If you’ve ever dreamed of a treat that’s as comforting as grandma’s cookies and as stunning as a bakery window display, Raspberry Streusel Shortbread Bars are about to become your go-to dessert. Imagine layering buttery shortbread with sweet, tangy raspberry preserves, and then crowning it all with a crumbly, nutty streusel topping. Whether you’re baking for a picnic, a potluck, or just your own sweet tooth, these bars deliver a gorgeous balance of flavors and textures that’s absolutely irresistible.
Ingredients You’ll Need
The beauty of these bars lies in their simplicity—each ingredient is a star in its own right, contributing to that signature melt-in-your-mouth crumb, sweetness, or just the right hint of nutty crunch. Here’s what you’ll need to craft perfect Raspberry Streusel Shortbread Bars, with a few tips along the way.
- Unsalted butter (1 cup, softened): This is the foundation of that rich, tender shortbread base—make sure it’s at room temperature for easy creaming!
- Granulated sugar (¾ cup): Just the right amount for sweetness and structure in both the base and the topping.
- Vanilla extract (1 teaspoon): Adds warmth and depth, tying together all the buttery and fruity notes.
- All-purpose flour (2¼ cups): Provides stability and that perfect crumbly texture—you want all-purpose for the right bite.
- Salt (¼ teaspoon): Balances the sweetness and enhances all the other flavors (don’t skip it!).
- Raspberry preserves (¾ cup): The star filling—choose a good-quality preserve for a vibrant color and intensely fruity flavor.
- Chopped almonds or pecans (½ cup, optional): These add crunch to the streusel and a lovely hint of nuttiness, but you can leave them out for a classic take.
- Powdered sugar (2 tablespoons, for dusting): The final, fancy flourish that makes every bar look extra inviting.
How to Make Raspberry Streusel Shortbread Bars
Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (175°C) to make sure everything bakes up evenly. Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides. The overhang is your best friend here—it’ll help you lift out the bars for easy slicing once they’re done.
Step 2: Cream Butter and Sugar
In a large mixing bowl, combine the softened butter and granulated sugar. Use a hand mixer or stand mixer, and beat until the mixture is light, fluffy, and pale in color. This aerates your butter, leading to extra-tender shortbread in your Raspberry Streusel Shortbread Bars.
Step 3: Add Vanilla, Flour, and Salt
Mix in the vanilla extract. Then, gradually add the all-purpose flour and salt to the bowl, mixing just until a soft, slightly crumbly dough forms. Take care not to overmix—you want a delicate crumb, not a dense crust.
Step 4: Form the Shortbread Base
Take about two-thirds of your dough and press it firmly and evenly over the bottom of your prepared pan. Work it all the way to the edges; a flat measuring cup helps for a smooth finish. This forms the delicious base for those glistening preserves.
Step 5: Spread the Raspberry Preserves
Using a spatula, spread the raspberry preserves evenly over the shortbread base. Try not to go all the way to the very edges, as the preserves will spread a bit while baking. This fruity layer brings the classic bright color and zing to your Raspberry Streusel Shortbread Bars.
Step 6: Add the Streusel Topping
Crumble the remaining dough evenly on top of the preserves layer. Sprinkle with the chopped nuts if you’re using them—this gives the bars their signature bakery-style crunch and rustic look.
Step 7: Bake to Golden Perfection
Slide the pan into your preheated oven and bake for 35 to 40 minutes. The top should be golden brown and the filling bubbling lightly around the edges. Let the bars cool completely in the pan before lifting them out with the parchment and slicing. Dust with powdered sugar just before serving for that irresistible finishing touch.
How to Serve Raspberry Streusel Shortbread Bars
Garnishes
These bars are gorgeous on their own, but a gentle dusting of powdered sugar amplifies their elegance. You can also add a couple of fresh raspberries or a tiny sprig of mint to each bar for a pop of color and a little extra wow factor.
Side Dishes
For a relaxed afternoon treat, serve your Raspberry Streusel Shortbread Bars alongside a cup of tea or coffee. For dessert, they’re heavenly with a scoop of vanilla ice cream or a dollop of softly whipped cream. The creamy sidekicks balance the berries beautifully!
Creative Ways to Present
If you’re serving these at a party or potluck, try slicing the bars smaller and nestling them in cupcake liners for easy, finger-friendly sweets. For bake sales, stack a few bars in a clear bag and tie with a ribbon—they’re every bit as delightful as a bakery treat.
Make Ahead and Storage
Storing Leftovers
Once cooled and dusted, Raspberry Streusel Shortbread Bars keep beautifully at room temperature in an airtight container for up to two days. If you plan to keep them a bit longer, just pop them in the fridge, where they’ll stay fresh for up to five days.
Freezing
These bars freeze surprisingly well! Simply wrap completely cooled bars individually in plastic wrap, then store in a freezer-safe container or resealable bag. They’ll keep their flavor and texture for up to three months—ideal for unexpected guests or last-minute dessert cravings.
Reheating
You don’t have to reheat these, but if you love a warm treat, a quick 10-second zap in the microwave will soften them up and make the preserves extra gooey. Warmed bars pair especially well with vanilla ice cream for an easy, impressive dessert.
FAQs
Can I use a different fruit preserve instead of raspberry?
Absolutely! While raspberry gives the classic flavor, feel free to swap in blackberry, strawberry, or apricot preserves. Just aim for the same consistency and avoid runny jams, which might make the bars soggy.
Do Raspberry Streusel Shortbread Bars need to be refrigerated?
You can keep them at room temperature for up to two days, but for anything longer, it’s best to store them in the fridge. This helps preserve both the crumbly shortbread and the fruity layer.
Are the nuts essential?
Not at all. If you have nut allergies or just prefer a more traditional bar, you can skip the nuts. But if you love a little crunch, chopped almonds or pecans in the streusel really take these bars up a notch.
What’s the best way to slice these bars neatly?
Cool the bars completely in the pan, then use the parchment overhang to lift them out onto a cutting board. Use a sharp, serrated knife and wipe the blade clean between cuts for perfectly tidy squares.
Can I double the recipe for a crowd?
You sure can! Just use a second pan or two slightly smaller pans if you don’t have a larger baking sheet. Remember to watch your baking time, as thicker layers might need a couple of extra minutes.
Final Thoughts
I can’t wait for you to try these Raspberry Streusel Shortbread Bars and experience their bakery-worthy magic at home. Give them a go for your next gathering or a cozy afternoon pick-me-up—you won’t regret it, and you’ll likely find yourself making them again and again!
Print
Raspberry Streusel Shortbread Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Raspberry Streusel Shortbread Bars are a delightful treat that combines buttery shortbread with sweet raspberry preserves and a crunchy nut topping. Perfect for a cozy afternoon tea or a sweet ending to any meal.
Ingredients
Shortbread Base:
- 1 cup unsalted butter (softened)
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2¼ cups all-purpose flour
- ¼ teaspoon salt
Filling and Topping:
- ¾ cup raspberry preserves
- ½ cup chopped almonds or pecans (optional)
- 2 tablespoons powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang.
- Prepare Shortbread: Cream the softened butter and granulated sugar until light and fluffy. Mix in the vanilla, then gradually add the flour and salt to form a soft dough.
- Assemble Bars: Press two-thirds of the dough into the pan, spread raspberry preserves over it, crumble the remaining dough on top, add nuts if desired.
- Bake: Bake for 35–40 minutes until golden and bubbly. Cool completely, then slice into bars and dust with powdered sugar.
Notes
- Try blackberry, strawberry, or apricot preserves for a flavor variation.
- Store bars at room temperature for up to 2 days or refrigerate for up to 5 days.
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