Strawberry Pie Bars Recipe
Nothing says summer quite like the burst of fresh strawberries in a buttery, crumbly crust. These strawberry pie bars are a delightful mash-up of classic strawberry pie and an easy-to-eat bar format, making them perfect for potlucks, picnics, or just a cozy treat at home. With a balance of sweet and tart flavors, plus a golden, crumbly topping, they might just become your new favorite way to enjoy strawberries.
A little backstory: why I adore this recipe
I first made these strawberry pie bars on a whim when I had an overabundance of strawberries from a farmers’ market haul. I planned to make a pie, but the thought of rolling out dough on a hot summer day wasn’t appealing. Instead, I decided to try something simpler: a press-in crust with a crumbly topping. The result? A dessert that tasted just like homemade strawberry pie, but with half the effort.
I remember my first bite vividly—the bright, juicy strawberries melted into the soft, buttery crust, and the hint of lemon added just the right amount of zing. My kitchen smelled incredible, and before I knew it, half the batch had disappeared. Since then, these bars have been my go-to dessert whenever I need something delicious without the fuss.
The magic of strawberry pie bars
Strawberries and pie crust are a match made in dessert heaven, but what makes these bars stand out is their texture. The bottom layer is firm and buttery, providing the perfect base for the gooey, jam-like strawberry filling. The crumble topping? Just the right balance of crisp and tender, with golden-brown bits that practically melt in your mouth.
Unlike traditional pie, which requires chilling dough and careful lattice work, these bars come together in no time. They’re also easier to slice and serve—no need to worry about a runny filling or uneven crust. Just bake, cool, and cut into neat squares that are perfect for sharing.
Let’s talk ingredients: simple but essential
The beauty of this recipe lies in its simplicity. Each ingredient plays an important role in creating the perfect balance of flavor and texture.
Crust and topping
- Flour – The structure of the bars. I use all-purpose flour, but if you want a nuttier flavor, try swapping in a bit of almond flour.
- Granulated sugar – Adds sweetness and helps create that golden-brown color. If you prefer a deeper flavor, you can use a mix of white and brown sugar.
- Salt – A small amount enhances all the other flavors.
- Lemon zest – The secret ingredient that brightens up the entire recipe. Fresh zest adds a fragrant citrus note that pairs beautifully with strawberries.
- Cold butter – Key to a flaky, crumbly texture. I cut it into small cubes and work it into the flour mixture until it resembles coarse crumbs.
- Eggs – They bind the crust together, giving it a slightly chewy texture.
Strawberry filling
- Fresh strawberries – The star of the show! I love using ripe, juicy strawberries, but if yours are slightly tart, you can adjust the sugar accordingly. Frozen strawberries can work, but they release more liquid, so increase the cornstarch slightly.
- Lemon juice – Adds a bright, tangy contrast to the sweetness. Freshly squeezed is best!
- Cornstarch – Helps thicken the filling so it doesn’t become too runny.
- Sugar – Sweetens the strawberries and helps them break down into a jam-like consistency.

Essential kitchen tools (and handy swaps!)
- Mixing bowls – You’ll need at least two: one for the crust and one for the strawberry filling.
- Stand mixer (or a hand mixer) – Makes blending the butter into the flour effortless, but if you don’t have one, you can use a pastry cutter or even your fingers.
- 9×13 baking dish – The perfect size for a thick, sturdy crust and just the right amount of filling. If using a smaller dish, the bars will be thicker and may need extra baking time.
- Parchment paper – Makes lifting the bars out of the pan much easier. Trust me, this step is worth it!
Step-by-step: let’s bake!
1. Prep your pan and oven
Preheat your oven to 350°F and line a 9×13 baking dish with parchment paper, leaving a bit of overhang on the sides. This will make it easier to lift out the bars later.
2. Make the crust and topping
In a stand mixer (or a large bowl), mix the flour, sugar, salt, and lemon zest on low speed. Add in the cold butter and mix until you get pea-sized pieces. Then, add the beaten eggs and mix until the dough comes together into a crumbly texture.
3. Press in the crust
Take two-thirds of the dough and press it evenly into the bottom of the prepared baking dish. Try to keep it as even as possible so it bakes consistently.
4. Make the strawberry filling
In a large bowl, combine the halved strawberries, lemon juice, cornstarch, and sugar. Stir until everything is well coated and the sugar begins to dissolve.
5. Assemble the bars
Pour the strawberry mixture evenly over the crust, then crumble the remaining dough on top. You don’t need to cover the strawberries completely—some gaps will let the filling peek through beautifully.
6. Bake to golden perfection
Bake for 45-50 minutes, or until the top is lightly golden and the strawberry filling is bubbling. Your kitchen will smell absolutely amazing at this point!
7. Cool and slice
This part requires patience! Let the bars cool completely before cutting. This helps the filling set and ensures clean slices.

Variations and fun twists
- Make it gluten-free – Swap all-purpose flour for a gluten-free flour blend.
- Berry mix-up – Replace some of the strawberries with raspberries or blueberries for a mixed berry version.
- Crumble topping boost – Mix in a handful of oats or chopped nuts for extra crunch.
- Dairy-free option – Use coconut oil or a dairy-free butter substitute.
How to serve (and impress your guests!)
Serve these bars slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a fancier touch, drizzle them with a simple lemon glaze made from powdered sugar and lemon juice. If you’re hosting, arrange them on a rustic wooden board with fresh strawberries on the side.
Perfect drink pairings
A chilled glass of lemonade or iced tea is a refreshing choice, but if you’re feeling indulgent, a scoop of vanilla ice cream and a cup of espresso make an unbeatable combo. For a special occasion, pair them with a light, fruity rosé.
Storage and reheating tips
Store leftover bars in an airtight container at room temperature for up to two days, or refrigerate them for up to five days. If you prefer them warm, pop a bar in the microwave for 10-15 seconds before serving.

FAQs
1. Can I use frozen strawberries?
Yes, but they release more juice, so increase the cornstarch to 1.5 tablespoons.
2. Do I have to use lemon zest?
It adds a bright flavor, but you can skip it if you prefer.
3. How do I keep the crust from getting soggy?
Make sure your bars cool completely before slicing, and don’t skip the cornstarch in the filling.
4. Can I double the recipe?
Yes! Use two 9×13 pans and bake them side by side.
5. Can I make these ahead of time?
Absolutely! They actually taste even better the next day as the flavors meld together.

Strawberry Pie Bars Recipe
These strawberry pie bars have a buttery crust, juicy filling, and crumbly topping. Perfect for any occasion!
- Total Time: 1 hour
- Yield: 12 1x
Ingredients
Crust/Topping
- 3 cups flour
- 1½ cups granulated sugar
- ¼ teaspoon salt
- 1 large lemon zest
- ½ cup unsalted butter, cold and cut into cubes
- 3 eggs, slightly beaten
Strawberry Filling
- 4 cups fresh strawberries, cut in half
- 1 tablespoon fresh-squeezed lemon juice
- 1 tablespoon cornstarch
- ¾ cup sugar
Instructions
1. Prep your pan and oven
Preheat your oven to 350°F and line a 9×13 baking dish with parchment paper, leaving a bit of overhang on the sides. This will make it easier to lift out the bars later.
2. Make the crust and topping
In a stand mixer (or a large bowl), mix the flour, sugar, salt, and lemon zest on low speed. Add in the cold butter and mix until you get pea-sized pieces. Then, add the beaten eggs and mix until the dough comes together into a crumbly texture.
3. Press in the crust
Take two-thirds of the dough and press it evenly into the bottom of the prepared baking dish. Try to keep it as even as possible so it bakes consistently.
4. Make the strawberry filling
In a large bowl, combine the halved strawberries, lemon juice, cornstarch, and sugar. Stir until everything is well coated and the sugar begins to dissolve.
5. Assemble the bars
Pour the strawberry mixture evenly over the crust, then crumble the remaining dough on top. You don’t need to cover the strawberries completely—some gaps will let the filling peek through beautifully.
6. Bake to golden perfection
Bake for 45-50 minutes, or until the top is lightly golden and the strawberry filling is bubbling. Your kitchen will smell absolutely amazing at this point!
7. Cool and slice
This part requires patience! Let the bars cool completely before cutting. This helps the filling set and ensures clean slices.
Notes
How to serve (and impress your guests!)
Serve these bars slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream. For a fancier touch, drizzle them with a simple lemon glaze made from powdered sugar and lemon juice. If you’re hosting, arrange them on a rustic wooden board with fresh strawberries on the side.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert