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. Theyโ€™re sweet, tangy, and perfect for spring and summer desserts, potlucks, or anytime you need a fruity treat.

Strawberry Lemon Crumb Bars cut into squares on a white table from overhead.
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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, theyโ€™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 theyโ€™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 donโ€™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.
Strawberry Lemon Crumb Bars cut into squares on a white table with lemon and strawberry.

Can I Use Frozen Strawberries?

Yes, you can use frozen strawberries! Just thaw and drain them well before adding, so the bars donโ€™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 10โ€“15 minutes before serving for the best texture.

Hand holding one Strawberry Lemon Crumb Bar.

Why Youโ€™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.

Stack of Strawberry Lemon Crumb Bars on a white table.

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.

White pan filled with fresh Strawberry Lemon Crumb Bars on a white table from overhead.

Strawberry Lemon Crumb Bars

Prep Time 10 minutes
Cook Time 37 minutes
Chilling Time 1 hour
Total Time 1 hour 47 minutes
These easy Strawberry Lemon Crumb Bars are made with a buttery oat crust, a creamy lemon cheesecake filling, and plenty of fresh strawberries. Theyโ€™re sweet, tangy, and perfect for spring and summer desserts, potlucks, or anytime you need a fruity treat!

Ingredients

Oat Crust

  • 1 cup (80 g) quick-cooking oats
  • 1 ยฝ cups (180 g) all-purpose flour
  • 1 cup (200 g) light brown sugar, packed
  • ยผ teaspoon baking powder
  • ยผ teaspoon baking soda
  • ยพ cup (1 ยฝ sticks / 170 g) unsalted butter, melted

Strawberry Lemon Filling

  • 1 can (14 ounces) sweetened condensed milk
  • ยฝ cup (115 g) freshly squeezed lemon juice, about 3 lemons
  • 2 large egg yolks
  • 1 teaspoon lemon zest
  • โ…› teaspoon kosher salt
  • 1 cup (166 g) fresh strawberries, finely diced, divided

Instructions

  • Preheat oven to 350ยฐF. Line a 9ร—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 ยพ cup of the chopped strawberries evenly over the filling.
  • Crumble the reserved oat mixture evenly on top.
  • Scatter the remaining ยผ 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?

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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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion โ€“ With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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