Dessert

Strawberry Pie Bars Recipe

ByJeannette Jaeger October 19, 2025October 19, 2025

Introduction

These Strawberry Pie Bars combine a buttery crumbly crust with a creamy strawberry filling for a perfect spring or summer treat. Easy to make and packed with fresh fruit, they’re ideal for picnics, potlucks, or simple dessert cravings.

Two square pieces of strawberry dessert bars are stacked on a white plate. The bottom layer is golden brown and crumbly, the middle layer is creamy white with visible pink strawberry chunks, and the top layer is lightly crumbly with some more small strawberry bits. Next to the plate is a large, fresh red strawberry with green leaves. In the background, a white bowl filled with bright red strawberries sits on a white marbled surface with a red and white cloth. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all purpose flour
3/4 cups granulated sugar
Pinch of salt
1 1/2 sticks chilled butter, cubed (3/4 cup)
2 large eggs
1 cup granulated sugar
1/2 cup sour cream
1/3 cup all purpose flour
Pinch of salt
3 cups fresh diced strawberries

Instructions

Step 1: Preheat the oven to 350 degrees F. Grease a 7×11 inch (2 quart) glass baking dish.
Step 2: In a large bowl, combine 1 1/2 cups flour, 3/4 cup sugar, a pinch of salt, and the cubed butter. Use a dough blender or your fingers to mix until the texture is crumbly.
Step 3: Set aside 3/4 cup of this crumb mixture for the topping. Press the remaining mixture evenly into the bottom of the prepared baking dish to form the crust.
Step 4: Bake the crust for 15 minutes. Remove from the oven and set aside to cool slightly while you prepare the filling.
Step 5: In a large bowl, whisk together the eggs, 1 cup sugar, sour cream, 1/3 cup flour, and a pinch of salt until smooth and well combined.
Step 6: Gently fold the diced strawberries into the filling mixture.
Step 7: Spoon the strawberry filling evenly over the pre-baked crust. Sprinkle the reserved crumb topping evenly over the filling.
Step 8: Bake for 45 to 55 minutes, until the topping is lightly browned and the filling is set.
Step 9: Allow the bars to cool for at least one hour before cutting and serving.

Tips & Variations

Use very fresh, ripe strawberries for the best flavor and texture.
For a gluten-free twist, substitute the all-purpose flour with a gluten-free baking blend.
Chill the butter well before mixing to help achieve a crumbly crust.
Try adding a teaspoon of vanilla extract to the filling for extra depth of flavor.

Storage

Store the strawberry pie bars in an airtight container in the refrigerator for up to 3 days. Reheat briefly in the microwave if you prefer to serve them warm, or enjoy chilled for a refreshing treat.

How to Serve

The image shows a baked dessert in a clear glass rectangular dish, placed on a white marbled surface. The dessert has two visible layers: the bottom layer is a moist, golden cake with red strawberry chunks evenly spread through it, giving a mix of bright red and golden brown colors. The top layer is a crumbly, pale beige streusel topping with an uneven texture, scattered across the surface, allowing parts of the red strawberry layer to peek through. The edges of the dessert show slight browning, indicating it is freshly baked. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

It’s best to use fresh strawberries to avoid excess moisture that frozen berries can add, which may affect the texture of the filling. If using frozen, be sure to thaw and drain them well before mixing.

How do I know when the pie bars are done baking?

The bars are done when the topping turns lightly golden brown and the filling is set and no longer jiggly. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.