Three layers, one pan. A buttery cake base on the bottom, diced strawberries mixed with sugar and flour in the middle, and a crumb streusel on top that goes in cold from the fridge. It bakes for about an hour at 350°F (177°C) until golden, and you lift the whole slab out by the parchment paper overhang.
I made these for a bake sale and cut them into small squares because the pan makes a lot. The cake layer is beaten with confectioners’ sugar, eggs, and vanilla until light and fluffy. The strawberry layer sits on top of that. The streusel goes on last, straight from the fridge where the butter has hardened the crumbs into clumps.
Tips for Making Strawberry Crumb Bars
Refrigerate the streusel
The streusel is melted butter, sugar, salt, and flour mixed until large crumbs form. It needs to be cold when it goes on the bars or it melts flat during baking.
Make it first and refrigerate while you prepare the cake and strawberry layers.
Cover with foil if browning too fast
The recipe bakes for 55-65 minutes. The streusel can get too dark in the last twenty minutes.
If the top is golden before the centre is set, tent a piece of foil over the pan for the remaining baking time. Check with a toothpick for moist crumbs.
Strawberry Crumb Bars
- Total Time: 80 minutes
- Yield: Makes 16
- Diet: Omnivore
Description
A buttery cake base, diced strawberries, and a cold streusel topping baked together in one pan.
Ingredients
- 12 tbsp (170 g) butter, melted
- 2 cups (473 ml) sugar
- 1.5 cups (355 ml) all-purpose flour
- 0.5 cups (118 ml) sugar
- 0.25 tsp salt
- 2.5 cups (591 ml) diced strawberries
- 2 tbsp sugar
- 0.33 cups (80 ml) flour
- 1 tsp baking powder
- 0.5 tsp salt
- 1 cups (237 ml) butter, room temperature
- 2 cups (473 ml) confectioners’ sugar
- 4 large eggs
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (177°C).
- Spray a 9 x 13-inch pan with baking spray. Line with parchment paper, leaving a 2-inch overhang on the long sides. Spray parchment paper lightly. Place prepared pan on a sheet pan.
- To make the streusel, whisk together butter, sugar, and salt. Add flour and mix with a fork until large crumbs form. If the mixture is too wet and crumbs are not forming, add a bit more flour.
- Refrigerate the streusel until ready to use.
- For the strawberry layer, combine strawberries, sugar, and flour in a medium bowl. Set aside.
- 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 the flour mixture.
- Spread batter in the prepared pan. Sprinkle with the strawberry mixture and top with the streusel.
- Bake cake until golden and a toothpick inserted in the center comes out with moist crumbs attached, 55 to 65 minutes. Cover with foil during the last 15-20 minutes of baking if the top is getting too brown.
- Let cool completely in the pan.
- Using the paper overhang, lift the cake from the pan.
- Cut into bars.
- Sprinkle with powdered sugar, if desired.
Notes
- For a crispier crumb topping, chill the streusel mixture for at least 30 minutes before baking.
- To prevent soggy bars, ensure your strawberries are well-drained before adding them to the batter.
- Leftover bars can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 40
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 60
Frequently Asked Questions
Can I use frozen strawberries?
Fresh diced strawberries work best. Frozen strawberries release too much water when they thaw, which can make the middle layer soggy. If using frozen, do not thaw them and increase the flour in the strawberry layer by one tablespoon.
Why confectioners’ sugar in the cake layer?
Confectioners’ sugar dissolves more completely than granulated sugar, creating a finer, more tender crumb. It also helps the butter cream into a lighter texture during beating.
How do I cut clean bars?
Let the bars cool completely in the pan. Use the parchment paper overhang to lift the whole slab onto a cutting board. A sharp knife wiped clean between cuts gives the neatest squares.
