Name: Strawberry Crumb Bars with Lemon Glaze
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 1/4 cups old-fashioned oats; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1/2 tsp baking powder; 1/4 tsp salt; 3/4 cup unsalted butter, cold and cubed; 2 cups fresh strawberries, chopped; 1 tbsp cornstarch; 1 tbsp lemon juice; 1 tbsp granulated sugar (for filling); 1/2 cup powdered sugar (for glaze); 1 1/2 tbsp lemon juice (for glaze); 1 tsp lemon zest (for glaze); 1/2 tsp vanilla extract (optional)

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These Strawberry Crumb Bars with Lemon Glaze are the perfect combination of sweet, tart, and buttery goodness. I make them when I want an easy dessert that looks impressive but comes together with simple pantry ingredients. The jammy strawberry center, crumbly oat topping, and bright lemon glaze make every bite a treat.

Why You’ll Love This Recipe

I love how these bars give me the feel of a pie, but with way less effort. The layers are soft yet crisp, and the lemon glaze cuts through the sweetness in the best way. They’re great for picnics, parties, or just an afternoon snack with coffee. Whether I serve them chilled or warm, they never last long in my kitchen. Strawberry Crumb Bars with Lemon Glaze

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Old-fashioned oats
Brown sugar
Granulated sugar
Baking powder
Salt
Unsalted butter
Fresh strawberries (chopped)
Cornstarch
Lemon juice
Lemon zest
Powdered sugar (for the glaze)
Vanilla extract (optional)

Directions

I preheat the oven to 350°F (175°C) and line a baking dish with parchment paper.
In a large bowl, I mix flour, oats, brown sugar, granulated sugar, baking powder, and salt. I cut in the butter with a pastry cutter or my fingers until the mixture resembles coarse crumbs.
I press about two-thirds of the mixture into the bottom of the prepared pan to form the crust.
In another bowl, I toss the strawberries with cornstarch, lemon juice, and a bit of sugar, then spread them evenly over the crust.
I sprinkle the remaining crumb mixture on top of the strawberries.
I bake for 35–40 minutes, or until the top is golden and the filling is bubbling.
While it cools, I make the lemon glaze by whisking together powdered sugar, lemon juice, and zest until smooth.
Once the bars are mostly cooled, I drizzle the glaze over the top and let it set before slicing.

Servings and timing

This recipe makes about 12 to 16 bars, depending on how big I cut them. It takes around 15 minutes to prep and 40 minutes to bake, with at least 30 minutes for cooling before glazing and slicing—so I usually have these ready in about 1.5 hours total.

Variations

I sometimes mix in raspberries or blueberries with the strawberries for a berry blend. If I want extra crunch, I add chopped almonds or pecans to the crumb topping. For a richer flavor, I use browned butter in the crust and topping. And when I’m short on time, I’ve even used good-quality strawberry preserves in place of the fresh fruit filling.

storage/reheating

I store these bars in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5. They also freeze well—once fully cooled and sliced, I wrap them individually and freeze for up to a month. I let them thaw at room temperature or warm them in the microwave for a few seconds if I want them soft and gooey.

FAQs

Can I use frozen strawberries?

Yes, I can use frozen strawberries, but I make sure to thaw and drain them first so the bars don’t get too soggy.

Do I need to refrigerate the bars?

Not right away, but if I’m keeping them for more than a couple of days, I do store them in the fridge to keep them fresh longer.

Can I skip the lemon glaze?

Absolutely. The bars are delicious on their own, but I find the lemon glaze adds a bright contrast that really takes them up a notch.

What size pan should I use?

An 8×8-inch square pan works great, but I’ve also used a 9×9-inch for slightly thinner bars. Just keep an eye on baking time.

How do I keep the crumb topping from getting soggy?

I make sure to bake until the top is golden and bubbly, and I let the bars cool completely before covering or storing them.

Conclusion

These Strawberry Crumb Bars with Lemon Glaze are one of my favorite easy desserts. They’re bright, fruity, and have the perfect balance of texture and flavor. Whether I’m baking for a crowd or just treating myself, they always hit the spot and bring a bit of sunshine to my day.