• Prep Time: 20 minutes
  • Cooking Time: 45 minutes
  • Serves: 24

Strawberry Shortbread Bars

  • Recipe Submitted by on

 Ingredients List

  • CRUST:
  • 1 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 tbsp. milk (I used half-and-half)
  • 1 tsp. baking powder
  • 1 large egg slightly beaten
  • 1/2 cup unsalted butter cold
  • 12 oz. strawberry preserves
  • 1 large egg
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 2 tbsp. unsalted butter melted
  • 2 cups coconut


Heat oven to 350°.
Spray a 9x13” baking pan or dish with cooking spray.
To make crust: mix flour, baking powder in a medium mixing bowl.
Cut in blender with a pastry cutter until mixture resembles coarse crumbs.
Add egg and milk and stir to combine.
Press mixture down very firmly into bottom of prepared pan with a fork or your hands.
Spread strawberry preserves on top of crust layer to within ¼ to ½ inch of border.

To make topping: Beat egg with fork.
Stir in sugar, vanilla, butter and coconut.
This is kind of like a macaroon layer.
Dollop topping over top of preserves covering surface entirely.
Bake at 350° for 45 minutes or until lightly browned and preserves are set.
Cool completely before cutting.

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