Strawberry Cream Pie Bars

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Dietary: Kosher, Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian

Strawberries and cream were made for each other and after one bite of these Strawberry Cream Pie Bars, you'll know what I'm talking about. A buttery, brown sugar, whole wheat crust provides a delicious base for sweet, sun-ripened strawberries nestled in a cool creamy filling that all together makes for one fantastic summer treat.

Prep: 10 min
Total Time: 45 min
Yield: 20 bars



  • Whisk together the flours, brown sugar, baking soda, baking powder and salt. Add the melted butter and stir with a spoon or fork until the butter is thoroughly incorporated and the mixture is crumbly. Reserve 1 ¼ cups of the dough and press the remaining dough into the bottom of a 13x9-inch baking pan that has been lined with foil and sprayed with non-stick cooking spray. Set aside.
  • In a medium-sized bowl, whisk together the sour cream, sugar, flour, egg yolks, vanilla and lemon zest. Pour the mixture onto the crust and spread evenly over the top. Spoon the pie filling over the sour cream mixture and gently swirl together with a butter knife. Sprinkle the reserved 1 ¼ cups of dough over the top and bake in a 375oF oven for 25 minutes or until golden brown. Cool completely and then refrigerate for two hours before serving. Remove chilled bars from the pan by lifting up on the foil and removing to a cutting board. Peel back foil, cut into squares with a sharp knife and serve. Store bars in the refrigerator for up to 3 days.

       Strawberry Pie Filling

       Adapted from

  • 4 cups strawberries, hulled and halved
  • ¾ cup sugar
  • ¾ cup water
  • 3 Tablespoons Hodgson Mill Corn Starch
  • ¼ teaspoon salt

    Crush 1 cup of strawberries and place in a medium-sized saucepan. Add water and bring to a boil. Simmer three minutes. Strain the juice from the cooked strawberries, adding water if necessary to make a full cup of juice. Discard cooked strawberries. Combine the sugar, cornstarch and salt in the same saucepan. Slowly add strawberry juice and stir until smooth. Bring the mixture to a boil and stir until clear and thick, about 4 minutes. Remove the pan from the heat and cool for five minutes. Transfer the mixture to a bowl and stir in remaining strawberries. Filling can be kept in an airtight container in the refrigerator for up to two days. Makes approximately 3 cups of strawberry pie filling.