Strawberry Shortbread Crumble Bars


Do you ever have an ingredient and you know what you want to do with it, you look through your cookbooks and scour pinterest, and you can’t find the recipe you want anywhere? No? Just me. Well that’s what happened with these babies. To be fair I found lot’s of recipes for strawberry bars, but all of those recipes involved eggs and I was out of egg replacer. However, I’m glad because I’m fairly certain these turned out wayyyy better than trying to adapt an egg heavy recipe.


I had a whole lot of strawberries sitting in my fridge waiting to be eaten, strawberries that were getting a little mushy and close to the end of their life. Strawberries you don’t particularly want to eat on their own, but are perfect to be baked into something! I find fruit that’s a little too mushy, a little too old the best for baking. So, I got into my head I was going to make some kind of bars with them. I scoured the internet and couldn’t find exactly what I wanted. All the non-vegan recipes were filled with eggs and all the vegan recipes were healthy strawberry bars. I was not in the mood for healthy. I was in the mood for flaky, buttery, salty and sweet. So these were born!


This is the most ridiculously easy recipe. It took no time at all to throw together. I tossed them together and baked them in less than an hour. Not bad to get sweet, flaky goodness in that amount of time. I cut them into big bars and brought them to coworkers who ate them up in no time. I can’t believe it’s vegan is a compliment I often get and something I always take as the highest praise!


I wish I could say that I made this with strawberries from my garden . . . but that wouldn’t be the truth. My little planter is only producing a couple of strawberries at a time. Definitely not enough for a dessert. However, my favourite farmer’s market is happening today and I plan on going and buying a whole bunch of fresh berries!


Make yourself some delicious bars in no time at all! Great to bring to any long weekend barbecues you might be attending!

Shortbread Crust

  • 2 cups all purpose flour
  • 1 cup vegan margarine
  • 1/2 cup sugar
  • 1/2 tsp salt


Pre-heat oven to 350, lay parchment paper down in a 9×9 pan

Combine all ingredients in a food processor or blender

Place half the shortbread in the prepared pan and spread it out in an even layer

Strawberry Filling

2 cups chopped and washed strawberries

1/3 cup sugar

2 tsp cornstarch


In a bowl mix together the strawberries, sugar and cornstarch.

Pour over the prepared crust

Crumble the remaining shortbread on top

Bake for 30-35min or until the topping is golden


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s