My strawberry crumble bars are the perfect shareable dessert for summer parties! I use a box of cake mix to create a shortbread-style crust and a crunchy crumb topping for these bars, plus a can of strawberry pie filling for a sweet and fruity layer. Prep is fast, and these easy dessert bars come out of the oven tasting like a slice of strawberry pie!
Strawberry Shortbread Bars with Strawberry Pie Filling
Years ago, I made the sweetest blueberry pie bars using sugar cookie dough and a crumb topping for a potluck I went to. I’ve been imagining a strawberry version of those bars ever since, and I’ve finally done it! I wanted to make the crust for these more like my lemon bars, and using cake mix for a shortbread shortcut turned out to be the perfect solution. Altogether, it only takes a handful of basic baking ingredients and pantry staples to create these easy strawberry crumb bars. They’re tasty, make-ahead friendly, and party-ready!
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Strawberry Crumble Bars Recipe
Equipment
- 9×9-inch Baking Pan
- Hand Mixer or Stand Mixer
Ingredients
- 15.25 ounces white cake mix 1 box*
- ⅓ cup all-purpose flour
- ¾ cup salted butter softened; 1½ sticks
- 21 ounces strawberry pie filling 1 can**
- 2 tablespoons lemon juice
- 2 tablespoons light brown sugar packed***
Instructions
- Preheat the oven to 400℉ and line a 9×9 inch square baking pan with parchment paper. Be sure to leave some over the sides so that the bars are easy to remove.
- Whisk together the cake mix and all-purpose flour in a large mixing bowl until combined.15.25 ounces white cake mix, ⅓ cup all-purpose flour
- Beat in the softened butter using a stand or hand mixer until a crumbly mixture forms, about 3-4 minutes on a low speed.¾ cup salted butter
- Remove ¾ cup of the mixture and place in a small mixing bowl to the side.
- Pour the rest of the mixture into the baking pan and press it into an even crust on the bottom of the pan.
- Bake for 10-12 minutes or until the top begins to get golden brown.
- Remove from the oven and reduce the heat to 350℉.
- Mix together the strawberry pie filling and lemon juice in a medium sized mixing bowl. Then pour over the crust and spread into an even layer.21 ounces strawberry pie filling, 2 tablespoons lemon juice
- Cream the light brown sugar into the remaining crumble mixture that was set aside. Then sprinkle it over the strawberry filling.2 tablespoons light brown sugar
- Bake for an additional 30-40 minutes, or until it is golden brown and bubbling.
- Remove from the oven and allow to cool completely, about 1 hour, before cutting into squares and serving.
Notes
- I suggest using two pieces of parchment paper to line your baking pan to get really clean corners. Just cut two long pieces that fit the width of the pan but hang over the sides. Place one vertically and the other horizontally to form a cross shape. This lets you press the crust right into the edges without any messy, bunched-up paper in the corners. Plus, it makes it easy to lift out of the pan when it is finished baking!
- Be sure to let the bars cool and set completely before cutting, otherwise they will be a little messy and runny when trying to slice.
How to Make Strawberry Bars Step by Step
Prep: Gather the short list of ingredients for this strawberry pie bar recipe. Preheat your oven to 400°F, then line a 9×9 inch square baking pan with parchment paper. I like to leave a little extra hanging over the sides to make it easier to lift the bars out later. Soften 1½ sticks of butter — it’s easiest to just let it sit on the counter for about 60 minutes before baking.
Make the Shortbread Crust: In a large bowl, whisk together 15.25 ounces (1 box) of white cake mix and ⅓ cup of all-purpose flour. Then, using a hand or stand mixer, beat in ¾ cup of softened salted butter on low speed, for about 3-4 minutes. It should form a crumbly texture. Set aside ¾ cup of this crumble mixture — we will use it later to make the topping.
Bake the Crust: Next, spread the rest of the mixture into your prepared baking pan. Press it down firmly to create an even crust along the bottom. Place it in the oven and bake for 10-12 minutes, or until the top just starts to turn golden brown. Once it’s done, take it out and turn your oven down to 350°F.
Mix the Strawberry Filling: In a medium bowl, mix together 21 ounces (1 can) of strawberry pie filling and 2 tablespoons of lemon juice. Pour the strawberry mixture over the baked shortbread crust, and spread it out evenly.
Make the Crumb Topping: Grab the crumble mixture you set aside earlier, and mix in 2 tablespoons of light brown sugar.
Bake: Now sprinkle the crumb topping all over the strawberry filling. Then place the bars back in the oven to bake for another 30-40 minutes. You’ll know it’s ready when it’s golden brown and bubbly.
Cool & Serve: Once it’s done baking, take your strawberry dessert bars out of the oven and let them cool completely on the counter for about an hour. Then you can cut it into squares and dig in!
How to Store
Make sure these strawberry shortbread bars are fully cooled before storing. They can be stored in a resealable bag, airtight container, or covered with aluminum foil.
- Fridge: Keep in the refrigerator for 2-3 days.
- Freezer: I recommend wrapping individual bars in foil or plastic wrap, then placing them in a resealable freezer-safe bag. Freeze for 3-4 weeks, and thaw before eating.
- Reheat: These bars can be eaten cold straight from the fridge, at room temperature, or gently warmed in the microwave.
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