Strawberry Shortbread Bars

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.

Strawberry Shortbread Bars

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…

Strawberry Shortbread Bars

And then add in your butter, egg and vanilla…

Strawberry Shortbread Bars

I know that picture looks all civilized with the pastry cutter, but full disclosure I usually just get right in there with my hands.

Strawberry Shortbread Bars

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.

Strawberry Shortbread Bars

Oh so pretty…

Strawberry Shortbread Bars

Now top it with the extra dough…

Strawberry Shortbread Bars

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!

Strawberry Shortbread Bars

These are a stunner, but so simple. Enjoy!


Strawberry Shortbread Bars

  • Author: Cookies & Cups
  • Cook Time Cook Time: 40 mins
  • Total Time Total Time: 40 mins
  • Yield Yield: 16 bars 1x


  • 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


  • 1 cup powdered sugar
  • 2 tablespoons heavy cream


  1. Preheat oven to 350°F. Line a 9×9 pan with aluminum foil and coat with nonstick spray. Set aside.
  2. 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.
  3. Divide the dough in half and press one half into the bottom of the prepared pan.
  4. Spread the strawberry jam on top. Crumble the remaining dough onto the top of the jam.
  5. Bake for 40 minutes until lightly browned.
  6. Allow to cool completely.


  1. Whisk powdered sugar and cream together and drizzle on top.


I put the glaze in a small zip-top bag and snip off the corner, to make for easy icing.

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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October 10, 2020 1:35 pm

Made this today turned out perfect.
I used glass backing dish and did not use the foil, worked out wonderful

Leanne Thomson
October 4, 2020 4:30 pm

can I use milk instead of cream for the glazing?

April 14, 2020 6:27 am

Do you have recipe in gms please?

April 2, 2020 4:32 am

What can I use instead of egg as I am allergic to eggs

Taryn Simbrow
March 11, 2020 4:32 pm

Made this last week and totally fabulous. A keeper for my family and I. Just wondering if I grease the pan well if I can do it without the foil or anything lining the pan?

March 5, 2020 1:14 pm

Can you use parchment paper.

February 7, 2020 10:47 pm

Love this recipe – a definite keeper. So fast and easy. Can I double it and put in a 13×9 pan? Thanks

September 14, 2019 3:58 pm

How do you think these would be if I subbed coconut oil for the butter? Looking to make it dairy free.

December 28, 2019 10:22 am
Reply to  Shelly

Hi Shelly,
I LOVE this recipe and make it all the time. I have even started using it for my Sicilian fig cookies that I make at Christmas time. So much easier than rolling out dough and shaping filled cookies… I make my filling with figs, nuts, candied fruit, brandy and various other goodies… spread it on the dough, top with crumbles, and I am ready to go… Everyone loves them!

April 26, 2019 12:54 pm

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!

December 6, 2018 7:52 pm

Can we you use wholemeal flour or almond meal for this recipe?

Ashley Webber
August 3, 2018 5:54 pm

Can you whole milk or half and half in place of heavy cream?

Julie G
March 24, 2018 10:11 pm

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!

March 23, 2018 1:44 pm

Just made these! So yummy! Should I store in frig or room temp? Thank you for this great recipe!

April 9, 2020 2:44 am
Reply to  Shelly

I have yet to try making these but I definitely will soon! I know you answered at room temperature, but is that with the glaze on top already? As in do you drizzle the glaze on and then leave it out? But this looks absolutely delicious, I can’t wait to try making them~!

February 15, 2018 5:22 pm

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

December 22, 2017 1:34 pm

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 🙂

December 23, 2017 12:53 pm
Reply to  Shelly

Yay! Thanks!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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