Gooey Strawberry Crumble Bars

These gooey strawberry crumble bars have a jammy, homemade strawberry filling that pairs so well with their buttery shortbread crust. They taste just like summer and are so easy to make!

How to Make Strawberry Crumble Bars

To make sure these bars turn out as amazing as possible, let’s walk through each step together! I’ve also included a video tutorial of the process in the recipe card at the bottom of this post.

Step 1: Make the Strawberry Filling

Place the chopped strawberries, granulated sugar, lemon juice or water, and lemon zest in a saucepan and heat over medium-high heat, uncovered.

Stir the mixture until it begins to boil. Lower the heat to medium-low, and let the filling simmer for about 10 minutes.

In a separate small bowl, make a slurry by combining the remaining water with cornstarch. Stir until completely smooth (no lumps).

Add this cornstarch mixture to the strawberry filling and stir until it is incorporated.

Turn the heat up to medium-high, and be sure to stir constantly during this stage to prevent the filling from burning. It will go from cloudy/milky to clear and glossy as it thickens.

Cook until the mixture begins to boil, then reduce the heat to medium-low. Cook 1–3 minutes after it starts bubbling, until it’s thick enough to coat a spatula.

Turn off the heat and pour the filling into a wide and shallow dish to speed up the cooling process. Place the filling in the refrigerator to cool while you work on the crust.

Step 2: Make the Shortbread Crust and Crumble

Preheat the oven to 350 F / 175 C and line the inside of an 8×8-inch baking dish with parchment paper.

Whisk together the flour, granulated sugar, packed brown sugar, baking powder, and fine salt in a large bowl.

Then stir the melted and cooled butter into the dry ingredients with a rubber spatula. Keep mixing until there are no remaining patches of dry ingredients, and the crumble looks moist but crumbly. 

Step 3: Assemble and Bake the Bars

Press about 2/3 of the mixture (360g) into the bottom of the prepared pan in an even layer. Gently spread the strawberry filling over the crust.

Then sprinkle the remaining crumble over the top of the filling.

Bake for 35 to 40 minutes or until the edges are just beginning to brown. Let the bars cool at room temperature for about 20 minutes, then place the pan on a pot holder and move it to the fridge to cool for about an hour. Once chilled, lift the bars out of the pan and slice into 16, 2-inch squares.

Step 4: Cool and Top with Vanilla Glaze

In a small bowl, whisk together the powdered sugar, milk of your choice, vanilla extract, and a pinch of fine salt.

Drizzle the glaze over the fully cooled bars, then enjoy!

Substitutions and Swaps – Strawberry Crumble Bars

Below are some swaps and substitutions that can be made in this recipe.

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place (and omit the salt)!
• Brown Sugar – I prefer using light brown sugar, but you can also use dark brown sugar if needed.
• Granulated Sugar – I do not recommend changing the type or reducing the amount of sugar because it will change the texture of the crust and crumble.
• All-Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten-free flour blend if needed.
• Strawberries – Fresh or frozen strawberries can be used to make the filling. If you use frozen, it may take a couple of minutes longer to cook down the filling.
• Lemon Juice & Zest – These help brighten the flavor of the filling, but can be omitted if you don’t have a lemon on hand.
• Cornstarch – This is a must for thickening up the filling. I wouldn’t recommend skipping it!

Strawberry Crumble Bar FAQs

Can I use frozen strawberries?

Yes! Fresh or frozen strawberries both work well in this recipe. If you use frozen berries, thaw them first and expect the filling to take a couple of extra minutes to cook down.

How do I know when strawberry crumble bars are done baking?

These bars are done when the edges are just starting to turn golden brown. A toothpick inserted in the center won’t come out clean like it would with cake, so the edges are the best visual cue.

Why are my strawberry crumble bars too gooey?

Usually, that means either the filling needed to cook a little longer or the bars weren’t fully cooled before slicing. The filling should be thick and glossy before assembling, and the bars should be chilled before cutting for the cleanest slices.

Do I have to chill the bars before cutting them?

I highly recommend it. Chilling helps the filling set and makes the bars much easier to slice neatly without the center spilling out.

Can I double this recipe?

Yes. You can double the recipe and bake it in a 9×13-inch pan. They’ll need a little longer in the oven, usually about 40 to 45 minutes.

Can I skip the vanilla glaze?

Definitely. The glaze is optional, and the bars are still delicious without it. It just adds a little extra sweetness and makes them feel a bit more finished.

How should I store strawberry crumble bars?

These bars can be made a few days in advance and stored in the fridge in an airtight container. You can also freeze them for up to a month.

How to Make the Best Strawberry Crumble Bars

• Be sure the ingredients are at room temperature. It helps them mix together better.
• Make sure you properly measure your flour! I like to use a scale, but the fluff and level method works great too.
• Bake these bars in a metal pan, not a glass pan. Glass gets hotter than metal pans. If you have to bake these in a glass pan, bake them at 325 F / 162 C.
• Wait until these bars are fully cooled before cutting into them! It will make them much easier to cut and prevent the filling from seeping out. Or better yet, chill the bars in the fridge or freezer to get super clean cuts and use a warm knife.

Let Me Know What You Think!

If you try these strawberry crumble bars, I’d love to hear what you think! Please leave a rating and comment below.

Tag me @chelsweets and use #chelsweets on social media so I can see your amazing creations!

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