Or use a combination of berries!
• Dust with powdered sugar. Skip the glaze and dust with powdered sugar for a quick way to sweeten them up and make them pretty!
• Serve with vanilla ice cream – You could always skip the glaze and top these bars with a scoop of ice cream for a fun summer dessert.

Storage Instructions

These bars can be stored in an airtight container at room temperature for up to 3 days or covered in the fridge for up to 5 days. They can also be stored in the freezer for up to 3 months in an airtight container. Thaw at room temperature before serving.

You can make the bars ahead of time. Just bake the bars according to the recipe, then let them cool completely. Once the bars are cool, wrap them tightly in plastic wrap and store them in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you are ready to serve the bars, thaw them overnight in the refrigerator or at room temperature for 30-60 minutes.

Recipe FAQs

More Recipes To Try

If you’re craving more strawberry desserts, be sure to try my strawberry pound cake recipe with a fresh strawberry cream cheese glaze! Made in a bundt cake so no fussy decorating required.

I also love making my no bake strawberry cream cheese pie with a graham cracker crust. A perfect, easy dessert for the summer time!