Strawberry Shortcake Streusel Bars
Delicious strawberry shortcake streusel bars are a portable twist on the classic dessert, offering buttery, fruity layers in every bite.
Ingredients
For the Crust and Topping
- 2 cups All-purpose flour Ensure it's measured correctly.
- 1 cup Granulated sugar This sugar is used in the crust and topping.
- 1/2 cup Unsalted butter Cold, cut into cubes.
- 1 tbsp Baking powder
- 1/4 tsp Salt
- 2 large Eggs Beaten.
- 1 tbsp Vanilla extract
- 1 tbsp Lemon juice
For the Strawberry Filling
- 2 cups Fresh strawberries, chopped Can substitute with thawed frozen strawberries.
- 1 cup Granulated sugar For the filling.
- 1 tbsp Cornstarch Adjust if using frozen strawberries.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and line a baking dish with parchment paper.
- In a bowl, mix flour, sugar, baking powder, and salt. Cut in butter until crumbly.
- Beat in eggs, vanilla, and lemon juice until combined.
- Press half of the mixture into the bottom of the baking dish.
- In another bowl, combine strawberries, sugar, and cornstarch. Spread over the crust.
- Crumble the remaining mixture on top of the strawberries.
- Bake for 35–40 minutes or until the top is golden. Let cool before slicing into bars.
Notes
Let the strawberry filling rest with sugar and cornstarch before using. If using frozen strawberries, thaw and drain excess liquid. Refrigerate after cooling to slice cleanly.