Strawberry Pie Bars – Gooey, rich strawberry jam filling sandwiched between a crumbly, buttery crust and a coconut streusel on top. Perfect for summer!
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Hello friends. I hope you’re all having an incredible holiday week(end?). I know I am.
It’s cheesy, but I really love the Fourth of July. Not just because I get to eat vegan hot dogs and s’mores to my heart’s desire and drink during the day without judgment, but because it’s one day where everyone comes together and the chaos of the country ceases to exist for a moment.
It’s a dumb thing to love, but it’s one day where everyone seems to get along. The Fourth of July provides a moment of peace, and that’s good enough for me. I’m not saying it makes up for all the crap going on the rest of the year, but I try to think positively and see the good where I can.
ANYWAYS. I’m totally in love with these pie bars, because they taste exactly like what I want my summer to taste like: fruity, crumbly, chewy, coconut-y. They’re perfect to bring to a family BBQ, and they’re perfect to eat a little bite of before breakfast. It’s a great “anytime snack”, really.
You start by boiling down fresh strawberries until they’re pretty much the consistency of jam, then pour it over a buttery, flaky crust, and top it with a buttery coconut streusel. They’re so easy to make, and beyond delicious.
Here’s What I Used:
- 2 cups strawberries, fresh or frozen
- 2 tsp. lemon juice
- ¼ cup granulated sugar
- 2 tsp. cornstarch
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ½ tsp. baking powder
- pinch of salt
- ½ Tbsp. flaxseed meal + 1½ Tbsp. water
- ½ cup vegan butter, cold
- ¼ cup sweetened shredded coconut
- Add the strawberries, lemon juice, and sugar to a small saucepan. Place over medium heat and cover. Let the strawberries heat and begin to break down, about 7 minutes.
- Once there's a good amount of liquid in the saucepan from the strawberries, add the cornstarch and mix in well to make sure there are no clumps.
- Bring to boil, then turn the heat down to medium-low and let heat, covered, until the strawberries are thick and almost jelly-like consistency.
- Remove from heat and let cool.
- Preheat the oven to 375ºF.
- Mix together the flax and water and let sit until slightly thickened, about 5-7 minutes.
- Sift together the dry ingredients (flour, baking powder, and salt), then add the sugar and mix well.
- Cut the butter into small cubes and add to the flour, mixing well to incorporate it until the mixture resembles coarse crumbs. I always do this step by hand, but you can use a pastry cutter or two forks if you prefer.
- When the butter is almost fully incorporated, add the flax egg.
- Press about ⅔ of the mixture into a parchment-lined 8"x8" square baking pan, and press it down firmly into an even layer.
- Pour the strawberry mixture over top of the crust. It's ok if it's still a little warm!
- Add the shredded coconut to the remaining crumb mixture, mix well, and sprinkle over the strawberry layer.
- Bake 30-35 minutes until golden brown along the edges.
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