If you’re searching for the ultimate comfort dessert that’s perfectly sweet, buttery, and bursting with jammy goodness, let me introduce you to these Raspberry Streusel Shortbread Bars. Imagine layers of melt-in-your-mouth shortbread, luscious raspberry jam, and a crispy oat-streusel, all baked to golden perfection. These bars strike the perfect balance between fruity and rich, with every single bite inviting another. Not only are they stunning to serve at any gathering, but they’re also wonderfully simple to make with ingredients you probably already have on hand. Get ready to fall head-over-heels in love with Raspberry Streusel Shortbread Bars—they’re my go-to treat and soon to be yours too!
Ingredients You’ll Need
It’s amazing how a handful of familiar pantry staples come together to create something so heavenly. Each ingredient in these Raspberry Streusel Shortbread Bars plays a delicious part in crafting their unique taste, texture, and irresistible aroma.
- Unsalted butter (1 cup, softened): This is the secret to that decadent, melt-in-your-mouth shortbread and the crisp, golden streusel topping.
- Granulated sugar (2/3 cup): Sweetens the shortbread base without overpowering the raspberry layer.
- Salt (1/4 teaspoon): Just a pinch enhances all the flavors and balances the sweetness.
- All-purpose flour (2 cups): The backbone of your crust—gives structure and that classic shortbread texture.
- Raspberry jam, seedless preferred (3/4 cup): Provides the signature tart-sweet fruitiness that makes these bars shine.
- Old-fashioned rolled oats (1/2 cup): Adds crunch and a subtle nutty flavor to the dreamy streusel.
- Light brown sugar, packed (1/4 cup): Infuses caramel notes and extra chewiness in the crumble topping.
- Cinnamon (1/2 teaspoon): Gives the streusel a whisper of warmth and spice.
- Cold unsalted butter, cubed (2 tablespoons): Helps create irresistible nubby bits in the streusel topping.
How to Make Raspberry Streusel Shortbread Bars
Step 1: Prepare Your Pan and Preheat
Begin by preheating your oven to 350°F—the perfect baking temperature for buttery shortbread. Line an 8×8-inch baking pan with parchment paper, making sure you leave an overhang on two sides. This trick allows you to effortlessly lift out and slice your Raspberry Streusel Shortbread Bars once they’re cooled, with zero mess.
Step 2: Cream the Butter and Sugar
Grab a large mixing bowl and beat together the softened butter and granulated sugar until the mixture is pale, fluffy, and downright dreamy. This step is what gives your base its irresistible lightness and crumbly texture. Don’t rush! A few extra minutes here makes all the difference.
Step 3: Add Salt and Flour to Finish the Dough
Sprinkle in the salt and then gently mix in the flour. You’ll see a crumbly dough come together—exactly what you want for a melt-in-your-mouth shortbread foundation. It’s important not to overmix, so stop as soon as it’s combined.
Step 4: Form the Shortbread Crust
Take about two-thirds of your dough and press it firmly and evenly into the bottom of your prepared pan. Use your hands or the back of a measuring cup for an even layer—this is your buttery, tender base that’ll make your Raspberry Streusel Shortbread Bars sing. For an even crisper crust, chill this layer in your fridge for 10 minutes before baking.
Step 5: Spread on the Raspberry Jam
Using a spoon or offset spatula, gently spread the raspberry jam evenly over your shortbread base. This jewel-toned, glossy layer ensures a burst of fruit flavor in every bite. If your jam is thick, give it a quick stir first to make spreading easier.
Step 6: Mix the Streusel Topping
In a separate bowl, combine the remaining dough with the oats, brown sugar, cinnamon, and those cold cubes of butter. Work the mixture together using your fingers or a pastry cutter. You’re aiming for a crumbly, pebble-like texture—the perfect streusel to crown your bars.
Step 7: Assemble and Bake
Sprinkle the streusel mixture evenly over the jam layer, covering every inch for the ideal golden, chewy crunch. Slide the pan into your preheated oven and bake for 35 to 40 minutes, until the top is richly golden and the jam is delightfully bubbly at the edges. The aroma alone is absolutely irresistible!
Step 8: Cool and Slice
Allow your Raspberry Streusel Shortbread Bars to cool completely in the pan. This ensures clean slices and keeps the layers intact. When cooled, use the parchment sling to lift the bars out, then slice into squares or rectangles—whatever feels most inviting.
How to Serve Raspberry Streusel Shortbread Bars
Garnishes
Dress up your Raspberry Streusel Shortbread Bars with a light dusting of powdered sugar, a dollop of softly whipped cream, or a scattering of fresh raspberries. For an extra-special touch, a drizzle of melted white chocolate across the top looks stunning and adds a sweet counterpoint.
Side Dishes
Pair these bars with a scoop of vanilla ice cream for dessert heaven, or serve them alongside a cup of hot tea or rich, dark coffee for an afternoon pick-me-up. Their buttery richness pairs beautifully with fresh fruit or even a handful of roasted nuts for variety.
Creative Ways to Present
Stack your bars on a rustic cake stand for a cozy farmhouse vibe, or arrange them on a sleek, modern platter lined with parchment for a minimalist look. For gifting, wrap individual slices in wax paper and tie with twine—you’ll make anyone’s day with a bundle of homemade Raspberry Streusel Shortbread Bars!
Make Ahead and Storage
Storing Leftovers
Once cut, your Raspberry Streusel Shortbread Bars keep wonderfully at room temperature in an airtight container for up to four days. This makes them ideal for make-ahead entertaining or nibbling throughout the week!
Freezing
Want to stash some bars away for a rainy day? Simply layer your cooled bars between sheets of parchment in a freezer-safe container. They freeze beautifully for up to three months, and are fantastic to have on hand for last-minute cravings or surprise guests.
Reheating
If you love a warm treat, pop a bar in the microwave for about 10 to 15 seconds, or reheat in a 300°F oven for 5 minutes to revive that fresh-from-the-oven magic. The jam gets gooey, and the aroma fills your kitchen all over again!
FAQs
Can I use a different flavor of jam?
Absolutely! While raspberry jam is classic, you can experiment with blackberry, apricot, or even a mixed-berry jam for a twist. Just ensure it’s not too watery for the best texture.
Do I have to use seedless raspberry jam?
Seedless jam makes for a smoother bite, but if you prefer the texture and slight crunch of seeds, feel free to use regular raspberry jam. The recipe works perfectly either way!
Can I double this recipe for a crowd?
Yes! Simply double all ingredients and use a 9×13-inch pan. The bake time will be about the same, just keep an eye on the color and bubbling jam near the end.
Are these Raspberry Streusel Shortbread Bars gluten-free?
As written, they aren’t gluten-free since they use all-purpose flour. However, you can substitute a 1-to-1 gluten-free flour blend for excellent results—just make sure your oats are certified gluten-free as well.
How do I get clean slices?
Let the bars cool completely, then use a long, sharp knife cleaned between cuts. The parchment sling trick helps you lift the whole slab out for easier slicing, and chilling them briefly before cutting makes for ultra-neat edges.
Final Thoughts
If your sweet tooth is calling, it’s time to answer with these Raspberry Streusel Shortbread Bars. They’re a beautiful balance of tender, buttery base, bright raspberry flavor, and a perfectly crisp topping. I can’t wait for you to bake a batch—once you do, don’t be surprised if requests for the recipe come pouring in. Enjoy every bite and happy baking!
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
Indulge in the delightful combination of buttery shortbread, sweet raspberry jam, and crunchy streusel topping with these Raspberry Streusel Shortbread Bars. Perfect for a sweet treat or elegant dessert.
Ingredients
Shortbread Base:
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 2 cups all-purpose flour
Raspberry Filling:
- 3/4 cup raspberry jam (seedless preferred)
Streusel Topping:
- 1/2 cup old-fashioned rolled oats
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon cinnamon
- 2 tablespoons cold unsalted butter, cubed
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
- Make the Shortbread Base: Cream together the softened butter and granulated sugar until light and fluffy. Add salt and flour, mix until crumbly. Press 2/3 of the dough into the pan for the crust.
- Add Raspberry Filling: Spread raspberry jam over the crust.
- Prepare Streusel Topping: Mix the remaining dough with oats, brown sugar, cinnamon, and cold butter. Sprinkle over the jam.
- Bake: Bake for 35–40 minutes until golden and bubbly. Cool, then slice into bars.
Notes
- You can use any berry jam for variation.
- Chill the base for a firmer crust.
- Store in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 12g
- Sodium: 45mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
