Name: Strawberry Pie Bars
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Ingredients: Crust and Topping:; 1 1/2 cups all purpose flour; 3/4 cups granulated sugar; pinch of salt; 1 1/2 sticks chilled butter, cubed (3/4 cup); Filling:; 2 large eggs; 1 cup granulated sugar; 1/2 cup sour cream; 1/3 cup all purpose flour; pinch of salt; 3 cups fresh diced strawberries

Strawberry Pie Bars with a buttery shortbread crust! Each bite is sweet, creamy and full of strawberries. Great dessert for parties and so good with coffee!

2 bars stacked on a white plate with fresh strawberries on the side.

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bars uncut in a clear glass pan on gray background.

Even though it's snowing outside right now, I'm hopeful we'll see spring soon here in Minnesota!

These Strawberry Pie Bars remind me of warmer weather and taste just like summer. This is the same base recipe as my popular Blueberry Pie Bars. This recipe is tried and true, uses basic fridge and pantry staples, a favorite of many and just as good with strawberries as it is with blueberries.

The crust is a delicious, slightly crunchy shortbread. The filling is a creamy, sweet custard with the strawberries and the crumb topping is the same as the buttery crust.

Each bite is absolute perfection and they are just as much as a favorite for us as the blueberry pie bars.

These bars are perfect for parties, picnics or a treat with your coffee or tea.

Keep scrolling for tips, additional strawberry dessert recipes and more!

Thanks so much for supporting a small business and visiting our family owned blog 💕

Shopping list:

all purpose flour
granulated sugar
salt
butter
eggs
sour cream
fresh strawberries

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

Refrigerate leftovers in an airtight container for up to three days.
This recipe can easily be cut in half for a smaller batch. Use an 8x8" glass baking dish.

bar on a spatula over a glass pan with bars.

More strawberry dessert recipes you might like:

You can add or substitute with these ingredients:

use blueberries instead of strawberries
use pitted fresh cherries instead of strawberries
use raspberries instead of strawberries

single bar on white paper doily with piece taken off of it.

Our favorite kitchen equipment and supplies used with this recipe:

I hope you enjoy this recipe as much as we did!

Yield 12 bars

Author Hot Eats and Cool Reads

Prep time

20 Min

Cook time

1 H & 10 M

Total time

1 H & 30 M

Strawberry Pie Bars

Ingredients

Crust and Topping:
1 1/2 cups all purpose flour
3/4 cups granulated sugar
pinch of salt
1 1/2 sticks chilled butter, cubed (3/4 cup)
Filling:
2 large eggs
1 cup granulated sugar
1/2 cup sour cream
1/3 cup all purpose flour
pinch of salt
3 cups fresh diced strawberries

Instructions

Crust and Topping:
Preheat the oven to 350 degrees F. Grease an 7x11 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.
Filling:
Whisk the eggs in a large bowl. Add sugar, sour cream, flour & 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 1 hour before cutting and serving.

Notes

Refrigerate leftovers in an airtight container for up to three days.

This recipe can easily be cut in half for a smaller batch.

Nutrition Facts

Calories

325.51

Fat

14.48 g

Sat. Fat

8.53 g

Carbs

46.9 g

Fiber

1.23 g

Net carbs

45.66 g

Sugar

31.29 g

Protein

3.61 g

Sodium

113.12 mg

Cholesterol

67.02 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities.

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.