Strawberry Shortbread Bars combine a buttery shortbread crust with strawberry pie filling and a sweet vanilla glaze for an easy, fruity dessert! They have a double layer of buttery shortbread crust that comes together very quickly with only a few pantry ingredients.
Strawberry Shortbread Bars Recipe
Make any day feel like summer with these easy strawberry shortbread bars. Strawberry pie filling is used in this shortcut recipe so we can enjoy a delicious summer treat even when strawberries are not in season!
By adding lemon zest to the dough and lemon juice to the glaze it brightens up the flavors and gives them a tart contrast to the sweetness of the strawberry filling.
Part pie, part cookie bar, and completely delectable, these Strawberry Bars are a perfect on-the-go treat. These are easier to serve than slicing a pie and make a perfect dessert for sharing!
These bars are great all year round! Summer, spring, fall and winter since the recipes uses strawberry pie filling. I love making these bars as a holiday dessert. They are perfect for Christmas to add a bit of freshness and fruit to your dessert table.
What is in Strawberry Shortbread Bars?
Star Ingredient
- Butter... need I say more? The star of every great shortbread. Strawberry pie filling makes this a quick and easy year round dessert. Lemon zest in the crust and juice in the glaze adds the perfect amount of tang to compliment the sweetness of the filling.
How to Make Strawberry Shortbread Bars
Full Printable Recipe Below
1 Preheat oven to 350°F. Spray 8 x 8 baking dish with cooking spray.
2 In a stand mixer or large bowl with a handheld mixer, cream butter, sugar, and salt on medium speed until light and fluffy.
3 Add eggs, one at a time mixing after each addition, then vanilla and lemon zest. Beat until light and fluffy
4 Add half the flour and mix until just combined. Add the rest of the flour and mix until combined.
5 Spread ¾ of the dough into the prepared pan to create the crust.
6 Evenly spread the strawberry pie filling over the crust.
7 Dollop the remaining dough by teaspoonful over the filling.
8 Bake 35-40 minutes, or until golden brown.
9 Cool completely in pan and then chill for 30 minutes.
10 Stir all of the glaze ingredients together until fully combined and there are no lumps. Add milk as needed to thin out the glaze. The glaze should be thick enough to coat the back of a spoon.
11 Drizzle glaze over cooled bars. Slice and serve. Enjoy!
How to Store Strawberry Shortbread Bars
- Store: Refrigerate Strawberry Bars in an airtight container for up to 1 week. For best taste and texture, bring to room temperature before serving.
- Freeze: Cool bars completely, cut (unglazed), and freeze Strawberry Bars in a single layer on a baking sheet for 1 hour. Transfer to a sealed container or freezer safe bag and freeze for up to 6 months. Thaw at room temperature before serving and glaze.
Looking for More Easy Desserts?
Try some of my favorite simple desserts:
- Cookie Dough Cheesecake Bars - the perfect 5 ingredient dessert. Cookie dough crust and a cheesecake filling
- 3 Ingredient Oreo Fudge - simple and delicious fudge that tastes just like a cookie and cream chocolate bar!
- Sponge Toffee (Honey Comb) - easy low prep sweet treat that looks fancy and impressive
Enjoy!
- Sab
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, may earn me a small commission.
Strawberry Shortbread Bars
Equipment
Ingredients
- ½ cup unsalted butter (softened)
- 1 cup sugar
- ½ teaspoon salt
- 2 large eggs (preferably at room temperature)
- 1 teaspoon vanilla
- zest of 1 lemon
- 1 ½ cup flour (all purpose)
- 1 can strawberry pie filling (21 ounce can)
Glaze
- ½ cup icing sugar
- ¼ teaspoon vanilla extract
- ½ tablespoon lemon juice
- 1-2 tablespoon milk (as needed)
Instructions
- Preheat oven to 350°F. Spray 8 x 8 baking dish with cooking spray.
- In a stand mixer or large bowl with a handheld mixer, cream butter, sugar, and salt on medium speed until light and fluffy.
- Add eggs, one at a time mixing after each addition, then vanilla and lemon zest. Beat until light and fluffy
- Add half the flour and mix until just combined. Add the rest of the flour and mix until combined.
- Spread ¾ of the dough into the prepared pan to create the crust.
- Evenly spread the strawberry pie filling over the crust.
- Dollop the remaining dough by teaspoonful over the filling.
- Bake 35-40 minutes, or until golden brown.
- Cool completely in pan and then chill for 30 minutes.
- Stir all of the glaze ingredients together until fully combined and there are no lumps. Add milk as needed to thin out the glaze. The glaze should be thick enough to coat the back of a spoon.
- Drizzle glaze over cooled bars. Slice and serve. Enjoy!
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