If you’re searching for a delightful treat that perfectly balances buttery richness with the sweet tartness of berries, you’re going to love this Raspberry Streusel Shortbread Bars Recipe. These bars combine a tender, crumbly shortbread base, a luscious layer of raspberry jam, and a crunchy, cinnamon-kissed streusel topping that adds the perfect texture and flavor contrast. Whether for an afternoon snack, a casual get-together, or just to satisfy a sweet craving, this recipe is a guaranteed crowd-pleaser that feels both special and comfortingly familiar.
Ingredients You’ll Need
Gathering these simple, pantry-friendly ingredients is all it takes to bring these Raspberry Streusel Shortbread Bars Recipe to life. Each component plays a vital role—from the rich butter creating that tender shortbread, to the raspberry jam adding vibrant brightness, and the sprinkle of cinnamon in the streusel topping which imparts warmth and complexity.
- Unsalted butter (1 cup, softened): Provides a rich, creamy base that keeps the shortbread moist and tender.
- Granulated sugar (2/3 cup): Sweetens the dough just enough without overpowering the raspberry’s natural tartness.
- All-purpose flour (2 cups + 1/2 cup for streusel): Gives structure to both the shortbread base and the crumbly topping.
- Salt (1/2 teaspoon): Enhances the flavors, balancing sweetness perfectly.
- Vanilla extract (1 teaspoon): Adds a warm, subtle aroma that makes the whole dessert feel homemade.
- Raspberry jam (1 cup, seedless preferred): The star ingredient, offering rich berry flavor and a lovely moist layer.
- Brown sugar (1/3 cup, packed for streusel): Gives the streusel a deep, caramel-like sweetness and helps create that satisfyingly crunchy topping.
- Ground cinnamon (1/2 teaspoon for streusel): Brings a hint of spice that complements the raspberry beautifully.
- Unsalted butter (1/4 cup, cold and cubed for streusel): Cut into the streusel for that perfect crumbly texture.
How to Make Raspberry Streusel Shortbread Bars Recipe
Step 1: Prepare Your Pan and Oven
Start off by preheating your oven to 350°F (175°C), ensuring it’s fully heated before baking. Grease or line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal later. This prep step saves you from sticking troubles and makes cutting and serving a breeze.
Step 2: Make the Shortbread Dough
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy—this will give your dough a lovely airy texture. Add in the vanilla extract for that cozy flavor hint, then gradually mix in the flour and salt until just combined. Be careful not to overmix; your dough should be soft but hold together nicely.
Step 3: Form the Shortbread Base
Press about two-thirds of the dough evenly into your prepared pan. Use your fingers or the back of a spoon to create a firm, flat layer. This base will be the foundation for your bars, offering that buttery, melt-in-your-mouth goodness with every bite.
Step 4: Layer the Raspberry Jam
Spread your raspberry jam evenly over the shortbread base. If you prefer a stronger berry flavor, feel free to add a little more jam. The jam layer adds vibrant color and juicy sweetness that pairs perfectly with the buttery crust.
Step 5: Prepare the Streusel Topping
Combine the half cup flour, brown sugar, and cinnamon in a bowl. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. This streusel topping will add irresistible crunch and a cinnamon-kissed richness.
Step 6: Assemble and Bake
Sprinkle the streusel topping evenly over the raspberry jam, then crumble the remaining shortbread dough over the streusel to form the top layer. Bake for 35 to 40 minutes, or until the top turns a beautiful golden brown and the jam bubbles enticingly. Once out of the oven, let the bars cool completely—this step is key for perfectly clean slices.
How to Serve Raspberry Streusel Shortbread Bars Recipe
Garnishes
A light dusting of powdered sugar is a simple but lovely garnish that adds a touch of elegance and sweetness. Fresh raspberries or a sprig of mint can also make these bars look like they came straight from a bakery while complimenting the flavors beautifully.
Side Dishes
These bars pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. For a midday pick-me-up, serve alongside a cup of hot tea or coffee to balance the sweetness with a warm drink.
Creative Ways to Present
Cut into bite-sized squares and place on a decorative platter for easy sharing at parties. You can also layer crumbled bars over yogurt parfaits or even use them as a base for mini berry cheesecakes, giving a fun twist to this classic recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Raspberry Streusel Shortbread Bars stay fresh in an airtight container at room temperature for up to 3 days. If you want to keep them moist longer, storing in the fridge is also fine but be sure to bring them back to room temperature before serving for the best texture.
Freezing
You can freeze these bars wrapped tightly in plastic wrap and then aluminum foil for up to 2 months. Thaw overnight in the fridge, then let come to room temperature before enjoying. They hold up very well in the freezer and bake fresh feelings on demand.
Reheating
If you like your bars slightly warm, reheat individual servings in the microwave for 10-15 seconds or place the whole batch in a low oven (around 300°F/150°C) for 5-7 minutes. This will revive the buttery aroma and soften the jam layer.
FAQs
Can I use other berry jams instead of raspberry?
Absolutely! Strawberry, blackberry, or even mixed berry jams will work beautifully in this recipe, giving you room to experiment with your favorite flavors.
Is it possible to make these bars gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free baking blend. Keep in mind the texture might be slightly different, but the flavor will still shine.
Do I have to use cold butter for the streusel?
Using cold butter for the streusel is essential to achieve that perfect crumbly texture. It prevents the mixture from becoming too soft and helps create those irresistible crunchy bites on top.
How long do these bars last once baked?
Once baked, Raspberry Streusel Shortbread Bars are best enjoyed within 3-4 days if stored properly in an airtight container, though they can be frozen for longer storage.
Can I make the dough ahead of time?
Definitely! The shortbread dough can be made a day in advance and kept refrigerated. Bring it to room temperature before pressing into the pan and continue with the recipe as usual.
Final Thoughts
These Raspberry Streusel Shortbread Bars Recipe are one of those delightful bites that bring joy to any occasion. Their buttery, crumbly layers combined with a sweet and tangy raspberry filling, finished off with a crunchy cinnamon streusel, will quickly become a staple in your baking repertoire. Trust me, once you make them, you’ll want to share them with everyone you know!
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Raspberry Streusel Shortbread Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Raspberry Streusel Shortbread Bars, featuring a buttery shortbread base, a layer of sweet raspberry jam, and a crumbly cinnamon-spiced streusel topping. Perfectly balanced with a tender texture and fruity burst, these bars make an irresistible treat for any occasion.
Ingredients
Shortbread Base
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Filling
- 1 cup raspberry jam (seedless preferred)
Streusel Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using a hand or stand mixer until the mixture becomes light and fluffy, which helps create a tender shortbread.
- Add Vanilla and Dry Ingredients: Mix in the vanilla extract. Gradually add the flour and salt to the butter mixture, stirring until just combined to form the shortbread dough — avoid overmixing to maintain crumbly texture.
- Form the Base Layer: Press approximately two-thirds of the dough evenly into the prepared baking pan, pressing firmly to create an even, compact shortbread base.
- Spread Raspberry Jam: Evenly spread the raspberry jam over the shortbread base layer, ensuring it reaches all corners for balanced flavor distribution.
- Prepare Streusel: In a separate bowl, combine the flour, brown sugar, and cinnamon for the streusel topping. Use a pastry cutter or your fingers to cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Apply Streusel Topping: Sprinkle the prepared streusel evenly over the raspberry jam layer, covering it completely.
- Add Top Crumbles: Crumble the remaining one-third of the shortbread dough over the streusel layer, distributing the pieces evenly to create a textured top.
- Bake: Bake in the preheated oven for 35-40 minutes, or until the top layer turns golden brown and the jam is bubbly, indicating the bars are fully cooked.
- Cool and Serve: Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift them out and cut into 12 bars for serving.
Notes
- For a seedless jam, strain the raspberry preserves before spreading if preferred for a smoother texture.
- Ensure the butter for the streusel topping is cold to achieve a crumbly texture rather than a doughy one.
- Chilling the dough briefly before pressing into the pan can help prevent shrinkage during baking.
- Store leftover bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- To enhance flavor, add a teaspoon of fresh lemon zest to the raspberry jam before spreading.
