Strawberry Jam Shortbread Bars
These buttery Strawberry Jam Shortbread Bars begin with a classic shortbread cookie crust, have a sweet strawberry jam filling, and are finished off with shortbread crumbs. They use only a few ingredients, come together quickly, and are always a dessert favorite!
Servings: 9 -12 Bars
Ingredients
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 2 1/2 cups all purpose flour
- 3/4 - 1 cup strawberry jam (or preserves)
- powdered sugar, for dusting
Instructions
- Preheat oven to 350 degrees and line a 9x9 baking pan with parchment paper (or grease well). Set aside.
- With a hand mixer or standing mixer, cream the butter until light and fluffy, about 1 minute.
- Add in the granulated sugar. Cream the mixture until light and fluffy, about 1 minute.
- Add in the vanilla extract and the almond extract, and mix until combined.
- Lastly, add in the all purpose flour and mix until combined.
- Press about 1/2 - 2/3 of the shortbread dough into the bottom of the pan, pressing the dough into an even layer.
- Spread the strawberry jam (or strawberry preserves) on top of the dough, in an even layer. (Use 3/4 cup if you want less jam filling; use 1 cup for more jam filling. Whatever your preference.)
- Sprinkle the remaining shortbread dough on top of the jam (don’t press the crumbs into the jam).
- Bake for 35-38 minutes, or until the jam is bubbling and the shortbread is just lightly golden brown.
- Allow to cool before cutting and serving. I suggest letting it cool to room temperature, then letting it sit in the fridge before serving (these taste fantastic cold!). However, you can serve them room temperature as well.
- Top with powdered sugar, if desired.