Strawberry Bars

These Strawberry Bars feature a buttery shortbread crust, a creamy strawberry filling, and a crunchy crumble topping, and are the ultimate strawberry dessert.

Inspired by my recipe for Blueberry Pie Bars, this recipe replaces blueberries, with juicy, ripe strawberries to create an irresistible spring dessert.

If you are looking for an easy spring dessert recipe, these Strawberry Bars are the perfect option.

Just like seasonal strawberries shine in recipes like Strawberry Cheesecake Pancakes, Strawberry Spinach Salad, and Strawberries and Cream Oatmeal, juicy strawberries are the star in these Strawberry Pie Bars.

Notes on Ingredients

• Strawberries: This recipe must be made with fresh, ripe strawberries. When defrosted, frozen strawberries will be too soft and give off too much liquid, which will prevent the bars from setting up correctly.
• Sour Cream: You can opt to use full-fat or reduced-fat sour cream. I do not recommend using fat-free sour cream, as there are added ingredients that change the consistency and taste of the sour cream. If desired, you can also swap out the sour cream for plain Greek yogurt.
• Egg: The egg will help the filling to set up, but can be omitted if needed. Just keep in mind that the bars will not set up as well and may need to be enjoyed with a fork.
• Lemon: Adding the zest and juice of fresh lemon to the filling helps to brighten up flavors and make everything pop.
• Butter: This recipe is best to use cold, cubed, unsalted butter.

How to Make Strawberry Bars

The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

Step One: Prepare Shortbread. The shortbread forms the base and the crumble topping of the strawberry bars and comes together easily using a food processor or with two forks.

Step Two: Bake the Shortbread Crust. Partially baking the crust for 15 minutes helps to keep the crust keeps it flaky and tender. If you skip the prebaking, the strawberry filling can soak into the crust, making it soggy and dense.

Step Three: Prepare the Strawberry Filling. While the strawberry bar base is baking, prepare the filling by mixing the sour cream, remaining sugar, vanilla, egg, lemon juice, and lemon zest. Gently fold in the strawberries.

Step Four: Layer the Strawberry Bars. When the crust comes out of the oven, pour the strawberry batter over the crust and then sprinkle the reserved ½ cup crust batter over the berry mixture evenly.

Step Five: Bake. Return bars to the oven and bake for 45-50 minutes or until pie bars are set and crumble over top is slightly browned.

Step Six: Cool. Allow to cool for at least an hour before slicing. I find the bars tasted even better the next day if you can wait that long!

Storage Instructions

Strawberry Pie Bars should be stored in an airtight container in the refrigerator for 4-5 days. I don't recommend freezing because strawberries can release a lot of liquid as they defrost.

More Fruit Dessert Recipes

• Sour Cream Banana Cake
• Homemade Banana Pudding
• Peach Cobbler
• Cherry Crumb Pie
• Blackberry Crisp

If you enjoyed these Strawberry Bars, I would love for you to leave a comment and review below. I love hearing from you!