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–+ servings
These strawberries and cream crumb bars are sweet and creamy with a buttery crumb crust and topping.

Strawberries and Cream Crumb Bars

These strawberries and cream crumb bars are sweet and creamy with a buttery crumb crust and topping.
Author Amber Brady
Yields 12 to 24 squares

Ingredients

Crust & Crumb Topping:

  • 3 cups (360 g) all-purpose flour (stir, spoon & level)
  • 1 cup (200 g) granulated sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (226 g) butter, (2 sticks) cold
  • 1 large egg

Cream Cheese Layer:

  • 8 oz (226 g) cream cheese
  • ½ cup (100 g) granulated sugar
  • ½ tsp almond or vanilla extract
  • 21 oz (595 g) can strawberry pie filling

Instructions

  • Mix the flour, sugar, baking powder, and salt in the bowl of a stand mixer. Add the butter one Tablespoon at a time and mix until the mixture resembles fine crumbs. Add the egg and mix until incorporated.
  • Press ⅔ of the mixture onto the bottom of a greased 13x9-inch baking dish. Bake at 375 degrees Fahrenheit for 8 to 10 minutes or until the crust is matte (not shiny) and starting to lightly brown. Allow to cool slightly.
  • In a large bowl with a hand mixer, beat the cream cheese, sugar and extract until sugar dissolves and no lumps appear. Dollop the cream cheese mixture over the warm crust. Gently spread evenly with a spatula. The cream cheese mixture will sink into the crust a little bit, that's okay, just use small dollops and gently spread it together.
  • Dollop the strawberry pie filling in small spoonfuls over the cream cheese layer. Gently spread evenly with a spatula.
  • Crumble the remaining crust evenly over the top of the strawberry pie filling. Bake at 375˚F for another 20 to 25 minutes until the top is lightly brown and the filling is bubbling in the center. Allow to cool completely before cutting and serving.

Notes

Altered from Pint Sized Baker

Nutrition

Serving: 12to 24 squares