Strawberry Pie Bars

These strawberry pie bars have a buttery crumb crust, creamy cheesecake layer, and sweet-tart strawberry filling all baked into soft, handheld slices—perfect for summer gatherings or an anytime treat.

Why You’ll Love This Recipe

Strawberry pie bars are the ideal blend of fruity dessert and creamy indulgence, all in a neat, portable bar. With layers of buttery crumble, tangy cream cheese, and luscious strawberry filling, these bars are easy to make and always a hit at potlucks, picnics, or as a make-ahead treat for the week.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust & Crumble:

• unsalted butter, melted
• granulated sugar
• brown sugar
• vanilla extract
• salt
• all-purpose flour

For the Filling:

• fresh strawberries, diced
• granulated sugar
• cornstarch

For the Cream Cheese Layer:

• cream cheese, softened
• granulated sugar
• egg
• vanilla extract

Directions

1. Preheat oven to 350°F (175°C) and line a 9×13-inch pan with parchment paper.
2. In a large bowl, mix butter, sugars, vanilla, salt, and flour until crumbly. Press two-thirds of the mixture firmly into the bottom of the prepared pan. Reserve the rest for the crumble topping.
3. In a saucepan over medium heat, combine diced strawberries, sugar, and cornstarch. Cook for 5–7 minutes until thickened. Set aside to cool.
4. In another bowl, beat together cream cheese, sugar, egg, and vanilla until smooth.
5. Spread the cream cheese layer evenly over the crust. Top with strawberry filling.
6. Sprinkle the remaining crumble over the top.
7. Bake for 35–40 minutes until golden and set. Cool completely in the pan before slicing into bars.

Servings and timing

Prep Time: 20 minutes
Bake Time: 40 minutes
Total Time: 1 hour
Servings: 16 bars
Calories: 290 kcal per bar

Variations

• Use raspberries, blueberries, or a berry mix instead of strawberries.
• Add lemon zest to the cream cheese layer for added brightness.
• Drizzle with a simple glaze of powdered sugar and lemon juice for a decorative finish.
• Substitute part of the flour with ground almonds for a nutty twist.

Storage / reheating

Store bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months—wrap individually for best results. Thaw in the fridge overnight before serving. No reheating needed; serve chilled or at room temperature.

FAQs

Can I use frozen strawberries?

Yes, but thaw and drain them first to reduce excess moisture.

How do I know when the bars are done?

The crumble topping should be golden, and the filling should look set.

Can I make these gluten-free?

Yes, use a gluten-free all-purpose flour blend for the crust and crumble.

Do the bars need to be refrigerated?

Yes, because of the cream cheese layer, they should be stored in the fridge.

Can I double this recipe?

Absolutely—use a larger pan and adjust baking time slightly.

Can I omit the cream cheese layer?

Yes, you can skip it for a more traditional fruit bar.

What’s the best way to slice cleanly?

Chill completely and use a sharp knife, wiping it clean between cuts.

Can I add a topping like streusel or oats?

You can add oats or chopped nuts to the reserved crumble for extra texture.

Can I use a hand mixer for the cream cheese layer?

Yes, a hand mixer works well to ensure it’s smooth and lump-free.

Are these bars good for make-ahead events?

Yes, they keep well and are perfect for preparing a day or two in advance.

Conclusion

Strawberry pie bars deliver everything you love about a summer pie in a more convenient, crowd-friendly format. Whether you’re hosting a picnic or looking for a sweet snack, these bars are easy, flavorful, and sure to impress.

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