If spring had a flavor, this would be it. ☀️
These sourdough strawberry bars are soft, buttery, bursting with juicy strawberries, and topped with a glossy strawberry glaze that tastes like sunshine in dessert form.
They’re the kind of treat you cut “just one piece” of… then somehow go back for three more.
Let’s dive in.
Table of Contents
Why You’ll Fall in Love with These Sourdough Strawberry Bars
The magic of sourdough discard in desserts
Sourdough discard isn’t just for bread anymore. In baking, it adds:
- Moist texture
- Light tang that balances sweetness
- Bakery-style softness
Think of it like buttermilk’s cooler cousin.
Sweet, tangy, melt-in-your-mouth perfection
The strawberries bring natural sweetness while the glaze locks in moisture and flavor. It’s a dreamy combo of:
✔ Soft cake-like crumb
✔ Juicy fruit pockets
✔ Bright strawberry finish
If you already enjoy baking discard-based treats like Sourdough Banana Bars with Discard, you’ll appreciate how naturally this recipe fits into everyday sourdough baking while delivering a polished, photo-worthy result.
What Makes These Strawberry Bars Extra Special
Fresh strawberries baked right in
No jam filling here, real strawberries get folded straight into the batter, giving you bursts of fruity goodness in every bite.
Homemade strawberry glaze (worth it!)
This glaze isn’t just icing sugar and milk. It’s made with real strawberries for:
- Vibrant color
- Natural flavor
- Slight tartness that balances sweetness
If you’ve baked recipes similar to Sourdough Discard Blondies, you already understand how discard improves texture while adding complexity without sourness.
Ingredients Breakdown
Base Bars
- Sourdough discard
- All-purpose flour
- Sugar
- Eggs
- Butter
- Vanilla extract
- Baking powder
- Salt
Strawberry Layer
- Fresh strawberries (chopped)
- A little sugar
- Splash of lemon juice
Strawberry Glaze
- Strawberries (blended or mashed)
- Powdered sugar
- Lemon juice
This ingredient balance mirrors what works so well in Quick Sourdough Discard Strawberry Bread, where fruit and discard complement each other instead of competing.
Step-by-Step Instructions
Make the batter
- Cream butter and sugar until fluffy
- Add eggs and vanilla
- Stir in sourdough discard
- Fold in dry ingredients
Add strawberries
Gently fold chopped strawberries into batter last to protect their shape and juices.
This method keeps the crumb tender while preventing soggy pockets. Overmixing forces gluten development, which leads to tough bars. Gentle folding keeps everything balanced and predictable.
Bar-style sourdough bakes like Maple Cinnamon Sourdough Oatmeal Breakfast Bars rely on the same restraint, which proves how effective this approach is across different flavors.
Bake
- Spread in lined pan
- Bake at 350°F (175°C) for 30-35 minutes
- Cool completely
Make glaze
- Simmer strawberries until soft
- Mash and strain (optional)
- Mix with powdered sugar and lemon juice
- Pour over cooled bars
Instead of overpowering sweetness, this glaze stays light and fruit-forward. That approach mirrors the flavor layering used in desserts like Strawberry Cheesecake Cookies (Strawberry Jam Swirl), where strawberry stays vibrant rather than sugary.
Pro Baking Tips
✔ Use ripe strawberries for best flavor
✔ Pat berries dry to avoid soggy batter
✔ Let bars cool before glazing
✔ Chill for clean slices
Compared to chewy snacks like Sourdough Granola Bars, these bars depend on a full bake and proper cooling to achieve clean slices and bakery-style structure.
Flavor Variations to Try
Lemon Strawberry Bars
Add lemon zest to batter and glaze
Chocolate Drizzle
Finish with melted dark chocolate
Cream Cheese Swirl
Drop spoonfuls of sweetened cream cheese into batter
Flavor variations also work beautifully with this base recipe:
- Swap strawberries for raspberries or mixed berries
- Use almond extract for a bakery-style twist
This adaptability mirrors other sourdough dessert bars like Fudgy Sourdough Discard Brownies, proving how versatile discard baking can be.
How to Store & Freeze
Room temp: 2 days (covered)
Fridge: up to 5 days
Freezer: up to 2 months (without glaze)
Serving Ideas
- With vanilla ice cream
- Alongside iced tea
- Brunch dessert tray
- Picnic treat
Common Mistakes to Avoid
❌ Overmixing batter
❌ Using watery strawberries
❌ Glazing while hot
❌ Skipping parchment paper
If you enjoy strawberry-forward desserts with visual impact, you’ll appreciate the same balance found in Chocolate Strawberry Cheesecake Dessert Cups, where presentation enhances the experience without overpowering the flavor.
Sourdough Strawberry Bars with Strawberry Glaze
Equipment
- Mixing bowls
- Whisk or hand mixer
- Measuring cups and spoons
- 9×13-inch baking pan
- Parchment paper
- Saucepan
- Spatula
Ingredients
Bars
- 1 cup sourdough discard
- 1½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1½ cups fresh strawberries chopped
Strawberry Glaze
- ½ cup fresh strawberries mashed
- 1 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F (175°C) and line baking pan with parchment paper.
- In a bowl, whisk melted butter and sugar until smooth.
- Add eggs and vanilla, mixing well.
- Stir in sourdough discard until combined.
- Add flour, baking powder, and salt. Mix just until smooth.
- Gently fold in chopped strawberries.
- Spread batter evenly into prepared pan.
- Bake for 30-35 minutes until lightly golden and a toothpick comes out clean.
- Let bars cool completely.
- In a saucepan, heat mashed strawberries over medium heat for 3-4 minutes until juicy.
- Strain if desired, then whisk juice with powdered sugar and lemon juice.
- Pour glaze over cooled bars and let set before slicing.
Notes
- Calories: 210
- Carbohydrates: 32g
- Protein: 4g
- Fat: 8g
- Sugar: 18g
FAQs
Can I use frozen strawberries?
Yes! Thaw and drain well first.
Why did my sourdough strawberry bars turn dense?
Dense bars usually come from overmixing or excess flour. Mix gently and measure flour accurately for best texture.
How long do sourdough strawberry bars stay fresh?
They stay soft for up to two days at room temperature and up to five days refrigerated when covered tightly.
These sourdough strawberry bars are soft, fruity, lightly tangy, and dripping with strawberry glaze goodness.
They’re the perfect way to use sourdough discard while creating a dessert everyone will rave about.
One bite = instant favorite.
