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Strawberry Pie Bars

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overhead shot of slices of Strawberry Pie Bars on a wooden cutting board
Our strawberry pie bars are brimming with fresh berries wrapped in a buttery shortbread crust that will have you hooked from the first bite.
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Table of Contents
  1. Strawberry Pie Bars Ingredients
  2. How to Make This Strawberry Pie Bars Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

These delightful strawberry pie bars are just the sweet treat you need to make during strawberry season. A buttery crust surrounds a sweet strawberry pie filling to create this scrumptious treat that you won’t be able to resist.

close up shot of slices of Strawberry Pie Bars stacked on top of each other

Strawberry Pie Bars Ingredients

Strawberry Pie Bars raw ingredients that are labeled

You’ll need:

For the Crust

  • 3 cups all-purpose flour
  • 1½ cups granulated sugar
  • Zest of 1 large lemon
  • ½ cup unsalted butter, cold and cut into cubes
  • ¼ teaspoon salt
  • 3 eggs slightly beaten

For the Strawberry Filling

  • 4 cups fresh strawberries cut in half
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 tablespoon cornstarch
  • ¾ cup sugar

PRO TIP:

When strawberries are in season, they may be sweet enough to reduce the amount of sugar in the strawberry filling portion of the recipe. You can reduce it to ½ cup but keep in mind that this will create a bit less “glaze” across the tops of the strawberries.

SUBSTITUTIONS AND ADDITIONS

BERRIES: For this dessert bar recipe, you can use any kind of berries you’d like in place of the fresh strawberries. Try fresh blueberries, raspberries, or even a mix of berries. 

How to Make This Strawberry Pie Bars Recipe

STEP ONE: Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper allowing for overhang so you can lift the cooled bars out of the pan to cut.

OUR RECIPE DEVELOPER SAYS

Keep in mind that you will get a different shape and depth of corner bars depending on the baking pan you are using. If you use a baking pan with rounded corners (usually glass), your corner pieces will not come out quite so defined, while metal pans tend to have clean-cut corners that will give you better-formed corner bars.

STEP TWO: In the large bowl of a stand mixer, add the flour, sugar, and lemon zest. On low speed, mix until combined.

flour, sugar, lemon zest combined in a bowl

STEP THREE: Add in the butter and mix until you get pea-sized pieces of butter.

PRO TIP:

Make sure your butter is really cold. Take it out of the fridge right before you begin this process. 

butter added to the flour mix in a bowl

STEP FOUR: Add the beaten eggs and mix until a crumbly dough comes together.

eggs added to the butter mix in a bowl

STEP FIVE: Press ⅔ of the crust mixture evenly into the bottom of the pan and set aside.

STEP SIX: In a large mixing bowl, combine the strawberries, lemon juice, cornstarch, and sugar. Mix until combined.

strawberries, lemon juice, cornstarch and sugar combined in a bowl

STEP SEVEN: Pour the strawberry mixture over the crust and even it out with a rubber spatula.

strawberry mixture poured over the crust

STEP EIGHT: Crumble the remaining dough over the strawberry layer.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bars at the lower end of the recommended baking time.

crumbled dough sprinkled over the strawberry filling

STEP NINE: Bake pie bars in the preheated oven for 45 to 50 minutes or until the crumble appears slightly golden brown.

PRO TIP:

The crumble will puff a bit while baking. I like to use larger drops of the crumble over the bars so that you get some large chunks of strawberry poking out across the top.

Strawberry Pie Bars baked in a baking dish

STEP TEN: Pull the baking dish out of the oven and set it aside to cool completely before cutting the bars.

How To Serve

Enjoy these yummy treats on their own as a snack, or turn them into an extra indulgent and delicious dessert. Top them with a scoop of vanilla ice cream and a spoonful of homemade whipped cream, and you will have a happy family.

For more strawberry desserts, our strawberry pie and rhubarb strawberry crisp are two of our favorites.

Storage

IN THE FRIDGE: Store leftovers of these fresh strawberry pie bars covered at room temperature for 2 to 3 days.

IN THE FREEZER: Store these strawberry crumble bars in the freezer for up to 1 month.

close up shot of Strawberry Pie Bars on a wooden board

With a delicious crust and juicy strawberries, these strawberry bars make the perfect summertime treat. It will not take you long to whip up these treats that no one will be able to resist.

FREQUENTLY ASKED QUESTIONS

Can I freeze these bars?

These delicious bars can be stored in the freezer for up to a month in an airtight container.

Can I use frozen strawberries in this recipe?

These easy bars are best made with fresh berries. Frozen strawberries may add too much liquid to the bars, which may make the crust soggy.

Can I make these bars with other berries instead?

Fresh blueberries, blackberries, or raspberries would be a delicious substitute for strawberries in this recipe.

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overhead shot of slices of Strawberry Pie Bars on a wooden cutting board

Strawberry Pie Bars

5 from 2 votes
Our strawberry pie bars are brimming with fresh berries wrapped in a buttery shortbread crust that will have you hooked from the first bite.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 24

Ingredients
  

Crust/Topping

  • 3 cups flour
  • cups granulated sugar
  • 1 large lemon zest
  • ½ cup unsalted butter, cold and cut into cubes
  • ¼ teaspoon salt
  • 3 eggs, slightly beaten

Strawberry Filling

  • 4 cups fresh strawberries, cut in half
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 tablespoon cornstarch
  • ¾ cup sugar

Instructions
 

  • Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper allowing for overhang so you can lift the cooled bars out of the pan to cut.
  • In a stand mixer, add the flour, sugar, and lemon zest. On low speed, mix until combined.
  • Add in the butter and mix until you get pea-sized pieces of butter.
  • Add in the beaten eggs and mix until a crumbly dough comes together.
  • Press ⅔ of the dough evenly into the bottom of the parchment-lined baking dish and set aside.
  • In a large mixing bowl, combine the strawberries, lemon juice, cornstarch, and sugar. Mix until combined.
  • Pour the strawberry mixture over the crust and even it out with a rubber spatula.
  • Crumble the remaining dough over the strawberry filling.
  • Bake in the preheated oven for 45 to 50 minutes or until the crumble appears slightly golden brown.
  • Pull the baking dish out of the oven and set it aside to cool completely before cutting the bars.

Video

Notes

  • When strawberries are in season, they may be sweet enough to reduce the amount of sugar in the strawberry filling portion of the recipe. You can reduce it to ½ cup but keep in mind that this will create a bit less “glaze” across the tops of the strawberries.
  • Keep in mind that you will get a different shape and depth of corner bars depending on the baking pan you are using. If you use a baking pan with rounded corners (usually glass), your corner pieces will not come out quite so defined, while metal pans tend to have clean-cut corners that will give you better-formed corner bars.
  • Make sure your butter is really cold. Take it out of the fridge right before you begin this process.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your bars at the lower end of the recommended baking time.
  • The crumble will puff a bit while baking. I like to use larger drops of the crumble over the bars so that you get some large chunks of strawberry poking out across the top.

Nutrition

Calories: 180kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 33mg | Potassium: 64mg | Fiber: 1g | Sugar: 20g | Vitamin A: 151IU | Vitamin C: 15mg | Calcium: 11mg | Iron: 1mg
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  1. Tiffany says

    5 stars
    These are very tasty. Just a note, I read and re-read the instructions multiple times to make sure I wasn’t going crazy but I couldn’t find where to put the salt in. I’m sure if you are used to baking then you probably know where to add salt but I am new to baking so I was a bit lost there. They still turned out great though!