Strawberry Shortcake Crumble Bars

Indulge your sweet tooth with these delightful Strawberry Shortcake Crumble Bars! Imagine layers of buttery shortcake topped with juicy strawberries and a crunchy crumble that will leave you craving more. Perfect for picnics, parties, or a cozy night in, these bars are a slice of summer you can enjoy all year round!

Prep Time 10

Bake / Cook Time 45

Total Time 55

Equipment

Baking Sheet (M)

Ingredients

CRUST + CRUMB TOPPING

▢ 7.76 oz (220 g) all-purpose flour
▢ 2.30 oz (65 g) granulated sugar
▢ 1.60 oz (45 g) light brown sugar
▢ 1/8 tsp (0.75 g) sea salt
▢ 6 oz (170 g) butter (Melted)
▢ 1 tsp (5 g) vanilla bean paste

STRAWBERRY FILLING

▢ 14 oz (400 g) strawberries (Diced)
▢ 2 Tbsp (25 g) granulated sugar
▢ 1 Tbsp (7.5 g) all-purpose flour

Instructions

Line a 9 x 5 inch | 12 x 24 cm mold like you would usually do and set aside. NOTE: For this recipe, I used my Fluted Rectangle Mold placed on top of a medium perforated baking sheet. Set aside. NOTE 2: If using a 9 x 9 or 22 x 22 cm, double the recipe for 16 squares.
Preheat oven to 350℉/180℃.

CRUST + CRUMB TOPPING PREPARATION

In a mixing bowl, combine the all-purpose flour, both sugars and salt. Mix to blend evenly so that there are no lumps of brown sugar.
7.76 oz all-purpose flour, 2.30 oz granulated sugar, 1.60 oz light brown sugar, 1/8 tsp sea salt
Add the melted butter and vanilla bean paste. Stir with a spatula until evenly combined, then toss with your fingertips to form large crumbs.
6 oz butter, 1 tsp vanilla bean paste
Press about 2/3 of the mixture into the prepared pan in an even layer. NOTE: Use floured hands so that it doesn’t stick and then smooth it over with an offset spatula.
Bake the crust for 15-20 minutes at 350℉/180℃ until lightly golden then set aside to cool slightly.

STRAWBERRY FILLING PREPARATION

Cut each strawberry into quarters then half each quarter so you get 8 little pieces from each strawberry. Add them to a mixing bowl.
14 oz strawberries
Combine the diced strawberries, granulated sugar and all-purpose flour. Toss to combine.
2 Tbsp granulated sugar, 1 Tbsp all-purpose flour

ASSEMBLY

Spoon the strawberry filling over the cooled crust in an even layer.
Crumble the remaining crust/crumble mixture on top so it is evenly dispersed over the strawberries. NOTE: Depending on the baking pan you are using, you might not cover the strawberries completely, it is perfectly fine.
Bake for 25-30 minutes or until the juices are bubbling and the shortbread crumb topping is golden.
Once your Strawberry Shortcake Crumble is out of the oven, let it cool down completely in the baking pan before transferring to your service platter to cut into bars. Serve at room temperature as is or with a scoop of vanilla bean ice cream. Enjoy and Bon Appétit!