Strawberry Shortcake Crumble Bars

By Jess

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These strawberry shortcake crumb bars are so, so good! All the goodness and cozy feels of strawberry shortcake, but in portable bar form and made completely from scratch with whole food ingredients.

Strawberry Shortcake Crumb Bars

Strawberry Shortcake Crumb Bars

If you’re looking for more yummy dessert bar recipes, also try these apple pie bars, these easy lemon bars and these almond joy bars (if you’re in more of a chocolate mood).

No-Bake Salted Almond Joy Bars

No-Bake Salted Almond Joy Bars

What We Love About Strawberry Shortcake Crumble Bars

They’re so incredibly yummy: With strawberries as the star ingredient, these crumb bars burst with delightful fruitiness that perfectly balances the rich, crumbly shortcake base. They are super addictive and perfect for any time of the day.

They’re perfect for sharing: These yummy strawberry shortcake bars are the perfect size for sharing. Be warned, they’re so good that you might just want to keep them all to yourself.

They’re perfect for snacking: If you want a quick sweet treat, these bars will make you feel happy and satisfied with their delicious fruity flavors and crumbly texture. They’re also super simple to make if you like a fun cooking adventure with friends and family.

How to Make Strawberry Shortcake Crumble Bars

Mix the filling: Add the strawberries, honey, and arrowroot flour together in a bowl and toss to combine.

Strawberry Shortcake Crumb Bars

You may also like: Salted Caramel Cheesecake Bars

Salted Caramel Cheesecake Bars

Salted Caramel Cheesecake Bars

Create the base: Combine the almond flour, coconut flour, salt, and baking powder. Add the almond butter, lemon zest, coconut oil, honey, vanilla extract, and lemon juice and mix to combine.

Prepare for baking: Press ⅔ of the dough into the prepared pan. Pour the strawberry filling on top. Crumble the remaining dough on top of the filling.

Strawberry Shortcake Crumb Bars

Bake, cool, and serve: Bake in the oven for 25 to 30 minutes or until the topping is golden brown and set. Let the shortcake bars cool completely before slicing and serving.

Storing and Freezing Instructions:

To Store: Strawberry shortcake crumb bars are best enjoyed fresh. If you have leftovers, however, tightly wrap the bars in plastic wrap or wax paper, place the wrapped shortcake bars in an airtight container, and keep them in the refrigerator. The bars will keep for up to two weeks, but you might notice the shortbread getting soggy with juice from the strawberries.

To Freeze: Strawberry shortcake crumb bars can be frozen for up to three months. Make sure to separate the bars with parchment paper to stop them from sticking together. It’s also best to eat frozen bars while frozen to prevent the strawberries from becoming mushy.

Strawberry Shortcake Crumb Bars

Recipe Variations:

Blueberry: Swap the strawberries for blueberries, following the same steps. Enjoy a different fruity flavor that’s just as yummy!

Mango and Pineapple: Swap the strawberries with diced mango and pineapple instead for a fun tropical taste. Use one and a ¼ cup of mango and the same amount of pineapple to replace the strawberries.

Apple: Replace the strawberries with the same amount of chopped or thinly sliced apple and sprinkle some cinnamon on top. This treat tastes just like apple pie but in bar form.

Raspberry: Try using raspberries instead of strawberries for a tangy and sweet flavor. They’ll give your bars a delicious but slightly more sour flavor.

Strawberry Shortcake Crumb Bars

P.S. If you’re looking for something that’s a bit more classic, try making our popular strawberry shortcake in a jar recipe: https://paleogrubs.com/strawberry-shortcake-in-a-jar

Strawberry Shortcake in a Jar

Strawberry Shortcake in a Jar


  • For the dough:
    • 1 2/3 cup almond flour
    • 1/3 cup coconut flour
    • 1 tsp baking powder
    • pinch of salt
    • ¼ cup almond butter
    • 3 tbsp melted coconut oil
    • 4 tbsp honey
    • 1 tsp lemon zest
    • 1 tsp lemon juice
    • 1 tsp vanilla extract
  • For the filling:
    • 3 ½ cups chopped fresh strawberries
    • 1 tbsp arrowroot flour
    • 2 tbsp honey


  1. Preheat oven to 350ºF.
  2. Line an 8×8 inch baking pan with parchment paper and set aside.
  3. Add the strawberries, honey and arrowroot flour to a bowl and toss to combine. Set aside.
  4. In a bowl combine the almond flour, coconut flour, pinch of salt and baking powder.
  5. Add the almond butter, coconut oil, honey, lemon zest, lemon juice and vanilla extract and mix to combine.
  6. Press 2/3 of dough into the prepared pan.
  7. Pour the strawberry mixture on top.
  8. Crumble the remaining dough on top.
  9. Bake in preheated oven for 25-30 minutes until topping is golden brown and set.
  10. Remove from the oven and allow to cool completely before slicing and serving.


Total Yield


Serving Size





Total Time

40 minutes

Prep Time

15 minutes

Cook Time

25 minutes


Be gentle with the dough: While pressing the dough into the pan, don’t exert too much force. If you compact the dough too much, it will affect the texture of the bars.

Be patient during cooling time: It’s important to let the bars cool completely before slicing. This allows them to set properly and ensures that they don’t crumble and lose their shape when you cut them.

Use fresh strawberries: Fresh, ripe strawberries will offer you the best flavor. Make sure they’re a deep red but not mushy, and wash them properly before chopping them up.

Adjusting Sweetness: Feel free to adjust the amount of honey you use based on your preference for sweetness. You can add a bit more or less depending on how sweet you want your bars to be.

Use parchment paper: Lining the baking pan not only prevents sticking but also makes it easier to lift the bars out for slicing. Just make sure the parchment paper sticks out above the pan for easy grabbing to lift the baked, uncut bars out with ease.

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