Strawberry season is the sweetest time of year, and these Summer Strawberry Bars are the perfect way to celebrate it! Made with juicy, fresh-picked strawberries and a buttery crumb crust that’s both crisp and tender, these bars are ideal for backyard gatherings, potlucks, or simply enjoying at home with a scoop of vanilla ice cream. Whether you're craving something fruity and easy or need a quick dessert to feed a crowd, this no-fail recipe is your go-to.

These strawberry crumb bars have been a secret favorite in my kitchen for years, and now it’s time for them to shine. Simple to prepare, bursting with fresh berry flavor, and absolutely irresistible warm or cold — this is the ultimate summer dessert recipe you’ll want to make on repeat.

🍓 Why You’ll Love This Recipe:

• Super seasonal – A fantastic way to use up fresh strawberries during peak season.

• Easy to make – No mixer, no complicated steps — just mix, layer, and bake!

• Perfect texture – Buttery and crumbly base with a sweet-tart strawberry center.

• Great for crowds – Bakes in a large pan and serves a bunch with minimal effort.

• Versatile serving – Enjoy cold as tidy bars or warm with ice cream for indulgence.

  Ingredients:

  For the crust & topping:

  • 1 cup white sugar

  • 3 cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp salt

  • 1 cup cold butter, cut into cubes

  • 2 eggs, beaten

  • 2 tsp vanilla extract

  For the strawberry filling:

  • 6 cups fresh strawberries, sliced

  • ¾ cup white sugar

  • ⅓ cup cornstarch

Preheat oven to 375°F (190°C). Lightly grease or line a 10 x 12-inch baking pan with parchment paper.

1. In a large bowl, whisk together flour, 1 cup sugar, baking powder, and salt.

2. Add the beaten eggs and vanilla. Cut in the cold butter using a fork or pastry cutter until the mixture becomes crumbly.

3. Pat half of the dough evenly into the bottom of the prepared pan to form a crust.

4. In a separate bowl, combine the sugar and cornstarch. Gently fold in the sliced strawberries until well coated.

5. Spoon the strawberry mixture evenly over the crust.

6. Crumble the remaining dough on top of the strawberry layer.

7. Bake for 45 minutes, or until the top is golden brown and bubbly.

8. Let cool completely in the pan if you plan to cut them into bars. For a rustic dessert, serve warm with ice cream.

💡 Pro Tips:

• Want a tart twist? Add a handful of rhubarb to the filling.

• For added depth, stir a bit of lemon zest into the dough.

• These bars keep well in the fridge for up to 4 days — if they last that long!