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Strawberry Pie Bars

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.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 24
Calories 180 kcal



  • 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


  • 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.


  • 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.


Calories: 180kcalCarbohydrates: 33gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 31mgSodium: 33mgPotassium: 64mgFiber: 1gSugar: 20gVitamin A: 151IUVitamin C: 15mgCalcium: 11mgIron: 1mg