Lemon Strawberry Crumb Bars

Bake my raspberry streusel bars next.

A taste of delicious sunshine with easy fresh strawberry crumb bars made from real strawberries and topped with sweet lemon glaze! Easter spring dessert recipe on sallysbakingaddiction.com

Good morning and happy Monday to you! The week ahead is a blissful one for a couple reasons. First, I’m finished my cookbook! Well, I have a few more photos to shoot but all 75 recipes are tested and written. D-O-N-E-Z-O! And second, we’re headed to Deep Creek Lake for a mini post-cookbook vacation with the pups today.

We’re staying in a beautiful cabin right on the lake. We’ve got lots of hiking and relaxing on the agenda. And we’re supposed to get lots of snow, too. I’m bringing my camera so I’ll be sure to snap some pics for my photography blog too!

Lemon strawberry crumb bars bring some blissful sunshine inside with a buttery crust and topping, fresh strawberries, and sweet lemon glaze! Recipe on sallysbakingaddiction.com

But inside, it tastes like summertime. These lemon strawberry crumb bars are like my raspberry streusel bars in that there’s a crust layer, fruit layer, topping, and glaze. But this recipe is actually a bit easier. The crust and crumb topping are made from the same buttery brown sugar dough. The strawberry filling isn’t made from jam or preserves. Rather, a truckload of fresh strawberries, some sugar, fresh lemon zest, and cornstarch for thickening. The glaze, while definitely optional, is lemon! Flavor today = 10++

There’s sweet, zesty, and tangy + crumby, soft, and juicy. These bars are strawberry lemonade in square form. A 9×13 pan of pure sunshine. There might be a snowstorm a-brewin’ but inside our kitchen? So long, winter.

How to make lemon strawberry crumb bars on sallysbakingaddiction.com

You don’t need a fully stocked pantry to make these. In fact, I guarantee you have most of the ingredients on hand like flour, butter, brown sugar, and eggs. You’ll need about 1 and 1/2 pounds of fresh strawberries and a fresh lemon, but other than that– you should be all set to start baking!

If there’s a tricky part to these lemon strawberry bars, it would be cutting the butter into the dry ingredients. And, honestly, that’s not even too difficult. If you don’t want to do this step by hand, plug in your food processor and pulse until you’ve got some beautiful pea-sized flour crumbs. Here’s what I mean:

How to make lemon strawberry crumb bars on sallysbakingaddiction.com

Cold Cold Cold

Make sure the butter is extra cold. Like pie crust and scone-making, if you use warmer butter– it will melt before the bars even hit the oven. Basically resulting in a greasy strawberry glob.

To the butter/flour crumbs, add the wet ingredients. You’ll need an egg + extra yolk, brown sugar, and vanilla. A note on the egg: yep, you’ll need 1 whole egg plus an extra egg yolk. I found the mixture to be too dry without that extra egg yolk and too wet (and sorta cakey) with a whole 2nd egg.

Honestly, the best tool for mixing these wet ingredients into the butter/flour crumbs is your HANDS! It took me for-ev-er to mix with a spoon and spatula, not to mention the butter/flour explosion on my counter. So yeah, use your hands to really get that mixture combined.

And here’s a tip: don’t overwork the mixture because your hands may heat up the dough. And remember, we want cold!

How to make lemon strawberry crumb bars on sallysbakingaddiction.com

Then press about 2/3 of the mixture into a pan. The rest will be used for the crumb topping over the fresh strawberries.

How to make lemon strawberry crumb bars on sallysbakingaddiction.com

A taste of delicious sunshine with easy fresh strawberry crumb bars made from real strawberries and topped with sweet lemon glaze! Easter spring dessert recipe on sallysbakingaddiction.com

The bars are on the thick side, so they take a good 45-50 minutes in the oven. Then, and here’s where your patience really has to kick in, wait until the bars completely cool before digging in. Though… DANG these are tasty when warm! But they’ll completely fall apart if they haven’t cooled down.

A taste of delicious sunshine with easy fresh strawberry crumb bars made from real strawberries and topped with sweet lemon glaze! Easter spring dessert recipe on sallysbakingaddiction.com

After a day or two… if these strawberry bars last that long… the juicy filling softens and keeps the layers extra moist. They’re even better on day 2!

Lemon Strawberry Crumb Bars


  • 3 cups (375g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (230g) unsalted utter, very cold and cubed
  • 1 cup (200g) packed light or dark brown sugar
  • 1 large egg + 1 large egg yolk1
  • 1 teaspoon pure vanilla extract
  • 4 cups (650g) chopped strawberries2
  • 1/3 cup (67g) granulated sugar
  • zest from 1 lemon
  • 1 and 1/2 Tablespoons cornstarch

Lemon Glaze

  • 1 cup (120g) confectioners' sugar, sifted
  • 2 Tablespoons (30ml) fresh lemon juice


  1. Preheat the oven to 350°F (177°C). Line a 9x13 inch pan pan with parchment paper, leaving an overhang on the sides to lift the finished bars out of the pan as a whole. This makes cutting easier.
  2. Whisk the flour, baking powder, and salt together. Add the butter and cut in with a pastry cutter or pulse in a food processor until pea-sized crumbs form. See photo above for a visual.
  3. Whisk the brown sugar, egg, egg yolk, and vanilla together. Pour into the flour/butter mixture and mix it all together by hand. I find using a spoon or rubber spatula to take much longer. Your hands are quicker and more effective! Press 2/3 of this mixture into the bottom of the prepared pan. Make sure it is very tight and compact.
  4. Mix the strawberries, granulated sugar, lemon zest, and cornstarch together until combined. Spoon evenly over crust. Crumble the remaining butter/flour mixture on top and gently press down so it's snug on the strawberry layer.
  5. Bake for 42-50 minutes or until the top is lightly browned and the strawberry filling is bubbling on the sides. Remove from the oven and place the pan on a wire rack. Allow to cool completely. I stick mine in the refrigerator to speed up the cooling process.
  6. Whisk the glaze ingredients together and drizzle on top (or you can drizzle on individual squares). Lift the cooled bars out using the overhang on the sides. Cut into squares.
  7. Leftovers keep well in the refrigerator for up to 5 days.

Make ahead tip: Prepare the bars 1-3 days in advance and store covered tightly in the refrigerator until ready to serve. Bars can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Recipe Notes:

  1. You'll need 1 whole egg + an extra egg yolk.
  2. This is about 1 and 1/2 - 2 lbs whole strawberries.

Smaller batch: If a 9x13 pan is too much, you can easily halve the recipe in a 9x9 pan. And, if you do that, just use 1 egg instead of 1 egg + egg yolk. Bake at 350°F (177°C) for 35-37 minutes or until the top is lightly browned and the filling is bubbling on the sides.

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Oh and PS: try this crumb cake next.

Glazed Strawberry Crumb Cake


Here are some items I used to make today’s recipe.

KitchenAid Food Processor | Glass Mixing Bowls | Glass Baking Dish | Pastry Cutter

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

A taste of delicious sunshine with easy fresh strawberry crumb bars made from real strawberries and topped with sweet lemon glaze! Easter spring dessert recipe on sallysbakingaddiction.com
A taste of delicious sunshine with easy fresh strawberry crumb bars made from real strawberries and topped with sweet lemon glaze! Easter spring dessert recipe on sallysbakingaddiction.com



  1. heather (delicious not gorgeous) on March 13, 2017 at 12:41 am

    yay congrats on finishing the book!! hope you get some quality r&r in (:

    and if i was iffy about this recipe (which i wasn’t, but anyways), the “strawberry lemonade in bar form” description would bring me around. just waiting for the truckloads of summer strawberries now!

  2. Liz S. on March 13, 2017 at 12:59 am

    These crumb bars sound fabulous! I love the lemon-strawberry flavor combination. And MAJOR congratulations on finishing the book! Have a wonderful vacation – well-deserved! xo

  3. Rashmi on March 13, 2017 at 3:29 am

    WOW SALLY, these bars look absolutely amazing, my mouth is literally watering.

    (I don’t mean to always correct you, but you mentioned, ‘After a day or two… if these strawberry bars last that long… the juicy filling softens and keeps the layers extra moist. They’re even better on day 2!’ twice, I know we all human and it happens, but I just thought I would let you know 🙂 Enjoy your mini vacation away, you so deserve it and CONGRATULATIONS ON FINISHING YOUR BOOK xxx

    • Sally on March 13, 2017 at 10:13 am

      I hope you give these a try sometime! I meant to repeat myself there. 🙂 Thanks for always checking though.

  4. Sina on March 13, 2017 at 5:34 am

    Dear Sally, congratulations on finishing your manuscript, that is a huge accomplishment! Please enjoy every bit of your vacation and take rest! 🙂 And this recipe will be made for sure when the first strawberries arrive over here… Sina

  5. Nathalia on March 13, 2017 at 6:01 am

    It’s strawberry season here and some days it feels like summer so a “summery” treat would fit right in! #florida#whatiswinter #snowstorm?

  6. Marina @ A Dancer's Live-It on March 13, 2017 at 6:37 am

    Congratulations Sally and have a wonderful, WELL-DESERVED mini vacation!! xoxo These bars look fantastic for the upcoming warmer months! 🙂

  7. Caley on March 13, 2017 at 6:38 am

    I’m glad you are going on a nice trip after all your work! Have so much fun 🙂 I’m home for spring break at the moment, and these bars are just what I want to subsist on for the next few days 😉 Gorgeous + strawberries + crumble + lemon = !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  8. Patricia @Sweet and Strong on March 13, 2017 at 7:26 am

    Oh that glaze on these look amazing!  Anything with strawberries def remind me of summer.  And we’re supposed to get hit with some of that Winter storm this week.  

    Yay for finishing your book, have so much fun on your getaway, definitely well deserved.

    And lastly I have a request…. I made a copycat Levain Chocolate Chip Walnut Cookie recipe this weekend, they were good but all I could think was how I wish Sally had a recipe for these for me to use. =)

    • Sally on March 13, 2017 at 10:11 am

      Levain cookies… oh man. I haven’t attempted them at home!

  9. Theresa on March 13, 2017 at 8:15 am

    Congrats Sally on finishing your cookbook! Enjoy your much deserved vacation! I love the lemon strawberry combination!

  10. Aimee on March 13, 2017 at 10:21 am

    I LOVE lemon. And strawberry. And because there is fruit in this recipe, it can be eaten for breakfast 😉 I cannot wait to try these crumb bars, they look amazing Sally.

  11. Shawnna Griffin on March 13, 2017 at 10:21 am

    hey girl- yummy!

  12. Ann on March 13, 2017 at 10:53 am

    Just bought fresh strawberries yesterday. Perfect timing. Will make tomorrow during the snow storm. This should be a hit especially with my grandchildren who love strawberries. Thank you.

  13. Lucy on March 13, 2017 at 11:04 am

    This looks great! Would blueberries work this, as well, and if so, how much of them would you need?

    • Sally on March 16, 2017 at 10:54 am

      Hi Lucy! Sorry for the delay responding– same amount of blueberries would work!

  14. Izzy on March 13, 2017 at 11:22 am

    These look delicious – I love the combo of lemon and strawberry!
    Izzy |http://www.pinchofdelight.com

  15. Daryl L Sztuka on March 13, 2017 at 11:45 am

    Yay! My husband loves lemon desserts, so I’m always excited to see these 🙂

  16. Kari on March 13, 2017 at 12:09 pm

    Yum! Strawberries look so great right now!

  17. Abby on March 13, 2017 at 12:12 pm

    I made your healthy berry streusel bar & cashew coconut bar today (about 2-3 hours ago!) I’ll definitely give this a try since it has no nuts, my 5 year will be super excited that I finally make a snack bar she can eat haha. Congrats on completing the book!

    • Sally on March 13, 2017 at 12:14 pm

      I hope she LOVES them!!! And thank you 🙂

  18. Shelby @ Go Eat and Repeat on March 13, 2017 at 12:39 pm

    Lucky you for your vacay! I heard north of Baltimore was going to get more snow, so we’ll see how much you end up with! I’m in the 6″ range, so hopefully it’s just enough to get me off of work tomorrow 😉

  19. Laura | Tutti Dolci on March 13, 2017 at 12:41 pm

    Such gorgeous bars, Sally – these are exactly what my Monday needs! 🙂

  20. Hayley on March 13, 2017 at 12:55 pm

    Congratulations on finishing the book, Sally! I don’t know whether photo-taking or cookbook-writing is more stressful for you, but for me, the latter would be so props to you for getting most of the hard work all finished. Enjoy your few days off. I literally just bought a pint of strawberries at the grocery store yesterday. Even though it was still snowing 3 days ago, I couldn’t resist: I AM DONE WITH WINTER – BRING ON SPRING. These bars are going to be the best little pick-me-up and transition into (hopefully) warmer weather 🙂

  21. Jenny from jennyisbaking.com on March 13, 2017 at 1:17 pm

    I find it amazing how much you are still publishing even though you had your cookbook deadline coming up. How you manage to do all of that at the same time is beyond me. I know that you blog fulltime, but still… So yay that you finally are done with the recipe part!

    I am very desperate for some strawberries, but sadly, the ones I can get here in Germany are still very, very poor in quality. I guess I have to wait a little longer. But once they are available, I am so going to make this! This really looks like spring! I love fruit bars, they are the best!!!

  22. Roseanne on March 13, 2017 at 1:45 pm

    Sally, these look delicious. And the cold, cold, cold reminds me of the class you taught in the Chicago-area last fall on pie crusts. I have made a few pie crusts since then and I always think cold, cold, cold makes it flaky, flaky, flaky. ~smile~

  23. Demeter | Beaming Baker on March 13, 2017 at 3:20 pm

    Happy Monday, Sally! And what a HUGE accomplishment! Just thinking about testing and writing 75 recipes makes my head spin. Lol. Have a wonderful mini-vacay at Deep Creek Lake. Can’t wait to see the gorgeous shots you take. In the meantime, I’ll be drooling over these summertime sweet bars hoping they’ll chase the chilly weather in Maine away! xoxo

  24. Elisabeth Marie on March 13, 2017 at 4:49 pm


  25. Blogtastic Food on March 13, 2017 at 6:26 pm

    Beautiful combination in those bars! Nice work (:

  26. Sara @ Last Night's Feast on March 13, 2017 at 7:24 pm

    These look so yummy!

  27. Crystal on March 13, 2017 at 9:09 pm

    I will be making theses very soon! I love your strawberry lemon poppy seed scones so I’m guessing these will be amazing too! Was just wondering if you tried frozen strawberries in this recipe?? Do you think they would work? Thank you again for the beat recipes ever!

    • Sally on March 16, 2017 at 10:55 am

      Hey Crystal! Sorry for the delay responding. Frozen strawberries work, yes! Do not thaw.

  28. Crystal on March 13, 2017 at 9:10 pm

    The above comment was supposed to say best  recipes not beat!

  29. Eyde Reilly on March 14, 2017 at 6:27 pm

    Hi Sally,
    Congrats on finishing your cookbook!

    I have a question about the lemon glaze. Recently every time I try to make a lemon glaze it turns out tasting like SOAP! I thought it was just me, but my husband had the same reaction. I’ve looked it up and some people say it happens when the lemons are old, mine weren’t. Other people say it is our powdered sugar and it’s cornstarch additive.

    Any suggestions?

    • Sally on March 15, 2017 at 9:20 am

      That’s so interesting! I’ve never had that issue before. Super fresh lemons are definitely a must and maybe try a different brand confectioners’ sugar? I love Domino brand.

    • Austria Azaceta on March 15, 2017 at 10:34 am

      Hi! just chiming in here! I’ve had experience with ‘funny’ tasting glazes before & for me it was the powdered sugar.  I used to open a bag & just wrap a rubber band around it closed until I used it again. Once I got an actual air tight container to keep it in I stopped having the issue with the funny taste.  Also, I use the Domino brand as well if that matters.  Hope this helps!! 🙂

  30. Christine on March 15, 2017 at 9:36 am

    The only thing better than dipping everything in white chocolate is drizzling lemon glaze on everything. Yes. You have my heart with those two things!

    I should have made these yesterday during the winter storm but knew I couldn’t trust myself with an entire pan of them. My entire office is on a health kick so I can’t trust them to eat anything either. 🙂

    Congratulations on finishing another cookbook! You KNOW I can’t wait to see it! ENJOY your well deserved break. (I think you mentioned some news the other day too…I’m betting on a little cookie in the oven…) 🙂

    • Sally on March 16, 2017 at 10:53 am

      You just gave me an idea– white chocolate drizzled on these! So good!



  1. Sherry on May 4, 2018 at 2:22 pm

    I was wondering if you can leave out the lemon zest and glaze? I am making this for someone who does not care for lemon. Thank you !

    • Sally on May 7, 2018 at 10:12 am

      You can leave out the lemon zest and replace the lemon juice with milk in the glaze. Enjoy!

  2. Sherry on May 22, 2018 at 12:17 pm

    Thank you! If they are made without the lemon and glaze do they still need to be refrigerated? I may bring them to a pot luck. Thanks!

    • Sally on May 22, 2018 at 1:19 pm

      I would still suggest storing them in the refrigerator if you are making them more than one day in advance.

  3. Sherry on May 23, 2018 at 9:29 am

    Thank you!

  4. Shaneen Porter on June 23, 2018 at 11:41 pm

    Is it OK to use some raspberries along with the strawberries?

    • Sally on June 25, 2018 at 9:38 am

      Yes, absolutely!

  5. Celeste Meredith on July 16, 2018 at 10:27 am

    Can this be made with peaches instead of berries?

    • Sally on July 16, 2018 at 10:40 am


  6. Madeline on September 2, 2018 at 1:44 pm

    is unsalted butter okay? or is it supposed to be salted?

    • Sally on September 3, 2018 at 10:29 am

      Unsalted butter is best for this recipe.

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