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Strawberry Crumble Bars

Servings: 9 x13" pan

Ingredients

For the Crust:

  • 1 cup unsalted butter softened to room temperature
  • ½ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt

For the Strawberry Layer:

  • 3 cups cored & chopped strawberries measured after chopping
  • 1 tablespoon granulated sugar
  • 2 teaspoons cornstarch
  • 1 teaspoons lemon zest

For the Streusel Topping:

  • ½ cup unsalted butter melted
  • 1 ½ cup all-purpose flour
  • cup packed light brown sugar
  • ¼ cup granulated sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Instructions

  • Preheat the oven to 325 degrees F.
  • Line a 9x13” baking pan with aluminium foil, leaving an overhang on each side.
  • Grease with butter or non-stick cooking spray and set aside.
  • In a large bowl using an electric or hand-held mixer on medium speed, beat together the butter and sugar until well combined.
  • Add vanilla and beat until combined.
  • Turn the mixer down to low and beat in the flour until combined.
  • Press the mixture firmly into the bottom of the prepared pan. Bake for 15 minutes.
  • While it is baking, make the strawberry layer and topping.
  • To make the strawberry layer toss together the strawberries, cornstarch, sugar & lemon zest in a medium sized bowl. Set aside.
  • To make the streusel topping, in a medium bowl stir together all the ingredients using a large wooden spoon or rubber spatula. It will be crumbly and that’s okay.
  • After the bottom layer is done baking, remove it from the oven.
  • Carefully spoon the strawberry mixture over the shortbread base until it's evenly covered. Then crumble the streusel layer over the strawberry layer.
  • Bake for 50-55 minutes until the streusel topping begins to turn golden brown and you can see the strawberry layer bubbling underneath.
  • Cool completely before cutting into bars.
  • Enjoy!
  • *Note: these will hold up best if you store them in the refrigerator.