After making (and loving) both my Lemon Crumb Bars and Strawberry Cheesecake Bars, I thought I would combine them! These easy Strawberry Lemon Crumb Bars are made with a buttery oat crust, a creamy lemon cheesecake filling, and plenty of fresh strawberries. They’re sweet, tangy, and perfect for spring and summer desserts, potlucks, or anytime you need a fruity treat.
Ingredients & Substitutions
- Oats: I use quick-cooking oats in the crust and crumb topping for a softer, more tender texture. If you only have old-fashioned rolled oats, they’ll work, too, just expect a heartier bite.
- Butter: I prefer unsalted butter in the oat crust, but salted butter works, too!
- Sweetened Condensed Milk: Make sure you grab sweetened condensed milk for the filling, not evaporated milk. They come in similar cans, but they’re totally different! Sweetened condensed milk is thick and sweet, which gives these bars their creamy texture and perfect sweetness.
- Egg Yolks: I only used the yolks of the eggs in the filling. The egg yolks help make the filling smooth and creamy. They also help everything stick together, so the bars don’t fall apart when you cut them. But, don’t let the egg whites go to waste! Save them to use in my fried ice cream and almond paste recipes.
- Lemons: The lemon juice gives the bars a fresh, tangy taste. I used 3 lemons for 1/2 cup juice. Before squeezing the lemons, scrape off the yellow skin of one of the lemons with a grater to get the lemon zest. The zest adds extra lemon flavor without the sourness.
- Strawberries: Fresh strawberries are mixed into the lemon filling for flavor and texture. The rest are placed on top before baking to add color and sweetness.
Can I Use Frozen Strawberries?
Yes, you can use frozen strawberries! Just thaw and drain them well before adding, so the bars don’t get too watery. The texture might be a bit softer than fresh strawberries, but the flavor will still be delicious.
Can I Make Strawberry Lemon Crumb Bars Ahead Of Time?
Yes, you can definitely make strawberry lemon bars ahead of time! They actually taste even better after chilling for a few hours or overnight because the flavors have time to blend and the bars firm up nicely. Just store them in an airtight container in the refrigerator and take them out about 10–15 minutes before serving for the best texture.
Why You’ll Love These Strawberry Lemon Crumb Bars
These strawberry lemon crumb bars are easy to make and packed with fresh flavor. The buttery oat crust and crumb topping add a great crunch, while the creamy lemon filling and juicy strawberries keep things bright and sweet.
How To Store Strawberry Lemon Crumb Bars
Store strawberry lemonade crumb bars in an airtight container in the refrigerator to keep them fresh. They will stay good for about 4 to 5 days.
Can I Freeze Strawberry Lemon Crumb Bars?
Absolutely! To freeze, wrap the bars tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. When ready to eat, thaw the bars in the refrigerator before serving.
Strawberry Lemon Crumb Bars
Ingredients
Oat Crust
- 1 cup (80 g) quick-cooking oats
- 1 ½ cups (180 g) all-purpose flour
- 1 cup (200 g) light brown sugar, packed
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup (1 ½ sticks / 170 g) unsalted butter, melted
Strawberry Lemon Filling
- 1 can (14 ounces) sweetened condensed milk
- ½ cup (115 g) freshly squeezed lemon juice, about 3 lemons
- 2 large egg yolks
- 1 teaspoon lemon zest
- ⅛ teaspoon kosher salt
- 1 cup (166 g) fresh strawberries, finely diced, divided
Instructions
- Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Set aside.
Oat Crust
- In a large bowl, combine oats, flour, brown sugar, baking powder, and baking soda.
- Pour the melted butter over the oat mixture and stir until crumbly. Do not overmix.
- Measure out about 2 cups of the oat mixture and set it aside for the topping.
- Pour the remaining mixture into the lined baking dish. Press firmly into the bottom of the pan.
- Bake the crust for 12-15 minutes, or until golden brown.
- Set aside to cool slightly while you prepare the lemon filling.
Filling
- In a large bowl, whisk together sweetened condensed milk, lemon juice, egg yolks, lemon zest, and salt until smooth and creamy.
Assembly
- Pour the lemon filling over the warm crust and spread it into an even layer.
- Sprinkle ¾ cup of the chopped strawberries evenly over the filling.
- Crumble the reserved oat mixture evenly on top.
- Scatter the remaining ¼ cup of strawberries over the top.
- Bake for 25-30 minutes, or until the edges are golden and the center is just set (a gentle jiggle is okay).
- Let the bars cool to room temperature. Then, refrigerate for at least 1 hour before slicing and serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
I love all of our crumb bars, and the strawberry with lemon is perfect for summer!
Elizabeth
These bars are really good, especially with the crumble as the crust and topping! But, I think I would like more strawberries next time (and less lemon).
Bella
This is a really good dessert. The bars are light and refreshing, but still sweet.
Stephanie
These bars are awesome! The lemon flavor is fresh but not too sour, and the strawberries add a nice sweetness.
