Lemon Strawberry Crumb Bars: The Surprising Love Story of Fluffy Crust and Bright Fruit

Ever Thought About the Unlikely Combo?

I’ve never really considered strawberries and lemons together outside of summer drinks or jam. But last weekend I was snacking on a strawberry shortcake, and the lemon peel in the crust hit my nose so tangy and sharp I started thinking—why not combine these two? Not just in a jam, but in a bar with that crumbly, buttery topping. It’s like they’re long-lost frenemies who suddenly realize they belong. Juicy, sweet strawberries meet that bright, pucker-up lemon zing, all tucked in a flaky crust that’s somehow tender and crispy at once. It’s a little crazy—like those moments when you accidentally put ketchup on your eggs and realize it works. Now, I keep thinking about how perfect this is for spring, when strawberries are still sweet and lemons are at their brightest. I might be onto something here, or just hungry from writing all this down.

Strawberry Lemon Crumble Bars

This dessert features a flaky, tender crust topped with a fruity mixture of sweet strawberries and bright lemon zest. It is finished with a crumbly buttery topping, resulting in a layered bar with a crisp, golden crust, juicy filling, and a crumbly topping that offers both texture and flavor contrasts.

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups all-purpose flour for the crust and topping
• 1/2 cup granulated sugar for the crust, filling, and topping
• 1 cup unsalted butter cold, cut into cubes
• 2 cups fresh strawberries hulled and sliced
• 1 tablespoon lemon zest from about 1 lemon
• 2 tablespoons lemon juice freshly squeezed
• 2 tablespoons cornstarch to thicken the filling

Equipment

• Mixing Bowls
• 9x13 inch baking pan
• Pastry cutter or fingertips for mixing
• Rolling Pin
• Lemon zester
• Silicone spatula
• Oven

Method

 

1. Preheat the oven to 350°F (175°C). Line the baking pan with parchment paper for easy removal.
2. Combine 1 1/2 cups of flour, 1/2 cup of sugar, and cold cubed butter in a mixing bowl. Use a pastry cutter or your fingertips to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits.
   1 1/2 cups all-purpose flour
3. Press two-thirds of the crumb mixture evenly into the bottom of the prepared baking pan to form the crust. Bake for 15 minutes until lightly golden.
   1 1/2 cups all-purpose flour
4. In a mixing bowl, combine sliced strawberries, lemon zest, lemon juice, 2 tablespoons of sugar, and cornstarch. Mix until well coated and thickened slightly.
   1 1/2 cups all-purpose flour
5. Pour the strawberry lemon filling evenly over the baked crust. Spread with a spatula to create an even layer.
   1 1/2 cups all-purpose flour
6. Sprinkle the remaining crumb mixture evenly over the filling. Bake for an additional 30 minutes, until the topping is golden brown and the filling is bubbling around the edges.
   1 1/2 cups all-purpose flour
7. Allow the bars to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve.

Maybe it’s odd to fall for a combo like this, but honestly, sometimes the weirdest pairings make the best stories. Or desserts. Or both. Whatever. Just don’t be surprised if you find that slice of lemon strawberry crumb bar disappearing faster than you thought.