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Strawberry Shortbread Bars Recipe

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3.9 from 4 reviews

These Strawberry Shortbread Bars combine a buttery, tender shortbread crust with a sweet and fruity strawberry pie filling, all topped with a smooth, tangy lemon-vanilla glaze. Perfect for a delightful dessert or afternoon treat, they bake up golden and are chilled for a firm texture before serving.

Ingredients

Shortbread Crust

  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • ½ tsp salt
  • 2 large eggs, preferably at room temperature
  • 1 tsp vanilla extract
  • Zest of 1 lemon
  • 1 ½ cups all-purpose flour

Filling

  • 1 can (21 ounces) strawberry pie filling

Glaze

  • ½ cup icing sugar
  • ¼ tsp vanilla extract
  • ½ tbsp lemon juice
  • 1-2 tbsp milk (as needed to thin)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 8×8 inch baking dish with cooking spray to prevent sticking.
  2. Cream Butter Mixture: Using a stand mixer or a large bowl with a handheld mixer, cream together the softened butter, sugar, and salt on medium speed until the mixture becomes light and fluffy. This incorporates air for a tender crust.
  3. Add Eggs and Flavorings: Add the eggs one at a time, mixing well after each addition to ensure they incorporate smoothly. Then add vanilla extract and lemon zest and beat until the mixture is light and fluffy again.
  4. Incorporate Flour: Add half of the all-purpose flour and mix just until combined. Then add the remaining flour and mix again until a dough forms, being careful not to overmix.
  5. Form Crust Base: Spread about 3/4 of the dough evenly into the bottom of the prepared baking dish, pressing gently to create an even crust layer.
  6. Add Strawberry Filling: Evenly spread the entire can of strawberry pie filling over the shortbread crust layer.
  7. Top with Remaining Dough: Using a teaspoon or your fingers, dollop the remaining dough over the strawberry filling. It’s okay if the topping isn’t perfectly smooth; it will bake to a lovely rustic finish.
  8. Bake: Bake in the preheated oven for 35 to 40 minutes, or until the bars turn a golden brown color and the dough is cooked through.
  9. Cool and Chill: Allow the bars to cool completely in the pan on a wire rack. Once cooled, chill in the refrigerator for 30 minutes to firm up the bars, making them easier to glaze and cut.
  10. Prepare Glaze: In a small bowl, stir together icing sugar, vanilla extract, and lemon juice. Add milk a little at a time until the glaze is smooth and thick enough to coat the back of a spoon, without any lumps.
  11. Glaze and Serve: Drizzle the prepared glaze evenly over the cooled and chilled bars. Slice into 16 bars and serve. Enjoy!

Notes

  • For best results, use room temperature eggs to help the batter mix smoothly.
  • The lemon zest and juice in the glaze add a refreshing citrus balance to the sweet strawberry filling.
  • Make sure to chill the bars before glazing to ensure a neat drizzle and firmer texture when serving.
  • You can substitute fresh homemade strawberry jam if you prefer, but canned pie filling offers convenience and the right consistency.
  • Store leftover bars in an airtight container in the refrigerator for up to 4 days.

Find it online: https://marthatasty.com/strawberry-shortbread-bars-recipe/