Strawberry Shortbread Bars Recipes

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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 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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