Fresh Strawberry Streusal

By srumbel

Today I’m sharing an easy dessert where the streusal does double duty as the crust and the topping. Love it when that happens. This Fresh Strawberry Streusal 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.
from onsuttonplace.com

Ingredients

• 1 c. butter melted and cooled slightly
• 1 c. brown sugar
• 3 c. flour
• 1 t. baking soda
• 1 t. baking powder
• 1/4 t. salt
• 2 - 3 c. strawberries (cleaned and sliced)
• 1 c. sour cream
• 1/2 c. sugar plus 2 T. sugar for the strawberries
• 2 T. flour
• 2 eggs
• 1 t. vanilla

Preparation

Step 1

Preheat oven to 375 degrees.
Prepare a 9 x 13 pan with cooking spray or Baker's Joy.
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 c. streusal for topping. Pour remaining streusal into 9 x 13 pan and firmly pat down.
Add 1 - 2 T. sugar to cleaned and sliced strawberries. Let set at room temperature.
With an electric mixer, combine sour cream, 1/2 c. sugar, 2 T. flour, eggs and vanilla.
Pour sour cream mixture over streusal.
Evenly sprinkle strawberries over sour cream mixture making sure to include any natural juice.
Use remaining streusal 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
Substitutions for the fresh strawberries: strawberry jam, strawberry pie filling.