Moist, dense, tangy, and sweet, these Strawberry Lemon Shortbread Bars are a tasty fruit treat that’s perfect for summertime!
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With the summer weather coming our way, I was in the mood to make something for dessert that would fit with the season.
Since my family loves strawberries and I had some lemons on hand, I decided to make these shortbread bars.
Buttery shortbread sandwiches sweet strawberry preserves with a lemony cream cheese filling in these delightful, easy to make dessert bars!
Not only are they simple to make, but they have a refreshing taste that doesn’t leave you feeling too full, or on a major sugar high!
The kids each loved their piece, and my hubby brought the rest into work!
The strawberry and lemon compliment each other perfectly making these bars a new summer favorite dessert!!
Ingredients Needed for these Strawberry Lemon Shortbread Bars:
Flour- you’ll use all purpose for this recipe
Powdered Sugar
Grated Lemon Peel
Cold Butter (must be cold)
Cream Cheese, softened
Sugar
Eggs
Lemon Juice- fresh is best
Strawberry Preserves
Whipped Topping/Whole Strawberries (for garnish)
How to prepare:
Preheat the oven to 350.
Grease a 9×13 baking pan.
In a bowl, combine the flour, powdered sugar, and lemon peel.
Cut in butter using a pastry blender, or using two table knives (pulling them through the butter in opposite directions)
Cut mixture until crumbly. Press into the bottom of the baking pan.
Bake in oven for about 20-22 minutes, or until light brown.
In a different bowl, combine the cream cheese and sugar.
Add in the egg, one at a time, followed by the lemon juice.
When crust is done baking, remove from oven and spread strawberry preserves on top.
Next, spread the cream cheese layer on top of the strawberry layer.
Place pan back into oven for an additional 30 minutes.
Remove from oven and allow to cool for one hour.
Place in refrigerator for 6-8 hours.
Cut into bars and chill when not serving. Enjoy!!
How to store these bars:
Refrigerate the leftovers in an airtight container. These bars can be refrigerated for about 3 days!
Don’t keep out at room temperature as they have cream cheese in them and need to be kept chilled.
To Freeze, leave bars ungarnished, wrap tightly in a double layer of plastic, and freeze for up to 1 month. Let thaw in the refrigerator when ready to enjoy!
Variations
Feel free to use your favorite preserve flavor to add a fun twist on these classic bars!
Raspberry, blueberry, cherry, and more are great alternatives to the strawberry!
More Strawberry and Lemon Desserts to try:
Refreshing and flavorful, these Strawberry Lemon Shortbread Bars are the ULTIMATE dessert for any occasion! Print or save the recipe below to give these a try!
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Strawbery Lemon Shortbread Bars
Ingredients
Instructions
- Preheat the oven to 350 degrees. Grease a 9×13 baking pan.
- In a bowl, combine the flour, powdered sugar, and lemon peel.
- Cut in butter using a pastry blender, or using two table knives (pulling them through the butter in opposite directions)
- Cut mixture until crumbly. Press into the bottom of the baking pan.
- Bake in oven for about 20-22 minutes, or until light brown.
- In a different bowl, combine the cream cheese and sugar.
- Add in the egg, one at a time, followed by the lemon juice.
- When crust is done baking, remove from oven and spread strawberry preserves on top.
- Next, spread the cream cheese layer on top of the strawberry layer.
- Place pan back into oven for an additional 30 minutes.
- Remove from oven and allow to cool for one hour.
- Place in refrigerator for 6-8 hours.
- Cut into bars and chill when not serving.
Recipe updated 5/10/22
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