Strawberry Crumble Bars: A Surprising Coffee Shop Find at Home

Why I Can’t Stop Thinking About These Bars

So I was at this tiny cafe last week — the kind with mismatched chairs, and a barely-there sign out front. I ordered a coffee and spotted these strawberry crumble bars sitting on a plate, forgotten behind a stack of napkins. One bite had me grinning. The crumble was buttery and crisp, like stealing a handful of cookie crumbs. The strawberry filling smelled like warm jam mixed with a hint of lemon zest, tangy and vivid. But what really stuck with me was that crunch—almost like the top of a shortbread cookie—contrast with the soft, sticky fruit underneath. They’re not trendy or fancy — just that kinda thing you’d find in a corner bakery, tucked in a paper bag. Today’s season makes me crave that kind of simple, honest sweetness. And honestly? I keep thinking about making a batch myself, right now.

Strawberry Crumble Bars

These bars feature a buttery, crisp crumble topping paired with a vibrant, tangy strawberry filling. The dessert is assembled with a crumbly shortbread-like base and topping, creating a contrasting texture to the soft, jam-like fruit center, and is baked until golden and bubbling.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 8

Course: Main Course

Cuisine: Bakery

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups all-purpose flour divided
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter cold and cubed
• 1 Lb fresh strawberries hulled and sliced
• 1/4 cup granulated sugar for filling
• 1 tsp lemon zest
• 2 Tbsp cornstarch to thicken the filling

Equipment

• 9x9 inch baking pan
• Mixing bowls
• Whisk
• Pastry cutter or forks
• Saucepan
• Spatula
• Baking parchment

Method

 

1. Preheat the oven to 350°F (175°C). Line the baking pan with parchment paper for easy removal.
2. In a mixing bowl, combine 1 cup of flour, 1/2 cup sugar, and the cold, cubed butter. Use a pastry cutter or forks to cut in the butter until the mixture resembles coarse crumbs with some larger pea-sized chunks. Set aside for the topping.
   1 1/2 cups all-purpose flour
3. In another bowl, toss the sliced strawberries with 1/4 cup sugar, lemon zest, and cornstarch until evenly coated. The mixture should start to thicken slightly and look shiny.
   1 1/2 cups all-purpose flour
4. Spread the strawberry filling evenly into the prepared baking pan, creating a smooth layer.
   1 1/2 cups all-purpose flour
5. Sprinkle the crumbly topping evenly over the strawberry layer, ensuring full coverage to create a crust-like top.
   1 1/2 cups all-purpose flour
6. Bake in the preheated oven for 35 minutes, or until the topping is golden brown and the filling is bubbling around the edges. The top should be crisp and fragrant.

Maybe it’s silly, but sometimes this is all I want. Something straightforward, with just enough texture and zing. No fuss, no fussiness. Just a quick bake, maybe some coffee. And yeah, maybe a nap after. Or not. Whatever, I’m making these.