Three layers of deliciousness; a moist, tender cake-like base topped with a layer of sweet, fresh strawberries and finished off with a thick topping of buttery crumbs. Perfect for picnics and holiday gatherings.
By Chris Scheuer
This past week, in honor of the lovely weather we’ve been enjoying, I decided to make a pan of Strawberry Crumb Bars. With family visiting, I thought these would be a fun treat to nibble on. Everyone seemed to love them and they disappeared quickly. Three layers of deliciousness; a moist, tender cake-like base topped with a layer of sweet, fresh strawberries and finished off with a thick topping of buttery crumbs. Definitely a winner and a thumbs up from the whole family! Don’t let the season slip by without making a pan (or two) of these. They’re great to tote to picnics, parties and family get-togethers and they’d make a delicious offering on a brunch buffet.
- 12 tablespoons 6 oz.) butter, melted,
- 1 ½ cup sugar
- 1.5 cups all-purpose flour, (spooned and leveled), plus more for pan
- ½ cup sugar
- ¼ teaspoon salt
- 2 ½ cups diced strawberries, cut into ¼ inch pieces
- 2 tablespoons sugar
- ⅓ cup flour
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter, room temperature
- 2 cup confectioners’ sugar
- 4 large eggs
- 1 teaspoon pure vanilla extract
- Preheat oven to 350? F. Spray a 9 x 13-inch pan with baking spray. Line with parchment paper, leaving a 2-inch overhang on long sides. Spray parchment paper lightly. Place prepared pan on a sheet pan (this will help keep the bottom from getting too brown as this does bake for an hour).
- To make the streusel, whisk together butter, sugar and salt. Add flour and mix with a fork until large crumbs form. If mixture is too wet and crumbs are not forming, add a bit more flour (this can vary due to the water content of your butter.) Refrigerate until ready to use.
- For the strawberry layer combine strawberries, sugar and flour in a medium bowl. Set aside. Don’t try to use food processor, as the berries will turn into a liquid mess
- In another medium bowl, whisk 1½ cups flour, baking powder, and salt. Set aside
- For the cake layer, beat butter and confectioners’ sugar with an electric mixer until light and fluffy. Then beat in eggs, one at a time.
- With mixer on low, beat in vanilla, then flour mixture.
- Spread batter in prepared pan. Sprinkle with strawberry mixture and top with streusel.
- Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, 55 to 65 minutes. Cover with foil during last 15-20 minutes of baking if the top is getting too brown. Let cool completely in pan. Using paper overhang, lift cake from pan. Cut into bars. Sprinkle with powdered sugar, if desired.
Crescentia "Chris" Scheuer is the creator of The Café Sucré Farine food blog, which has been hugely successful since its inception in March 2011. Her recipes are seen on Foodgawker, TasteSpotting, Gourmet Live, Bon Appétit Bloggers, Foodista and other international food sites. Her inspiration for creating new, innovative cuisine comes from an insatiable curiosity, a love of travel and family connections in the UK. She has taught cooking classes in Raleigh, NC, USA.