Dessert

Strawberry Pie Bars Recipe

Bynova cole October 19, 2025October 19, 2025

Introduction

These strawberry pie bars capture the fresh, sweet flavor of summer strawberries in a deliciously crumbly crust. Perfect for a picnic or a simple dessert, they’re easy to make and delightfully satisfying.

A wooden board holds nine square pieces of a fruit crumble dessert arranged in a 3x3 grid on a white marbled surface. Each piece has three visible layers: a golden-brown crust as the base, a bright red strawberry filling with visible chunks and syrup in the middle, and a top layer of uneven, light golden crumble scattered across the surface. The crumble pieces are rough and irregular in size, spreading across the juicy strawberry layer beneath. The white marbled texture underneath contrasts with the warm colors of the dessert. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups flour
1½ cups granulated sugar
¼ teaspoon salt
Zest of 1 large lemon
½ cup unsalted butter, cold and cut into cubes
3 eggs, slightly beaten
4 cups fresh strawberries, cut in half
1 tablespoon fresh-squeezed lemon juice
1 tablespoon cornstarch
¾ cup sugar

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a 9×13 inch baking dish with parchment paper, leaving an overhang for easy removal of the bars.
Step 2: In a stand mixer, combine the flour, sugar, salt, and lemon zest. Mix on low speed until well blended.
Step 3: Add the cold butter cubes and mix until the mixture forms pea-sized crumbs.
Step 4: Pour in the beaten eggs and mix until a crumbly dough forms.
Step 5: Press two-thirds of the dough evenly into the bottom of the prepared baking dish and set aside.
Step 6: In a large bowl, toss together the strawberries, lemon juice, cornstarch, and sugar until combined.
Step 7: Spread the strawberry mixture evenly over the crust in the baking dish.
Step 8: Sprinkle the remaining dough in crumbles over the strawberry filling.
Step 9: Bake for 45 to 50 minutes, until the topping is slightly golden brown.
Step 10: Remove from oven and let cool completely before lifting the bars out using the parchment overhang. Cut into squares and serve.

Tips & Variations

Use frozen strawberries thawed and drained if fresh are out of season; add a bit more cornstarch to compensate for extra moisture.
For a nutty twist, sprinkle chopped almonds or pecans over the topping before baking.
Brush the crust lightly with melted butter before spreading the filling for extra richness.
If you prefer a less sweet bar, reduce the sugar in the filling by ¼ cup.

Storage

Store the strawberry pie bars in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a microwave or oven until just heated through. These bars also freeze well wrapped tightly for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

The image shows a close-up of a rectangular strawberry crumble bar cut into pieces. The base layer is a light golden-brown crust. The middle layer is made of glossy, juicy red sliced strawberries covered with shiny syrup. The top layer consists of uneven, crumbly light yellow pieces scattered over the strawberries. The dessert rests on a wooden board, with a white marbled background partially visible along with some whole strawberries on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used. Make sure to thaw and drain them well to avoid excess moisture, and consider adding a little extra cornstarch to help thicken the filling.

How do I prevent the crust from getting soggy?

Pressing the crust firmly and evenly and baking long enough to set the dough helps prevent sogginess. Also, using relatively firm strawberries and not letting the filling sit too long before baking will keep the crust crispier.