These Eggless Easy Strawberry Bars are buttery, fruity, and sweet! They only require 10 minutes of prep time and a few simple ingredients. This healthy dessert is a crowd favorite every time!
Oriana’s Thoughts On The Recipe
I’ve got a recipe that will become your new summertime favorite: Eggless Easy Strawberry Bars!
These are not just any dessert bars; they’re a perfect blend of buttery, fruity, and sweet goodness, making them an ideal treat for both kids and adults. And the best part? They’re super easy to whip up. Seriously, you only need 10 minutes of prep time, and then you just let the oven do its magic.
I absolutely love making these bars, especially during the summer when strawberries are at their peak. There’s something so satisfying about biting into a bar bursting with juicy berries. Plus, they’re a healthier option for dessert, which means I can feel good about serving them to my kids. They’re always a hit at family gatherings and playdates—everyone raves about them!
Trust me, these strawberry bars are a crowd FAVORITE every time! Whether you’re looking for a quick snack or a delightful dessert to share with friends, this recipe will surely impress. So, grab those fresh strawberries, and let’s get baking!
Why You Should Make This Recipe
Quick and Easy: You won’t believe how simple this recipe is! With just 10 minutes of prep time.
Healthy and Kid-Friendly: These bars are a healthier dessert option that you can feel good about giving to your kids. Made with fresh strawberries and wholesome ingredients, they’re a tasty way to sneak some fruit into your little ones’ diet.
Buttery and Fruity Delight: These bars are buttery, fruity, and sweet, packed with juicy strawberries all at once, making every bite a burst of flavor.
Perfect for Summertime: There’s nothing like a fruity dessert to complement a sunny day. These strawberry bars are an ideal summertime treat, perfect for picnics, barbecues, or just enjoying on the porch with a glass of lemonade.
Crowd Favorite: These bars are always a hit at gatherings! Whether it’s a family get-together, a potluck, or a playdate, you can count on these bars to be a crowd-pleaser. Everyone will be asking for the recipe!
Versatile and Adaptable: You can easily make variations of this recipe by adding other fruits, nuts, or even a drizzle of chocolate. It’s a flexible recipe that you can tweak to suit your preferences.
Potential Cons Of The Recipe
- Crumbly Texture: The bars can be a bit crumbly, especially when cutting them into pieces.
- Strawberries May Release Too Much Juice: Fresh strawberries can sometimes release excess juice, making the bars soggy.
- Requires Chilling Time: For best results, the bars should cool completely, which requires some patience.
Tips To Mitigate These Cons
- Chill Before Cutting: Refrigerate the bars for at least an hour before cutting to help them set and reduce crumbliness.
- Use Cornstarch: Make sure to mix the strawberries with cornstarch to thicken the filling and absorb some of the juice.
- Plan Ahead: Allow time for the bars to cool completely before serving. It’s worth the wait!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Forms the base of the crumb mixture. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Old-Fashioned Rolled Oats: Adds a chewy texture and a bit of wholesome goodness.
- Baking Powder: This helps the bars rise slightly. Make sure it’s not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste.
- Granulated Sugar: Sweetens the bars.
- Cinnamon: Adds a warm, spicy note.
- Salt: Enhances all the flavors. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Pure Vanilla Extract: Gives a rich, aromatic flavor.
- Butter: The fat that makes the bars rich and buttery. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
For the Strawberry Filling:
- Fresh Strawberries: The star of the show, providing juicy, fruity flavor. You can also use frozen strawberries; in that case, do not thaw.
- Granulated Sugar: Sweetens the strawberries.
- Cornstarch: Thickens the filling to prevent it from becoming too runny.
- Lemon Zest: Adds a fresh, zesty note to balance the sweetness. Strawberries are naturally soft, so there’s no need to add extra liquid like lemon juice. However, a touch of lemon zest adds a delightful burst of flavor!
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Strawberry Filling
In a large bowl, stir together the diced strawberries and sugar. Let sit for 10 minutes. After 10 minutes, add the cornstarch and lemon zest; stir to combine. Set aside.
Step 2 – Mix the Dry Ingredients
Using an electric hand mixer or a stand mixer, mix the flour, oats, baking powder, sugar, cinnamon, salt, and vanilla together over medium-low speed.
Step 3 – Add Butter
Beat in the butter, mixing until the butter is evenly distributed and the mixture resembles a coarse meal, about 2 minutes.
Step 4 – Assemble The Bars
Using your hands or the bottom of a measuring cup or glass, firmly press 2/3 of the crust mixture into the bottom of the prepared pan. It will be a little crumbly—that’s ok. Spread the strawberry filling evenly over the top of the crust. Sprinkle the remaining crust mixture over the strawberry filling. With the back of a large spoon or flat spatula, lightly press the topping down so it’s a bit snug on the strawberry layer.
Step 5 – Bake
Bake for about 35-40 minutes or until the top is lightly browned and a toothpick comes out *mostly* clean (with a few jammy strawberry specks!). Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. After about 1 hour, you can stick the whole pan in the refrigerator to help speed things up.
Step 6 – Cool and Cut
Use the paper overhang to lift the cooled bars out. Cut into squares.
Recipe Tips
- Measure Ingredients Accurately: For best results, measure your ingredients accurately, especially the flour and oats.
- Use Fresh Strawberries: Although you can use frozen strawberries, fresh, ripe strawberries give the best flavor and texture.
- Butter: Make sure the butter is extra cold.
- Baking Pan: Lining the pan with parchment paper makes it much easier to remove the bars before slicing and serving.
- Chill Before Cutting: Let the bars cool completely before cutting. Refrigerate the bars for at least an hour to help them set and reduce crumbliness.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flour and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. Also make sure to use gluten-free oats.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter Check out my favorite dairy-free substitutes here.
Variations & Additions
- Mixed Berry Bars: Combine strawberries with other berries like blueberries or raspberries.
- Nutty Crust: Add chopped nuts like almonds or pecans to the crumb mixture for extra crunch.
- Chocolate Drizzle: Drizzle melted chocolate over the cooled bars for a decadent touch.
Storing and Freezing Instructions
Store: These bars are best eaten the day they are baked but can be kept in an airtight container for up to 2 days (the crust and crumb will soften slightly with storage) or in the refrigerator for up to 1 week.
Freeze: Bars freeze well for up to 3 months. Arrange in even layers in a large freezer container between sheets of parchment. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Frequently Asked Questions
Yes, you can use frozen strawberries. Do not thaw. The bake time will be a little longer.
Absolutely! Substitute the butter with a vegan butter alternative.
Ensure you use cornstarch in the filling to absorb the juices from the strawberries, and let the bars cool completely before cutting.
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Recipe Card 📖
Eggless Easy Strawberry Bars
Equipment
Ingredients
For the Eggless Strawberry Bars:
- 2 1/2 cups (350 g) all-purpose flour
- 1/2 cup (55 g) old-fashioned rolled oats
- 1 teaspoon (4 g) baking powder
- 2/3 cup (134 g) granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon (2 g) salt
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup (230 g) unsalted butter, cold and cubed
For the Strawberry Filling:
- 2 1/2 cups (400 g) strawberries, chopped
- 1/4 cup (50 g) granulated sugar
- 2 tablespoons (20 g) cornstarch
- 1 teaspoon lemon zest (see notes)
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Strawberry Filling:
- In a large bowl, stir together the diced strawberries and sugar. Let sit for 10 minutes. After 10 minutes, add the cornstarch and lemon zest and; stir to combine. Set aside.
Make the Eggless Strawberry Bars:
- Adjust the oven rack to the middle position and heat the oven to 375ºF (190ºC). Line an 8-x-8-inch (20-x-20-cm) square pan with parchment paper. The parchment paper should extend above the walls of the baking pan to allow for easy removal at the end. Lightly grease with baking spray.
- Using an electric hand mixer or a stand mixer, mix the flour, oats, baking powder, sugar, cinnamon, salt, and vanilla together over medium-low speed. Beat in the butter, mixing until the butter is evenly distrubuted and the mixture resembles coarse meal, about 2 minutes.
- Using your hands or the bottom of a measuring cup or glass, firmly press 2/3 of the crust mixture into the bottom of the prepared pan. It will be a little crumbly—that’s ok.
- Spread the strawberry filling evenly over the top of the crust. Sprinkle the remaining crust mixture over the strawberry filling. With the back of a large spoon or flat spatula, lightly press the topping down so it’s a bit snug on the strawberry layer.
- Bake for about 35-40 minutes or until the top is lightly browned, a toothpick comes out *mostly* clean (with a few jammy strawberry specks!), and the filling is bubbling on the sides. Remove from the oven and allow the bars to cool completely in the pan set on a wire rack. After about 1 hour, you can stick the whole pan in the refrigerator to help speed things up.
- Use the paper overhang to lift the cooled bars out. Cut into squares.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flour and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. Also make sure to use gluten-free oats.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Miyoko’s Creamery Organic Vegan Butter Check out my favorite dairy-free substitutes here.
- Measure Ingredients Accurately: For best results, measure your ingredients accurately, especially the flour and oats.
- Use Fresh Strawberries: Although you can use frozen strawberries, fresh, ripe strawberries give the best flavor and texture.
- Butter: Make sure the butter is extra cold.
- Baking Pan: Lining the pan with parchment paper makes it much easier to remove the bars before slicing and serving.
- Chill Before Cutting: Let the bars cool completely before cutting. Refrigerate the bars for at least an hour to help them set and reduce crumbliness.
- Mixed Berry Bars: Combine strawberries with other berries like blueberries or raspberries.
- Nutty Crust: Add chopped nuts like almonds or pecans to the crumb mixture for extra crunch.
- Chocolate Drizzle: Drizzle melted chocolate over the cooled bars for a decadent touch.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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