If you’re looking to treat yourself to the ultimate fruity, buttery dessert, Raspberry Streusel Shortbread Bars are about to become your next obsession. Imagine a tender, buttery shortbread crust layered with bright, tangy raspberry preserves, crowned with a golden and crumbly streusel topping. These bars strike the absolute perfect balance between sweet and tart, soft and crisp. Whether you’re hosting a brunch, need a picnic treat, or want an afternoon pick-me-up, they shine in every setting. Trust me, after one bite, you’ll be fighting the urge to hide the pan from your family!

Raspberry Streusel Shortbread Bars Recipe - Recipe Image

Ingredients You’ll Need

The magic of Raspberry Streusel Shortbread Bars comes from just a handful of pantry staples and a burst of fresh raspberries. Each ingredient is there for a reason, whether it’s lending creaminess, a crisp texture, or that signature sweet-tart flavor. Here’s what you’ll need, and why each part makes these bars so crave-worthy.

Unsalted butter (1 cup, softened): The absolute backbone of shortbread, butter gives these bars their tender, melt-in-your-mouth richness.
Granulated sugar (1/2 cup): Keeps the bars perfectly sweet while helping the shortbread bake up light and crisp.
Light brown sugar (1/4 cup): Adds a subtle molasses flavor and an inviting golden color to both the base and the streusel topping.
All-purpose flour (2 1/4 cups): This is what holds everything together—choose a good quality flour for the best crumb.
Salt (1/4 teaspoon): Just a pinch lifts and balances all the sweet and rich flavors.
Raspberry preserves or jam (3/4 cup): The star layer! Opt for a seedless preserve for smoothness, or your favorite raspberry jam for more texture.
Lemon juice (1 teaspoon): Freshly squeezed is best. It brightens the berry flavor and keeps things from tasting too sweet.
Fresh raspberries (1/2 cup, optional): These add juicy bursts throughout the filling, making every bite extra special.

How to Make Raspberry Streusel Shortbread Bars

Step 1: Prep the Baking Pan

Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, making sure to leave an overhang on the sides—this clever trick will make lifting out the finished bars a breeze and guarantee picture-perfect slices.

Step 2: Cream the Butter and Sugars

In a large bowl, beat together the softened butter, granulated sugar, and light brown sugar until everything is fluffy and pillowy. This is where the shortbread gets its classic tender texture, so don’t rush this step—creamed butter means the dreamiest bars!

Step 3: Mix the Dough

Add the all-purpose flour and salt straight into the bowl with your creamed mixture. Mix gently until a crumbly dough forms. It might seem shaggy and loose, but that’s exactly what you want for a melt-in-your-mouth base and a streusel that crumbles just right.

Step 4: Form the Shortbread Base

Scoop about two-thirds of the dough into the prepared pan, pressing it down firmly and evenly. This bottom layer should be compact so it holds together, but try not to overwork it—that’s the trick for a tender bite!

Step 5: Par-Bake the Crust

Bake the pan for 12 to 14 minutes, just until the shortbread is set and starting to turn lightly golden around the edges. This partial bake ensures the base isn’t soggy once the raspberry filling goes on top.

Step 6: Spread the Raspberry Filling

While the crust cools briefly, stir the raspberry preserves with a splash of lemon juice until nice and smooth. Spread this glorious mixture evenly over the still-warm crust. For an even juicier bite, gently press in a few fresh raspberries if you like!

Step 7: Crumble the Streusel Topping

Take the last third of your shortbread dough and crumble it evenly across the raspberry layer. You’re aiming for some larger and smaller pieces to create that irresistible, crunchy-tender top.

Step 8: Bake Until Golden and Bubbling

Pop the pan back into the oven and bake for another 25 to 30 minutes, or until the streusel topping is beautifully golden and the raspberry filling is softly bubbling around the edges. Let the bars cool completely in the pan—this patience pays off for clean slices!

How to Serve Raspberry Streusel Shortbread Bars

Garnishes

A simple dusting of powdered sugar over the top is effortlessly elegant, but if you’re feeling extra, try a few fresh raspberries or a sprig of mint. These little touches go a long way in making the Raspberry Streusel Shortbread Bars look bakery-worthy.

Side Dishes

Pair your bars with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for a truly decadent dessert plate. For a lighter touch, serve alongside a bowl of fresh fruit or a simple berry salad.

Creative Ways to Present

Get a little fancy and cut the bars into bite-sized squares and stack them on a cake stand for parties. Or, wrap individual slices in parchment and tie with baker’s twine as adorable edible gifts. Raspberry Streusel Shortbread Bars also make an amazing addition to a brunch board alongside fresh fruit and cheeses!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Raspberry Streusel Shortbread Bars covered at room temperature for up to three days. If you want them even fresher, pop the container into the fridge for up to a week—they’ll stay crisp and delicious.

Freezing

Good news: these bars freeze beautifully! Layer slices with parchment paper in an airtight container and freeze for up to two months. Thaw overnight in the fridge, then let come to room temperature before serving for best texture.

Reheating

If you prefer your Raspberry Streusel Shortbread Bars slightly warm, just heat a bar for about 10 seconds in the microwave, or pop a tray into a low oven for a few minutes. The buttery base softens, and the berry aroma is simply irresistible.

FAQs

Can I use other types of fruit preserves instead of raspberry?

Absolutely! Feel free to swap in strawberry, blackberry, apricot, or any high-quality fruit preserve you love. Each one brings a unique twist, but the method remains exactly the same.

Can I make Raspberry Streusel Shortbread Bars gluten-free?

Yes, you can substitute a good 1-to-1 gluten-free flour blend for the all-purpose flour. Expect a slightly different texture, but the bars will still be deliciously buttery and jammy.

Do I have to use fresh raspberries in the filling?

Not at all! The bars are fantastic with just the preserves, but fresh raspberries add juicy bursts and a rustic look. If raspberries aren’t in season, skip them or try another berry.

Why should I chill the bars before slicing?

Chilling gives the bars time to set up completely, making for neater slices and helping the shortbread base hold its shape. If you cut too soon, things can get a little crumbly (but still super tasty!).

Can I double the recipe for a crowd?

Definitely! Just double all the ingredients and bake in a 9×13-inch pan. Watch the bake times—they might need an extra few minutes to get perfectly golden and bubbly.

Final Thoughts

If you’re ready for a homemade treat that will steal the show at any gathering, Raspberry Streusel Shortbread Bars are calling your name. These are the kind of bars that get recipe requests after every bite. Go ahead, treat yourself and your loved ones—you’ll be craving these long after the pan is empty!

Raspberry Streusel Shortbread Bars Recipe

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4.7 from 22 reviews

Author: Emma
Total Time: 55 minutes (plus cooling)
Yield: 16 bars 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in these delightful Raspberry Streusel Shortbread Bars that combine a buttery shortbread base, sweet raspberry filling, and a crumbly streusel topping. Perfect for a sweet treat or special occasion!

Ingredients

Scale

Shortbread Base and Streusel:

1 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup light brown sugar
2 1/4 cups all-purpose flour
1/4 teaspoon salt

Filling:

3/4 cup raspberry preserves or jam
1 teaspoon lemon juice
1/2 cup fresh raspberries (optional)

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Instructions

Preheat the oven: Preheat to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
Cream butter and sugars: In a bowl, cream butter, granulated sugar, and brown sugar until fluffy.
Add dry ingredients: Mix in flour and salt to form dough.
Prepare crust: Press 2/3 of dough into the pan and bake until set.
Make filling: Mix preserves with lemon juice and spread over crust.
Assemble bars: Add fresh raspberries and top with remaining dough.
Bake: Bake until golden and bubbly.
Cool and slice: Let cool, then slice into bars.