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Classic Grandma’s Strawberry Bars Recipe: Quick Twist

  • 5 min read
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Strawberry bars are a timeless, crowd-pleasing treat—delicious both during strawberry season and year-round. These bars balance a buttery shortbread crust with sweet strawberry preserves and a golden, lattice-style shortbread topping for the perfect combination of tender, crumbly texture and bright berry flavor.

sliced strawberry bars.

This straightforward recipe blends a simple shortbread dough with a fruity strawberry filling. The dough is similar to classic shortbread or jam-cookie recipes, while the baking approach borrows from home-style fruit bars: par-bake the base, add a jam layer, and finish with a chilled lattice or crumble topping. You can use store-bought strawberry preserves or a homemade strawberry jam for the filling—both work beautifully.

The ingredients

The dough is a buttery shortbread made from everyday pantry staples: all-purpose flour, baking powder, cornstarch, unsalted butter, granulated sugar, an egg, and vanilla extract. Bring the butter and egg to room temperature for easier mixing. For the filling, choose a good-quality strawberry preserve or jam. If you prefer, add a layer of fresh sliced strawberries on top of the preserves for extra texture and freshness.

Make It

Below you’ll find clear, step-by-step instructions for making these strawberry bars. You can prepare the dough using a stand mixer, hand mixer, or food processor. The dough can also be made up to 48 hours in advance and kept refrigerated for convenience.

Make the dough

  1. Cream the butter and sugar until light and fluffy.
  2. Add the egg and vanilla, mixing until fully incorporated.
  3. Mix in the dry ingredients (flour, baking powder, and cornstarch) on low speed until no dry streaks remain. Handle gently—do not overmix.
  4. Shape the dough, wrap it in plastic, and refrigerate briefly while you preheat the oven to 375°F (190°C).
a bowl with creamed butter and an egg.
Cream the butter and sugar, then add the egg and vanilla.
A bowl with creamed butter mixture and dry flour.
Add the dry ingredients and mix gently.
A bowl with shortbread dough.
The dough should be smooth, moist, and not sticky.
A sauce pan with strawberry preserves and a spoon, next to shortbread dough topped on plastic wrap.
Strawberry preserves ready to spread over the par-baked crust.

Bake it

Because the jam layer is moist, par-baking the bottom crust prevents a soggy base and keeps the filling from overcooking. This approach delivers a tender, fully baked bottom and a glossy, scoopable jam layer.

  1. Preheat the oven to 375°F (190°C). Grease an 8- or 9-inch square pan and line it with parchment paper, letting the paper hang over the sides for easy removal.
  2. Divide the dough into two portions: about two-thirds for the bottom and one-third for the top lattice or crumble. Press the larger portion evenly into the pan and prick with a fork. Par-bake for 15–18 minutes, until the dough puffs and the edges are lightly golden. Remove and chill for 15–20 minutes.
  3. While the base chills, roll the remaining dough between parchment sheets to about 1/8-inch thickness and refrigerate until firm.
  4. Spread 1½ cups of strawberry preserves in an even layer over the par-baked crust. If desired, add a layer of thinly sliced fresh strawberries for extra freshness.
  5. Cut the chilled rolled dough into roughly 1-inch strips (you should get 7–8 strips). Arrange half the strips horizontally across the filling and the remaining strips vertically to form a lattice. If you prefer crumb bars, simply crumble the reserved dough and scatter over the filling.
  6. Reduce oven temperature to 350°F (180°C) and bake for 18–22 minutes, or until the filling bubbles and the top crust is no longer shiny.
  7. Cool completely in the pan, then lift out using the parchment overhang and slice into bars.

Tip: For best-looking lattice strips, work quickly while the dough stays cold so the strips hold their shape.

A pan with raw shortbread dough, next to a piece of dough on topped on plastic wrap.
Press 2/3 of the dough into the pan and keep the rest chilled for the top.
Par-baked dough in a pan.
Partially bake the base until edges turn light golden.
A pan with shortbread dough topped with strawberry preserves.
Spread preserves evenly across the par-baked crust.
Un baked strawberry bars topped with shortbread dough.
Lay the chilled strips in a lattice pattern, or crumble for a streusel topping.

Storing

Store strawberry bars at room temperature for 2–3 days in an airtight container. To keep them longer, refrigerate for up to 5 days. Freeze individually wrapped bars in a freezer-safe container for up to 2 months; thaw in the fridge or at room temperature before serving.

Yields

This recipe fills one 8- or 9-inch square pan and can be sliced into 8, 12, or 16 bars depending on portion size. For a larger crowd, double the recipe and bake in a 9×13-inch pan.

Serving ideas

Serve warm with a dusting of powdered sugar alongside a cup of coffee for a classic afternoon snack. For a simple dessert upgrade, top warm bars with a scoop of vanilla ice cream or a dollop of whipped cream.

strawberry shortbread bars.

Strawberry Bars Recipe

Buttery shortbread crust filled with juicy strawberry preserves and finished with a shortbread lattice or crumble topping.

Prep Time: 20 mins   |   Cook Time: 40 mins   |   Servings: 12 slices   |   Author: Dikla Levy Frances

Ingredients

For the dough

  • 2 3/4 cups (330 g) all-purpose flour
  • 2 teaspoons baking powder
  • 4 tablespoons (30 g) cornstarch
  • 1 cup (225 g) unsalted butter, room temperature
  • 1/2 cup (100 g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract

For the filling

  • 1 1/2 cups strawberry preserves (or 1 recipe homemade strawberry preserve)
  • 2 tablespoons powdered sugar for dusting (optional)

Instructions

Make the dough

  1. In a large bowl, whisk together the flour, baking powder, and cornstarch.
  2. Cream the butter and sugar until light and fluffy, scraping the bowl as needed.
  3. Add the egg and vanilla; mix until combined.
  4. Reduce speed and gradually mix in the dry ingredients until no dry flour remains. Use hands to bring the dough together.
  5. Wrap the dough and refrigerate briefly while preheating the oven to 375°F (190°C).

Par-bake the dough

  1. Grease and line an 8- or 9-inch square pan with parchment paper.
  2. Divide the dough into two pieces (2/3 and 1/3). Press the larger portion into the pan, prick with a fork, and par-bake 15–18 minutes until edges are lightly golden. Chill 15–20 minutes.
  3. Roll the remaining dough between parchment to 1/8-inch thickness and refrigerate.

Assemble and bake

  1. Spread the strawberry preserves over the par-baked crust.
  2. Cut the chilled rolled dough into 1-inch strips and weave a lattice across the filling, or crumble the dough for a streusel topping.
  3. Bake at 350°F (180°C) for 18–22 minutes until the filling bubbles and the topping is matte.
  4. Cool completely in the pan, then invert and slice into bars.

Notes

  • If the dough becomes sticky, chill it for 30–60 minutes before handling.
  • If the dough is too dry, you may have measured flour incorrectly—use a kitchen scale for accuracy and spoon flour into measuring cups rather than scooping.
  • Make sure all ingredients are at room temperature before starting.
  • Store at room temperature for 2–3 days or refrigerate up to 5 days in an airtight container. Freeze wrapped bars for up to 2 months.
  • To make crumb bars instead of a lattice, crumble the reserved dough over the filling and bake.
  • Double the recipe and bake in a 9×13-inch pan for larger gatherings.