Have you ever had something so wonderful that you couldn’t stop eating it? One of those recipes is this one. You’ll feel as if you’ve died and gone to heaven after making this recipe.

With a buttery crust, delicious fresh strawberry filling, and crunchy butter crumb topping, these quick Strawberry Crumb Bars are perfect for an afternoon snack or to take to a summer party, picnic, or potluck.

It’s Saturday, the day of my friend’s party, and she’s requested that I bring a dessert. Don’t be concerned! I have a variety of delectable quick and easy sweets to pick from. These Strawberry Crumb Bars, on the other hand, are simple to make, especially if you have fresh strawberries on hand, and are quite delicious; I never have any leftovers.
If you’ve read my blog, you’ll notice that I normally make simple sweets. Magic bars, fruit bars, and brownies are frequently used. There’s nothing complicated here. I didn’t see any reason to buck the trend. After all, the focus of my blog is on quick, easy, and delectable meals. You’ll need the following items to make this recipe:


1/2 cup white sugar
1/2 teaspoon baking powder
1-1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup very cold butter, (8 Tablespoons or 1 stick of butter)
1 egg, beaten
1 teaspoon vanilla
2 cups fresh strawberries, chopped
1/3 cup white sugar
2 teaspoons cornstarch


Preheat oven to 375 degrees Fahrenheit.
Place parchment paper on the bottom of the 8-inch square pan, allowing it to dangle over the sides. (This makes it easier to remove the Strawberry Crumb Bars from the pan once they’ve been cooked.)
Combine 1/2 cup white sugar, flour, baking powder, and salt in a medium mixing basin.
Cut the butter into the flour mixture with a fork or a pastry cutter. (IMPORTANT: Make sure the butter is very cold before using it.) Work with the dough until it is broken down into very little bits. The dough will crumble. You can also pulse the crumbs in a food processor until they are pea-sized.
With a fork, beat an egg in a separate measuring cup or small bowl. Combine the flour, egg, and vanilla in a mixing bowl until a crumbly mixture forms.
Half of the dough should be patted evenly into the prepared pan’s bottom.
Combine 1/3 cup sugar and cornstarch in a separate bowl. Add the strawberries and mix well.
Using a spatula, spread the strawberry mixture evenly across the bottom crust.
Over the strawberry filling layer, crumble the remaining dough.
Preheat the oven to 350°F and bake for 45 minutes, or until the top is golden brown. (My oven is rather hot, so it took around 38 minutes to bake.)

Before cutting into squares, allow it cool fully. I recommend keeping the dish refrigerated until ready to serve.


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