Easy Strawberry Crumb Bars (Buttery & Tart!)

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These strawberry crumb bars feature a buttery shortbread base topped with a bright, slightly tart strawberry filling and a golden crumble. They’re a simple, irresistible treat that’s perfect for sharing!

Prep: 15

Cook: 50

Cooling Time: 2

Total: 3 5

Servings: slices

IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

Ingredients

Shortbread Crust

▢ 2 cups (240 g) all-purpose flour
▢ ¼ cup (30 g) cornstarch
▢ ½ tsp salt - omit if using salted butter
▢ 1 cup (120 g) powdered sugar - also known as icing/confectioners' sugar
▢ 1 cup (226 g) unsalted butter - cold and cut into small cubes

Strawberries

▢ 2 cups (332 g) chopped fresh strawberries
▢ 1 tbsp cornstarch
▢ 2 tsps lemon juice - fresh
▢ 2 tbsps white granulated sugar

Instructions

Preheat your oven to 375°F (190°C) conventional (see note 1 if using a fan-forced convection oven). Lightly grease an 8x8-inch baking tin and line it with a long sheet of parchment paper so it comes up the sides with a bit of overhang—this just makes it easier to lift the bars out later. Set aside for now.
To a food processor, add all-purpose flour, cornstarch, powdered sugar, and salt. Mix for about 5 seconds to allow all the dry ingredients to combine well. Next, add in the cold unsalted butter that has been cut into small cubes and mix until the mixture resembles a sand-like consistency (see note 2 if doing this step by hand).
Transfer two-thirds of the mixture to the lined baking pan and spread it out evenly. Using your hands (or something with a flat bottom), press the crumbs into the base of the tin in an even layer. Once done, the base should look well combined and not loose.
Bake for 15 minutes, or until the top is lightly browned.
While the crust is baking, in a large bowl add the chopped strawberries along with the cornstarch, lemon juice, and sugar. Give it a good mix until everything is nicely combined, then spread evenly over the warm crust.
Lightly mix the remaining dough with your hands while gently pressing to form crumbs (the butter will be slightly softer by now, so the dough will hold together when pressed). Sprinkle the crumbs evenly over the strawberries.
Bake for another 35 minutes, or until the top is lightly browned and the strawberries are bubbling around the edges.
Let the bars cool completely in the tin (about an hour), then place in the fridge for another hour to firm up. Remove from the fridge and run a thin knife along the edges of the pan where there is no parchment to help release the bars, then use the parchment overhang to carefully lift them out. It may bend slightly as you lift, but it shouldn’t break apart. Slice and enjoy!

Video

Notes

Note 1. If using a convection oven with a fan function, bake at 340°F (170°C), as the fan function bakes food faster.

Note 2. If you have a food processor I would highly recommend using it for making the base, but if you need to do this step by hand, then simply rub the butter into the dry mixture until it resembles a crumb like consistency—similar to when making scones.

Nutrition

Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

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