Strawberry & cinnamon streusel bars

Strawberry & cinnamon streusel bars

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(5 ratings)

Prep: 10 mins Cook: 55 mins - 1 hr

More effort

makes 12

Pack these in tins for picnics or school fetes, or serve single bars with a dollop of clotted cream for dessert. Blackberries also work really well when strawberry season is over

Nutrition and extra info

  • Freezable

Nutrition: per bar

  • kcal381
  • fat20g
  • saturates11g
  • carbs44g
  • sugars23g
  • fibre2g
  • protein4g
  • salt0.5g
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  • 300g hulled strawberries
  • juice and zest ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 300g plain flour
  • 175g golden caster sugar plus 3 tbsp for the topping
  • 1 ½ tsp ground cinnamon
  • 1 vanilla pod, halved lengthways
  • 250g pack butter 200g at room temperature, 50g cold and diced



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4 tbsp rolled porridge oats
  • 3 tbsp chopped hazelnuts
  • 2 tbsp strawberry jam


  1. Heat oven to 180C/160C fan/gas 4 and line a 22cm square tin with baking parchment. Slice the strawberries thinly and mix well with 4 tsp lemon juice, then put them in a sieve over a bowl and set aside to macerate, discarding the liquid that drips into the bowl.

  2. Put the flour, 175g caster sugar, 1 tsp cinnamon and 1/2 tsp salt in a food processor. Scrape in the seeds from the vanilla pod, then add the softened butter and pulse until the mixture comes together. Spoon out a quarter of the mixture into a mixing bowl and set aside. Tip the rest of the mixture into the bottom of your tin and press down firmly to make an even base. Prick a few times with a fork, then bake for 25 mins until golden. 

  3. While the base is cooking, add the cold butter, remaining sugar, the oats, hazelnuts, remaining cinnamon and the lemon zest to the reserved mixture. Use your fingers to rub together until crumbly. 

  4. When the base is done, mix the sliced strawberries with the jam and arrange on top. Sprinkle over the crumbly topping and bake for another 30-35 mins until the top is golden and the strawberries juicy and bubbling. Leave to cool completely in the tin before cutting into bars or squares. 

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Comments, questions and tips

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21st Jun, 2018
This is about the 4th time Iv'e made these. Delicious way to use up strawberries. Always quickly scoffed by the whole family. Left out the nuts due to allergy but still good.
3rd Apr, 2017
superb, really taste excellent and worth the effort of cooking them. I used blackberries.
29th Jul, 2016
It's worth making these for the smell of them baking alone. They are deeelicous hot or cold. Big crowd pleasers. Mine needed longer in oven both at base and after topping stages.
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