Strawberry Pie Bars

Strawberry Pie Bars in a serving dish cut into 9 squares.

Strawberry Pie Bars

Difficulty Level: Easy

Sweet, Simple, and Bursting with Summer Flavor

Nothing says summer quite like fresh strawberries. These Strawberry Pie Bars combine juicy berries with a buttery Wooden Spoon® Snickerdoodle Cookie Dough crust and a sweet cinnamon crumble topping for a dessert that’s perfect for picnics, backyard BBQs, family gatherings, or simply enjoying on the porch with a cup of coffee.

Using Wooden Spoon® Snickerdoodle Cookie Dough gives us all the buttery, cinnamon flavor of a homemade crust without all the extra work, making this recipe as easy as it is delicious.

Servings: 9 Strawberry Pie Bars

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Ingredients

Cookie Crust:

  • 12 cubes Wooden Spoon® Snickerdoodle Cookie Dough

Strawberry Filling:

  • 2 pints fresh strawberries, hulled and sliced into bite-sized pieces (about 4 cups)
  • 2 tablespoons fresh lemon juice
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons minute tapioca

Crumble Topping:

  • 1/3 cup packed light or dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted
  • 2/3 cup all-purpose flour

For Serving:

  • Powdered sugar

Featured Flavor

Snickerdoodle cookie dough packaging
Where to Buy

Make It Happen

Step 1

Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang to easily lift the bars out after baking. Lightly coat the pan with nonstick cooking spray.

Press the 12 cubes of Wooden Spoon® Snickerdoodle Cookie Dough evenly into the bottom of the pan. Refrigerate for 15 minutes, then bake for 15–18 minutes, or until the crust is lightly golden. Remove from the oven and let cool while we prepare the filling.

Step 2

In a large bowl, combine the strawberries, lemon juice, sugar, ginger, cinnamon, and nutmeg. Let the mixture sit for about 15 minutes until the strawberries begin releasing their juices. Stir in the melted butter and minute tapioca until evenly coated.

In a separate bowl, stir together the brown sugar, cinnamon, melted butter, and flour until a crumbly mixture forms. If needed, use your fingertips or a fork to create larger crumbs.

Step 3

Spread the strawberry filling evenly over the cooled cookie crust. Sprinkle the crumble topping evenly over the strawberries, covering as much of the filling as possible.

Step 4

Strawberry Pie Bars in a serving dish cut into 9 squares.
A single Strawberry Pie Bar on a plate

Bake for 30–40 minutes, or until the crumble is golden brown and the strawberry filling is bubbling around the edges. If you notice any dry tapioca after baking, gently stir those berries while they’re still warm so the tapioca absorbs the juices.

Allow the bars to cool completely, then refrigerate until firm. Lift the bars out using the parchment paper, slice into squares, and dust with powdered sugar just before serving.

Storage Information

Store the Strawberry Pie Bars in an airtight container in the refrigerator for up to 3 days. For the best presentation, wait to dust the bars with powdered sugar until just before serving.

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