Fresh Strawberry Bars
Bursting with the natural sweetness of ripe strawberries, these Fresh Strawberry Bars are the ultimate fruity dessert or snack. Crafted with a buttery, golden oat crust and topping, these bars sandwich a vibrant strawberry filling enhanced with a hint of zesty lemon and fragrant vanilla. Perfectly balanced between crisp and chewy textures, they’re baked to bubbly perfection in just under an hour. These crowd-pleasers are easy to make and ideal for everything from springtime picnics to indulgent afternoons at home. With fresh strawberries at the forefront, these bars are a delightful way to showcase seasonal produce. Serve them warm with a dollop of whipped cream or enjoy them chilled straight from the fridge for a refreshing treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 170 g unsalted butter
- 150 g granulated sugar
- 100 g brown sugar, packed
- 320 g all-purpose flour
- 150 g rolled oats
- 5 g baking powder
- 2 g salt
- 300 g fresh strawberries, hulled and chopped
- 10 g cornstarch
- 15 ml lemon juice
- 5 ml vanilla extract
Instructions
Preheat your oven to 180°C (350°F) and line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal later.
In a large mixing bowl, combine the all-purpose flour, rolled oats, baking powder, and salt. Mix well and set aside.
In a separate bowl, use a hand or stand mixer to cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
Gradually add the dry ingredients to the creamed mixture. Mix until you have a crumbly dough that holds together when pressed.
Press two-thirds of the crumb mixture evenly into the bottom of the prepared baking dish to form the crust layer, reserving the remaining third for the topping.
In a medium bowl, combine the chopped strawberries, cornstarch, lemon juice, and vanilla extract. Mix gently but thoroughly to coat the strawberries.
Spread the strawberry mixture evenly over the crust layer in the baking dish.
Crumble the remaining dough over the top of the strawberries to create the crumble topping.
Bake in the preheated oven for 35-40 minutes or until the top is golden brown and the strawberry filling is bubbling.
Remove from the oven and allow the bars to cool in the pan for at least 30 minutes. Use the parchment paper overhang to lift the bars out of the pan and onto a cutting board.
Slice into 12 equal-sized bars and serve. The bars can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 87.4 g | 437% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 1340 mg | 58% | |
| Total Carbohydrate | 627.9 g | 228% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 263.4 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1642 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
