These easy strawberry bars use fresh strawberries instead of jam, perfect for strawberry season! Super easy to make and a great sweet snack to have on hand!
- Preheat oven to 350˚F. Line a 8×8 baking dish (or similar size) with parchment paper. In a small bowl, mix together sliced strawberries, sugar, cornstarch, and lemon zest.
- In a medium bowl, stir together flour, oats, baking powder, and salt. Add chopped butter and use a pastry cutter or fork to cut the butter into the flour and oats mixture until it resembles a coarse meal – the butter should be in pea-sized pieces.
- In a small bowl, whisk together egg, brown sugar, cinnamon, and ginger. Add that to the flour and oat mixture and stir to combine until the crust comes together. It shouldn’t quite stick together in a ball.
- Take about 2/3-3/4 of the crumb mixture and press it into your prepared baking pan. Try to get it in an even layer but it doesn’t have to be perfect.
- Drain strawberry slices and add them to the crust in a single layer. Add reserved crumb mixture to the top of the strawberries. It won’t cover the strawberries entirely and that’s okay.
- Bake fresh strawberry bars for about 40 minutes at 350˚F.
- Remove bars and let cool. When bars are around room temperature (they don’t have to be competely cool), remove the parchment paper from the pan, lifting out the bars. Slice the bars into 16 squares.
- Whisk together glaze mixture (it should be pretty thick) and drizzle over the bars.
Bars are best if they cool to room temperature before serving so the filling sets up.
Store the bars in the fridge and they will keep fine for 4-5 days.