Go Back
+ servings


Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 12


  • 1 3/4 cup flour
  • 3/4 cup brown sugar divided
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup 1 stick softened butter
  • 1 egg
  • 2 cups fresh strawberries diced
  • 1/2 tsp vanilla or almond extract
  • 1 TBSP cornstarch


  • Preheat oven to 375 degrees F. Spray an 8x8 glass pan with non-stick spray.
  • In a medium sized bowl combine the flour, 1/2 cup of the brown sugar, baking powder, salt, butter and the egg. Use 2 forks or a pastry cutter to mix until well combined and crumbly.
  • Place diced strawberries in a separate bowl and add remaining 1/4 cup brown sugar, extract and cornstarch. Stir until well coated.
  • Press about 2/3 of the crumb mixture into the bottom of the pan. Use the bottom of a measuring cup to press it down into the pan. Top with strawberries, making sure they're evenly distributed over the crust. Sprinkle remaining crumb mixture on top.
  • Bake for 40-45 minutes; until light brown. Cool completely before cutting. Store any leftovers in the fridge for up to 5 days.