Raspberry Streusel Shortbread Bars Recipe

If you’re craving a dessert that balances fruity brightness, buttery bliss, and a hint of crunch, Raspberry Streusel Shortbread Bars are your answer. Imagine layers of tender, shortbread-like base smothered with tangy raspberry jam, then finished with a golden, crumbly streusel. Whether you share them at a family gathering or save them for your own afternoon treat, these bars are a surefire crowd pleaser. Not only do they look gorgeous on a dessert platter, but each bite whispers cozy satisfaction—the kind of nostalgia-laden flavor you’ll want to revisit time and again.

this Recipe

Ingredients You’ll Need

With just a handful of classic pantry staples, you’ll be amazed at how each ingredient transforms into layers of flavor and texture in these irresistible bars. Every component plays a starring role, from the creamy foundation to the sparkling sweet top.

• Unsalted butter (1 cup, softened): This is the backbone of your shortbread, providing unparalleled richness and melt-in-your-mouth texture.
• Granulated sugar (½ cup): Sweetens the dough and lends a delicate crisp to the crust.
• Brown sugar (¼ cup, packed): Adds depth with its caramel notes, giving the streusel topping a hint of chewiness.
• Vanilla extract (1 teaspoon): Infuses warmth and rounds out the sweetness, making every bite extra comforting.
• All-purpose flour (2¼ cups): Binds everything together and creates the sturdy-yet-tender base.
• Salt (¼ teaspoon): A little seasoning balances the sweetness and makes the other flavors pop.
• Raspberry jam (¾ cup, preferably seedless): The heart of Raspberry Streusel Shortbread Bars, this layer delivers a tangy, jewel-toned burst in every bite.
• Chopped almonds or pecans (½ cup, optional): A scattering of nuts gives the streusel extra crunch and a nutty aroma; totally optional, but highly recommended.
• Powdered sugar (for dusting, optional): For a picture-perfect finish, a light dusting adds a delicate sweetness and irresistible elegance.

How to Make Raspberry Streusel Shortbread Bars

Step 1: Prepare Your Pan

Start by preheating your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, making sure to leave a bit of overhang on the sides—this will be your secret weapon for easy lifting later. This simple prep step sets you up for neat, sliceable bars with minimum fuss when it’s time to serve.

Step 2: Make the Dough

In a large mixing bowl, beat together the softened butter, granulated sugar, brown sugar, and vanilla extract until you get a smooth, creamy mixture. This beating step is where you lock in a tender, melt-away texture for your shortbread. Next, add in the flour and salt. Mix just until combined; the dough will be crumbly, and that’s exactly what you want for those signature shortbread layers.

Step 3: Form the Crust

Scoop out 1 cup of the dough and set it aside for your crumbly streusel top. Press the remaining dough evenly into the bottom of your prepared pan. Take a moment to really press it in—it should be packed but not overly dense, creating the perfect base. Pop the pan in the oven and bake for 12 to 15 minutes, until the edges are just starting to turn golden.

Step 4: Add the Raspberry Jam Layer

Once your crust is out of the oven (don’t worry if it’s still warm), carefully spread the raspberry jam evenly over the base. The warmth helps the jam glide on smoothly—use an offset spatula or even the back of a spoon to get an even layer all the way to the corners. This ruby-red jam is what makes Raspberry Streusel Shortbread Bars so visually stunning and deliciously fruity.

Step 5: Streusel Topping and Second Bake

Crumble the reserved cup of dough all over the jam layer, making sure to leave some jam peeking through for that bakery-style look. If you love a nutty finish, sprinkle on chopped almonds or pecans now. Return the pan to the oven for another 20 to 25 minutes, until the top is beautifully golden and the jam is gently bubbling at the edges.

Step 6: Cooling and Slicing

Allow your Raspberry Streusel Shortbread Bars to cool completely in the pan—this patience pays off with neat bars. Use the parchment overhang to gently lift the slab out, then slice into 16 squares (or more, if you want bite-sized treats). For extra flair, dust the tops with powdered sugar just before serving.

How to Serve Raspberry Streusel Shortbread Bars

Garnishes

For a festive pop, dust each bar with powdered sugar or add a few fresh raspberries on the side. A drizzle of melted white chocolate or a dollop of whipped cream can transform the bars into a decadent dessert plate, especially when you want to impress with minimal effort.

Side Dishes

Pair these bars with fresh berries, a scoop of vanilla ice cream, or even a tangy lemon sorbet. For a cozy gathering, they’re fabulous alongside a cup of hot tea or coffee, making everyday moments feel a little more special.

Creative Ways to Present

Arrange Raspberry Streusel Shortbread Bars in rows on a vintage cake stand for a bake-sale vibe, or cut them into triangles and stack them for a modern twist at brunch. You can even tuck them into parchment bags as charming edible gifts—everyone loves a homemade surprise!

Make Ahead and Storage

Storing Leftovers

Raspberry Streusel Shortbread Bars store beautifully at room temperature in an airtight container for up to 3 days. If your kitchen tends to be warm or you want to keep them extra fresh, refrigerate them for up to a week—just remember to bring them to room temperature before serving for the best possible texture.

Freezing

Yes, you can freeze these bars for later! Place slices in a single layer on a baking sheet to freeze individually, then wrap them or store in a freezer-safe container. They’ll keep their flavor and texture for up to 2 months, making them a great make-ahead treat for holidays or whenever you want to surprise a friend with a homemade goodie.

Reheating

For freshly-baked flavor, let frozen bars thaw at room temperature or warm them gently in the oven at 300°F for a few minutes. This revives the buttery shortbread and brings the jammy layer back to life. Avoid microwaving, as it can make the bars too soft.

FAQs

Can I use different types of jam in Raspberry Streusel Shortbread Bars?

Absolutely! While raspberry jam is a classic, these bars are equally delightful with apricot, strawberry, or blackberry jam. It’s a fun way to experiment with new flavors depending on what you have on hand.

Do I need to use seedless raspberry jam?

Seedless is preferred for the smoothest texture, but regular jam will work just fine. If you like a bit of extra texture, the seeds can add a rustic touch—it’s entirely up to your personal preference.

Can I make Raspberry Streusel Shortbread Bars nut-free?

Definitely. Simply skip the nuts on top, and the bars will still be every bit as delicious. The streusel and jam are so rich in flavor that you won’t miss them unless you’re a big nut fan.

How do I get neat, clean cuts for serving?

Make sure the bars are completely cool before slicing, and use a sharp knife wiped clean between cuts. The parchment overhang helps you lift the whole slab out gently to a cutting board, so you can make tidy, even pieces.

Can I double the recipe for a crowd?

Yes! Just use a larger pan or bake two batches side by side. Raspberry Streusel Shortbread Bars are always a hit for parties, potlucks, or bake sales—one pan is rarely enough!

Final Thoughts

Nothing brings a smile quite like the first bite of these Raspberry Streusel Shortbread Bars. They’re the kind of treat that’s simple to make yet totally irresistible, no matter the occasion. If you’ve never tried them before, now’s the perfect time to bake up a batch and share the joy—your future self (and anyone lucky enough to taste them) will thank you!

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