Best Strawberry Lemon Shortbread Bars Recipes

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STRAWBERRY LEMON SHORTBREAD BARS



Strawberry Lemon Shortbread Bars image

Buttery shortbread, made with Gold Medal® flour, sandwiches sweet strawberry preserves and a lemony cream cheese filling in these delightful dessert bars.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 6h20m

Yield 48

Number Of Ingredients 11

2 cups Gold Medal™ all-purpose flour
1/2 cup powdered sugar
3/4 teaspoon grated lemon peel
3/4 cup cold butter
2 packages (8 oz each) cream cheese, softened
3/4 cup granulated sugar
2 eggs
1 tablespoon fresh lemon juice
1 cup strawberry preserves
Sweetened whipped cream, if desired
Fresh strawberry slices, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In bowl, mix flour, powdered sugar and 1/2 teaspoon of the lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Press in bottom of pan. Bake 20 to 22 minutes or until light brown. Meanwhile, in bowl, beat cream cheese and granulated sugar with electric mixer on medium speed until smooth. Beat in eggs, one at a time, until blended. Stir in lemon juice and remaining 1/4 teaspoon lemon peel, beating well. Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges.
  • Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 1 hour. Cover and refrigerate 4 to 8 hours. Cut into 8 rows by 6 rows; garnish with whipped cream and strawberries. Store any remaining bars covered in refrigerator.

Nutrition Facts : Calories 110, Fat 1, Fiber 0 g, ServingSize 1 Serving, Sodium 55 mg

STRAWBERRY LEMON SHORTBREAD BARS



Strawberry Lemon Shortbread Bars image

Okay, I am really having a serious sweet tooth attack! These will wow your friends and have them asking for the recipe. Putting here so I will make them asap! Adapted from Southern Living magazine.

Provided by Sharon123

Categories     Bar Cookie

Time 1h10m

Yield 4 siwb

Number Of Ingredients 11

2 cups all-purpose flour
1/2 cup powdered sugar
3/4 teaspoon lemon zest, divided
3/4 cup cold butter
2 (8 ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tablespoon fresh lemon juice
1 cup strawberry preserves
sweetened whipped cream (to garnish)
fresh strawberry slices (to garnish)

Steps:

  • Preheat oven to 350°.
  • Stir together flour, powdered sugar, and 1/2 teaspoons lemon zest in a medium bowl; cut in butter with a pastry blender until crumbly. Press mixture onto bottom of a lightly greased 13 x 9 inch pan.
  • Bake at 350° for 20 to 22 minutes or until lightly browned.
  • Meanwhile, beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs, 1 at a time, and beat just until blended after each addition. Stir in fresh lemon juice and remaining 1/4 teaspoons lemon zest, beating well.
  • Spread preserves over shortbread. Pour cream cheese mixture over preserves, spreading to edges.
  • Bake 28 to 32 more minutes or until set. Let cool 1 hour on a wire rack. Cover and chill 4 to 8 hours.
  • Cut into bars; garnish, if desired.
  • Enjoy!

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