This fresh strawberry streusel recipe combines sour cream, a delicious streusel and ripe strawberries for a delicious and easy dessert!
Oh my…welcome to warm weather, leaves on the trees and strawberry season! Today I’m sharing an easy dessert where the streusel does double duty as the crust and the topping. Love it when that happens. This Fresh Strawberry Streusel recipe also calls for sour cream…which you have to admit makes just about anything taste great. It went together in no time and when it was in the oven, the aroma was amazing. I served it warm with whipped topping and it was a hit. Thumbs up for sure!
The streusel for this recipe does double-duty and acts as the bottom “crust” of the dessert and also the topping. That’s one of the reasons it is so easy and quick to put together. If by some chance this fresh strawberry streusel doesn’t get eaten when it’s fresh, just cover the pan and it can be stored in the refrigerator for up to three days. I am pretty sure it won’t last that long though!
Fresh Strawberry Streusel Recipe
Ingredients
- 1 cup butter melted and cooled slightly
- 1 cup brown sugar
- 3 cups Flour
- 1 teaspoon baking soda
- 1 teaspoon Baking Powder
- 1/4 teaspoon salt
- 2 - 3 cups strawberries cleaned and thinly sliced
- 1 cup sour cream
- 1/2 cup sugar plus 2 T. sugar for the strawberries
- 2 Tablespoon Flour
- 2 eggs
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375 degrees F.
- Prepare a 9 x 13 pan with cooking spray or Baker's Joy.
- To prepare the streusel: in a large bowl, whisk together brown sugar, flour, baking soda, baking powder and salt.
- Add melted butter and stir with a fork until the butter is completely mixed in.
- Reserve 1 1/2 cups of the streusel for topping. Pour remaining streusel into 9 x 13 pan and firmly pat down.
- Add 1 - 2 Tablespoons sugar to cleaned and sliced strawberries. Let set at room temperature.
- With an electric mixer, combine sour cream, 1/2 cup sugar, 2 Tablespoons flour, eggs and vanilla.
- Pour sour cream mixture over streusel.
- Evenly sprinkle strawberries over sour cream mixture making sure to include any natural juice.
- Use remaining streusel as a topping over the strawberries.
- Bake for 30 - 35 min. until crust and topping is golden brown.
- Let cool completely. Can be stored in refrigerator for up to 3 days.
Notes
Fresh Strawberry Streusel Recipe Tips
I mentioned in the recipe that substitutes for the fresh strawberries could be strawberry jam or pie filling. Personally, I think homemade jam of any flavor would be perfect. I think that cherry pie filling would be delicous as well. If you use jam, you can sort of swirl it into the sour cream layer. I am definitely trying it that way…and soon.
Affiliate links included. Click HERE for my complete disclosure statement.
Fresh Strawberry Streusel Recipe Sources:
More delicious strawberry dessert recipes!
- Strawberry Scones
- Strawberry Cream Cheese Skillet Cake
- Strawberry Lemon Shortbread Bars
- Strawberry Cheesecake Parfaits
- Strawberry Cream Cheese Muffins
- Strawberry Walnut Bread
- Strawberry Cream Cheese Fruit Dip
- Strawberry Icebox Cake
- Strawberry No Churn Ice Cream
Thank you so much for stopping by…see you soon!
Pam Lerczak says
Saturday, May 24, 2014 at 7:51 pmMade the strawberry streusel today and it was so good! Big hit in our house!!! Thanks for sharing:)
I have my beautiful new tea towels out and my son in law used it while cooking on grill and got BBQ sauce on it! I could of killed him!!! Told him they were for decoration only!!!! Soaking it now hoping it comes out!!!!
Pam Lerczak
Brenda says
Saturday, May 24, 2014 at 10:51 amJust a quick note to say that I LOVE your blog & that I made the strawberry streusel yesterday—YUM—the recipe is indeed a KEEPER!
Oak Floors says
Thursday, May 22, 2014 at 10:19 amMmmmm, strawberries….. Just what we were thinking. Never made streusel though so this should be fun! Thanks!
Amy says
Wednesday, May 21, 2014 at 11:39 pmEverything you bake calls my name, Ann! I love anything with a streusel topping, and I much prefer this type of a dessert to something gooey and rich. Pinning yet another of your recipes!
Linda Sangirardi says
Wednesday, May 21, 2014 at 7:57 pmHi Ann, Just a quick note to let you know I’m getting your posts again!
Thanks for your help. Happy Memorial Day! PS. This recipe looks delicious!
Best Regards,
Linda
Annelies says
Wednesday, May 21, 2014 at 7:06 pmIt is in the oven….a surprise for my quilting class!!!! Did I ever tell you that the ADORABLE wreath I won on your blog ended up having real birds make a nest!!!!!
LOVE your blog….my go to for all things fun and stylish. XXXX
Ricki Jill Treleaven says
Wednesday, May 21, 2014 at 7:26 amTrip wants me to bake this tonight! :D
Jane @ Cottage at the Crossroads says
Tuesday, May 20, 2014 at 10:54 pmAnn, I was going to suggest almond flour for the person who needed to substitute something for the wheat flour. We have been eating very little carbs for quite a while and we are gradually adding some back to our diet. I bought our first loaf of bread since Jan. 1! So I have been doing very little baking with the exception of Leo’s birthday. May have to make an exception for this recipe, too! :)
Ann Drake says
Saturday, May 24, 2014 at 6:55 pmI’ll bet this would be good with almond flour…good for you on the carbs though!
Mimi -247 Mulberry Lane says
Tuesday, May 20, 2014 at 7:14 pmIt looks so delicious, Ann! It’s on my “To Do” list for this weekend. Thanks for sharing!
Daphne says
Tuesday, May 20, 2014 at 6:54 pmI’ve always spelled streusel with an e, not an a. Still like to eat it, no matter how it’s spelled.
Bev says
Tuesday, May 20, 2014 at 6:38 pmI am going to make this ASAP…..I received my order today ,love my little pillow . Thanks Ann
Joanne Boulter says
Tuesday, May 20, 2014 at 6:07 pmLooks so amazingly good I think I can smell it clear to Utah!
Prudence says
Tuesday, May 20, 2014 at 5:51 pmAnn,
Love your blog, although I must admit I am new to this “blog” thing. I especially like yours because I am guessing we are close in age (from your cute picture) and we definitely like the same things. Let’s just say “we relate”. Here is my question. How do you think this dessert would work with gluten free flour? My husband and daughter both have celiac disease so I seldom bake anything with wheat flour because I end up eating it all! Not good! Let me know what you think if you have time. Thanks, Prudence
Donnamae says
Tuesday, May 20, 2014 at 5:48 pmThanks Ann…sounds perfect for this upcoming weekend! ;)
Nanci says
Tuesday, May 20, 2014 at 5:17 pmWonder how it would work if you threw in some Rhubarb with the strawberries? Looks good!
Penny @ The Comforts of Home says
Tuesday, May 20, 2014 at 10:51 amIt looks wonderful! I had fresh strawberry shortcake the other day.
debbiedoos says
Tuesday, May 20, 2014 at 10:20 amyummy yum yum! Will have to try this Ann!
chris h says
Tuesday, May 20, 2014 at 5:14 pmlooks very good, plus ingredients are items u have on hand. will be trying it.