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Buttery Raspberry Shortbread Bars

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These buttery raspberry shortbread bars feature a tender, melt-in-your-mouth crust paired with a bright, tangy raspberry filling. Perfect for a quick, easy dessert that’s both comforting and crowd-pleasing.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour, sifted
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon finely grated lemon zest (optional)
  • 1 cup (320g) raspberry preserves or jam (homemade or store-bought, chunky preferred)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
  3. Mix in the vanilla extract and lemon zest, if using.
  4. In a separate bowl, whisk together the sifted all-purpose flour and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until combined. If the dough is too crumbly, add a teaspoon of cold water.
  5. Press about two-thirds of the dough evenly into the bottom of the prepared pan using your fingers or the back of a spoon.
  6. Spread the raspberry preserves evenly over the dough layer. Warm the jam slightly if it is too thick to spread easily.
  7. Crumble the remaining dough over the raspberry layer, leaving some gaps for a rustic look.
  8. Bake for 30-35 minutes until the crust is golden brown and the raspberry filling is bubbling. If the topping browns too quickly, tent loosely with foil after 25 minutes.
  9. Cool the bars completely in the pan on a wire rack for at least 1 hour before slicing.
  10. Slice into bars using a sharp knife, wiping the knife clean between cuts. Store in an airtight container.

Notes

Use softened but not melted butter for best texture. Chill dough if too soft before baking. Use chunky raspberry preserves or homemade jam for texture. Let bars cool completely before slicing to prevent crumbling. Can substitute almond flour for gluten-free version and plant-based butter for dairy-free option.

Nutrition

Keywords: shortbread bars, raspberry bars, buttery dessert, easy dessert, melt-in-your-mouth, raspberry preserves, quick dessert, homemade bars

Find it online: https://swooshspice.com/buttery-raspberry-shortbread-bars-recipe-easy-melt-in-your-mouth-dessert/