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Strawberry Streusel Bars

These simple strawberry streusel bars are the perfect springtime sweet treat. Tender, buttery shortbread is topped with sweet strawberry filling and crunchy pecan streusel.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 16 bars
Author Ann Otis


Shortbread Crust

  • 3/4 cup salted butter cold and cubed
  • 2 cups all-purpose flour
  • 1/2 cup light brown sugar packed
  • 1/8 teaspoon salt

Streusel Topping

  • 1/2 cup old-fashioned rolled oats
  • 1/3 cup light brown sugar packed
  • 1/2 cup pecans toasted and chopped
  • 1/4 cup butter cold and cubed


  • 1 cup strawberry jam
  • 1 cup chopped fresh strawberries or thawed frozen strawberries


  • Preheat the oven to 375 F and line a 9 x 13” pan with foil, leaving a one inch overhang for easy removal. Spray the foil with cooking spray.

Shortbread Crust

  • Add the cubed butter to a food processor along with the flour, brown sugar and salt. Pulse until sandy textured. (If you don’t have a food processor, this can be done with a fork or a pastry blender). Press the dough into the bottom of the prepared pan.
  • Bake the crust in the preheated oven until lightly browned, about 15-18 minutes.

Streusel Topping

  • In a medium bowl, combine the oats, brown sugar, and pecans. Add the cubed butter and squish it with your fingers until coarse crumbles form.


  • In a small bowl, mash together the berries and jam.
  • Spread the filling evenly over the shortbread crust and sprinkle the streusel topping evenly over the top.
  • Bake until the filling is bubbling and the topping is golden brown, about 20-25 minutes. Let cool completely, about 2 hours before slicing the bars.


These bars keep well in the refrigerator for about 3-5 days. They also freeze very well. Just wrap them individually with plastic wrap and store them in an airtight container. To serve, thaw them overnight in the refrigerator.