Best 4 Strawberry Shortbread Bars Recipes
Indulge in a delightful journey of flavors with our exquisite Strawberry Shortbread Bars. These delectable treats combine a buttery shortbread crust with a layer of sweet and tangy strawberry filling, topped with whipped cream or ice cream. Perfect for any occasion, these bars offer a symphony of textures and flavors that will tantalize your taste buds. Whether you're a seasoned baker or just starting out, our detailed recipes provide clear instructions and helpful tips to guide you through the baking process. From gathering ingredients to the final presentation, we've got you covered. Get ready to impress your loved ones with this classic dessert that's sure to become a family favorite.
Let's cook with our recipes!
STRAWBERRY-ALMOND PASTE SHORTBREAD BARS
Rich shortbread is the base for beautiful bars featuring sweet strawberry preserves and a nutty almond streusel.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 32
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
- In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until well mixed. Beat in flour and salt on medium speed just until blended. Press 3 1/2 cups mixture into pan. Bake about 20 minutes or until top begins to brown.
- Meanwhile, in same bowl, mix remaining crumb mixture and crumbled almond paste with fork until small clumps form; stir in almonds.
- Spread preserves evenly over hot base. Crumble almond paste mixture evenly over preserves; press slightly.
- Bake 25 to 30 minutes or until top and edges are golden brown and preserves are bubbly. Using foil handles, lift bars from pan; remove foil from sides of bars. Cool completely on cooling rack before cutting. Sprinkle powdered sugar on top. Cut into 8 rows by 4 rows. Cut each square in half diagonally.
Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 65 mg, Sugar 11 g, TransFat 0 g
STRAWBERRY SHORTBREAD BARS
Fresh strawberries sit atop a buttery shortbread crust for a tasty springtime (or anytime) dessert! These bars taste great even after being refrigerated--and are maybe even better the next day!
Provided by Kim
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h35m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch pan with enough parchment paper to have an overhang on all sides.
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla; beat until thoroughly combined. Mix in flour, salt, and baking soda until just combined. Using floured hands, press dough evenly into the prepared pan.
- Bake until edges of the crust just begin to brown, 12 to 16 minutes. Remove from oven and allow to cool for 10 minutes.
- Place sliced strawberries into a large bowl. Add sugar, cornstarch, and lemon juice. Toss to combine. Pour strawberries evenly over the crust. Place pan back into the oven and bake until strawberries have softened, 20 to 25 minutes. Let cool to room temperature in the pan.
- Place strawberry jam in a small microwave-safe bowl and heat in the microwave for 15 seconds, or until slightly runny. Brush melted jam over the top of strawberries, and allow the bars to finish cooling completely in the pan. Carefully lift bars out of the pan using the parchment edges, and cut into 9 bars. Store in the refrigerator.
Nutrition Facts : Calories 252.3 calories, Carbohydrate 36 g, Cholesterol 47.8 mg, Fat 11.1 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 6.7 g, Sodium 209.5 mg, Sugar 19 g
STRAWBERRY LEMON SHORTBREAD BARS
Okay, I am really having a serious sweet tooth attack! These will wow your friends and have them asking for the recipe. Putting here so I will make them asap! Adapted from Southern Living magazine.
Provided by Sharon123
Categories Bar Cookie
Time 1h10m
Yield 4 siwb
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Stir together flour, powdered sugar, and 1/2 teaspoons lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13 x 9 inch pan.
- Bake at 350° for 20 to 22 minutes or until lightly browned.
- Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 teaspoons lemon zest, beating well.
- Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges.
- Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours.
- Cut into bars; garnish, if desired.
- Enjoy!
STRAWBERRY SHORTBREAD BARS
Instead of using a rolling pin to make the flaky pastry for the bars, use a grater. Chill the dough, grate it into a baking dish, and top it lightly with raspberry preserves and more grated dough before baking it.
Provided by BeccaB3c
Categories Bar Cookie
Time 2h30m
Yield 2 dozen 2 inch bars, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk the flour, baking powder and salt.
- In another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined.
- Beat in the egg yolks and vanilla.
- Add the dry ingredients and beat at low speed until a soft dough forms. Halve the dough and form into logs.
- Wrap the dough in plastic and refrigerate until firm, at least 1 hour.
- Preheat the oven to 350° and butter an 8 x 11-inch glass baking dish.
- Working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough in the baking dish- Do not pat or press the dough.
- Using a spoon, dollop the preserves over the dough and gently spread it in an even layer.
- Grate the second log of dough on top.
- Using a rubber spatula, tuck in any shreds of dough sticking to the sides of the baking dish to prevent them from burning.
- Bake the shortbread on the bottom rack of the oven for about 35 minutes, covering it with foil halfway through baking.
- The shortbread is done when the pastry is golden all over.
- Let cool completely, then cut into 24 bars.
- Dust the tops with confectioner's sugar and serve.
Tips:
- For the perfect shortbread crust, use cold butter and work it into the flour until it resembles coarse crumbs.
- Don't overmix the shortbread dough, or it will become tough.
- Chill the shortbread dough for at least 30 minutes before baking, this will help it to hold its shape.
- Bake the shortbread crust until it is golden brown around the edges.
- Allow the shortbread crust to cool completely before adding the filling.
- For the strawberry filling, use fresh, ripe strawberries.
- Hull and slice the strawberries before adding them to the filling.
- Sweeten the strawberry filling to taste, using sugar or honey.
- If you are using a store-bought strawberry filling, be sure to drain off any excess liquid before using.
- Spread the strawberry filling evenly over the cooled shortbread crust.
- For the whipped cream topping, use heavy cream and whip it until it forms stiff peaks.
- Sweeten the whipped cream to taste, using sugar or honey.
- Spread the whipped cream evenly over the strawberry filling.
- Chill the strawberry shortbread bars for at least 30 minutes before serving.
Conclusion:
Strawberry shortbread bars are a delicious and easy-to-make dessert that is perfect for any occasion. The combination of the buttery shortbread crust, the sweet and tangy strawberry filling, and the light and fluffy whipped cream topping is sure to please everyone. These bars can be made ahead of time and chilled, making them a great option for busy weeknights or potlucks. With just a few simple ingredients and a little bit of time, you can create a classic dessert that will be enjoyed by people of all ages.
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