How to Make Bright & Sweet Strawberry Dessert Bars

You need to make strawberry dessert bars when you’re craving something fruity that’s both soft and structured.

These bars are layered with a tender, buttery crust and a thick strawberry filling—made from fresh or frozen strawberries—that’s finished with a crumb topping or light glaze.

The base is similar to a soft shortbread, but it holds firm enough for slicing.

The filling is gently cooked down with sugar and lemon juice to thicken, and then layered over the crust before baking everything together.

I suggest using ripe fresh strawberries if they’re in season, but frozen berries (thawed and drained) will also work well.

These bars are a perfect treat for gatherings, picnics, or just snacking with coffee.

—

Recipe Overview

—

Ingredients

—

Tools You’ll Need (with Alternatives)

• 8×8 inch baking pan (or 9×9 inch)
• Large mixing bowl (or any deep bowl)
• Fork or pastry cutter (or clean hands for mixing crust)
• Small saucepan (or microwave-safe bowl for strawberry mix)
• Rubber spatula (or large spoon)
• Parchment paper (or greased foil)
• Knife for slicing

—

How to Make Strawberry Dessert Bars

These bars require a simple crust, a strawberry filling, and an optional glaze. You’ll prep the filling first, then bake the full layered bars.

—

Step 1: Prepare the Strawberry Filling

You need to add sliced strawberries, sugar (2–3 tbsp), cornstarch, and lemon juice to a saucepan over low heat.

Stir gently until the mixture becomes juicy and thickens slightly—about 5–7 minutes. Remove from heat and stir in vanilla. Let it cool while you prep the crust.

Tip: If your strawberries are very sweet, reduce added sugar slightly.

—

Step 2: Make the Crust and Crumble

In a large bowl, mix flour, sugar, salt, and cold butter cubes. Use a fork or pastry cutter to blend until it resembles coarse crumbs. Reserve about ¾ cup of this for the topping.

Press the rest into a parchment-lined pan to form an even base. Make sure it’s compact.

Bake the crust at 350°F (175°C) for 10–12 minutes. Let it cool for 5–10 minutes before layering.

—

Step 3: Assemble the Layers

Spread the strawberry filling over the pre-baked crust evenly. Then sprinkle the reserved crumb mixture across the top in small clusters.

You want a soft crumble texture.

—

Step 4: Bake Again

Bake for 25–30 minutes or until the top is light golden and the filling bubbles gently at the edges.

Let the bars cool completely in the pan before cutting—at least 1 hour.

—

Step 5: Glaze and Slice (Optional)

If using a glaze, whisk powdered sugar with 1–2 tsp milk or lemon juice. Drizzle over the cooled bars and let set before slicing into squares.

—

Decoration & Serving Tips

• Add thin fresh strawberry slices on top just before serving
• Dust with powdered sugar for a soft look
• Serve chilled or at room temperature
• Pair with black tea, lemonade, or a scoop of vanilla ice cream

—

Variations to Try

• Strawberry Cream Cheese Bars: Add dollops of sweetened cream cheese on top before baking
• Strawberry Oat Crumble Bars: Mix ¼ cup oats and brown sugar into the topping
• Chocolate Strawberry Bars: Sprinkle mini chocolate chips between filling and topping
• Mixed Berry Bars: Replace half the strawberries with raspberries or blueberries

—

Storing Tips

• Store bars in the fridge in an airtight container for up to 5 days
• Freeze individual slices with wax paper between layers for 1–2 months
• Thaw overnight in fridge or on counter before serving

—

Extra Tips

• Let bars cool completely before slicing to avoid soggy or messy cuts
• Taste the strawberries before cooking—adjust sugar if needed
• Use parchment paper to make clean lifting and slicing easier
• For thicker bars, double the filling and bake slightly longer

—

Common Mistakes & Fixes

—

Let’s Bake and Share Strawberry Bars

Strawberry dessert bars are sweet, bright, and easy to customize.

Make a batch and let us know how you filled, glazed, or shared yours in the comments!