Juicy Strawberry Pie Bars Recipe: Sweet Summer Fun in a Pan

Decadent strawberry pie bars bring a burst of summer sweetness to your dessert table.

These luscious bars combine a buttery crust with vibrant strawberry filling in every delightful bite.

Fresh strawberries mingle with a crumbly base, creating a dessert that sings with fruity flavor.

The balance of crisp crust and jammy fruit creates pure magic on your plate.

Each bar offers a perfect blend of texture and taste that will make mouths water.

Creamy, tangy, and utterly irresistible, these bars promise to become your new favorite summer treat.

Serve them chilled for maximum deliciousness and watch them disappear in moments.

Ways to Tweak These Pie Bars to Your Liking

• Gluten-Free Strawberry Crumble Bars: Replace wheat flour with almond flour or gluten-free flour blend, maintaining the same measurements for a celiac-friendly dessert.
• Vegan Berry Bars: Substitute butter with coconut oil, use flax eggs instead of regular eggs, and swap strawberries with mixed berries for a plant-based alternative.
• Low-Sugar Berry Bars: Use monk fruit sweetener or stevia in place of sugar, and choose fresh, ripe strawberries to enhance natural sweetness without adding extra calories.
• Dairy-Free Summer Fruit Bars: Use dairy-free margarine or coconut oil, ensuring all ingredients are lactose-free while keeping the classic crumbly texture and fruity flavor.

FAQs

• What makes the strawberry filling taste so good?

The combination of fresh strawberries, lemon juice, cornstarch, and sugar creates a perfect balance of sweetness and tartness. The lemon juice helps brighten the strawberry flavor while the cornstarch helps thicken the filling and prevent it from being too runny.

• Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but make sure to thaw and drain them completely before using. Fresh strawberries will give the best flavor and texture, but frozen can work in a pinch.

• Do I need any special equipment to make these bars?

A stand mixer or hand mixer helps, but you can also mix the dough by hand using a pastry cutter or your fingers. A 9×13 baking dish and parchment paper are recommended for easy removal and clean cutting.

• How do I know when the bars are done baking?

Look for a lightly golden top and bubbling strawberry filling. The bars should be set but still slightly soft when you remove them from the oven. Allow them to cool completely to help the filling set properly.

Why These Pie Bars Are Sweet and Easy to Serve

The simple mixing and pressing technique means anyone can create a delicious dessert without stress.

• Ideal for potlucks, family gatherings, or casual dessert cravings. The combination of buttery crust and fresh strawberry filling appeals to both kids and adults, ensuring everyone will love these bars.
• Relies on basic pantry staples and fresh strawberries, eliminating the need for complicated or expensive components. You can easily grab what you need from your kitchen without a special trip to the store.
• The crumbly top and peeking strawberry filling create a gorgeous, homemade look that appears more sophisticated than the actual effort required. Guests will be impressed by the stunning, rustic appearance of these delightful bars.

What You’ll Need for Strawberry Pie Bars

• All-Purpose Flour: The base that provides structure for the pie bars.
• Granulated Sugar: Adds sweetness and helps with the crumbly texture.
• Salt: Enhances the overall flavor of the crust.
• Lemon Zest: Brings a bright, citrusy note to the crust.
• Cold Butter: Creates a flaky and tender crust texture.
• Eggs: Helps bind the crust ingredients together.

• Fresh Strawberries: The star ingredient that provides a sweet and tangy flavor.
• Lemon Juice: Adds brightness and helps balance the strawberry sweetness.
• Cornstarch: Helps thicken the strawberry filling and prevent excess liquid.
• Granulated Sugar: Sweetens the strawberry mixture and helps create a glossy filling.

• Powdered Sugar: Can be used for a light dusting over the finished bars for extra sweetness and decoration.

How to Assemble and Bake Pie Bars With Ease

Step 1: Prepare Baking Setup

Warm up your oven to 350°F.

Line a 9×13 baking dish with parchment paper, letting extra paper hang over the sides for easy bar removal later.

Step 2: Create Crumbly Dough Base

• Flour
• Sugar
• Salt
• Lemon zest

Mix ingredients on low speed.

Add cold butter and blend until mixture resembles pea-sized crumbs.

Pour in beaten eggs and mix until dough forms a crumbly consistency.

Step 3: Form Crust Layer

Transfer two-thirds of the dough into the prepared baking dish.

Press firmly and evenly across the bottom, ensuring uniform thickness for consistent baking.

Step 4: Prepare Fruity Filling

• Strawberries (halved)
• Lemon juice
• Cornstarch
• Sugar

Stir ingredients thoroughly until strawberries are evenly coated and sugar starts dissolving.

Step 5: Assemble Pie Bars

Pour strawberry mixture evenly over the crust.

Sprinkle remaining dough crumbles on top, allowing some filling to peek through for visual appeal.

Step 6: Bake to Perfection

Slide the baking dish into the oven.

Bake for 45-50 minutes until the top turns golden and strawberry filling bubbles excitedly.

Step 7: Cool and Slice

Allow bars to cool completely before cutting.

This resting period helps the filling set and ensures clean, beautiful slices.

Tips for Crumbly Tops and Fruity Centers

• Sprinkle a thin layer of ground almonds or breadcrumbs on the bottom crust before adding strawberries to absorb extra moisture and keep the base crisp.
• Macerate strawberries by letting them sit with sugar for 15-20 minutes before adding to the recipe, which intensifies their natural sweetness and releases more juices.
• Keep butter extremely cold and work quickly when mixing the dough to create flakier, more tender crumble topping that doesn't become tough.
• Use a sharp knife dipped in hot water and wiped clean between each cut to achieve neat, clean edges when serving the strawberry bars.
• Replace regular flour with gluten-free flour blend for a celiac-friendly version that maintains the same delicious texture and taste.

Storing and Reheating Pie Bars Without Drying Out

• Store cooled strawberry pie bars in an airtight container in the refrigerator for up to 5 days. Cover with plastic wrap or lid to prevent drying out and absorbing other food odors.
• Wrap individual bars tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm slightly in the microwave for 10-15 seconds or let sit at room temperature for 15-20 minutes to soften. Avoid overheating to maintain the texture.
• If bars become soggy, briefly toast in a preheated oven at 350°F for 5-7 minutes to crisp up the crust and revive the texture.

What to Pair With These Dessert Bars

• Pair with Sparkling Strawberry Mocktail: Create a refreshing drink that mirrors the pie's fruity essence, blending fresh strawberry puree, sparkling water, and a hint of mint for a vibrant companion.
• Complement with Vanilla Bean Ice Cream: Serve a scoop of creamy, rich vanilla bean ice cream alongside the bars, letting the cold, smooth texture contrast beautifully with the warm, crumbly dessert.
• Match with Whipped Lavender Cream: Craft a delicate lavender-infused whipped cream that adds a subtle floral note, elevating the strawberry's natural sweetness and providing a sophisticated touch.
• Serve with Chilled Lemon Chamomile Tea: Brew a light, fragrant tea that echoes the recipe's lemon zest, offering a clean, soothing beverage that doesn't overpower the dessert's delicate flavors.

Strawberry Pie Bars Recipe

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4.5 from 15 reviews

• Total Time: 1 hour 10 minutes
• Yield: 12 1x

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Description

Strawberry pie bars bring summer’s sweet essence to life with a buttery crust and luscious fruit filling. Creamy, tangy, and perfectly balanced, these bars offer a delightful twist on classic pie that you’ll savor from first bite to last.

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Ingredients

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Main Ingredients:

• 4 cups fresh strawberries, cut in half
• 3 cups flour
• 3 eggs, slightly beaten
• 1/2 cup unsalted butter, cold and cut into cubes

Sweeteners:

• 1 1/2 cups granulated sugar
• 3/4 cup sugar

Flavor Enhancers and Stabilizers:

• 1/4 teaspoon salt
• 1 large lemon zest
• 1 tablespoon fresh-squeezed lemon juice
• 1 tablespoon cornstarch

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Instructions

1. Prepare the oven at 350°F and create a parchment paper sling in a 9×13 baking dish, allowing edges to hang over for easy removal.
2. Combine flour, sugar, salt, and lemon zest in a mixer, blending on low speed. Incorporate cold butter until mixture resembles coarse pea-sized crumbles, then mix in beaten eggs until dough forms a crumbly consistency.
3. Press two-thirds of the dough uniformly across the bottom of the prepared pan, ensuring an even layer for consistent baking.
4. Toss halved strawberries with lemon juice, cornstarch, and sugar in a bowl, mixing until ingredients are thoroughly coated and sugar begins to dissolve.
5. Distribute strawberry mixture evenly over the crust, then sprinkle remaining dough on top in a rustic, uneven pattern to allow filling visibility.
6. Bake for 45-50 minutes until the surface turns light golden and strawberry filling bubbles vigorously, releasing an enticing aroma throughout the kitchen.
7. Allow bars to cool completely at room temperature, which helps the filling set and enables clean, precise cutting of the dessert.

Notes

• Use the back of a measuring cup or flat-bottomed glass to press the dough evenly, creating a uniform base that bakes consistently.
• Choose ripe, firm strawberries at peak season for the most vibrant flavor and natural sweetness.
• Toss strawberries in cornstarch just before adding to the crust to absorb excess moisture and maintain a crisp texture.
• These bars can be prepared a day in advance and stored in the refrigerator, allowing flavors to meld and develop deeper complexity.

• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 300
• Sugar: 20 g
• Sodium: 75 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 50 mg