Buttery Shortbread + Creamy Strawberry Layer + Crispy Oat Topping
A nostalgic treat with a fruity twist! These strawberry crunch bars feature a tender shortbread base, sweet-tart strawberry filling, and crunchy oat crumble—just like the classic ice cream topping, but in cookie form!
✨ Why You’ll Love This Recipe
✅ 3 irresistible layers – Buttery, creamy, and crunchy!
✅ Real strawberry flavor – Thanks to freeze-dried berries.
✅ No mixer needed – Simple pantry ingredients.
✅ Perfect for gifting – Pack in cute boxes or bags.
📝 Ingredients
(Makes 16 squares)
For the Shortbread Base:
- 1 cup (125g) all-purpose flour
- ¼ cup (30g) powdered sugar
- ½ cup (115g) cold unsalted butter, cubed
For the Strawberry Layer:
- ¾ cup (180g) whole milk or sour cream
- 1 large egg
- 1 tsp vanilla extract
- ⅔ cup (65g) freeze-dried strawberries, ground into powder
- ¼ tsp salt
- 2 tbsp strawberry jam (optional for extra shine)
For the Crunch Topping:
- ½ cup (45g) rolled oats
- ¼ cup (30g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ¼ tsp cinnamon
- ¼ cup (60g) melted coconut oil or butter
(Pro tip: Use a food processor to grind freeze-dried strawberries!)
👩🍳 Step-by-Step Instructions
1️⃣ Make the Shortbread Base
- Preheat oven to 325°F (165°C). Line an 8×8-inch pan with parchment.
- Mix flour + powdered sugar, then cut in cold butter until crumbly.
- Press half into the pan. Bake 15 mins until pale gold. Cool slightly.
2️⃣ Prepare Strawberry Layer
- Whisk milk, egg, and vanilla. Stir in strawberry powder + salt.
- Add jam (if using). Pour over baked base.
3️⃣ Add Crunch Topping
- Mix oats, flour, sugar, and cinnamon. Stir in melted oil until clumpy.
- Sprinkle evenly over strawberry layer.
4️⃣ Bake & Slice
- Bake 25–30 mins until topping is golden.
- Cool completely before cutting into squares.
💡 Pro Tips
🔹 For vibrant color: Add 1–2 drops red food gel to the strawberry layer.
🔹 Extra crunch: Toast oats in a dry pan for 2 mins before mixing.
🔹 Gluten-free? Use GF flour blend and certified GF oats.
❓ FAQs + Variations
1. Can I use fresh strawberries?
⚠️ No—they’re too watery. Freeze-dried berries concentrate the flavor!
2. How do I store leftovers?
🧊 Fridge: Up to 5 days (cover tightly).
❄️ Freeze: Up to 1 month (wrap individual bars).
3. No freeze-dried strawberries?
🍓 Use 2 tbsp strawberry Jell-O powder (reduce sugar by 1 tbsp).
4. Vegan version?
🌱 Swap butter for coconut oil, milk for almond milk, and egg for 1 tbsp flaxseed meal + 3 tbsp water.
5. Make it lemon-strawberry?
🍋 Add 1 tsp lemon zest to the strawberry layer.
🍽 Serving Suggestions
- With vanilla ice cream for à la mode bars
- Dusted with powdered sugar for a pretty finish
- As part of a dessert charcuterie board
⏳ Time & Nutrition
Prep: 15 mins | Bake: 40 mins | Total: 55 mins
Calories: ~150/square | Servings: 16
🌟 Final Thoughts
These Strawberry Crunch Bars are a fun, fruity spin on classic shortbread—perfect for picnics, lunchboxes, or when you crave a sweet nostalgia trip.
Tip: For mini treats, bake in a 9×13-inch pan and cut into 1-inch squares!
Sweet, crunchy, and utterly addictive! 😋🍓
