These easy strawberry pie bars combine a buttery shortbread crust with fresh, juicy strawberries in a creamy filling—perfect for potlucks, picnics, or whenever you’re craving something sweet and fruity without the fuss of rolling out pie dough.
Okay, so here’s the thing about strawberry pie bars—they’re basically everything you love about strawberry pie, but way easier and totally shareable. I first made these for a summer BBQ when I realized I’d forgotten to buy a pie dish (classic me), and honestly? They were such a hit that I never went back to regular pie.
The buttery, crumbly crust paired with that sweet-tart strawberry filling is just chef’s kiss.
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What Makes These Strawberry Pie Bars So Dang Good
Look, I’m not gonna oversell it, but these bars are seriously foolproof. You get this gorgeous golden crust that’s half cookie, half shortbread, then there’s this luscious strawberry filling that’s not too sweet, not too tart—just right. And the best part? You don’t need any fancy equipment or pie-making skills. Just mix, press, bake, and you’re golden.
They’re perfect for when you’ve got a bunch of fresh strawberries sitting on your counter and you’re like, “What am I gonna do with all these?” Instead of letting them go sad and mushy, transform them into these beauties. Trust me, your future self will thank you.
Sweet Strawberry Pie Bars That’ll Steal the Show
Equipment
- 7×11 inch glass baking dish
- Large bowl
- Pastry cutter or dough blender
- Whisk
- spatula
Ingredients
Crust and Topping
- 1 ½ cups all purpose flour
- ¾ cup granulated sugar
- 1 pinch salt
- 1 ½ sticks chilled butter, cubed 3/4 cup
Filling
- 2 large eggs
- 1 cup granulated sugar
- ½ cup sour cream
- ⅓ cup all purpose flour
- 1 pinch salt
- 3 cups fresh diced strawberries
Instructions
- Preheat the oven to 350 degrees F. Grease a 7×11 inch (2 quart) glass baking dish.
- In a large bowl, combine flour, sugar, salt and cubed butter with a dough blender until you reach a crumbly consistency.
- Set aside 3/4 cup of the crust mixture for the topping, then evenly press the rest of the crust mixture into the bottom of the glass baking dish.
- Bake for 15 minutes. Remove from the oven and set aside while you make the filling.
- Whisk the eggs in a large bowl. Add sugar, sour cream, flour and salt and whisk until combined.
- Gently stir in the strawberries. Spoon the mixture evenly over the crust. Sprinkle the reserved crust mixture evenly over the filling.
- Bake for 45-55 minutes or until the top is lightly browned and the filling is set. Cool for one hour before cutting and serving.
Notes
Ingredients You’ll Need
Here’s what you’re working with. Most of this stuff you probably already have hanging out in your kitchen, which is always a win in my book.
| Ingredient | Amount | Notes |
|---|---|---|
| For the Crust & Topping | ||
| All purpose flour | 1 1/2 cups | The foundation of that buttery goodness |
| Granulated sugar | 3/4 cup | Adds sweetness to the crust |
| Salt | Pinch | Don’t skip—it balances everything |
| Chilled butter, cubed | 1 1/2 sticks (3/4 cup) | Cold is key for that crumbly texture |
| For the Filling | ||
| Large eggs | 2 | Helps bind the filling together |
| Granulated sugar | 1 cup | Sweet enough without being candy-like |
| Sour cream | 1/2 cup | Adds tang and creaminess |
| All purpose flour | 1/3 cup | Thickens things up nicely |
| Salt | Pinch | Again, balance is everything |
| Fresh diced strawberries | 3 cups | The star of the show! |
How to Make Strawberry Pie Bars (Step-by-Step)
Alright, let’s get into it. These strawberry bars with pie filling come together in a few easy steps, and I promise you’ll feel like a baking genius by the end.
Getting Your Crust Ready
First things first—crank your oven to 350°F and grease up a 7×11 inch (2 quart) glass baking dish. I like using butter or a quick spray of cooking oil. Whatever floats your boat.
Grab a large bowl and toss in your flour, sugar, salt, and those cold cubed butter pieces. Now here’s where the magic happens—use a pastry cutter or dough blender (or honestly, just two forks if that’s what you’ve got) and work everything together until it looks like coarse crumbs. Think: wet sand at the beach. You want those butter pieces nice and small, but don’t stress about making it perfect.
Here’s a little trick: scoop out about 3/4 cup of this crumbly mixture and set it aside in a separate bowl. That’s gonna be your topping later, and it adds this amazing texture contrast that’ll make people think you went to culinary school or something.
Building the Base
Take the rest of your crust mixture and press it evenly into the bottom of your prepared baking dish. Use your fingers or the bottom of a measuring cup to really pack it down. You want it nice and firm so it doesn’t fall apart when you cut the bars later.
Pop that into the oven for 15 minutes. It won’t be fully baked yet—just getting a head start. Once the timer goes off, pull it out and let it hang out on the counter while you whip up the filling.
Mixing Up That Dreamy Strawberry Filling
In another large bowl, crack in your eggs and give ’em a good whisk. Add the sugar, sour cream, flour, and salt, then whisk everything until it’s smooth and combined. The sour cream is what makes this easy strawberry pie bars recipe extra special—it adds this subtle tanginess that keeps the filling from being too sweet.
Now gently fold in those gorgeous diced strawberries. Be gentle here because you don’t want to turn your strawberries into mush. You want actual chunks of fruit in every bite!
Bringing It All Together
Pour this strawberry mixture right over your par-baked crust, spreading it out evenly with a spatula. Then grab that reserved crust mixture you set aside earlier and sprinkle it all over the top. Don’t worry about making it perfect—a little rustic look adds character, you know?
Slide the whole thing back into the oven and bake for 45 to 55 minutes. You’re looking for a lightly golden top and a filling that’s set in the center. If you give the pan a gentle shake and it’s still really jiggly, give it a few more minutes.
The Hardest Part: Waiting
Once they’re done, let these bars cool for at least an hour before you even think about cutting into them. I know, I know—it’s torture. But if you cut too soon, you’ll end up with a delicious mess instead of pretty, clean bars. Pour yourself a coffee, scroll through Pinterest, distract yourself somehow.
Pro Tips for Perfect Strawberry Pie Bars Every Time
Use cold butter, seriously. Room temp butter won’t give you that crumbly, shortbread-like texture. Straight from the fridge is what you want.
Don’t overmix the crust. Once you’ve got pea-sized butter pieces mixed throughout your flour mixture, stop. Overworking it will make the crust tough instead of tender.
Fresh strawberries are best, but if you’re making these in winter and fresh berries are sad and expensive, you can use frozen. Just thaw them completely and drain off the excess liquid first, or your filling will be too watery.
Test for doneness by giving the pan a gentle jiggle. The edges should be set and golden, and the center should have just a slight wobble—not liquid-y.
Mix It Up: Fun Variations to Try
Once you’ve mastered this strawberry pie bars recipe, feel free to get creative! I’ve tried a bunch of different versions, and they all slap.
Mixed berry bars: Swap half the strawberries for blueberries or raspberries. The color combo is gorgeous and the flavor is out of this world.
Lemon twist: Add a teaspoon of lemon zest to the filling for a bright, citrusy note that really makes the strawberries pop.
Glaze it up: Once they’re cooled, drizzle a simple powdered sugar glaze (just powdered sugar and milk) over the top for some extra sweetness and a bakery-style look.
Go nutty: Toss some sliced almonds into the topping mixture for added crunch. It’s so good, especially if you’re into that whole fruit-and-nut vibe.
Make ’em mini: Use a muffin tin instead and make individual portions. Just reduce the baking time to about 25-30 minutes.
Troubleshooting Common Issues
Soggy crust? Make sure you’re par-baking that bottom layer first. Those 15 minutes give it a head start so it doesn’t get overwhelmed by the wet filling. Also double-check that your strawberries aren’t super wet or overly juicy.
Filling not setting? This usually means they needed a bit more time in the oven. Every oven is different, so keep an eye on them after the 45-minute mark and use the jiggle test.
Top getting too brown? If your topping is browning faster than the filling is setting, tent some foil loosely over the pan for the last 15-20 minutes of baking.
Bars falling apart when you cut them? You probably didn’t let them cool long enough. Patience is a virtue, my friend. Let them cool completely, and they’ll cut like a dream.
Storage, Reheating & Kitchen Hacks
Here’s how to keep these babies fresh and delicious, plus some smart ways to avoid waste.
| Storage Method | Duration | Best For |
|---|---|---|
| Room temperature (covered) | Up to 2 days | If you’re eating them soon |
| Refrigerator (airtight container) | 5-7 days | Best for freshness |
| Freezer (wrapped tightly) | Up to 3 months | Meal prep or future cravings |
Reheating: Honestly, these are delicious cold or at room temp! But if you want them warm, pop a bar in the microwave for about 15-20 seconds. Don’t overdo it or the filling gets weirdly hot.
Zero-waste tip: Got leftover strawberries that didn’t make it into the recipe? Toss them in a smoothie the next morning or make a quick strawberry compote to drizzle over pancakes.
Nutrition Info (Per Bar)
Here’s the nutritional breakdown if you cut these into 12 bars. Keep in mind this is an estimate—your actual values might vary a bit.
| Nutrient | Amount |
|---|---|
| Calories | ~285 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 60mg |
| Sodium | 90mg |
| Total Carbs | 42g |
| Fiber | 1g |
| Sugar | 28g |
| Protein | 3g |
Look, these aren’t exactly a health food, but they’ve got real fruit in ’em, so that counts for something, right? Everything in moderation, people.
Strawberry Pie Bars FAQs
Can I use strawberry pie filling instead of fresh strawberries?
You could, but honestly, I wouldn’t recommend it for this recipe. The filling here is designed to work with fresh fruit, and canned pie filling tends to be way sweeter and has a different texture.
If you’re looking for something super quick though, you might enjoy browsing through some of the other easy desserts on the site, like this 7-layer dip (okay, that’s not dessert, but it is delicious).
How do I know when they’re done baking?
The top should be golden brown and the filling should be mostly set with just a tiny bit of jiggle in the very center when you shake the pan. If it’s sloshing around, it needs more time. After an hour of cooling, the filling will firm up even more.
Can I make these ahead of time? Absolutely!
These are actually great make-ahead desserts. Bake them the day before, let them cool completely, cover tightly, and refrigerate. They’ll be perfectly set and ready to serve when you need them. Some people even say they taste better the next day once all the flavors have had time to hang out together.
What can I serve with strawberry pie bars?
They’re honestly perfect on their own, but a dollop of whipped cream or a small scoop of vanilla ice cream never hurt anybody. Sometimes I’ll serve them alongside coffee for a casual brunch situation. They also pair wonderfully with other potluck favorites if you’re putting together a spread.
Time to Get Baking!
So there you have it—everything you need to know to make these incredible strawberry pie bars at home. They’re buttery, fruity, perfectly sweet, and way easier than making an actual pie. Whether you’re bringing them to a potluck, serving them at a BBQ, or just treating yourself on a random Tuesday, they’re guaranteed to disappear fast.
Give this recipe a try and let me know how it goes! Snap a pic of your bars and pin it to Pinterest so you can find it again later (because trust me, you’ll want to make these again and again). And if you’ve got any questions or want to share your own tips and tricks, drop a comment below. I love hearing from you guys!
Happy baking, friends!
