Easy Strawberry Crumble Bars.”

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Strawberry Crumble Bars are absolutely irresistible; your whole family will go crazy for them. Buttery shortbread crust with a sweet strawberry filling and brown sugar crumble on top is the perfect summer dessert.

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I love strawberry season! I make strawberry recipes all year long but my Strawberry Jam Recipe, Strawberry Turnovers, and Strawberry Swiss Roll are exceptional with seasonal berries. This is an easy strawberry dessert recipe you can enjoy for breakfast or with a scoop of vanilla ice cream for dessert.

Table of Contents

Quick Look: Strawberry Crumble Bars

⏱️ Prep Time: 20 minutes
🕒 Total Time: 40 minutes
👨‍👩‍👧‍👦 Servings: 15
📊 Calories: ~240 kcal per serving
🥣 Ingredients: strawberries, flour, sugar, egg, vanilla, lemon juice, butter, oats
⭐ Difficulty: Easy, great for a crowd, freezer friendly

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Why You’ll Love This Recipe

Sweet, buttery, and perfectly balanced – A soft, buttery crust with a juicy strawberry filling and golden crumble on top makes every bite irresistible.

Made with simple ingredients – No fuss, just pantry staples and fresh strawberries for an easy, from-scratch dessert.

Perfect for any occasion – Great for potlucks, summer gatherings, or a quick treat to have on hand during the week.

For even more strawberry recipes, try this Strawberry Cheesecake Trifle or my Strawberry Delight.

Ingredients needed

Strawberries-I recommend fresh but frozen will work in a pinch.
Granulated sugar-You can adjust according to the sweetness of your strawberries.
Lemon juice-Fresh is best here
Corn starch– Thickens the strawberry mixture.
Butter– Use real butter and make sure it’s really cold butter.
Flour-All purpose flour works great.
Brown sugar- Either light or dark will work.
Oats– Old-fashioned oats work best.

How To Make This Recipe

Step 1-Cut the strawberries up and place them in a saucepan.
Step 2-Add the sugar, lemon juice, and cornstarch and simmer until thickened.

Step 3– Add the shortbread ingredients and pulse until
Step 4– Add in cold butter pieces Pulse until the mixture is the texture of wet sand.

Step 5-Remove 1 1/2 cups of the shortbread crust and set aside.
Step 6-Add the brown sugar, oats, and remaining 2 tablespoons of butter and pulse to form the crumble topping.

Step 7-Press the buttery shortbread base into an even layer on the bottom of a 9×13 baking dish or pan.
Step 8-Spread the strawberry filling evenly over the crust. Followed by the crumb mixture.

Recipe tips

Spray your baking dish or line pan with parchment paper to prevent sticking.
Make sure your butter is extremely cold. I cut mine into small pieces and place them in a small bowl in the freezer to keep it really chilled.
Press crust firmly into a baking dish with a spoon or your hands.
If your strawberries are a little more tart. You can add some extra sugar to sweeten them up. Just add 1 tablespoon at a time until desired sweetness.
Using a potato masher can help break down the juicy strawberries faster.