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Strawberry Crunch Shortbread Bars

Strawberry Crunch Shortbread Bars

These bars combine buttery shortbread with a vibrant strawberry filling and a golden oat crunch topping.
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Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • ¼ cup powdered sugar
  • ½ cup cold unsalted butter cubed
  • ¾ cup whole milk or sour cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ⅔ cup freeze-dried strawberries ground into powder
  • ¼ teaspoon salt
  • 2 tablespoons strawberry jam
  • ½ cup rolled oats
  • ¼ cup all-purpose flour for the topping
  • ¼ cup granulated sugar
  • ¼ teaspoon ground cinnamon
  • ¼ cup melted coconut oil or butter

Equipment

  • 8x8 Inch Baking Dish
  • Parchment paper
  • Pastry Cutter or Fork
  • Mixing Bowls
  • Spatula or Spoon

Method
 

  1. Preheat your oven to 325 degrees Fahrenheit and line an 8x8 inch baking pan with parchment paper.
  2. Mix one cup of flour and the powdered sugar in a bowl and cut in the cold cubed butter until coarse crumbs form.
  3. Press the shortbread mixture firmly into the bottom of the prepared pan to create a sturdy crust.
  4. Bake the crust for 15 minutes until it is lightly golden and then remove it from the oven to cool slightly.
  5. Whisk together the milk or sour cream, egg, vanilla extract, ground strawberries, salt, and jam in a mixing bowl.
  6. Pour the strawberry mixture evenly over the partially baked shortbread base.
  7. Combine the rolled oats, ¼ cup flour, granulated sugar, cinnamon, and melted oil in a separate bowl until clumps form.
  8. Sprinkle the oat crumble topping evenly over the strawberry layer.
  9. Bake for 25 to 30 minutes until the topping is golden brown and the strawberry center is set.
  10. Allow the bars to cool completely in the pan before lifting them out and slicing into squares.

Notes

Use cold butter and a pastry cutter to ensure the shortbread crust remains tender rather than greasy.
Grinding the freeze-dried strawberries into a fine powder provides the most intense color and flavor.
Pressing the base firmly into the pan prevents the bars from crumbling when you try to serve them.
Wait until the bars are entirely cool to slice them if you want perfectly clean and neat edges.
Would you like me to find a recipe for a homemade strawberry jam to use in this recipe?