Strawberry Pie Bars Recipe

Some desserts just scream “warm weather bliss,” and these strawberry pie bars are one of them. With a buttery, crumbly crust, a juicy strawberry filling, and a golden topping that adds just the right amount of crunch, they taste like a slice of summer in every bite. They’re easy to make, even easier to eat, and perfect for sharing—though you might not want to.

this RECIPE

A little story behind my love for these bars

The first time I made these, it was purely out of necessity. My fridge was overflowing with strawberries (a classic case of overbuying at the farmers’ market), and I needed a way to use them up before they turned into a science experiment. I considered a classic strawberry pie, but let’s be honest—rolling out pie dough on a hot summer day is not my idea of fun.

So, I decided to turn that pie idea into something simpler: bars. The result? A dessert that had all the goodness of a homemade pie without the hassle of blind baking or worrying about a soggy bottom. The first bite was an instant hit. The bright, jammy strawberry filling with just a hint of lemon, paired with the buttery crumble on top, made me wonder why I hadn’t been making these my whole life. Now, they’re a staple in my kitchen every time strawberries are in season.

The origin of fruit-filled bars

Fruit bars have been around for ages, with recipes popping up in various cultures. While these strawberry pie bars might seem like a modern treat, they share similarities with classic fruit-filled pastries like Hungarian shortbread or British crumble bars. Over time, home bakers have adapted the concept, using whatever fresh fruit is in season and tweaking the crust-to-filling ratio to their liking. What I love about this version is how it combines the simplicity of a crumble with the satisfying structure of a bar, making it easy to grab and go.

🍋 Let’s talk ingredients

Each ingredient in this recipe plays a key role, and a few small tweaks can make a big difference in flavor and texture.

Flour: This forms the base of the crust and topping, giving the bars structure. If you’re out of all-purpose flour, you can swap in a 1:1 gluten-free baking flour.

Sugar: Granulated sugar sweetens both the crust and the filling. If you prefer a slightly deeper flavor, you can use half white sugar and half brown sugar.

Lemon zest & juice: The zest infuses the crust with a subtle citrus aroma, while the juice brightens up the strawberry filling. If you’re out of lemons, oranges or even a splash of balsamic vinegar can provide a similar zing.

Butter: Cold, cubed butter is essential for creating that crumbly, slightly flaky texture in the crust and topping. If you need a dairy-free option, chilled coconut oil or vegan butter works well.

Eggs: These help bind the crust together, preventing it from being too crumbly. If you want to make an egg-free version, try using a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).

Strawberries: Fresh strawberries are the star here! If they’re not in season, frozen berries can work—just thaw and drain them well to avoid excess moisture.

Cornstarch: This thickens the filling, preventing it from becoming too runny. If you don’t have cornstarch, arrowroot powder or even flour can do the job.

The best tools for the job

While you don’t need any fancy equipment, a few tools will make your life easier:

• Stand mixer or hand mixer: Helps quickly mix the crust and topping, but if you don’t have one, you can use a pastry cutter or your hands to work in the butter.
• 9×13 baking dish: The perfect size for even layers. Lining it with parchment paper ensures easy removal.
• Mixing bowls: One for the crust and one for the filling. The fewer dishes, the better!
• Rubber spatula: Ideal for spreading the filling evenly without crushing the berries.

Step-by-step: how to make these strawberry pie bars

Prep the crust and topping

Preheat your oven to 350°F. Line a 9×13 baking dish with parchment paper, leaving enough overhang to lift the bars out later. In a stand mixer (or large bowl), combine the flour, sugar, salt, and lemon zest. Mix on low speed until everything is evenly distributed.

Add in the cold, cubed butter and mix until you get small pea-sized crumbs. This is where the magic happens—the butter pieces create a flaky, melt-in-your-mouth texture. Next, mix in the beaten eggs until the dough comes together in a crumbly consistency. It might look dry, but don’t worry! Press about ⅔ of this mixture into the bottom of your baking dish, forming an even crust. Set the remaining dough aside for the topping.

Make the strawberry filling

In a separate bowl, toss the halved strawberries with lemon juice, cornstarch, and sugar. Give it a good mix until everything is evenly coated. The cornstarch helps thicken the juices as the bars bake, so you don’t end up with a soggy crust. Pour the strawberry mixture over the prepared crust and spread it out evenly.

Crumble and bake

Take the remaining dough and crumble it over the strawberries, leaving some gaps so the filling can peek through. Pop the baking dish into the oven and bake for 45 to 50 minutes, until the topping is lightly golden brown.

Once baked, let the bars cool completely before slicing. This step is crucial—cutting too early will result in a gooey mess (tempting, but messy).

Easy variations to try

• Berry swap: Swap strawberries for raspberries, blueberries, or a mix for a fun twist.
• Nutty crunch: Add chopped almonds or pecans to the topping for extra texture.
• Gluten-free option: Use a 1:1 gluten-free flour blend.
• Vegan version: Replace the butter with vegan butter and the eggs with flax eggs.
• Cinnamon spice: Add ½ teaspoon of cinnamon to the crust for a warm, cozy flavor.

How to serve and store

These bars are perfect as-is, but if you’re feeling fancy, try serving them with a scoop of vanilla ice cream or a dollop of whipped cream. A light dusting of powdered sugar also makes them look extra special.

To store, keep them in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. If you want to freeze them, wrap individual bars in plastic wrap and store them in a freezer bag for up to 3 months. Thaw at room temperature before enjoying.

FAQ

1. Can I use frozen strawberries?
Yes! Just make sure to thaw and drain them well to prevent excess moisture.

2. Why is my crust too crumbly?
You may not have mixed in the eggs thoroughly. A quick knead should help bind everything together.

3. Can I make these ahead of time?
Absolutely! These bars taste even better the next day once the flavors have settled.

4. Do I have to use lemon?
No, but it really enhances the strawberry flavor. If needed, swap it with a splash of orange juice or balsamic vinegar.

5. How do I make the topping extra crispy?
Sprinkling a little extra sugar on top before baking gives it a nice crunch.

Give these bars a try!

If you love strawberry pie but don’t want the hassle of making a full pie, these bars are a game-changer. They’re simple, bursting with fresh flavor, and perfect for any occasion. Try them out, and let me know how they turn out!

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