Strawberry Crumble Bars with Lemon Glaze Recipe
Let me tell you, Strawberry Crumble Bars with Lemon Glaze are the kind of treat you’ll find yourself coming back to again and again. Imagine buttery, golden layers sandwiching a bright, jammy strawberry filling, all crowned with nubby, crisp crumbles and a creamy, tangy lemon glaze. Every bite practically bursts with fresh fruit, a whisper of vanilla, and the sunshiny zing of citrus. Whether you’re baking for a brunch, picnic, or just a weekday pick-me-up, this recipe is sure to become a beloved classic in your kitchen.
Ingredients You’ll Need
The beauty of Strawberry Crumble Bars with Lemon Glaze is that they rely on simple, honest ingredients. Each component—flour for structure, sugar for sweetness, strawberries for bright flavor, and lemon for lift—plays a vital role in making these bars irresistible and perfectly balanced. Let’s break down why you need each one.
- All-purpose flour (3 cups + 2 tablespoons): Gives the crust and crumble topping their sturdy, irresistible structure.
- Baking powder (1 teaspoon): Adds just a hint of lift so the base is tender, not dense.
- Salt (1/2 teaspoon): Enhances flavors and keeps the bars from tasting flat.
- Unsalted butter (1 cup, plus 1 tablespoon for glaze): The secret to rich, melt-in-your-mouth crumble and a creamy glaze.
- Granulated sugar (3/4 cup for crust, 3/4 cup for filling): Sweetens both the base and the berry layer.
- Light brown sugar (1/2 cup): Infuses the crust and topping with a subtle caramel note.
- Vanilla bean paste (1 tablespoon for bars, 1 teaspoon for glaze): Brings deep, aromatic complexity that ordinary vanilla extract can’t match.
- Lemon zest (1 teaspoon): Perks up the shortbread with a punch of citrus.
- Large egg (1, at room temperature): Helps bind the dough and keeps the texture tender.
- Fresh strawberries (2 1/2 cups, diced): The vibrant heart of these bars—choose ripe berries for juiciness and deep red color.
- Lemon juice (2 teaspoons for filling, 1/2 teaspoon for glaze): Balances the strawberry sweetness and lifts the flavor.
- Corn starch (2 1/2 tablespoons): Thickens the strawberry layer so the bars slice up perfectly.
- Cream cheese (2 tablespoons, full fat, softened): Ensures your lemon glaze is delightfully tangy and creamy.
- Powdered sugar (1 cup, sifted): Gives the lemon glaze a silky finish that drapes beautifully over the bars.
- Whole milk (2 to 4 tablespoons): Adjusts the glaze’s consistency for perfect drizzling.
How to Make Strawberry Crumble Bars with Lemon Glaze
Step 1: Prep Your Pan and Oven
Start your baking adventure by placing a rack in the center of your oven and preheating to 350˚ Fahrenheit. Ovens have a mind of their own, so if you have an oven thermometer, now’s the time to use it. Next, show your 8×8-inch baking pan some love: spritz it with nonstick spray and line it with parchment paper, letting a bit hang over the sides for fuss-free lifting later.
Step 2: Mix the Dry Ingredients
Grab a medium bowl and combine your all-purpose flour, baking powder, and salt. Give it all a good whisk to blend everything evenly. Setting these dry ingredients aside now means you can move swiftly when it’s time to bring the dough together.
Step 3: Cream the Butter and Sugars
In the bowl of a stand mixer (or using a hand mixer), beat the unsalted butter, granulated sugar, and light brown sugar on medium speed for about 4 minutes. You’re aiming for a light, fluffy texture—this step gives the bars a melt-in-your-mouth bite you’ll crave.
Step 4: Add Wet Ingredients
Reduce the mixer speed to low. Add the vanilla bean paste, lemon zest, and your room temperature egg. Mix until everything is completely blended, remembering to scrape down the bowl’s sides so nothing is left behind.
Step 5: Combine Wet and Dry Mixtures
Still on low, add the whisked dry ingredients a cup at a time into the butter mixture. Blend just until the flour disappears and the dough comes together. You don’t want to over-mix—just enough for a soft, clumpy dough.
Step 6: Set Aside the Crumble Topping
Scoop out roughly one third (about 2 cups) of your dough and place it in a small bowl. This will be your glorious, crumbly topping later. Keep it nearby!
Step 7: Shape and Bake the Crust
Press the remaining dough into your prepared baking pan. Use a spatula or the bottom of a glass to even out the thickness. Bake this layer at 350˚ Fahrenheit for 14–16 minutes, just until lightly golden. Let it cool on a wire rack while you tackle the strawberry filling.
Step 8: Make the Strawberry Filling
In a large bowl, stir together diced strawberries, granulated sugar, lemon juice, and corn starch until the berries are thoroughly coated. This quick mix helps the filling thicken beautifully as it bakes, so you get neat, fruity layers.
Step 9: Assemble the Bars
Spoon that vibrant strawberry mixture over the cooled crust and spread it evenly. Next, get your reserved dough and pinch off small, flatter pieces—about three-quarters of an inch each. Scatter them over the strawberries, leaving some gaps for juicy filling to peek through.
Step 10: Bake Until Bubbling and Golden
Pop the pan back in the oven and bake for 45–50 minutes, or until the top is gorgeously golden and the strawberry filling is bubbling. Keep an eye after 35 minutes; if the topping browns too quickly, loosely tent the bars with foil. Once finished, let the bars cool completely before moving on to the glaze. Patience is tough, but it’s worth it for neat slices!
Step 11: Make the Lemon Glaze
In a mixer bowl, cream the softened cream cheese and butter together for 3 minutes until pale and smooth. Add vanilla bean paste and salt, mixing to combine. Gradually blend in sifted powdered sugar on low. Drizzle in lemon juice, then slowly add whole milk, spoonful by spoonful, until the glaze is smooth and pourable. If it’s too runny, just add a little extra powdered sugar!
Step 12: Glaze and Finish
Once the bars are cool, use a spoon or piping bag to drizzle the lemon glaze all over. The tart citrus glaze perfectly balances the sweetness and looks absolutely stunning against those jammy strawberries!
How to Serve Strawberry Crumble Bars with Lemon Glaze
Garnishes
A little flourish goes a long way. Try scattering a few freshly grated lemon zest spirals on top right after glazing, or add thinly sliced strawberries for a pop of color. For a fancy touch, a sprig of mint tucked on each bar brings a burst of green that looks positively spring-like.
Side Dishes
Strawberry Crumble Bars with Lemon Glaze pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re serving them for brunch, offer up fresh berries and a lightly sweetened yogurt parfait on the side. The bars’ tart-sweet profile also makes them a lovely companion to herbal tea or fresh lemonade!
Creative Ways to Present
For picnics, wrap individual Strawberry Crumble Bars with Lemon Glaze in parchment paper tied with bakers’ twine. Hosting a party? Stack them on a tiered dessert stand or plate them on chic slate boards for a rustic-luxe effect. You could even cut smaller bite-sized squares for a finger-food dessert table—watch them disappear in no time.
Make Ahead and Storage
Storing Leftovers
Once completely cooled and glazed, Strawberry Crumble Bars with Lemon Glaze can be stored in an airtight container at room temperature for up to 2 days. If you prefer a firmer texture, tuck them into the fridge, where they’ll stay fresh for up to 5 days. Just be sure to layer parchment paper between them to keep the gorgeous glaze intact.
Freezing
Yes, these bars freeze like a dream! Cut them into squares and wrap each one in plastic wrap, then tuck them into a freezer-safe bag or container. They’ll keep for up to 2 months. Thaw overnight in the fridge or at room temperature for a quick burst of fruity sunshine anytime the mood strikes.
Reheating
If you love a warm treat, you can reheat Strawberry Crumble Bars with Lemon Glaze in the microwave for 10–15 seconds, just until the filling is slightly warm and the glaze gently softens. Don’t overdo it, or the glaze may liquefy. For a fresh-from-the-oven effect, pop them in a 300˚ Fahrenheit oven for a few minutes, then cool briefly before enjoying.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just thaw and drain the berries well before dicing. This prevents the filling from becoming too watery and helps your Strawberry Crumble Bars with Lemon Glaze hold together perfectly.
What’s the best way to cut clean slices?
Chill the bars thoroughly before cutting, and use a large, sharp knife wiped clean between slices. A cooled bar and a quick swipe of the blade mean every piece will be bakery-worthy!
Is there a substitute for vanilla bean paste?
If you don’t have vanilla bean paste, pure vanilla extract will work in a pinch. You’ll lose some of those telltale vanilla flecks, but the Strawberry Crumble Bars with Lemon Glaze will still taste fantastic.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The method stays the same, yielding wonderfully tender and flavorful bars.
Can I leave off the lemon glaze?
Of course! While the lemon glaze adds a dazzling citrus finish and beautiful gloss, the Strawberry Crumble Bars are delicious even without it. Consider a dusting of powdered sugar if you’re skipping the glaze.
Final Thoughts
There’s nothing quite like Strawberry Crumble Bars with Lemon Glaze to celebrate the flavors of spring and summer, or simply to bring a bit of joy to your table. I hope you’ll treat yourself and your loved ones to a batch soon—these bars have a magical way of turning any day into something sweet and memorable!
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Strawberry Crumble Bars with Lemon Glaze Recipe
- Total Time: 1 hour 20 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Delicious strawberry crumble bars topped with a zesty lemon glaze, these bars are the perfect balance of sweet and tart flavors. With a buttery crust, fresh strawberry filling, and a creamy glaze, they are a delightful treat for any occasion.
Ingredients
For the Crust and Topping:
- 3 cups all-purpose flour (+ 2 tablespoons)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (at room temperature)
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar (firmly packed)
- 1 tablespoon vanilla bean paste
- 1 teaspoon lemon zest
- 1 large egg (at room temperature)
For the Strawberry Filling:
- 2 1/2 cups fresh strawberries (diced)
- 3/4 cup granulated sugar
- 2 teaspoons lemon juice
- 2 1/2 tablespoons corn starch
For the Lemon Glaze:
- 2 tablespoons cream cheese (full fat brick softened to room temperature)
- 1 tablespoon unsalted butter (at room temperature)
- 1 teaspoon vanilla bean paste
- 1/8 teaspoon salt
- 1 cup powdered sugar (sifted)
- 1/2 teaspoon freshly squeezed lemon juice
- 2–4 tablespoons whole milk (at room temperature)
Instructions
- Make the Crust and Topping: Prior to preparing the bars, preheat the oven to 350°F. Line and grease an 8×8 inch baking pan. Mix dry ingredients. Cream butter and sugars, add in remaining ingredients, press 2/3 of dough into pan, and bake.
- Make the Strawberry Filling: Combine strawberries, sugar, lemon juice, and cornstarch. Spread over cooled crust.
- Add the Crumble Topping: Place reserved dough pieces over the strawberry mixture.
- Bake the Bars: Bake at 350°F for 45-50 minutes until golden brown.
- Prepare the Lemon Glaze: Beat cream cheese and butter, add in remaining ingredients until smooth. Drizzle over cooled bars.
Notes
- Make sure the butter is at room temperature for best results.
- Adjust the amount of lemon juice in the glaze to suit your taste preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 20g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: strawberry crumble bars, lemon glaze, dessert recipe, fruit bars, baking
