These Strawberry Pie Bars offer a perfect balance of sweet, tangy, and buttery flavors in every bite.
Packed with fresh strawberries and a crisp, pecan-studded crust, they deliver fiber, natural antioxidants, and heart-healthy fats.
Quick to prepare and easy to serve, these bars make a satisfying everyday dessert or snack that’s ideal for family gatherings, meal prep, or casual entertaining.
Strawberry Pie Bars
Equipment
- 8×8-inch square baking pan, lined with parchment paper
- Electric stand mixer with paddle attachment
- Medium mixing bowl
- Small mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Oven
Ingredients
For the Crust:
- 1 cup 2 sticks unsalted butter, softened
- ⅓ cup granulated sugar
- ¼ cup light brown sugar lightly packed
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- ¾ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ⅓ cup chopped pecans
For the Strawberry Filling:
- 4 cups fresh strawberries hulled and chopped (about 2 pints)
- 2 tablespoons fresh lemon juice
- 3 tablespoons granulated sugar
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons unsalted butter melted
- 2 tablespoons instant tapioca
For Serving:
- Powdered sugar for dusting
Instructions
- Prepare the Pan and Oven: Begin by positioning an oven rack in the center of your oven and preheating it to 375°F (190°C). Line an 8×8-inch square baking pan with parchment paper, leaving a couple of inches of overhang on two sides. This extra parchment will help you lift the bars out easily once baked. Lightly spray the pan with non-stick cooking spray to prevent sticking and set aside.
- Cream the Butter and Sugars: In the bowl of an electric stand mixer fitted with the paddle attachment, add the softened butter, granulated sugar, light brown sugar, and pure vanilla extract. Beat on medium speed for 3 to 5 minutes, until the mixture is pale, smooth, and fluffy. Stop occasionally to scrape down the sides and bottom of the bowl to ensure all ingredients are evenly combined. This step is crucial for a light, tender crust.
- Incorporate Dry Ingredients into the Crust: Reduce the mixer speed to low and gradually add the all-purpose flour, kosher salt, and ground cinnamon. Mix only until the flour is fully incorporated and a slightly crumbly dough forms. Overmixing at this stage can make the crust tough, so aim for just combined.
- Press the Base Crust into the Pan: Reserve about one-third of the dough for the topping. Scatter the remaining dough into clumps across the bottom of the prepared pan. Lightly flour your fingers and gently press the dough evenly to cover the bottom and slightly up the sides of the pan, about a half-inch thick. This forms the sturdy, buttery base for your strawberry filling. Place the crust in the refrigerator for 15 minutes to firm up slightly before baking.
- Bake the Crust Until Golden: Place the pan in the preheated oven and bake for 15 to 18 minutes, or until the crust turns a light golden brown and feels set to the touch. Remove from the oven and allow it to cool slightly while preparing the strawberry filling and topping.
- Prepare the Crumb Topping: In a small bowl, combine the reserved dough with the chopped pecans. Mix gently with your fingers or a spoon until evenly combined. Set aside. This mixture will create the delightful crunchy topping for your pie bars.
- Prepare the Strawberry Filling: In a medium mixing bowl, combine the hulled and chopped strawberries with fresh lemon juice, granulated sugar, ground ginger, cinnamon, and freshly grated nutmeg. Gently toss the ingredients together, then let the mixture rest at room temperature for about 15 minutes. This allows the strawberries to release their natural juices, enhancing flavor and creating a lightly syrupy consistency.
- Add Butter and Tapioca to Filling: After the strawberries have rested, drizzle in the melted butter and sprinkle the instant tapioca over the mixture. Gently stir to combine. The tapioca will appear coarse in the raw mixture but will dissolve and thicken the juices as it bakes, ensuring a perfectly set filling.
- Assemble the Pie Bars: Evenly spread the strawberry mixture over the pre-baked crust, ensuring that the fruit covers the base completely. Take small pieces of the pecan-dough mixture and pinch them with your fingers to form medium-sized clumps. Distribute these evenly over the top of the strawberry layer. It’s okay if the topping doesn’t fully cover the filling; it will create a rustic, appealing look.
- Bake the Bars: Return the assembled pan to the oven and bake for 30 to 40 minutes. The topping should turn golden brown, and the strawberry filling should be bubbling along the edges. If you notice any dry tapioca bits after baking, gently stir them into the filling while still warm so they absorb the juices and dissolve completely.
- Cool and Chill for Easy Slicing: Once baked, remove the pan from the oven and allow the bars to cool completely at room temperature. For easier slicing, place the pan in the refrigerator for at least 1 to 2 hours. Chilling firms the bars, allowing them to hold their shape when lifted from the pan.
- Remove and Serve: Using the parchment overhang, lift the bars carefully out of the pan and place them on a cutting board. Slice into 12 even bars using a sharp knife. Just before serving, dust the top lightly with powdered sugar for a sweet, decorative finish.
- Storage Tips: Store leftover bars individually wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. These bars also freeze well; wrap each piece tightly and freeze for up to 1 month. Thaw at room temperature before serving for a fresh, soft texture.
Notes
- Use ripe, fragrant strawberries for the best flavor; under-ripe berries may taste tart or watery.
- Instant tapioca is essential for thickening the filling—regular tapioca or cornstarch may alter the texture.
- Chilling the crust slightly before baking helps it stay firm and prevents shrinking.
- The crumb topping can be adjusted: add more pecans for extra crunch or a pinch of brown sugar for added sweetness.
- For easier slicing, use a sharp knife and wipe it clean between cuts to maintain neat edges.
Chef’s Secrets: Tips For Perfect Bars
To achieve a tender, flavorful crust, be sure to cream the butter and sugars until light and fluffy—this incorporates air and prevents a dense base.
Allowing the strawberry mixture to rest before baking helps draw out natural juices, which mix with the instant tapioca to create a luscious filling.
When sprinkling the crumb topping, don’t worry if it doesn’t cover the fruit completely; a rustic look adds charm and ensures each bite contains both crisp topping and juicy fruit.
For an extra layer of flavor, lightly toast the pecans before mixing them into the topping to bring out their nuttiness.
Serving Suggestions: Delicious Ways To Enjoy
Strawberry Pie Bars are versatile enough to serve in multiple ways.
Dust lightly with powdered sugar for a classic look, or drizzle with a bit of melted white chocolate for a special touch.
Serve slightly chilled for a refreshing summer dessert, or enjoy at room temperature for a softer, more tender texture.
Pair them with vanilla ice cream, whipped cream, or a scoop of Greek yogurt for added creaminess.
These bars also make a great portable snack for picnics, lunchboxes, or potlucks.
Storage Tips: Keep Bars Fresh Longer
To maintain freshness, store the bars in an airtight container in the refrigerator for up to three days.
For individual portions, wrap each bar in plastic wrap to prevent drying.
Strawberry Pie Bars can also be frozen for up to a month; wrap tightly in parchment or foil and place in a freezer-safe bag.
Thaw overnight in the refrigerator or at room temperature for a soft, ready-to-eat treat.
Avoid storing at room temperature for long periods, as the strawberry filling can become too juicy and affect the texture of the crust.
Frequently Asked Questions
1. Can I use frozen strawberries?
Yes, but make sure to thaw them completely and drain excess liquid before using. Frozen berries may release more juice during baking, so you might need to reduce the tapioca slightly to prevent a runny filling.
2. Is it possible to make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend. The texture will remain slightly different, but the flavor and structure should hold well.
3. Can I make the crust or topping ahead of time?
Yes! Both the crust and crumb topping can be prepared a day in advance and stored in the refrigerator. Assemble and bake the bars when ready for a convenient, almost no-prep dessert.
4. How can I make the bars extra nutty or crunchy?
Toast the pecans lightly before adding them to the topping for enhanced flavor. You can also increase the nut quantity or add a mix of nuts, such as almonds or walnuts, to create a crunchier texture.
5. What’s the best way to cut clean bars?
Use a sharp knife and wipe it clean between each cut. Chilling the bars for at least an hour helps them hold their shape and makes slicing much easier without the filling spilling over.
