Go Back
–+ servings
Delicious gluten free strawberry bars on a plate, garnished with fresh strawberries.

Gluten Free Strawberry Bars

These tender, jammy Gluten Free Strawberry Bars feature a buttery gluten-free crust and a bright strawberry filling, perfect for cozy fall baking.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 32 minutes
Total Time 52 minutes
Course Dessert
Cuisine American
Servings 9 pieces
Calories 180 kcal

Ingredients
  

For the crust

  • 1.5 cups gluten-free all-purpose flour blend (with xanthan gum included)
  • 0.5 cups almond flour
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar, packed
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon baking powder
  • 3/4 cup cold unsalted butter, cut into cubes
  • 1 large egg
  • 1 teaspoon pure vanilla extract

For the filling

  • 2 cups fresh strawberries, hulled and chopped
  • 1/4 cup granulated sugar for the filling
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch (or arrowroot) to thicken

Instructions
 

Preparation

  • Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang to lift the bars out easily.
  • In a medium bowl, whisk together the gluten-free flour blend, almond flour, sugars, salt, and baking powder.
  • Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  • Add the egg and vanilla, mixing until a dough forms.
  • Press about two-thirds of the dough evenly into the prepared pan to form the base.

Cooking

  • In a small saucepan, combine chopped strawberries, 1/4 cup sugar, lemon juice, and cornstarch.
  • Cook over medium heat, stirring frequently, until the strawberries break down and the mixture thickens (about 6–8 minutes).
  • Remove from heat and let cool slightly.
  • Spread the strawberry filling evenly over the crust.
  • Crumble the remaining dough over the top to create a rustic finish.
  • Bake for 28–32 minutes, or until the edges are golden and the filling is bubbling.
  • Let the bars cool completely in the pan before lifting them out using the parchment overhang.
  • Once cooled, refrigerate for at least an hour for cleaner slices, then cut into squares.
  • Enjoy chilled or at room temperature.

Notes

Use ripe but firm strawberries for best results. For a less sweet filling, reduce sugar by 1–2 tablespoons. Chill the dough if it feels too sticky.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 10g
Keyword easy dessert, fall baking, Fruit Bars, Gluten Free, Strawberry Bars
Tried this recipe?Let us know how it was!