These strawberry crumb bars feature a buttery shortbread base, a layer of juicy fresh strawberries, and a crisp cinnamon streusel on top. They’re an ideal way to enjoy in-season berries. 
This recipe was originally published May 25, 2016 and updated April 20, 2020
Spring and summer are prime time for baking crisps, crumbles and fruit bars. When strawberries are at their peak they add the sweetest, juiciest flavor to desserts. If you enjoy fruit crisps and bars, these strawberry crumb bars will quickly become a favorite.
They start with a shortbread-like buttery base that holds a thick layer of strawberries, then finish with a generous brown sugar streusel. If you love a crunchy, buttery topping on fruit desserts, these bars deliver. Serve them with a cup of coffee in the afternoon or a scoop of ice cream for a simple summer dessert.
The Perfect Strawberry Crumb Bars
The base is made with butter, a bit of sugar, flour and cornstarch for a shortbread-like texture. It bakes alone for about 20 minutes to firm up so it can support the strawberry layer without becoming soggy.
For the strawberry filling, slice fresh berries and toss them with a little cornstarch and sugar to thicken the mixture as it bakes. A touch of orange zest brightens the flavor nicely—lemon zest works well, too—bringing out the natural strawberry sweetness.
The streusel topping is rich and crunchy, with large buttery crumbles flavored with brown sugar and cinnamon. It may look like a lot before baking, but some of the topping settles into the fruit as it cooks, leaving a crisp golden finish. 
Baking Tips
- Use fresh strawberries rather than frozen; frozen berries release more liquid and can make the bars soggy.
- This recipe doubles nicely for a 9×13 inch pan; baking time will be a bit longer.
- A 9×9 inch pan is not recommended—the quantities are designed for an 8×8 inch pan.
- Let the bars cool completely (several hours) before slicing so they hold together.
These bars are perfect for spring and summer: easy to make and full of buttery, crumbly streusel paired with bright fresh strawberries. They’re an uncomplicated dessert to add to your rotation when berries are in season.
Strawberry Crumb Bars
Fiona Dowling
Ingredients
For the Base
- 3/4 cup unsalted butter, softened to room temperature
- 1/3 cup white sugar
- 1 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon salt, to taste
For the Strawberry Layer
- 2 cups sliced strawberries (about 1 lb / 454 g whole before slicing)
- 1 tablespoon white sugar
- 2 teaspoons cornstarch
- 2 teaspoons orange zest (or lemon zest)
For the Streusel Topping
- 3/4 cup all-purpose flour
- 1/3 cup packed brown sugar (light or dark)
- 2 tablespoons granulated sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 300°F. Line an 8×8 inch square pan with parchment paper or foil, leaving an overhang. If using foil, lightly grease it.
Make the Base
- In a large bowl, beat the butter and sugar until combined.
- Reduce speed to low and mix in the flour, cornstarch and salt until a crumbly dough forms.
- Press the mixture firmly into the bottom of the prepared pan and bake for 20 minutes.
- Remove from the oven and increase the oven temperature to 350°F.
Strawberry Layer
- In a medium bowl, toss the sliced strawberries with the sugar, cornstarch and citrus zest until evenly coated.
Crumb Topping
- In a medium bowl, combine the flour, brown sugar, granulated sugar, cinnamon and salt.
- Stir in the melted butter until the mixture resembles damp sand and holds together when squeezed.
Assemble and Bake
- Carefully spoon the strawberry mixture over the baked shortbread base, leaving any excess juice in the bowl.
- Crumble the streusel evenly over the strawberries.
- Bake at 350°F for 30–35 minutes, until the topping is golden and the strawberry layer is bubbling.
- Remove from the oven and cool completely (about 4 hours or longer) before slicing.
- To slice, lift the bars from the pan using the parchment overhang and cut with a sharp, thin knife.
Notes
- You’ll need about 1 lb (454 g) strawberries total before slicing; measure before slicing for accuracy.
- Store cooled bars in an airtight container in the refrigerator for up to 3 days.
- Nutrition information is based on cutting the pan into 9 equal bars.