If you adore the sweet, tangy burst of fresh strawberries combined with a buttery, crumbly crust, then this Strawberry Pie Bars Recipe is going to be your new favorite treat. Imagine luscious strawberry filling nestled between layers of tender, zesty crust and crumbly topping—it’s like a portable slice of summer magic in every bar. Perfect for picnics, potlucks, or simply an everyday indulgence, these bars bring vibrant flavor and delightful texture in one easy-to-make dessert.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, relying on a handful of straightforward ingredients that each play an important role. From the zing of lemon zest to the freshness of strawberries, every component contributes to creating the perfect balance of sweet, tart, and buttery notes that make these bars so irresistible.
- 3 cups all-purpose flour: Builds the sturdy, tender crust and topping that holds everything together.
- 1 ½ cups granulated sugar: Sweetens both crust and filling, ensuring every bite satisfies your sweet tooth.
- ¼ teaspoon salt: Enhances the overall flavor and balances the sweetness.
- Zest of 1 large lemon: Adds a refreshing citrus aroma and brightens the flavors beautifully.
- ½ cup unsalted butter, cold and cubed: Creates the crumbly texture by blending into the flour mixture.
- 3 large eggs, slightly beaten: Binds the dough and gives it structure without weighing it down.
- 4 cups fresh strawberries, halved: The shining star of this recipe, providing juicy, fruity goodness.
- 1 tablespoon fresh-squeezed lemon juice: Lifts the strawberry filling with a subtle tartness.
- 1 tablespoon cornstarch: Thickens the strawberry mixture to prevent sogginess.
- ¾ cup granulated sugar: Sweetens the vibrant strawberry filling perfectly.
How to Make Strawberry Pie Bars Recipe
Step 1: Preheat & Prep
First things first, get your oven warmed up to 350°F (175°C). While it heats, line a 9×13-inch baking dish with parchment paper, making sure to leave an overhang on the sides. This little trick will make lifting out the bars a breeze once they are cooled down.
Step 2: Make the Crust & Topping
In a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, and lemon zest on low speed. Then, add the cold, cubed butter. Keep mixing until the mixture looks like coarse crumbs or pea-sized clumps. Next, pour in the eggs and mix briefly until the dough becomes crumbly but holds together when pressed.
Step 3: Form the Base
Reserve about one-third of that crumbly dough for later. Press the remaining two-thirds evenly into the bottom of your prepared dish to form a firm, even crust. This base will give your bars a chewy, sturdy foundation that contrasts perfectly with the filling.
Step 4: Prepare the Filling
In a large bowl, toss the halved fresh strawberries with the lemon juice, cornstarch, and sugar. The cornstarch is your secret weapon to thicken the juices released when the strawberries bake, so your bars won’t be runny.
Step 5: Assemble
Spread the strawberry mixture gently over the pressed crust, making sure it’s evenly distributed. Then crumble the reserved dough over the top. This crumbly topping adds that irresistible textured crunch to each bite.
Step 6: Bake
Pop the dish into your preheated oven and bake for 45 to 50 minutes. You’ll know they’re done when the topping turns a beautiful golden brown and the strawberry juices bubble at the edges. Your kitchen will smell absolutely divine!
Step 7: Cool & Serve
Allow the bars to cool completely in the pan before using the parchment paper overhang to lift them out. Cutting into neat squares is much easier once they are fully cooled, and it lets the filling set just right.
How to Serve Strawberry Pie Bars Recipe
Garnishes
To elevate your strawberry pie bars, sprinkle a little powdered sugar on top just before serving for a delicate dusting of sweetness. Fresh mint leaves add a lovely pop of color and a refreshing note. For an extra indulgence, a dollop of whipped cream or a scoop of vanilla ice cream makes these bars feel like a decadent dessert.
Side Dishes
These bars are delightful on their own but pair wonderfully with light, fresh sides like a crisp green salad with a citrus vinaigrette if you’re serving them as a part of brunch or afternoon tea. They also complement a refreshing glass of iced tea or lemonade perfectly.
Creative Ways to Present
Looking to impress guests? Serve the bars stacked with layers of mascarpone or cream cheese frosting between them for a stunning strawberry bar cake. Alternatively, cut them into bite-sized squares and serve on a platter with toothpicks for easy party snacking.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your strawberry pie bars in an airtight container at room temperature for up to two days. For longer freshness, refrigerate them where they will keep for up to five days while maintaining taste and texture.
Freezing
If you want to keep these bars around longer, they freeze beautifully. Wrap each bar tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to three months without losing their delicious flavors.
Reheating
To enjoy frozen or refrigerated bars like they’re freshly baked, warm them slightly in the oven at 300°F (150°C) for about 10 minutes. This refreshes the buttery crust and softens the strawberry filling just right.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries provide the best texture and flavor, frozen berries can be used in a pinch. Just be sure to thaw and drain them well to avoid extra liquid that could make the bars soggy.
What makes these bars different from a traditional strawberry pie?
Strawberry pie bars pack the same delicious filling into a portable, handheld form with crumbly layers on top and bottom. They bake faster and are easier to cut and serve, perfect for casual gatherings.
Can I substitute butter with margarine or oil?
Butter is key for the rich, flaky texture in this recipe. Using margarine or oil won’t produce the same crumbly, tender crust, so it’s best to stick with unsalted butter for the best results.
Can I make these bars gluten-free?
You can experiment with gluten-free flour blends, but the texture may differ slightly. Look for a 1-to-1 gluten-free baking flour to substitute the all-purpose flour for a similar crumbly result.
How do I know when the bars are fully baked?
Look for golden brown edges on the crumble topping and bubbling strawberry filling around the sides. The crust should feel firm when touched, ensuring the dough is cooked through.
Final Thoughts
This Strawberry Pie Bars Recipe is a delightful way to capture the essence of summer in every bite. Whether you’re feeding a crowd or treating yourself, these bars bring joy with their combination of buttery crust, sweet-tart berries, and crumbly topping. I highly recommend giving them a try—you’ll be amazed at how simple ingredients can create such a memorable dessert experience!
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Strawberry Pie Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 24 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Strawberry Pie Bars combine a buttery, crumbly crust with a fresh, juicy strawberry filling, topped with a golden crumble for a delightful treat perfect for spring and summer gatherings.
Ingredients
Crust & Topping
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- ¼ teaspoon salt
- Zest of 1 large lemon
- ½ cup unsalted butter, cold and cubed
- 3 large eggs, slightly beaten
Filling
- 4 cups fresh strawberries, halved
- 1 tablespoon fresh-squeezed lemon juice
- 1 tablespoon cornstarch
- ¾ cup granulated sugar
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars out after baking.
- Make the Crust & Topping: In a stand mixer on low speed, combine the flour, 1 ½ cups sugar, salt, and lemon zest. Add the cold cubed butter and mix until the mixture forms pea-sized crumbs. Then add the eggs and continue mixing until the dough is crumbly and well combined.
- Form the Base: Press about two-thirds of the dough evenly into the bottom of the prepared baking dish to form the crust layer.
- Prepare the Filling: In a large bowl, toss the halved strawberries with the lemon juice, cornstarch, and ¾ cup sugar. Make sure the strawberries are well coated with the mixture to help thicken the filling while baking.
- Assemble: Spread the strawberry filling evenly over the crust layer in the baking dish. Then crumble the remaining dough evenly over the top to form the topping.
- Bake: Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and the filling is bubbly.
- Cool & Serve: Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment overhang to lift the bars out and cut into 24 squares. Serve and enjoy!
Notes
- Be sure to use cold butter for the crust to achieve a tender and crumbly texture.
- Allow the bars to cool fully to let the filling set; warm bars may be too soft to cut cleanly.
- Fresh strawberries work best for the filling, but frozen (thawed and drained) can be used if needed.
- Store leftover bars in an airtight container in the refrigerator for up to 3 days.
