Dessert

Fresh Strawberry Bars Recipe

ByNoah Steele April 29, 2026April 29, 2026

Introduction

These fresh strawberry bars combine a buttery oat crust with a sweet, juicy strawberry filling for a perfect treat. Easy to make and bursting with flavor, they are ideal for dessert or an afternoon snack.

The image shows several square strawberry crumble bars placed on a white marbled surface, each bar with three visible layers: a light golden brown bottom crust, a bright red strawberry jam middle layer, and a crumbly, oat-topped golden brown crust on top. The bars look slightly sticky with strawberry jam oozing out around the edges. Scattered around the bars are whole and cut fresh strawberries adding a pop of red color. The texture of the crumble on top is rough and chunky with oat pieces clearly visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

125 g (1 stick) unsalted butter, melted
1½ cups (225 g) plain flour (all purpose flour)

1½ cups (135 g) rolled oats (traditional oats, not quick, instant or steel cut)
½ cup (110 g) brown sugar

½ tsp baking powder
Pinch of salt

1 egg
2/3 cup strawberry jam
2 cups chopped strawberries (about 375 g)

2 tbsp white sugar
2 tsp cornflour (cornstarch)

Instructions

Step 1: Preheat the oven to 180°C (350°F) fan forced. Prepare a 20 cm (9″) square baking tin by spraying it with oil and lining it with baking or parchment paper with an overhang to lift the bars out easily after baking.

Step 2: In a large bowl, mix the flour, oats, brown sugar, baking powder, and salt together. Add the melted butter and egg, then stir until combined.
Step 3: Set aside 1 cup of the mixture for the topping. Press the remaining mixture evenly into the base of the prepared tin.
Step 4: In a separate bowl, combine the chopped strawberries, white sugar, and cornflour. Mix gently but do not prepare this mixture far ahead as the sugar will cause the strawberries to release too much liquid.

Step 5: Spread the strawberry jam evenly over the oat base. Scatter the strawberry mixture on top of the jam.
Step 6: Crumble the reserved topping mixture over the strawberries using your hands, covering the filling as best as possible.
Step 7: Bake for 35 to 40 minutes or until the top is deep golden brown. Cool in the tin for 10 minutes, then lift out using the parchment paper. The bars will be soft but will set as they cool.

Step 8: Cut into squares and serve at room temperature.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and texture in the filling.
For a different fruit option, swap strawberries with blueberries or raspberries, adjusting sugar to taste.

Make sure to use rolled oats, as quick or instant oats can affect texture and baking time.

Storage

Store the strawberry bars in an airtight container at room temperature for up to two days. If it’s hot, keep them refrigerated for up to four days. Reheat gently in a low oven or enjoy chilled.

How to Serve

The image shows seven square strawberry crumble bars on a white marbled surface, with some fresh whole and halved strawberries scattered around. Each bar has three visible layers: a light golden crumbly base, a thick middle layer of shiny red strawberry filling with pieces of strawberries, and a top layer of golden brown oat crumble chunks. One bar is cut to show the layers, and there are some red juice stains on the surface around the bars. 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, but if using frozen, thaw and drain them well before mixing with the sugar and cornflour.