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Tasty Strawberry Shortcake Streusel Bars

A close-up of a Tasty Strawberry Shortcake Streusel Bars square topped with a dollop of whipped cream.
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You will make buttery shortcake bars with a sweet strawberry filling and a crunchy streusel topping. This recipe yields easy-to-serve squares perfect for summer.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar plus 1/4 cup for filling
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 2 tablespoons cold milk
  • 3 cups 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 for streusel
  • 1/2 cup heavy cream for topping
  • 1 tablespoon powdered sugar for topping

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the base: In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, baking powder, and salt. Cut in 1/2 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Mix in the egg yolk and milk until the dough just comes together. Press this dough evenly into the bottom of the prepared pan to form the shortcake base.
  4. Prepare the filling: In a separate bowl, gently toss the sliced strawberries with 1/4 cup sugar, lemon juice, and cornstarch until the berries are coated. Spread the strawberry mixture evenly over the shortcake base.
  5. Prepare the streusel: In a small bowl, combine 1/2 cup flour and 1/4 cup brown sugar. Cut in the remaining 1/4 cup cold butter until crumbly. Sprinkle this streusel mixture evenly over the strawberries.
  6. Bake for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbly.
  7. Let the bars cool completely in the pan on a wire rack, about 2 hours.
  8. Once cool, lift the bars out using the parchment overhang and cut into 16 squares.
  9. Make the topping: Whip the heavy cream and powdered sugar until soft peaks form. Serve each bar with a dollop of whipped cream.

Notes

  • For a richer flavor, substitute half of the all-purpose flour in the base with cake flour.
  • If your strawberries are very juicy, add an extra teaspoon of cornstarch to the filling mixture.
  • Cooling completely before cutting prevents the bars from falling apart.

Nutrition

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