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Strawberry Shortcake Streusel Bars

A single, delicious square of strawberry shortcake streusel bars showing the crumb topping and bright red filling.
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Make these easy strawberry shortcake streusel bars for a perfect summer dessert. They feature a buttery shortcake base, sweet strawberry filling, and a crumbly streusel topping.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar (for base/streusel)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 1 large egg yolk
  • 2 tablespoons cold milk
  • 2 cups fresh or frozen strawberries, hulled and sliced
  • 1/4 cup granulated sugar (for filling)
  • 1 tablespoon cornstarch
  • 1 teaspoon lemon juice
  • 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 375 degrees F. Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the shortcake base: In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup 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.
  3. Mix in the egg yolk and milk until a shaggy dough forms. Press this dough evenly into the bottom of the prepared pan to form the shortcake base.
  4. Prepare the strawberry filling: In a separate bowl, gently toss the sliced strawberries with 1/4 cup sugar, cornstarch, and lemon juice. Spread the strawberry mixture evenly over the shortcake base.
  5. Prepare the streusel topping: In a small bowl, combine the remaining 1/2 cup flour, brown sugar, and the 1/4 cup cold butter pieces. Use your fingers to mix until crumbly, like coarse sand. Sprinkle this streusel evenly over the strawberry layer.
  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 before lifting them out using the parchment overhang. Slice into squares.

Notes

  • For a firmer base, chill the shortcake dough for 15 minutes before pressing it into the pan.
  • If using frozen strawberries, do not thaw them first; use them directly in the filling mixture.
  • Dust the cooled bars with powdered sugar before serving for a classic shortcake look.

Nutrition

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