Strawberry Crumb Bars
These delicious Strawberry Crumb Bars are made with a buttery shortbread crust, creamy custard, fresh strawberry filling, and crunchy crumb topping. The perfect summer treat!
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Strawberry season is the perfect reason to whip up these irresistible Strawberry Crumb Bars. Fresh, juicy strawberries are complemented by a layer of creamy vanilla bean pastry cream, all nestled between a buttery shortbread crumble. Bursting with bright strawberry flavor, this one is sure to be a summer staple!
Why You’ll Love This Recipe
- Fresh Strawberries – These bars are packed with strawberry flavor, from a full pound of fresh strawberries.
- Creamy Custard – Thick, silky vanilla bean pastry cream adds a creamy layer that pairs perfectly with the fresh strawberries.
- Buttery Shortbread – The shortbread crust doubles as the crumb topping that finishes the bars, for a buttery crunch in every bite.
How To Make Strawberry Crumb Bars
Prepare the Shortbread Crust and Crumbles
Make the shortbread mixture by combining flour, granulated sugar, brown sugar, baking powder, and salt, then mix in melted butter and vanilla. Once well combined, press ⅔ of the mixture firmly into a square baking pan lined with parchment paper. Set aside the remaining crumbs for the top layer.
Make Vanilla Pastry Cream
This scratch-made custard is made by combining egg yolks, sugar, cornstarch, vanilla bean paste, and milk. Then it’s cooked on the stove over low heat and thickens up while being stirred constantly. Lastly, the mixture is strained, then butter is mixed in for a smooth, glossy finish. The pastry cream is set aside to cool slightly before layering onto the bars.
Toss the Strawberries
Chop fresh strawberries into small pieces and place in a medium bowl, then add sugar and cornstarch and toss until the strawberries are fully coated.
Assembly
First spread the pastry cream in an even layer over the shortbread base, and out to the edges. Then add a layer of the fresh strawberries, working to cover the pastry cream so only a little peaks through. Sprinkle the remaining shortbread crumble topping over the layer of strawberries, covering them as evenly as possible.
Bake and Chill
The bars bake at 350°F for 28-32 minutes. The filling should bubble up around the edges, and the shortbread topping will start to turn golden brown. Once the bars cool to room temperature, refrigerate until completely chilled, then slice up and enjoy!
Recipe Tips
- Serve Chilled. These bars a best served chilled. The pastry cream should stay refrigerated, and I find that the flavor is even better when they are right out of the fridge.
- Slice with a hot knife. The trick to getting a clean slice out of your bars is a sharp knife and hot water. Dip the blade of a large, sharp knife into hot water, dry the blade off with a towel, then slice the bars. Wipe the knife off, then repeat the process with the hot water and towel for every cut.
For more fruit variations, check out my Cherry Crumb Bars, Peaches and Cream Bars, and Mixed Berry Streusel Bars!
Recipe FAQs
What is the best way to store the bars?
Store the bars in an airtight container in the fridge for up to 3 days. If storing the bars in layers, be sure to use parchment paper in between to prevent the bars from sticking together.
Can I freeze the strawberry crumb bars?
Yes! These bars freeze great. I recommend slicing the bars first, then placing the bars in an airtight container with parchment paper between the layers. Keep in the freezer for up to 3 months. Allow the bars to thaw in the fridge overnight.
Can I use frozen strawberries?
I haven’t tried this recipe with frozen strawberries, but I think it would work. Be sure to thaw the strawberries and drain out all the excess juice before tossing with the sugar and cornstarch.
What can I use if I don’t have vanilla bean paste?
Instead of vanilla bean paste, you can make an even swap for vanilla extract.
Baking Tip: Weigh Your Ingredients!
I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.
More Strawberry Desserts You’ll Love
If you make this recipe and love it, be sure to leave a comment below. Happy baking!
Strawberry Crumb Bars
Ingredients
For the Shortbread Crust & Crumbs
- 2 cups (260g) all-purpose flour
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup (1½ sticks or 170g) unsalted butter, melted
- 1 teaspoon vanilla extract
For the Vanilla Pastry Cream
- 3 large egg yolks
- ¼ cup (54g) granulated sugar
- 2 Tablespoons (16g) cornstarch
- 1 teaspoon vanilla bean paste
- ⅛ teaspoon salt
- 1 cup (242g) whole milk
- 2 Tablespoons (28g) unsalted butter
For the Fresh Strawberry Layer
- 20 ounces fresh, whole strawberries (16 ounces after hulling and chopping)
- 2 Tablespoons (26g) granulated sugar
- 2 Tablespoons (16g) cornstarch
Instructions
- Preheat oven to 350°F. Line a 9” x 9” square pan with parchment paper to create a sling, with an overhang on all four sides.
- Shortbread Crust & Crumbs: In a large mixing bowl, combine the flour, sugars, baking powder, and salt with a fork. Add the melted butter and vanilla. Mix until the mixture is fully combined and has a crumbly texture.
- Add about ⅔ of the shortbread mixture to the bottom of the prepared pan and press down until firmly packed. You can use the bottom of a measuring cup or drinking glass to help press it out evenly. Set aside the remaining mixture for the topping.
- Vanilla Pastry Cream: In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, vanilla bean paste, and salt until well combined (the mixture should lighten in color). Slowly stream the milk into the egg mixture while whisking.
- Cook over low heat, whisking constantly until the mixture thickens and starts to bubble, about 10-15 minutes. Remove the pastry cream from the heat and strain it through a fine-mesh sieve. Stir in the butter. Place plastic wrap directly over the custard and set aside to cool slightly.
- Fresh Strawberry Layer: Wash the strawberries, remove the tops, and chop the strawberries into small pieces. You should have 16 ounces after chopping. Toss the strawberries in a bowl with the sugar and cornstarch until fully coated.
- Assembly: Add the slightly cooled custard on top of the shortbread base, spreading it all the way to the edges. Spoon the strawberry mixture into an even layer over the vanilla custard, as flat as possible. Crumble the remaining shortbread mixture into small pieces and sprinkle evenly over the top of the strawberry layer.
- Bake the bars at 350°F for 28-32 minutes, or until the filling is bubbling around the edges and the shortbread crumbs start to turn golden brown.
- Allow the bars to cool to room temperature, then chill in the fridge to set before slicing and serving.
