Strawberry shortbread bars pair a buttery shortbread base and crumbly topping with sweet strawberry filling and a lemony vanilla glaze. They use simple pantry ingredients and a can of pie filling, so you can make a fruity dessert any time of year.
Strawberry Shortbread Bars Recipe
When you want a taste of summer without waiting for strawberry season, these bars are the answer. Canned pie filling is the shortcut that keeps the berry flavor going all year long, and the dough works double duty as both the base and the topping.
A bit of lemon zest in the dough and a splash of lemon juice in the glaze add a tangy note that balances the sweetness. They slice into neat squares, which makes them easier to share than pie and great for taking along to gatherings, and they are lovely on a Christmas dessert table too. If you love our Cookie Dough Cheesecake Bars, you will love this!
What are Strawberry Shortbread Bars?
They are a cross between a fruit pie and a cookie bar. A soft shortbread-style dough forms a base, strawberry pie filling goes on top, and more dough is dotted over the fruit before baking. A thin vanilla and lemon glaze finishes them off.
What is in Strawberry Shortbread Bars?
- Butter - the star of any shortbread, giving the crust its rich flavor.
- Sugar and Eggs - sweeten and bind the dough so it holds together.
- Flour - all purpose flour gives the bars their tender, crumbly structure.
- Strawberry Pie Filling - the shortcut that makes this dessert work in any season.
- Lemon - zest in the dough and juice in the glaze give a bright tang.
- Vanilla - adds warmth to both the dough and the glaze.
- Icing Sugar - makes the smooth glaze that is drizzled on top.
How to Make Strawberry Shortbread Bars
Full Printable Recipe Below
1. Preheat the oven to 350°F and spray an 8 x 8 inch dish.
2. Beat the butter, sugar and salt until fluffy.
3. Mix in the eggs one at a time, then the vanilla and lemon zest.
4. Stir in the flour in two additions.
5. Press about ¾ of the dough into the dish for the base.
6. Spread the strawberry pie filling over the base.
7. Dot the remaining dough over the top in teaspoonfuls.
8. Bake for 35 - 40 minutes until golden brown.
9. Cool completely, then chill for 30 minutes.
10. Stir together the glaze, drizzle it over the bars, slice and serve.
Tips for the Best Bars
- Soften the Butter - butter at room temperature creams into a light, fluffy dough.
- Use Room Temperature Eggs - they mix in more evenly than cold ones.
- Mix the Flour Gently - stop once it is combined so the crust stays tender.
- Chill Before Glazing - cooling completely and chilling for 30 minutes gives clean slices and keeps the glaze from melting.
- Check the Glaze Thickness - it should be thick enough to coat the back of a spoon.
- Bring to Room Temperature - let chilled bars sit out a little before serving for the best texture.
FAQs
Keep them in an airtight container in the fridge for up to 1 week.
Yes. Bake and chill them a day or two ahead, then glaze just before serving.
Yes. Cool and cut them without the glaze, freeze in a single layer for 1 hour, then store in a sealed container or freezer-safe bag for up to 6 months. Thaw at room temperature and glaze.
Chilling firms up the bars so they slice cleanly and the glaze stays put without melting over the warm bars.
Looking for More Easy Desserts?
Enjoy!
- Sab
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 the oven to 350°F and spray an 8 x 8 inch dish.
- Beat the butter, sugar and salt until fluffy.
- Mix in the eggs one at a time, then the vanilla and lemon zest.
- Stir in the flour in two additions.
- Press about ¾ of the dough into the dish for the base.
- Spread the strawberry pie filling over the base.
- Dot the remaining dough over the top in teaspoonfuls.
- Bake for 35 - 40 minutes until golden brown.
- Cool completely, then chill for 30 minutes.
- Stir together the glaze, drizzle it over the bars, slice and serve.
Leave a Reply