How do you make the base for strawberry crumb bars?

Strawberry crumb bars are like fruit crumbles on steroids. The main component is the crumble mixture, which is pressed into the pan to make a buttery crust and also sprinkled on top. My version calls for flour, cold butter, sugar, baking powder, salt, and egg, which are pulsed together in the food processor to keep from warming the butter too much and for that crumbly, flaky texture. Perfect for summer!

Can you use frozen strawberries for strawberry crumb bars?

Yes, you can bake with frozen strawberries, but be aware that they will weep excessively and become quite soft. You'll need to let the strawberries thaw completely and strain off as much extra liquid as possible. This will result in a softer fruit layer that may be a little messier to eat as well. You may also need to add a little more cornstarch to hold the filling together. I highly recommend using fresh strawberries for the strawberry layer whenever possible. They're easier, tastier, and will give you a more consistent result every time.

Can you make gluten free strawberry crumb bars?

This method has not been tested with this recipe, but you can generally replace all-purpose flour with a storebought gluten free flour blend as a 1:1 substitute. This means you'd use exactly the same amount of the flour blend as the regular flour in the recipe. For celiacs, be sure to use certified gluten-free corn starch for the fruit layer as well.

Strawberry Crumb Bars

Description

Strawberry Crumb Bars are sweet, savory, and tart. These delicious homemade bars have a layer of jammy strawberries sandwiched between a packed pastry crust layer on the bottom and a crumbly layer on top. Serve them warm with a scoop of No Churn Vanilla Ice Cream.

Ingredients

1 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon vanilla extract

For the strawberry filling:

2 cups fresh strawberries, thinly sliced
1/4 cup granulated sugar
2 tablespoons cornstarch

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Instructions

Preheat the oven to 375 F. Line an 8-inch square baking dish with parchment paper. Set aside.

Make the crust:

In a large mixing bowl, add flour, sugar, baking powder, and salt, and whisk together. Add the cold butter cubes and use a pastry cutter or fork to cut he butter in until crumbly and resembles small peas or breadcrumbs.
Add the egg and vanilla. Use a rubber spatula (or your hands) to mix together until combined.

Make the strawberry filling:

In a medium mixing bowl, combine strawberries, sugar, and cornstarch until evenly coated.

Assemble and bake:

Evenly spread 2/3 of the crumb mixture into the baking pan and press to pack it down and form an even bottom crust.
Spoon the strawberry mixture on top of the crust and evenly spread it all over. Sprinkle the remaining 1/3 crumb mixture on top.
Bake for 35-40 minutes, or until the crust turns golden brown. Let it cool completely at room temperature.
Cut the strawberry crumb bars into 9 squares and serve warm or cold.

Notes

How to store: Store strawberry crumble bars in an airtight container in the refrigerator for up to 5 days.

How to freeze: You can also store the strawberry crumb bars in the freezer for up to 3 months. Wrap them individually in plastic wrap and store in a freezer bag or airtight container.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Bake
Cuisine: American