These sweet, juicy strawberries, cream cheese, and a buttery crumble combine into a perfect gluten-free dessert. Everyone will love this Gluten Free Strawberry Cream Cheese Bars recipe — nobody will know it’s gluten-free!
(* This post was sponsored by CK Mondavi. All delicious opinions are my own.)
One bite and you’ll be hooked. If you love strawberries, try the lighter gluten free strawberry oatmeal breakfast bars on the site as well.
Each recipe in this series is paired with a special CK Mondavi wine. I especially recommend their medium-bodied Chardonnay with a hint of oak — a lovely pairing for summer desserts.
Excellent! I used raspberries and it was awesome.
— mike l., Pinterest comment
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe with King Arthur Measure for Measure. If your blend doesn’t contain xanthan gum or guar gum, add 1 teaspoon.
- Almond Flour – Use almond flour, not almond meal. Almond meal is coarser and can make the bars grainy.
- Strawberries – Fresh or frozen strawberries work. See the FAQ below for tips on using frozen berries.
- Cream Cheese – I used Philadelphia brand. There are several other brands that are gluten-free if you prefer alternatives.
- Strawberry Jam – Any fruit jam works if you want to vary the flavor.
Two readers reported that monk fruit sweetener worked well as a sugar substitute in this recipe.
You may also enjoy the easy Gluten Free Lemon Oat Bars recipe on the site.
Step-By-Step Photos and Directions:
These strawberry crumble bars are simple to make. Gather your ingredients and let’s begin with the crust.
Step 1: Whisk the dry ingredients together in a large bowl. In a separate small bowl, whisk the wet ingredients.
Step 2: Add the wet ingredients to the dry and mix thoroughly, scraping the bowl sides. A stand mixer works well here.
Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand you use will affect batter moisture. If the batter is too runny, add a little more flour; if too thick, add a bit more liquid.
Step 3: Line an 8×8 baking pan with parchment paper, or spray it with a gluten-free baking spray.
Step 4: Press 3/4 of the crust mixture into the pan to form an even bottom layer; reserve the rest for the crumble topping.
Step 5: Firmly press the crust into the pan using a flat-bottomed glass or your palm so it’s compact.
Step 6: Spread strawberry jam evenly over the crust with a large spoon.
Step 7: Wash, hull, and thinly slice the strawberries. Arrange them in a single layer over the jam.
Step 8: Crumble the remaining crust mixture over the strawberries and dot with chunks of softened cream cheese. Bake at 350ºF for 30 minutes.
Step 9: If your strawberries are very juicy, bake for an additional 10 minutes to ensure the center sets and the crust bakes through.
I’m excited to share this strawberry bar—perfect for summer gatherings or a sweet treat any day.
Frequently Asked Questions:
Yes. Use a dairy-free cream cheese such as Kite Hill or Tofutti and substitute butter with coconut oil or vegan stick butter.
To make it nut-free, omit the almond flour and increase the gluten-free flour blend to 1 1/2 cups.
Yes, but thaw and drain frozen strawberries well before using to avoid excess moisture that can make the bars soggy.
Store the bars in an airtight container in the refrigerator for up to 4 days. They freeze well for longer storage — place them in a freezer-safe container or zipper bag.
More Gluten Free Bars Recipes:
- Gluten Free Blueberry Oat Bars
- The Best Gluten Free Banana Bars
- Easy Gluten Free Peanut Butter M&M Bars
- Paleo Lemon Bars
Love This Recipe?
If you made and enjoyed this recipe, please leave a comment below and mention which flour blend you used. That helps others know this recipe works well. Thank you!
Gluten Free Strawberry Cream Cheese Bars With a Thick Crumb Topping
Ingredients
- 1 cup gluten free flour blend * see notes
- ¾ cup almond flour * see notes
- ½ teaspoon baking powder
- dash salt
- ½ cup unsalted melted butter
- ¾ cup cane sugar
- 1 large egg
- 4 ounces softened cream cheese
- ⅓ cup strawberry jam
- 1 ¼ cup sliced fresh strawberries
Method
- Line an 8×8 pan with parchment paper.
- Preheat the oven to 350ºF.
- Wash and slice the strawberries.
- In a large bowl whisk together 1 cup gluten free flour blend, 3/4 cup almond flour, 3/4 cup cane sugar, 1/2 teaspoon baking powder, and a dash of salt.
- In a small bowl, combine 1/2 cup unsalted melted butter and 1 large egg. Temper the egg by adding a bit of the butter first, then whisk in the rest.
- Pour the wet ingredients into the dry ingredients and mix well.
- Press 3/4 of the crust mixture into the prepared pan until the bottom is evenly covered.
- Spread 1/3 cup strawberry jam over the crust, then top with 1 1/4 cups sliced fresh strawberries.
- Dot with chunks of cream cheese and sprinkle the remaining crumble mixture evenly over the top.
- Bake for 30 minutes. Remove from the oven and allow to cool before slicing.
Nutrition
Calories193kcal
Carbohydrates22g
Protein3g
Fat11g
Notes
- I tested this with King Arthur Measure for Measure GF, Bob’s Red Mill 1-to-1 GF blend, and Authentic Foods Multi Blend. Other blends may work but were not tested.
- If your gluten-free flour blend lacks xanthan or guar gum, add 1 teaspoon.
- Use almond flour rather than almond meal for a finer texture.
- To make dairy-free, substitute vegan stick butter and a dairy-free cream cheese such as Kite Hill or Daiya.
- These bars keep up to 4 days in an airtight container or up to 4 months frozen.
This post was updated from an older June 2019 entry with clearer directions and updated notes.