Rustic Strawberry Bars
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Strawberry bars with a crumbly, buttery crust, tart lemon zing, and a juicy berry filling. Adjusted flour and sugar to tweak sweetness and texture. Butter worked in until pea-sized crumbs—never fully melted—crucial for flaky crust layers. Eggs bind just enough. Toss fresh or frozen strawberries with lemon juice and cornstarch for thickening, but watch juices. Bake until the crust crisps and crumb turns golden. Easy to lift from pan with parchment overhang. Good cold or room temp. Perfect for summer stash or last-minute dessert.
Prep:
20 min
Cook:
50 min
Total:
Servings:
24 bars
#dessert
#berries
#summer
#baking
#rustic
#fruit bars
Strawberry bars that don’t flop or drown in sugar syrup are tricky. Learned it from burnt bottoms and soggy middles. Adjusted sugar and flour combo for crust that snaps under teeth yet yields to juicy berries. The lemon zest hit that acidic note—never skip fresh zest. Butter chunk method creates pockets that toast golden, not dull. Mixing eggs in last avoids elastic dough mess. Always line pan with parchment; pure laziness saves time and prevents scrubbing. Oven temp a tad nudged higher; watch crumb color not clock. Bars versatile—snack, dinner’s sweet end or picnic staple. Err on side of golden, not underbaked mush. Chilling tightens filling, too.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 1 tablespoon fresh lemon zest
- 12 tablespoons unsalted butter cold, cut into cubes
- 2 large eggs beaten
- 5 cups diced fresh or frozen strawberries
- 2 tablespoons fresh lemon juice
- 3 tablespoons cornstarch
- 3/4 cup packed light brown sugar
About the ingredients
Flour measured properly makes or breaks base; sift if clumpy. Granulated sugar swapped half for brown sugar here—adds moisture and depth. Use cold butter, never melted—chunks melt and steam in oven for flaky texture; room temp butter equals flat crumble. Eggs bind but too much leads to tough crust—beat lightly and add just enough. Strawberries fresh or frozen? Both work, frozen tend to juice more—adjust cornstarch accordingly or add a bit extra for thickness. Lemon zest is key for brightness; no extract. Parchment handy for lifting bars without crumbling. Cornstarch thickens filling but beware undercooking or bars become soupy. Brown sugar twist brings caramel note. If berries too juicy, add a pinch more cornstarch or let rest before baking.
Method
- Heat oven to 355°F. Line 9×13 pan with parchment paper leaving sides to lift bars out easy.
- Toss flour, sugar, salt, lemon zest in bowl. Blend low with cold cubed butter until butter bits no bigger than peas. Not smooth dough.
- Drizzle beaten eggs over butter-flour mix. Stir just till dough clumps into coarse crumbs. Too much mixing? Tough bars. Too dry? Add teaspoon cold water.
- Press about two-thirds of dough evenly onto bottom of pan. Pat firmly. No cracks. Set rest aside for topping.
- In big bowl, fold chopped strawberries with lemon juice, cornstarch, and brown sugar. Watch for liquid pooling - stir gently.
- Spoon berry mix evenly over crust, spread gently. Expect some juice to seep through dough base.
- Scatter remaining dough in small chunks and crumbles over strawberry layer. Resist flattening—rustic clumps bake best.
- Bake 47 to 52 minutes until crumble top is golden brown and bubbling juices peek through edges. Listen for gentle crackling shrink sounds.
- Cool bars fully on wire rack in pan. When firm, lift with parchment edges. Chill a bit if you want cleaner cuts.
- Cut bars once cooled. Soft but holds shape. If bars are wet on bottom, bake a few more minutes next time or chill longer.
Cooking tips
Speed and rhythm in mixing matter: blend dry and zest first; aroma develops as oils release. Butter should look like coarse crumbs, not paste or flakes—stop mixing and press. Add eggs slowly; dough forms clumps, don’t strive for smooth ball. Press crust firmly; thin spots burn. Toss berries last, don’t smash—strawberries release juice faster than expected; cornstarch must coat all berries. Crumble topping random pieces, uneven is good—creates texture contrast to filling. Oven temperature adjustment by 5 degrees shifts bake time; watch for golden-brown top and juices bubbling at edges, not just timer. Pull bars when top crackles and smells toasted; center may wobble but firms on cooling. Cooling step crucial: hot bars fall apart; patience pays. Leftover bars store well chilled, bring to room temp before serving for softer bite.
Chef's notes
- 💡 Flour measurement makes or breaks crust. Always sift if lumpy or compressed. Avoid overmixing butter - pea-sized crumbs, not paste or flakes. Cold butter crucial; warms too fast, dough loses texture. Butter chunks melt, steam during bake, creating flaky layers not dense base.
- 💡 Mix eggs in slowly, fold only till clumps form. Overworking toughens crust. Use cold water teaspoon if too dry, but sparingly. Press two-thirds dough firmly onto pan; cracks ruin structure. Rest reserved for crumble topping; chunkier bits give rustic texture contrast during bake.
- 💡 Strawberries fresh or frozen - frozen tend to release more juice, so boost cornstarch slightly or let mixture rest before layering. Toss gently with lemon juice and cornstarch, coating all pieces to avoid soupy filling. Brown sugar adds moisture, color, and slight caramel notes to berries.
- 💡 Bake time varies by oven; watch crumble top turning golden brown and juices bubbling at edges. Listen for gentle crackling sounds; signals moisture escaping, setting filling. Avoid underbaking - wet bottoms mean longer bake or chill before cutting. Oven temp nudged warmer to aid browning without burning edges.
- 💡 Cooling important. Hot bars fragile, crumble apart easily. Cool fully on rack in pan, lift using parchment overhang for clean removal. Chill to firm filling if cleaner cuts needed but bars hold shape soft when properly baked. Cut bars cold or room temp depending on desired texture.
Common questions
Butter temperature?
Cold cubes only. Room temp or melted ruins crumb texture. Chunks melt in oven, steam flaky pockets. Too warm and dough gets greasy, no layers.
Frozen strawberries ok?
Yes but juice more. Add more cornstarch or let berry mix rest before spreading. Avoid smashing berries to keep texture. Sometimes a pinch extra starch saves soggy bars.
Crust too tough or crumbly?
Likely overmixing or too dry. Use minimal stirring after eggs added. If too dry, splash cold water carefully. Press crust firmly but no cracks. Butter sizing key - pea sized bits not paste.
Storage tips?
Bars last well chilled. Wrap tight to avoid drying. Bring room temp before serving for softness or keep cold for firmer bites. Freeze if needed - thaw slowly wrapped to keep crumb intact.
