Soft, buttery crust… sweet, jammy fresh strawberry filling… and a golden crumb topping. These bars slice beautifully, travel well, and taste even better the next day.

Perfect for potlucks, bake sales, brunch, or summer desserts.

🧾 INGREDIENTS

For the Crust & Crumble

2 cups all-purpose flour
1 cup old-fashioned rolled oats
¾ cup granulated sugar
½ cup light brown sugar
1 teaspoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, melted
1 teaspoon vanilla extract

For the Fresh Strawberry Filling

4 cups fresh strawberries, hulled & diced
⅓ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
OPTIONAL: 2 tablespoons strawberry jam for extra richness

👩‍🍳 INSTRUCTIONS

1. Preheat & Prep

Preheat oven to 350°F (175°C).
Line a 9×13 pan with parchment paper, leaving overhang for easy lifting.

2. Make the Crust & Crumble

In a bowl, whisk:
- flour
- oats
- granulated sugar
- brown sugar
- baking powder
- salt
Add melted butter and vanilla; stir until crumbly and evenly moistened.
Press ⅔ of the mixture firmly into the bottom of the pan.
Reserve remaining ⅓ for the topping.

3. Prepare the Strawberry Filling

In a large bowl, mix strawberries with:
- sugar
- cornstarch
- lemon juice
- lemon zest
- vanilla
Stir well until berries are evenly coated.
OPTIONAL: Fold in strawberry jam for extra body and sweetness.

4. Assemble the Bars

Spread strawberries evenly over the crust.
Crumble the remaining oat mixture over the top.
Lightly press the topping so it adheres but remains crumbly.

5. Bake

Bake 40–50 minutes, until:
- topping is golden brown
- filling is bubbling at the edges
Cool completely before cutting (very important for clean bars).

🍓 SERVING SUGGESTIONS

Serve as-is
With a scoop of vanilla ice cream
With a drizzle of sweetened condensed milk
Dust with powdered sugar
Add fresh sliced strawberries on top

⏲ STORAGE

Room temp: 2 days
Fridge: Up to 5 days
Freezer: Up to 2 months (wrap tightly)

🌟 OPTIONAL HIGH-END VARIATIONS

1. Strawberry–Cream Cheese Bars

Spread an 8 oz layer of whipped cream cheese (sweetened with ¼ cup sugar) under the strawberries.

2. Almond Strawberry Bars

Add ½ teaspoon almond extract to the crust + top with sliced almonds.

3. Strawberry-Lemonade Bars

Add extra lemon zest & a lemon glaze drizzle.

4. Strawberry-White Chocolate Bars

Fold ½ cup white chocolate chips into the crumble topping.

OTHER RECIPES

Strawberry Dessert Recipe Ingredients

* 3/4 cup butter, softened
* 3/4 cup peanut butter
* 1 cup packed brown sugar
* 1/2 cup granulated sugar
* 2 tsp. baking powder
* 1/4 tsp. salt
* 2 eggs
* 1 tsp. vanilla
* 2 1/4 cups all-purpose flour
* 1/2 cup strawberry jam
* 4 cups small whole strawberries, halved or quartered

Strawberry Dessert Recipe Instructions

1. Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond the edges. Set aside.

2. In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.

3. Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.

4. Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours. Makes 24 bars

Make Ahead: Wrap the peanut butter base in foil; store at room temperature up to 24 hours. Before serving, top with jam and berries. Or freeze the peanut butter base in a freezer container up to 3 months.....enjoy the strawberry dessert !
Strawberry dessert recipes: coconut-strawberry-sherbet-mold

STRAWBERRY DESSERT RECIPES

Fresh Strawberry Bars