Name: Strawberry Crumb Bars Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 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; 2 cups sliced strawberries; 1 tablespoon white sugar; 2 teaspoons cornstarch; 2 teaspoons orange zest, or lemon zest; 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

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*
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

Step 1: Preheat your oven to 300°F (150°C). Line an 8×8 inch square baking pan with parchment paper or aluminum foil, leaving an overhang on each side. If using foil, lightly grease it with butter or non-stick spray.

Step 2: Make the base by beating the softened butter and white sugar together in a large bowl until combined. Reduce the mixer speed to low and blend in the flour, cornstarch, and salt until the mixture looks crumbly. Press this mixture firmly into the bottom of the prepared pan.

Step 3: Bake the base for 20 minutes. Remove from the oven and increase the temperature to 350°F (175°C).

Step 4: Prepare the strawberry layer by tossing sliced strawberries, white sugar, cornstarch, and zest together in a medium bowl until the berries are evenly coated.

Step 5: For the crumb topping, stir together the flour, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Pour in the melted butter and mix until the mixture resembles damp sand.

Step 6: Carefully spoon the strawberry mixture evenly over the baked shortbread base. Do not add any excess juice from the bowl.

Step 7: Sprinkle the crumb topping evenly over the strawberry layer, breaking it up to form loose crumbles.

Step 8: Bake for 30-35 minutes, until the topping is golden brown and the strawberry filling is bubbling.

Step 9: Remove the bars from the oven and allow to cool completely, about 4 hours or more.

Step 10: Use the overhang to lift the bars out of the pan. Slice with a sharp knife into squares and serve.

Tips & Variations

For a more intense citrus flavor, try using lemon zest instead of orange zest in the strawberry mixture.

If fresh strawberries are not in season, frozen strawberries can be used but be sure to thaw and drain excess juice before mixing.

Adding a pinch of nutmeg to the crumb topping adds a warm, aromatic note that pairs nicely with cinnamon.

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend in both the base and topping.

Storage

Store the strawberry crumb bars in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate them for up to 5 days. Before serving chilled bars, allow them to come to room temperature or warm slightly for best flavor. These bars also freeze well; wrap them tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before slicing.

FAQs

Can I use other berries instead of strawberries?

Yes, you can substitute strawberries with raspberries, blueberries, or blackberries. Keep in mind that different berries might release more juice, so adjust the cornstarch slightly if needed to thicken the filling.

Why is the base crumbly?

The base mixture is designed to be crumbly before baking because it contains a higher ratio of flour to fat and sugar, which helps create a shortbread-like texture once baked. Pressing it firmly into the pan is key to forming a solid layer.