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Strawberry Shortbread Bars

July 09, 2019

Strawberry Shortbread Bars are a delicious strawberry jam-filled bar recipe with a buttery shortbread crust and topping.

stack of Strawberry Shortbread Bars

If you’re one who loves to bake, and if you’re one who loves finding new recipes that you’ll want to make over and over and over again… then you may find that you like these Strawberry Shortbread Bars an awful lot.  They’re the sort of bars that are kind of addictive.  Eating just one is not really a satisfactory option.  And sharing them with friends is a great idea.  They’re also a good choice for bringing to a potluck, where they’ll get devoured immediately.

Strawberry Shortbread Bars just out of the oven

How to make Strawberry Shortbread Bars:

This recipe was adapted from my recipe for Blackberry Jam Shortbread Bars. It begins with making a super buttery shortbread crust.  There is no egg in the recipe, so don’t fret that I may have forgotten to put it in the ingredient list.  No eggs!  The shortbread dough is divided into two.  Half of the dough is pressed into the pan and baked.  The other half is saved for crumbling on top.

Once the crust is pre-baked, strawberry jam is spread on top.  You’ll use seedless jam that isn’t chunky.  I like to use Smuckers brand as it’s perfect for this recipe.  Then the remaining shortbread dough is crumbled on top, and it’s baked again until everything is golden.

Strawberry Shortbread Bars in the pan

Once out of the oven, I like to give the Strawberry Shortbread Bars a chance to cool.  Then I sprinkle some powdered sugar on top.  If you can resist the temptation, let them cool completely before cutting into them.  You’ll get the cleanest cuts if they’re not still warm.

cutting up and serving Strawberry Shortbread Bars

strawberry shortbread bars

This recipe makes about 30 small bars.  Cut them larger if you’d like, but since so many people will want them… it’s best to cut them smaller.  They cut nicely, and they should come right out of the pan rather easily.

It’s okay to make these a day ahead.  Just store them well sealed or well wrapped.  No need to refrigerate.  I’ve also had success with freezing them in a covered container and then thawing them out to serve later.

stack of Strawberry Shortbread Bars

Can you make other flavors with this same recipe?

Absolutely!  Try substituting seedless blackberry, raspberry, apricot or peach jam.  Any of those would also make fabulous shortbread bars.

Here are a few more recipes using strawberry jam that you might enjoy trying:

Strawberry Shortbread Bars

A buttery crust and topping with a delicious strawberry filling.

  • 1 1/2 cups (3 sticks) butter, (at room temperature)
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated white sugar
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon salt
  • 3 1/2 cups all purpose flour
  • 1 1/2 cups seedless strawberry jam
  • powdered sugar

  1. Preheat the oven to 325 degrees F. Spray a 9×13-inch pan with nonstick spray.

PREPARE THE SHORTBREAD:

  1. In a large bowl, use an electric mixer to combine the butter and sugars; beat until creamy. Add the vanilla and salt, and beat until well combined. Beat the flour into the butter mixture on low speed, just until a smooth dough forms. Divide the dough in half. Wrap one half in plastic wrap and refrigerate for 30 minutes or so. Press the other half of the dough into the bottom of the prepared pan to form the bottom crust. Bake the crust until it is just beginning to turn light brown around the edges, about 20 minutes. Remove the pan from the oven.

ADD THE FILLING AND TOPPING:

  1. Place the jam into a bowl and stir very well until it is nice and smooth. Spread the jam evenly over the partially baked crust. Crumble the refrigerated shortbread dough over the jam to form a crumbled topping. Return the pan to the oven and continue baking until the topping is firm and crisp and golden in color, about 30 minutes. Transfer to a wire rack and let cool completely. Sprinkle lightly with powdered sugar before cutting into bars.

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