Ingredients
Crust and Crumble Topping
- ½ cup unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 ½ cups all-purpose flour
- Pinch of salt (optional)
Filling
- 1 large egg
- ½ cup plain or vanilla Greek yogurt (lite is okay; sour cream also works)
- ⅓ cup granulated sugar
- 2 tablespoons lemon juice (fresh is best)
- 2 teaspoons vanilla extract
- ¼ cup all-purpose flour
Strawberry Layer
- 2 heaping cups diced strawberries (fresh or frozen, or a combination)
- ⅓ cup granulated sugar (increase to ½ cup if berries are very tart)
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 2 teaspoons cornstarch
- 2 tablespoons all-purpose flour (see notes below)
Alternative Ingredients for Flexibility:
- Butter: You can use plant-based butter for a dairy-free version.
- Yogurt: Sour cream or non-dairy yogurt can be used in place of Greek yogurt.
- Strawberries: Try blueberries, raspberries, or a mixed berry blend if strawberries aren’t available.
- Lemon: Lime juice and zest can work in a pinch, though the flavor will shift slightly.
Instructions
1. Preheat and Prep Your Pan
Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with aluminum foil and lightly coat it with cooking spray. This makes cleanup easier and helps the bars lift out cleanly.
2. Make the Crust and Crumble Topping
In a large microwave-safe bowl, melt the butter (about 1 minute on high). Add the granulated sugar and brown sugar, whisking to combine. Add the flour and a pinch of salt if using, stirring until the mixture is dry and sandy with some larger crumbles. Set aside ¾ cup of this mixture for the topping.
Press the remaining crust mixture firmly and evenly into the prepared baking pan using a spatula or your fingers. Set the pan aside.
3. Prepare the Filling
In a medium bowl, whisk together the egg, Greek yogurt, sugar, lemon juice, and vanilla extract until smooth. Add the flour and continue to whisk until well combined. Pour the filling over the crust and use a spatula to spread it evenly.
4. Create the Strawberry Layer
In another bowl, combine the diced strawberries, sugar, lemon juice, lemon zest, and cornstarch. Stir gently. If your mixture is very watery (more likely with frozen berries), add up to 2 tablespoons of flour to help it thicken.
Spoon the strawberry mixture evenly over the filling layer, smoothing gently.
5. Add the Crumble Topping
Sprinkle the reserved crumble mixture over the top of the strawberries. For a chunkier topping, squeeze the crumble in your hand before scattering it over the pan.
6. Bake the Bars
Place the pan on a baking sheet to catch any potential overflow. Bake for 60 to 75 minutes. You’ll know it’s done when the edges are bubbling and the topping is just barely golden. Begin checking around the 50-minute mark, especially if you’re using fresh berries, as they bake faster than frozen ones.
7. Cool and Chill Before Slicing
Let the bars cool completely in the pan on a wire rack—this takes at least 2 hours. For cleaner slices, refrigerate the bars for another 2 hours before cutting. If you try to slice too soon, they may fall apart.
Notes
Don’t Skip the Cooling Time: These bars are soft-set, meaning they firm up as they cool. Slicing too early leads to a mess, no matter how great they taste.
How to Know When It’s Done: Look for bubbling around the edges and some in the center. The crumble on top should be pale golden, not deeply browned.
Troubleshooting Watery Strawberries: Frozen berries tend to release more liquid. If your strawberry layer seems too thin or soupy before assembling, don’t hesitate to add the full 2 tablespoons of flour.
Prepping Efficiency: Dice your strawberries first, and while the crust bakes or rests, you can mix the filling and prepare the fruit layer. Group your tools—bowls, spatulas, measuring cups—before starting to keep things stress-free.
Tool Substitutes: No zester? Use the fine side of a box grater. No foil? Parchment paper also works for lining the pan. No mixer? A whisk or fork works fine for blending the filling.
- Prep Time: 15 minutes
- Cook Time: 1 hour