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Strawberry Shortcake Streusel Bars

Four rich Strawberry Shortcake Streusel Bars stacked on a white plate, showing the crumbly topping and bright red fruit filling.
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Make tender, buttery shortcake bars layered with fresh strawberry filling and topped with a crisp streusel.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for filling)
  • 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, cut into small pieces (for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the shortcake base: In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, baking powder, and salt.
  3. Cut in the 1/2 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Mix the egg yolk, vanilla extract, and milk in a small bowl. Add this wet mixture to the dry ingredients and mix just until a soft dough forms. Do not overmix.
  5. Press two-thirds of the dough evenly into the bottom of the prepared pan to form the crust. Reserve the remaining one-third of the dough for the streusel topping.
  6. Prepare the filling: In a separate bowl, gently toss the sliced strawberries with 1/4 cup granulated sugar and cornstarch until the berries are coated. Spread the strawberry mixture evenly over the crust.
  7. Prepare the streusel: In a small bowl, combine the 1/2 cup flour and brown sugar for the topping. Cut in the remaining 1/4 cup cold butter until crumbly.
  8. Crumble the reserved one-third of the shortcake dough over the strawberry layer. Then, sprinkle the streusel mixture evenly over the top.
  9. Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbly.
  10. 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 a more intense strawberry flavor, you can let the sliced strawberries macerate with the sugar and cornstarch for 15 minutes before layering them onto the crust.
  • To achieve a bakery style look, dust the cooled bars lightly with powdered sugar before serving.
  • Store leftover bars in an airtight container at room temperature for up to three days.

Nutrition

Find it online: https://flavorvista.com/strawberry-shortcake-streusel-bars/