Fresh strawberries on apricot icing makes this Streusel Cake Recipe a special treat for any gathering. Slice into individual bars for a light snack that’s great any time of day.
Ingredients
1 1/2 cups quick cooking rolled oats
1 cup + 2 Tbsp of flour, divided
3/4 cup brown sugar, packed
3/4 cup butter
1/4 cup sugar
1/2 tsp + 1/4 tsp ground ginger, divided
2 cups fresh strawberries, sliced
3/4 cup powdered sugar
3 tsp apricot nectar
Instructions
Crust instructions:
Line an 8×8 pan with foil extending the foil over the edges of the pan.
Preheat the oven to 350F degrees.
Toss oats, 1 cup of flour and brown sugar together in a mixing bowl.
Cut in butter with a pastry blender until the mixture resembles small peas.
Set aside one cup of the oat mixture. Press the rest into the bottom of the pan.
Bake 25 minutes until browned.
Filling instructions:
While crust is baking, combine sugar, 2 Tbsp of flour and 1/2 tsp of the ground ginger in a mixing bowl.
Stir in the strawberry slices until well coated.
Spread the strawberry mixture over the hot crust. Sprinkle the top evenly with the reserved oat blend.
Bake for about 32 minutes. The oat topping should be golden brown and the filling is bubbly around the edges.
Cool completely on a wire rack (about 2 hours).
Icing instructions:
Sift powdered sugar into a bowl. Mix in remaining ginger and the apricot nectar. Blend well until smooth.
Drizzle the icing over the cake.
Cut into 16 bars.
Streusel Cake
Ingredients
- 1 1/2 cups quick cooking rolled oats
- 1 cup + 2 Tbsp of flour divided
- 3/4 cup brown sugar packed
- 3/4 cup butter
- 1/4 cup sugar
- 1/2 tsp + 1/4 tsp ground ginger divided
- 2 cups fresh strawberries sliced
- 3/4 cup powdered sugar
- 3 tsp apricot nectar
Instructions
Crust instructions:
- Line an 8×8 pan with foil extending the foil over the edges of the pan.
- Preheat the oven to 350F degrees.
- Toss oats, 1 cup of flour and brown sugar together in a mixing bowl.
- Cut in butter with a pastry blender until the mixture resembles small peas.
- Set aside one cup of the oat mixture. Press the rest into the bottom of the pan.
- Bake 25 minutes until browned.
Filling instructions:
- While crust is baking, combine sugar, 2 Tbsp of flour and 1/2 tsp of the ground ginger in a mixing bowl.
- Stir in the strawberry slices until well coated.
- Spread the strawberry mixture over the hot crust. Sprinkle the top evenly with the reserved oat blend.
- Bake for about 32 minutes. The oat topping should be golden brown and the filling is bubbly around the edges.
- Cool completely on a wire rack (about 2 hours).
- Icing instructions:
- Sift powdered sugar into a bowl. Mix in remaining ginger and the apricot nectar. Blend well until smooth.
- Drizzle the icing over the cake.
- Cut into 16 bars.
Photo by Katrin Gilger 
