Strawberry Strawberry Bars are buttery and sweet and the perfect summer treat! With a delicious shortbread cake and a delicious crumbling top, everyone will love this one!
Strawberries are a lovely fruit to use in cooking, and their sweetness adds a lot of flavor. Try them on this one PowerAnd the Pie, And the Bread!
Streusel strawberry bars are amazing
Love it when strawberry season comes! I can’t help but buy strawberries every time I go to the store or farmers’ market. They are red, very juicy and sweet! I have many the strawberry Recipes on the blog are just as delicious as the Strawberry Streusel Bars. These Biscuit Bars are the perfect combination of sweetness, sourness and a touch of rich butter that’s sure to impress!
Streusel bars of strawberry are a surefire treat for the crowd! It’s buttery, sweet, and slightly crunchy. Texture and color alone are enough to attract the crowd. These are perfect for a dining party, or a family gathering. The bars make some of the best desserts because I can make a large range of desserts in one go and they don’t get too messy when serving them. Perfect for little hands. Just try these other favorite bars, Neiman Marcus BarsAnd the Lemon bars And the Cherry Pie Bar!
Wonderful strawberry bar ingredients
You may have everything you need right now in your pantry. So bring some strawberries and let’s start baking! For a full recipe print or read the recipe card below.
- Flour: The all-purpose flour will work perfectly.
- soft sugarIt mixes a little easier than regular sugar.
- salt: Balances sweetness.
- gheeMake the butter cold and diced.
- Corn Starch: It is used as a capacitor.
- sugar: Balances acidity.
- Fresh strawberry piecesKaito: It’s okay if they’re about to turn.
- Strawberry jam: Adds a little strawberry flavor and helps them stick together.
- Lemon peel: Helps keep strawberry fresh without adding lemon zest.
- Flour: All purpose, once again is what I used.
- Oatmeal or quick rolls: Both will work, it just depends on what you want.
- Brown sugar: It gives a deeper flavor than white.
- salt: It balances the sweetness and helps everything taste better.
- ghee: Again use the cold butter cubes.
How to make candy bars
The Strawberry Strawberry Bars quickly come together and then you put them in the oven and let them do all the work for you.
Bake the crust
- Preparation: Preheat oven to 350 degrees. Grease a 9×13 saucepan with flour and set aside.
- Mix it until it crumbles: Mix the flour, powdered sugar, and salt together. Add cold butter and cubes. Using a fork or pastry mixer, chop the butter into the dry ingredients until it begins to crumble. You can still use a fork or pastry mixer, but I find it easiest to mix the rest of the method with clean hands.
- Journalism: Drop dough lumps evenly into the skillet and then use your fingers to press down into the pan. Bake for 25-30 minutes, until the edges begin to turn golden. Meanwhile, the filling and the glass cover are prepared.
Layer strawberry filling
- Collecting: Mix cornstarch and sugar together and set aside.
- Strawberries: Cut strawberries into small pieces. Mix with a mixture of sugar, strawberries and lemon peel.
- Layer on it: It spreads evenly across the baked crust.
Streusel oatmeal topping
- mix up: Combine the flour, brown sugar, oats and salt.
- falls apart: We add the butter and chop it With a fork or pastry. Mix until the butter is the size of a pea and lumpy.
- Place: Spread evenly over the top of the strawberry filling.
- Cooks: Bake for 30-35 minutes, until the top layer of citrousel begins to turn brown.
- Enjoy: Allow the strawberry streusel bars to cool before serving.
Tips for the best strawberry Streusel bars
Simple and decomposing strawberry streusel bars will disappear as quickly as you can put them down.
- Strawberries: Make sure the strawberries are cut evenly. If you want to cover a larger area, slice the strawberries a little so they are smaller but still chunky enough to give you a dose of delicacy.
- the cold: Usually you see me telling you to bring butter, eggs, etc. to room temperature, but not here. You want butter to be cold and to stay cold. If the butter “melts” too much before it reaches the oven, you will end up with greasy blobs instead of light strawberry squares.
- Get your hands dirty: Blending usually works best if you use your hands. A spoon will also help, but there is something with your hands that mixes it better. Just don’t strain it to the point that it begins to melt the butter.
- Let them cool down: While these foods are insanely warm, they will fall apart if you try to eat them without letting them cool down first.
- Oats: What kind of oats you use is entirely a personal preference. Regular oats will give you more bite and texture while the express oats will blend in more.
- Add glaze: If you really want to lift it up a little, slather a lemon to drizzle over it. Use 1 cup of powdered sugar and about 2 tablespoons of fresh lemon juice and mix them well. Sprinkle over warm strawberry Streusel bars and allow to cool. Tasty!
How to store leftover Streusel bars
I’m not sure you’ll have leftovers, but just in case, let’s make sure you place the Strawberry Streusel Bars properly!
- Room temperature: Cover tightly and keep at room temperature for 2-3 days.
- Refrigerator: Streusel strawberry bars store best in the refrigerator. Make sure to put it in an airtight container, and it will keep in the fridge for up to a week.
- Freeze: I like to freeze leftovers to pull them out when I need them but I don’t have time to make them. I wrap the strawberry bars in plastic wrap, then place them in a hermetically sealed freezer-safe bag for up to 3 months. Let it thaw at room temperature or in the refrigerator.
Preheat the oven to 350. Fat and flour a 9 x 13 frying pans And set aside.
Mix the flour, powdered sugar, and salt together. Add cold butter, diced. Using a fork or Pastry mixerCut the butter into the dry ingredients until it begins to crumble. You can still use a fork or pastry mixer, but I find it easiest to mix the rest of the method with clean hands.
Drop dough lumps evenly into the skillet and then use your fingers to press down into the pan. Bake for 25-30 minutes, until the edges begin to turn golden. Meanwhile, the filling and the glass cover are prepared.
Mix cornstarch and sugar together and set aside.
Cut strawberries into small pieces. Mix with a mixture of sugar, strawberries and lemon peel.
It spreads evenly across the baked crust.
Combine the flour, brown sugar, oats and salt.
Add butter and chop it with a fork or pastry. Mix until the butter is the size of a pea and lumpy.
Spread evenly over the top of the strawberry filling.
Bake for 30-35 minutes, until the top layer of citrousel begins to turn brown.
Allow to cool before serving.
Calories319Calories (16%)Carbohydrates38G (13%)protein3G (6%)Fat18G (28%)Saturated fat11G (55%)Unsaturated fats1GCholesterol46Mg (15th%)sodium230Mg (10%)Potassium80Mg (2%)the basic1G (4%)sugar18G (20%)Vitamin A534IU (11%)Vitamin C11Mg (13%)Calcium20Mg (2%)iron1Mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will differ depending on the brands you use, the methods of measurement, and portion sizes for each household.