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!
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Strawberry Shortbread Bars
- Cook Time: 40 mins
- Total Time: 40 mins
- Yield: 16 bars
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 are easy to make and very tasty! A great use for homemade jam. I left the glaze off because I thought they had enough sweetness and richness without it.
I made homemade strawberry jam and used that for these. These are sooo good that my fiance ate half the pan already. They are perfect, I will use this recipe from now on. Thank you so much.
This is the first time I have run into this problem baking so I just want to make a note for others. I made this tonight for the first time and, yes, silly me…I made it for a charity bake sale. I doubled the recipe for a full size baking pan (probably 9 or 10 in by 13 in). In most cases, this works fine for me but, in this case, it made the shortbread part very thick. Consequently, the bars were super rich. I did have one scout tell me they were, “Awesome!” They did sell really well so I think people enjoyed them. I did taste test at home and, despite being soooo rich they made me feel ill, they did taste delicious. (Thank you for the recipe!) I couldn’t figure out what I did though because no one else had commented on this and the pictures did not show a super thick shortbread. I knew somehow I made a mistake. I finally figured it out! Instead of doubling the recipe, I should have used 1 and 1/2 times the original recipe for that size pan! Since I did make two full sized baking pans, I could have tripled it and split it between the two. It would have been much closer to the amounts in a 9 by 9 pan. Any math teachers out there, here’s your next area word problem to prove you will use math in real life.
I have made this shortbread 6 times in the last 4 months. I’ve been making this dessert for many occasions. My family just love it. I use Strawberry perserves in the middle, and blueberry preserve. They love the combo. Shortbread and persserve. Thanks for a great recipe!
These are amazing! I like to use seedless raspberry or blackberry jam and then add almond extract to the glaze. Takes it over the top!! My whole family loves these!
I’d like to add sliced banana and crushed pineapple on top of the jam for a banana split square. Would that work?
I don’t see why it wouldn’t!
Hi Shelly,
Can this be made in advance and placed in the freezer for later use?
Thank you!
Excellent recipe . This is the second time I made the recipe, but I am using fig jam….because that is what I have. It just came out of the oven and it looks Great. I do not cook the full 40 minutes. I take it out when it browns around the edges.
These are amazing! About to make again for the 4th time! I’ve used strawberry preserves, cherry jam, and now raspberry jam. These are always a hit when I make them for a party, and I have to hide a few if I want leftovers.