Strawberry Shortcake Streusel Bars
Make these easy strawberry streusel bars for a delicious baked dessert that combines a buttery shortcake base, sweet strawberry filling, and a crumbly topping.
- Prep Time: 20 min
- Cook Time: 45 min
- Total Time: 65 min
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar, plus 1/4 cup for filling
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/2 cup all-purpose flour, for streusel
- 1/4 cup packed light brown sugar, for streusel
- 1/4 cup cold unsalted butter, cubed, for streusel
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- Prepare the shortcake base: In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, baking powder, and salt.
- Cut in the 1/2 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Mix in the egg yolk and vanilla extract until a soft dough forms. Press this dough evenly into the bottom of the prepared pan.
- Prepare the strawberry filling: In a separate bowl, gently toss the sliced strawberries with 1/4 cup granulated sugar, lemon juice, and cornstarch until the berries are coated. Spread the strawberry mixture evenly over the shortcake base.
- Prepare the streusel topping: In a small bowl, combine the remaining 1/2 cup flour, brown sugar, and the remaining 1/4 cup cold butter cubes. Use your fingers to mix until crumbly, resembling coarse sand.
- Sprinkle the streusel topping evenly over the strawberries.
- Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbling.
- Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Cut into squares.
Notes
- For the best flavor, use ripe, fresh strawberries in this recipe.
- You can make the shortcake base and streusel topping ahead of time and store them separately in the refrigerator for up to two days.
- If you prefer a richer flavor, substitute 2 tablespoons of the butter in the base with brown butter.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18
- Sodium: 95
- Fat: 15
- Saturated Fat: 9
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 3
- Cholesterol: 45