Irresistible Strawberry Shortbread Bars in 7 Ingredients

Oh my goodness, let me tell you about my absolute favorite strawberry shortbread bars recipe! These little squares of heaven combine the most buttery, melt-in-your-mouth crust with a sweet-tart strawberry filling that’ll make your taste buds sing. I first made these for my niece’s birthday picnic years ago, and now they’re requested at every family gathering – even over fancy cakes!

What I love most (besides how ridiculously delicious they are) is how simple they come together. With just a handful of pantry staples and some good strawberry jam, you’re minutes away from dessert magic. The contrast between the crisp shortbread base and that sticky-sweet strawberry layer? Perfection.

Trust me, once you try this strawberry shortbread bars recipe, you’ll understand why I always keep the ingredients on hand. They’re the kind of treat that disappears fast – one minute the pan’s full, next minute you’re scraping up crumbs with your fingers!

Why You’ll Love This Strawberry Shortbread Bars Recipe

Let me count the ways these bars will become your new obsession:

• That buttery shortbread crust crumbles just right – not too hard, not too soft
• You can whip them up in under an hour (perfect for last-minute guests!)
• The sweet-tart balance from the strawberry jam and lemon juice is absolute perfection
• They disappear at parties faster than you can say “seconds please!”
• Only 7 simple ingredients – no fancy baking skills required

Seriously, these bars check every box for what makes a dessert truly great. The hardest part? Not eating the whole pan yourself!

Ingredients for Strawberry Shortbread Bars

Gather these simple ingredients – I promise, you probably have most of them already! Here’s exactly what you’ll need:

• 1 cup (2 sticks) unsalted butter, softened at room temperature (this makes all the difference for that perfect crumbly texture!)
• 1/2 cup granulated sugar (measured just slightly heaping for that perfect sweetness)
• 2 cups all-purpose flour, spooned and leveled (no packing here – we want light, tender shortbread)
• 1/4 teaspoon salt (just enough to balance the sweetness)
• 1 cup strawberry jam (the star of the show – about a standard small jar)
• 1 tablespoon fresh lemon juice (trust me, don’t skip this – it brightens everything up)
• 1 teaspoon vanilla extract (the good stuff if you have it)
• Powdered sugar for dusting (for that pretty finishing touch)

Ingredient Notes & Substitutions

Now let’s talk about why these ingredients work so well together:

Butter: I always use unsalted because it lets me control the salt level – plus, you can taste the pure, sweet creaminess better. If you only have salted butter, just reduce the added salt to a tiny pinch.

Jam: Strawberry is classic, but any berry jam works wonders here. Raspberry gives a gorgeous tart kick, and apricot makes a lovely golden version. Just avoid super-runny preserves – we want some body to the filling.

Lemon juice: This little splash cuts through the richness and makes the strawberry flavor pop. No fresh lemons? A half teaspoon of bottled juice works in a pinch.

The rest? They’re pantry staples for a reason – they create magic together in this simple recipe!

Equipment Needed for Strawberry Shortbread Bars

One of the best things about this strawberry shortbread bars recipe? You don’t need any fancy equipment! Just grab these basic kitchen tools – I bet you’ve got them all already:

• Mixing bowl (medium-sized works perfectly – I use my favorite ceramic one)
• 9×9 inch baking pan (metal or glass both work great here)
• Measuring cups and spoons (for those perfect proportions)
• Rubber spatula or wooden spoon (for mixing that buttery dough)
• Fork or pastry cutter (to blend the crust ingredients)
• Small knife or offset spatula (for spreading the jam evenly)

See? Nothing complicated at all. No stand mixer required (though you can use one if you prefer). My grandma made these with just a bowl and her trusty wooden spoon – and hers always turned out perfect!

How to Make Strawberry Shortbread Bars

Alright, let’s get baking! These strawberry shortbread bars come together in three simple steps. Don’t let the short ingredient list fool you – each step is important for getting that perfect buttery crust and jammy filling. I’ll walk you through exactly what to do (and what to watch for) at each stage.

Step 1: Prepare the Shortbread Crust

First things first – preheat your oven to 350°F (175°C). While it’s warming up, let’s make that dreamy shortbread base!

In your mixing bowl, combine the softened butter and sugar. Use your fork or pastry cutter to mash them together until they’re light and fluffy – about 2 minutes of good mixing. You’ll know it’s ready when the mixture looks pale yellow and feels creamy.

Now add the flour and salt. Here’s my secret: mix just until the dough looks like coarse crumbs. You don’t want to overwork it! When you pinch some between your fingers, it should hold together slightly.

Time for the most important part – pressing the crust into your greased 9×9 inch pan. Take about two-thirds of the mixture and press it firmly into an even layer. I mean really press it – use the bottom of a measuring cup or your fingers to make sure it’s packed tight and reaches every corner. This prevents crumbling later!

Step 2: Add Strawberry Filling

Pop your crust in the oven for 15 minutes – just until the edges start turning golden. While it bakes, let’s prep the strawberry layer.

In a small bowl, stir together the jam, lemon juice, and vanilla. The lemon juice works magic here – it brightens up the strawberry flavor beautifully!

When the crust comes out (it’ll smell amazing already), immediately spread the jam mixture evenly over the warm base. Use your offset spatula or knife to gently cover every inch, but don’t press too hard – we want to keep that delicate shortbread texture intact.

Now take the remaining crumb mixture and sprinkle it evenly over the jam layer. Some bigger clumps are fine – they’ll create wonderful texture after baking!

Step 3: Bake and Cool

Back into the oven it goes for another 20 minutes. You’ll know it’s done when the topping turns light golden brown and the jam bubbles slightly at the edges.

Here’s where patience is key – let the pan cool completely on a wire rack before even thinking about slicing! I know it’s tempting, but cutting warm shortbread bars leads to crumbly messes. I usually wait at least 2 hours (or pop them in the fridge for 30 minutes if I’m in a hurry).

When you’re ready to serve, dust with powdered sugar through a fine sieve for that pretty bakery-style finish. Then slice with a sharp knife – wiping it clean between cuts gives you those perfect, clean edges!

Tips for Perfect Strawberry Shortbread Bars

After making these bars dozens of times, I’ve learned a few tricks that guarantee bakery-quality results every time:

• Butter temperature is everything – too cold and your crust won’t blend right, too warm and it’ll be greasy
• Spread jam carefully – use an offset spatula to create an even layer without disturbing the crust
• Cool completely – I know it’s hard, but waiting means clean slices instead of crumbles
• Hot knife trick – dip your knife in hot water and wipe dry between cuts for perfect edges
• Press, don’t pat – really pack that crust into the pan firmly for stability

Follow these simple tips, and your strawberry shortbread bars will look and taste absolutely professional!

Storing and Serving Strawberry Shortbread Bars

Now let’s talk about keeping these beauties fresh – because let’s be honest, they rarely last long in my house! Here’s how to store and serve your strawberry shortbread bars like a pro:

At room temperature, these bars stay perfect in an airtight container for about 3 days. I like to layer them between sheets of parchment paper so they don’t stick together. The shortbread actually gets better on day two as the flavors meld!

For longer storage, you can freeze them for up to 2 months. Just wrap individual bars tightly in plastic wrap, then pop them in a freezer bag. When the craving hits, thaw at room temperature for about an hour – they’ll taste just-baked!

When it’s time to serve, I always give them a fresh dusting of powdered sugar right before plating. It makes them look so pretty and adds that little extra sweetness. For special occasions, I’ll sometimes serve them with a dollop of whipped cream or a scoop of vanilla ice cream – the contrast with the buttery shortbread is heavenly!

One last tip? If your kitchen is warm, store the bars in the fridge to keep the jam layer firm. Just take them out about 15 minutes before serving to let the shortbread soften up again. Trust me, nobody likes cold, hard shortbread!

Strawberry Shortbread Bars Recipe Variations

One of the best things about this recipe is how easily you can mix it up! Here are my favorite ways to put a fun twist on classic strawberry shortbread bars:

Jam Swap: While strawberry is perfection, don’t be afraid to experiment with other jams! Raspberry gives a gorgeous tartness that makes your taste buds dance. For something different, try apricot jam – it turns golden and pairs beautifully with the buttery crust. My neighbor swears by blackberry jam with a pinch of cinnamon mixed in.

Nutty Crust: For extra texture, mix 1/4 cup finely chopped pecans or almonds into the shortbread mixture. The nuts toast while baking, adding wonderful crunch. Just be sure to chop them small so they don’t make slicing difficult!

Chocolate Drizzle: Because what isn’t better with chocolate? After cooling, melt 1/4 cup chocolate chips and drizzle over the bars. Dark chocolate balances the sweetness beautifully, while white chocolate makes them extra fancy-looking. Let the chocolate set before slicing – unless you want pretty, messy fingers!

The possibilities are endless – I’ve even seen friends add lemon zest to the crust or a pinch of cardamom to the jam. That’s the joy of this recipe – make it your own!

Strawberry Shortbread Bars Nutrition Information

Now, I’m no nutritionist, but I know we all like to have at least a rough idea of what we’re enjoying! Here’s the basic nutrition breakdown for these strawberry shortbread bars – just remember that these are estimates and will vary slightly depending on your exact ingredients and portion sizes.

Based on cutting the pan into 12 equal bars, each serving contains approximately:

• 220 calories
• 12g total fat (7g saturated)
• 27g carbohydrates
• 15g sugars (mostly from the jam)
• 2g protein
• 1g fiber
• 30mg cholesterol
• 50mg sodium

A few things to note: Using different jams will change the sugar content (raspberry tends to be slightly lower in sugar than strawberry). If you use salted butter instead of unsalted, the sodium will increase. And of course, if you cut bigger bars… well, let’s just say I won’t judge your portion sizes!

While these aren’t exactly health food, everything in moderation, right? And with real ingredients like butter and fresh jam, I always say it’s better than most store-bought treats packed with preservatives. Now pass me another bar!

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this strawberry shortbread bars recipe – and I love helping bakers get perfect results! Here are the answers to the ones I hear most often:

Can I use fresh or frozen strawberries instead of jam?
Oh, I’ve tried this! While you can use fresh berries, they’ll release too much liquid and make the crust soggy. If you’re set on fresh fruit, try this trick: toss 2 cups chopped strawberries with 1/4 cup sugar and let them macerate for 30 minutes. Then drain well before spreading over the crust. Frozen berries work too – just thaw and drain them thoroughly first!

How do I prevent a soggy bottom crust?
This was my biggest struggle when I first started making these bars! The secret is three-fold: 1) Bake the bottom crust alone for those full 15 minutes until lightly golden, 2) Make sure your jam isn’t too runny (thicker preserves work best), and 3) Let the bars cool completely before cutting – this lets everything set up properly. I promise, these steps make all the difference!

Can I double this recipe for a crowd?
Absolutely! Just use a 9×13 inch pan instead and increase the bake time by about 5-7 minutes for each stage. Keep an eye on it though – ovens vary! The doubled recipe makes about 24 generous bars, perfect for potlucks or holiday gatherings. Pro tip: If you’re doubling, mix the crust in two batches to avoid overworking the dough.

Got more questions? Drop them in the comments – I’m always happy to help troubleshoot your baking adventures! After all, sharing kitchen wisdom is what makes baking so much fun.

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