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Strawberry Shortbread Bars Summer Delight

These delightful bars feature a crumbly, buttery shortbread crust topped with fresh strawberries for a refreshing summer treat.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 9 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup unsalted butter, softened Essential for a rich and tender crust.
  • 1/2 cup granulated sugar Sweetens the crust while ensuring a lovely texture.
  • 2 cups all-purpose flour Provides structure to the shortbread.
  • 1/4 teaspoon salt Balances the sweetness.
For the strawberry filling
  • 2 cups fresh strawberries, hulled and sliced The star of the dish; fresh strawberries are key to flavor.
  • 1/4 cup granulated sugar For topping to enhance the strawberry filling.
  • 1 tablespoon cornstarch Thickens the filling, preventing a soggy bottom.
  • 1 teaspoon lemon juice Brightens the strawberry flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Line an 8×8 inch baking pan with parchment paper, ensuring there’s an overhang for easy removal later.
Crust
  1. In a medium bowl, beat the softened butter and 1/2 cup sugar until creamy for about 2-3 minutes.
  2. Gradually stir in the flour and salt until a crumbly dough forms. Resist the urge to over-mix.
  3. Press two-thirds of the dough evenly into the bottom of the prepared pan.
  4. Bake the crust for 15 minutes until lightly golden.
Filling and Assembly
  1. In a separate bowl, gently toss the sliced strawberries with 1/4 cup sugar, cornstarch, and lemon juice.
  2. Spread the strawberry mixture evenly over the baked shortbread crust.
  3. Crumble the remaining one-third of the dough over the top.
  4. Return the pan to the oven and bake for an additional 30 to 35 minutes, or until the topping is golden brown and the filling is bubbly.
Cooling and Serving
  1. Let the bars cool completely in the pan on a wire rack.
  2. Use the parchment paper overhang to lift them out, then cut into squares and serve at room temperature.

Notes

These bars can be stored in an airtight container in the refrigerator for up to five days. They can also be frozen for up to three months. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.