Strawberry Pie Bars

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A pie bar perfect for any picnic! If you love pie but hate the hassle, look no further. These bars are perfectly portioned pieces of heaven on a hot summer day. Every layer, from the sweet and buttery crust to the bright and jammy strawberry filling, gets its signature sweetness from C&H Sugar®. The basic pie bar crust adds a little intrigue with C&H® Golden Brown Sugar, giving the shortbread-like crust a subtly sweet caramelized flavor. Fresh strawberries are also mixed with C&H® Golden Brown Sugar, lemon, and a little bit of cinnamon for a beautifully balanced layer of sweet, tart, and spicy. A pillowy layer of Almond Whipped Cream made with C&H® Granulated Sugar completes the puzzle, making these bars the answer to every summertime craving.

Strawberry Pie Bars
Makes 9 bars
  • Pie Bar Crust (recipe follows)
  • 6 cups (882 grams) sliced hulled fresh strawberries
  • ½ cup (60 grams) tapioca flour
  • ½ cup (110 grams) C&H® Golden Brown Sugar
  • 1 tablespoon (15 grams) fresh lemon juice
  • ½ teaspoon (1 gram) ground cinnamon
  • Almond Whipped Cream (recipe follows)
  1. Preheat oven to 375°F (190°C). Line an 8-inch square baking pan with parchment paper, letting excess extend over sides of pan; spray parchment with baking spray with flour.
  2. Press Pie Bar Crust into prepared pan.
  3. Bake until lightly browned and dry, 15 to 20 minutes. Let cool for at least 10 minutes in pan on a wire rack. Leave oven on.
  4. In a large bowl, toss together strawberries, flour, brown sugar, lemon juice, and cinnamon. Let stand for 10 minutes, stirring occasionally.
  5. Pour strawberry mixture into a large saucepan, and cook over medium heat until flour dissolves completely, 5 to 7 minutes. Pour onto prepared crust.
  6. Bake until filling bubbles around edges, about 20 minutes. Let cool completely in pan on a wire rack, about 1 hour.
  7. Using an off-set spatula, evenly spread Almond Whipped Cream onto cooled bars. Refrigerate until set, 30 minutes to 1 hour.
  8. Run a knife around edges of cooled bars to release sides. Using excess parchment as handles, gently remove from pan, and cut into bars. Refrigerate in an airtight container for up to 2 days.

Pie Bar Crust
Makes 1 cup
  • ½ cup (113 grams) unsalted butter, softened
  • ¼ cup (55 grams) C&H® Golden Brown Sugar
  • 1 teaspoon (4 grams) vanilla extract
  • 1 cup (125 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground cinnamon
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and vanilla at medium-high speed until light in color and creamy, 1 to 2 minutes.
  2. In a medium bowl, whisk together flour, salt, and cinnamon. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Use immediately.

Almond Whipped Cream
Makes 2 cups
  • 1 cup (240 grams) cold heavy whipping cream
  • 2 tablespoons (24 grams) C&H® Granulated Sugar
  • ½ teaspoon (2 grams) almond extract
  • 3 tablespoons (45 grams) cold crème fraîche
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream at medium speed until soft peaks form, 4 to 5 minutes. With mixer on medium speed, gradually add sugar and almond extract, beating until medium-stiff peaks form. Fold in crème fraîche just until combined. Use immediately.


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