Strawberry Shortbread Bars
These Strawberry Shortbread Bars are the easy version of a thumbprint cookie! They’re buttery, filled with sweet jam and a little sugar glaze drizzle!
Some people love a fruit dessert, others not so much. I generally fall into the latter category, but I will take exception with these bars. I mean, let’s be honest…they are mostly a buttery shortbread with a quick spread of strawberry jam on the inside…so we’re not talking health food. But that tartness from the strawberries is the perfect compliment to the cookie base.
This time of year thumbprint cookies are everywhere…and while I enjoy them, this recipe is a HUGE time saver. Bake everything in one pan and bing-bang-boom you’re done. I’m sorry for saying bing-bang-boom.
I am always about a bar cookie and this one is no different. Plus, I don’t use a mixer when I make these, so less mess to clean up!
Just whisk together the dry ingredients…
And then add in your butter, egg and vanilla…
I know that picture looks all civilized with the pastry cutter, but full disclosure I usually just get right in there with my hands.
Press half of the dough into a pan and top with strawberry jam. And in advance yes, you can use other flavors of jam and no, you can’t use fresh fruit.
Oh so pretty…
Now top it with the extra dough…
Bake it up until it’s lightly golden and the jam is bubbly. Go ahead and let them cool completely and drizzle with a simple sugar glaze if you want!
The recipe for the glaze uses heavy cream. Yes, you can use milk instead but start with just one tablespoon of milk as it is thinner than cream!
These are a stunner, but so simple. Enjoy!
Print
Ingredients
- 2 1/4 cups all purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1 cup butter, room temperature
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup strawberry jam
Glaze
- 1 cup powdered sugar
- 2 tablespoons heavy cream
Instructions
- Preheat oven to 350°F. Line a 9×9 pan with aluminum foil and coat with nonstick spray. Set aside.
- In a large bowl whisk together flour, sugar, and salt. Add in the egg, butter, and vanilla and combine with a pastry cutter, or your hands until the dough comes together.
- Divide the dough in half and press one half into the bottom of the prepared pan.
- Spread the strawberry jam on top. Crumble the remaining dough onto the top of the jam.
- Bake for 40 minutes until lightly browned.
- Allow to cool completely.
Glaze
- Whisk powdered sugar and cream together and drizzle on top.
Notes
I put the glaze in a small zip-top bag and snip off the corner, to make for easy icing.
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These bars do look so much easier than thumbprints, and just as delicious!
Gorgeousness! These bars look so perfect, shelly
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Hope that helps. That is the one I use 🙂
These look fantastic Shelly! Just printed the recipe & going to make these with my kiddo today. 🙂
I hope you like them!!! Let me know!
My mom makes awesome strawberry jam and it is so going to go in this recipe 🙂 Looks wonderful!
How do you think they will do in a 8×8 pan? My 9×9 got broken ?
These are very good but the vanilla is not in the directions.
I’m wondering how these would be with blueberry jam or maybe a lemon curd? I love shortbread and thumbprint cookies! Making these this weekend!
Just made these today….SO YUMMY!!!! They are delicious and easy to make!! I love, too, how versatile they can by using different kinds of jam. Thank you for a fabulous recipe!
Awesome! I love these bars too…such a great staple recipe to build on!
I’ve been baking long enough to know when to add the vanilla in- however your instruction have left this ingredient out. in case yu wanted to fix it – thank you for the recipe!
I didn’t have strawberry jam in the pantry but did have a jar of raspberry fruit spread so I substituted. YUM! Super easy and delicious! (and half gone by the next morning)
Shelly, these are so good! The dough is perfection. I made these last night with two minor changes. I crushed 10 thin gingerbread cookies and added them to the half of the dough that gets crumbled over the top, with a little cinnamon, and I made my glaze with melted strawberry jam, which gave it a wonderful color. I’m looking forward to making these with apple butter in the Fall. All ovens are different, and for mine, 34 minutes was perfect. Beautiful and delicious. Thanks for sharing this one!
Love the adaptations!!!
Shelly, do you use unsalted or salted butter in these? Thanks!
I use salted, but it’s a personal preference!
Hi there! Do you think these would freeze well? I’m hoping to make a double batch and then put one aside for a party later in the week 🙂
Oh yes! They’ll freeze great!
Yay! Thanks!
Wonderful, flavor filled, easy to make bars. So very moist and delicious. Thank you for such a great recipe, I will be making it for years to come
★★★★★
Just made these! So yummy! Should I store in frig or room temp? Thank you for this great recipe!
I always store at room temp!
Love, love, love this recipe…so easy. Honestly, I didn’t even get the dough in a ball shape. Mixed it into crumbs and put 2/3 in the pan and pressed them in to make the bottom crust. After I spread the jam, I sprinkled the rest of the crumbs on top. Baked perfectly in 40 minutes and made the glaze as directed. Not only do they taste great but they look so pretty too! Can’t wait to try blueberry, apricot and other flavors! Perfect recipe!
★★★★★
Can you whole milk or half and half in place of heavy cream?
Yes, absolutely!
Hi
Can we you use wholemeal flour or almond meal for this recipe?
Delicious bar cookie! Nice change from raspberry bars. The shortbread crust was tender and buttery. I did use a couple of tbsp extra jam for the filling. No adaptations needed for this recipe! I made them twice this past week to great reviews. Thanks for the recipe!
★★★★★
So glad you liked them!!