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Strawberry Crumb Bars with Meyer Lemon Glaze

Buttery crumb crust and topping layered with juicy strawberry filling, finished with a tangy Meyer lemon glaze. These bars are perfect for spring and summer gatherings, easy to portion, and bursting with fresh, vibrant flavors.
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Prep Time 20 minutes
Total Time 1 hour 30 minutes
Course Afternoon Tea Treat, Dessert, Snack
Cuisine American, Baking, Seasonal
Servings 16 bars (using an 8x8 or 9x9 inch pan)
Calories 220 kcal

Equipment

  • 8x8 or 9x9 inch baking pan (square)
  • Parchment paper (for lining)
  • Mixing bowls
  • Pastry cutter or fork
  • Whisk
  • Microplane or fine grater (for lemon zest)
  • Cooling rack
  • Spoon or piping bag (for glaze drizzle)
  • Sharp knife (for slicing bars)

Ingredients
  

Crust & Crumb Topping:

  • 2 cups all-purpose flour
  • 1 cup brown sugar, packed
  • 1/2 tsp salt
  • 1 cup cold unsalted butter, cubed
  • 1/2 cup old-fashioned oats (optional)
  • 1/4 cup almond flour (optional)

Strawberry Filling:

  • 4 cups fresh strawberries, hulled and chopped (or thawed frozen)
  • 3/4 cup granulated sugar
  • 2 tbsp cornstarch or tapioca starch
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice (freshly squeezed)

Meyer Lemon Glaze:

  • 1 cup powdered sugar
  • 2–3 tbsp Meyer lemon juice
  • 1 tsp Meyer lemon zest

Flavor Enhancers (Optional):

  • 1/4 tsp cinnamon or nutmeg
  • Pinch of salt (for filling and topping)

Instructions
 

  • Preheat oven to 350°F (175°C). Line baking pan with parchment paper, leaving an overhang for easy removal.
  • Make crumb mixture: In a large bowl, combine flour, brown sugar, salt, oats, and almond flour (if using). Cut in cold butter until mixture resembles coarse crumbs. Set aside 1/3 for topping.
  • Press base: Press remaining crumb mixture firmly into the bottom of the prepared pan.
  • Prepare filling: Mix strawberries, sugar, cornstarch, vanilla, lemon juice, and optional spices in a bowl until well combined.
  • Assemble: Spread strawberry filling evenly over the crust. Sprinkle reserved crumb topping evenly on top.
  • Bake for 40–45 minutes, until topping is golden and filling bubbles at edges.
  • Cool completely on a wire rack before glazing.
  • Make glaze: Whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled bars and let set 15–20 minutes.
  • Slice into bars using a sharp knife.

Notes

  • Keep butter cold until mixing to ensure crumbly topping texture.
  • If using frozen strawberries, thaw and drain to prevent sogginess.
  • Adjust sugar in filling depending on strawberry sweetness.
  • Bars keep well at room temperature for 2 days, refrigerated up to 5 days.
  • Freeze unglazed bars for up to 2 months; glaze after thawing.
  • For extra crunch, sprinkle chopped nuts on top before baking.
Keyword crumb topping bars, easy berry bars, fruit bars, homemade dessert bars, meyer lemon glaze, strawberry crumb bars, summer desserts