Lemon Strawberry Crumb Bars Recipe

Lemon Strawberry Crumb Bars Recipe

How To Make Lemon Strawberry Crumb Bars

Nothing screams heavenly than lemon strawberry crumb bars. They’re buttery, sweet, and crumbly. Top it off with a lemon glaze and it’s a sure winner.

Preparation: 15 minutes
Cooking: 50 minutes
Additional Time: 2 hours 5 minutes
Total: 3 hours 10 minutes



  • 3cupsall purpose flour,spoon & leveled
  • 1tspbaking powder
  • ½tspsalt
  • 1cupunsalted butter,very cold and cubed
  • 1large egg yolk
  • 1cupbrown sugar,light or dark, packed
  • 2tsppure vanilla extract
  • 4cupsstrawberries,chopped
  • cupgranulated sugar
  • tbspcornstarch
  • 1tsplemon zest

For the Lemon Glaze:

  • 1cupconfectioner’s sugar,sifted
  • 2tbspfresh lemon juice


  1. Preheat oven to 350 degrees F. Line the bottom and sides of a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out. Set aside.

  2. Whisk the flour, baking powder, and salt together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles.

  3. Whisk the egg, egg yolk, brown sugar, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand.

  4. Use your hands if needed. The mixture comes together easier with your hands than with a spoon.

  5. You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. Set aside.


  1. Mix the strawberries, granulated sugar, cornstarch, and lemon zest together. Spoon evenly over crust. Crumble the remaining butter/flour mixture on top and gently press down.

  2. Bake for 45 to 50 minutes or until the top is lightly browned and the strawberry filling is bubbling on the sides.

  3. Remove from the oven and place the pan on a wire rack. Allow to cool completely.

  4. Whisk the glaze ingredients together and drizzle on top. Lift the cooled bars out using the overhang on the sides. Cut into squares.

  5. Cover and store leftover strawberry bars at room temperature for up to 2 days or in the refrigerator for up to 1 week.


  • Calories: 191.57kcal
  • Fat: 8.09g
  • Saturated Fat: 4.95g
  • Trans Fat: 0.31g
  • Monounsaturated Fat: 2.10g
  • Polyunsaturated Fat: 0.42g
  • Carbohydrates: 28.24g
  • Fiber: 0.95g
  • Sugar: 14.89g
  • Protein: 1.99g
  • Cholesterol: 28.02mg
  • Sodium: 67.44mg
  • Calcium: 29.05mg
  • Potassium: 68.71mg
  • Iron: 0.92mg
  • Vitamin A: 67.65µg
  • Vitamin C: 15.50mg
Share your thoughts on this delicious Lemon Strawberry Crumb Bars recipe in the Baking and Desserts forum section and let us know how your batch turned out!

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