Strawberry Shortbread Bars Recipes

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RHUBARB SHORTBREAD BARS



Rhubarb Shortbread Bars image

A shortbread-like, very sweet yet tart-tasting dessert bar that is great alone or with vanilla ice cream.

Provided by Kitchen Witch

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 1h25m

Yield 9

Number Of Ingredients 9

1 cup all-purpose flour
½ cup butter, softened
5 tablespoons confectioners' sugar
1 cup brown sugar
2 eggs, beaten
½ cup white sugar
¼ cup all-purpose flour
¾ teaspoon salt
2 cups 1/4-inch slices rhubarb

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix 1 cup flour, butter, and confectioners' sugar together in a bowl; pack the mixture firmly into the bottom of a 9-inch square baking dish.
  • Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes.
  • Whisk brown sugar, eggs, white sugar, 1/4 cup flour, and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the crust.
  • Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into bars.

Nutrition Facts : Calories 327.1 calories, Carbohydrate 53.8 g, Cholesterol 68.4 mg, Fat 11.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 6.9 g, Sodium 290.3 mg, Sugar 39.3 g

STRAWBERRY-ALMOND PASTE SHORTBREAD BARS



Strawberry-Almond Paste Shortbread Bars image

Rich shortbread is the base for beautiful bars featuring sweet strawberry preserves and a nutty almond streusel.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h15m

Yield 32

Number Of Ingredients 8

1 cup butter, softened
3/4 cup granulated sugar
2 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/4 cup packed almond paste (from 7-oz roll), crumbled (not marzipan)
1/4 cup sliced almonds
1 jar (12 oz) strawberry preserves
1 teaspoon powdered sugar

Steps:

  • Heat oven to 350°F. Line bottom and sides of 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
  • In large bowl, beat butter and granulated sugar with electric mixer on medium-high speed until well mixed. Beat in flour and salt on medium speed just until blended. Press 3 1/2 cups mixture into pan. Bake about 20 minutes or until top begins to brown.
  • Meanwhile, in same bowl, mix remaining crumb mixture and crumbled almond paste with fork until small clumps form; stir in almonds.
  • Spread preserves evenly over hot base. Crumble almond paste mixture evenly over preserves; press slightly.
  • Bake 25 to 30 minutes or until top and edges are golden brown and preserves are bubbly. Using foil handles, lift bars from pan; remove foil from sides of bars. Cool completely on cooling rack before cutting. Sprinkle powdered sugar on top. Cut into 8 rows by 4 rows. Cut each square in half diagonally.

Nutrition Facts : Calories 140, Carbohydrate 19 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 65 mg, Sugar 11 g, TransFat 0 g

STRAWBERRY SHORTBREAD BARS



Strawberry Shortbread Bars image

Instead of using a rolling pin to make the flaky pastry for the bars, use a grater. Chill the dough, grate it into a baking dish, and top it lightly with raspberry preserves and more grated dough before baking it.

Provided by BeccaB3c

Categories     Bar Cookie

Time 2h30m

Yield 2 dozen 2 inch bars, 24 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
2 large egg yolks
1/2 teaspoon pure vanilla extract
3/4 cup seedless raspberry preserves or 3/4 cup raspberry jam
confectioners' sugar, for dusting (optional)

Steps:

  • In a medium bowl, whisk the flour, baking powder and salt.
  • In another medium bowl, using an electric mixer, beat the butter and sugar at low speed until combined.
  • Beat in the egg yolks and vanilla.
  • Add the dry ingredients and beat at low speed until a soft dough forms. Halve the dough and form into logs.
  • Wrap the dough in plastic and refrigerate until firm, at least 1 hour.
  • Preheat the oven to 350° and butter an 8 x 11-inch glass baking dish.
  • Working over the baking dish, coarsely shred 1 log of dough on the large holes of a box grater, evenly distributing the dough in the baking dish- Do not pat or press the dough.
  • Using a spoon, dollop the preserves over the dough and gently spread it in an even layer.
  • Grate the second log of dough on top.
  • Using a rubber spatula, tuck in any shreds of dough sticking to the sides of the baking dish to prevent them from burning.
  • Bake the shortbread on the bottom rack of the oven for about 35 minutes, covering it with foil halfway through baking.
  • The shortbread is done when the pastry is golden all over.
  • Let cool completely, then cut into 24 bars.
  • Dust the tops with confectioner's sugar and serve.

STRAWBERRY SHORTBREAD BARS



Strawberry Shortbread Bars image

Fresh strawberries sit atop a buttery shortbread crust for a tasty springtime (or anytime) dessert! These bars taste great even after being refrigerated--and are maybe even better the next day!

Provided by Kim

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h35m

Yield 9

Number Of Ingredients 12

½ cup unsalted butter, softened
⅓ cup white sugar
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
3 ½ cups sliced fresh strawberries
¼ cup white sugar
2 tablespoons cornstarch
1 ½ tablespoons lemon juice
2 tablespoons strawberry jam

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch pan with enough parchment paper to have an overhang on all sides.
  • Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla; beat until thoroughly combined. Mix in flour, salt, and baking soda until just combined. Using floured hands, press dough evenly into the prepared pan.
  • Bake until edges of the crust just begin to brown, 12 to 16 minutes. Remove from oven and allow to cool for 10 minutes.
  • Place sliced strawberries into a large bowl. Add sugar, cornstarch, and lemon juice. Toss to combine. Pour strawberries evenly over the crust. Place pan back into the oven and bake until strawberries have softened, 20 to 25 minutes. Let cool to room temperature in the pan.
  • Place strawberry jam in a small microwave-safe bowl and heat in the microwave for 15 seconds, or until slightly runny. Brush melted jam over the top of strawberries, and allow the bars to finish cooling completely in the pan. Carefully lift bars out of the pan using the parchment edges, and cut into 9 bars. Store in the refrigerator.

Nutrition Facts : Calories 252.3 calories, Carbohydrate 36 g, Cholesterol 47.8 mg, Fat 11.1 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 6.7 g, Sodium 209.5 mg, Sugar 19 g

STRAWBERRY LEMON SHORTBREAD BARS



Strawberry Lemon Shortbread Bars image

Okay, I am really having a serious sweet tooth attack! These will wow your friends and have them asking for the recipe. Putting here so I will make them asap! Adapted from Southern Living magazine.

Provided by Sharon123

Categories     Bar Cookie

Time 1h10m

Yield 4 siwb

Number Of Ingredients 11

2 cups all-purpose flour
1/2 cup powdered sugar
3/4 teaspoon lemon zest, divided
3/4 cup cold butter
2 (8 ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tablespoon fresh lemon juice
1 cup strawberry preserves
sweetened whipped cream (to garnish)
fresh strawberry slices (to garnish)

Steps:

  • Preheat oven to 350°.
  • Stir together flour, powdered sugar, and 1/2 teaspoons lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13 x 9 inch pan.
  • Bake at 350° for 20 to 22 minutes or until lightly browned.
  • Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 teaspoons lemon zest, beating well.
  • Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges.
  • Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours.
  • Cut into bars; garnish, if desired.
  • Enjoy!

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