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Some desserts I make on my blog that I hope everyone will try… this is one of them! I love my cherry pie bars but these were fantastic. They were baked to perfection and I loved the strawberry pie filling swirled throughout in the sour cream. They were so easy to make and that first bite was so creamy and delicious that it gave me hope that spring… and summer is coming!

Strawberry Pie sour cream crumb bars in a stack of 3 beside a scoop of vanilla ice cream and a strawberry.
Rating: 5 stars  Difficulty of Recipe: 2 stars
Review:  You can use any pie filling that you would like in these! They would be yummy with cherry or even blueberry! These are easy to make and I know you will love them just like we did!

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Strawberry Pie Sour Cream Crumb Bars

By: Alyssa Rivers
You can use any pie filling that you would like in these! They would be yummy with cherry or even blueberry! These are easy to make and I know you will love them just like we did!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 16 Bars



  • 1/2 cup butter melted and cooled to room temperature
  • 1/2 cup light brown sugar
  • 1 1/2 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt


  • 1 cup strawberry pie filling or any kind you would like
  • 1/2 cup sour cream
  • 1/4 cup granulated sugar
  • 1 Tbsp all purpose flour
  • 1 egg
  • 1/2 tsp vanilla extract


  • Preheat oven to 375 and prepare an 8x8 square pan by lining with parchment paper and spraying with cooking spray.
  • Make the crust by whisking together in a medium bowl the flour, brown sugar, baking soda, baking powder and salt. Add the melted butter. The dough will be crumbly but make sure all of the butter is incorporated.
  • Reserve 3/4 cup of the crust and press the remaining into the bottom of your 8x8 prepared baking pan.
  • For the sour cream filling, mix together in a large bowl the sour cream, sugar, 1 Tbsp flour, egg, and vanilla. Pour over the crust in your 8x8 pan.
  • Spoon your pie filling over the sour cream and gently swirl with the sour cream filling with a spoon.
  • Sprinkle your reserved 3/4 cup crust over the top and bake for 25-28 minutes or until golden brown. Cool completely and serve into squares. Store in the refrigerator up to 3 days. 🙂


Calories: 171kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 29mgSodium: 142mgPotassium: 51mgFiber: 1gSugar: 13gVitamin A: 237IUVitamin C: 3mgCalcium: 29mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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  2. I just took this out of the oven! I made it so my residents can have it for breakfast in a few hours. Looks great and smells amazing! Very easy recipe that I plan to make at home.

    1. These bars are wonderful. I would like to double the recipe to do a 9 x 13. Would I double everything, like baking powder & soda?

  3. Made these and did not have baking soda so I subed baking powder for it and removed the salt bc baking powder is a little salty in itself. Came out jiggly. Hopefully it will set more after it cools completely. Anyone else have any issues?

  4. YUM!!! I’d love for you to share this at my Saturday Dishes Link Party this weekend! It’s a themed link up & this week’s theme is Memorial Day & Grilling! Feel free to share other old or new posts that fit the theme as well if you have them! (:


  5. Thank you so much. I have to admit to going through your site and favoriting a lot of your recipes. We are making a dessert buffet for a wedding, and your ideas are great!