Strawberry Lemon Shortbread Bars

Vegetarian
Strawberry Lemon Shortbread Bars
380 min.
48
118kcal

Suggestions


Indulge in the delightful combination of sweet strawberries and zesty lemon with our Strawberry Lemon Shortbread Bars! Perfect for any occasion, these bars are a refreshing dessert that will impress your family and friends. With a buttery shortbread crust that melts in your mouth, a creamy lemon-infused filling, and a luscious layer of strawberry preserves, each bite is a burst of flavor that captures the essence of summer.

Not only are these bars vegetarian-friendly, but they also offer a delightful balance of textures and tastes. The crumbly shortbread base provides a perfect foundation for the smooth and tangy cream cheese layer, while the strawberry preserves add a sweet and fruity touch that ties everything together. Whether you're hosting a gathering, celebrating a special event, or simply treating yourself, these bars are sure to be a hit.

With a preparation time of just over six hours, including chilling, you can easily make these bars ahead of time. They are best served chilled, making them an ideal make-ahead dessert for busy days. Garnish with a dollop of sweetened whipped cream and a fresh strawberry slice for an elegant presentation that will have everyone reaching for seconds. Dive into this delicious recipe and enjoy a taste of sunshine in every bite!

Ingredients

  • cups flour all-purpose
  • 0.5 cup powdered sugar 
  • 0.8 teaspoon lemon zest grated
  • 0.8 cup butter cold
  • 16 oz cream cheese softened
  • 0.8 cup granulated sugar 
  •  eggs 
  • tablespoon juice of lemon fresh
  • cup strawberry jam 
  • serving garnish: whipped cream sweetened
  • slices strawberries fresh

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • blender
  • hand mixer

Directions

  1. 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.
  2. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until crumbly. Press in bottom of pan.
  3. 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.
  4. Spread preserves over shortbread.
  5. Pour cream cheese mixture over preserves, spreading to edges.
  6. Bake 28 to 32 minutes or until set. Cool in pan on cooling rack 1 hour. Cover and refrigerate 4 to 8 hours.
  7. Cut into 8 rows by 6 rows; garnish with whipped cream and strawberries. Store any remaining bars covered in refrigerator.

Nutrition Facts

Calories118kcal
Protein4.8%
Fat48.19%
Carbs47.01%

Properties

Glycemic Index
7.75
Glycemic Load
7.93
Inflammation Score
-2
Nutrition Score
1.8308695684309%

Flavonoids

Cyanidin
0.06mg
Delphinidin
0.01mg
Pelargonidin
0.86mg
Catechin
0.11mg
Epigallocatechin
0.03mg
Epicatechin
0.01mg
Epicatechin 3-gallate
0.01mg
Eriodictyol
0.02mg
Hesperetin
0.05mg
Naringenin
0.01mg
Kaempferol
0.02mg
Quercetin
0.04mg

Nutrients percent of daily need

Calories:118.18kcal
5.91%
Fat:6.41g
9.86%
Saturated Fat:3.82g
23.85%
Carbohydrates:14.06g
4.69%
Net Carbohydrates:13.77g
5.01%
Sugar:8.34g
9.27%
Cholesterol:24.09mg
8.03%
Sodium:57.56mg
2.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.44g
2.87%
Selenium:3.36µg
4.8%
Vitamin A:226.75IU
4.54%
Vitamin B2:0.06mg
3.78%
Vitamin C:2.82mg
3.42%
Folate:13.03µg
3.26%
Vitamin B1:0.05mg
3.07%
Manganese:0.05mg
2.67%
Phosphorus:22.53mg
2.25%
Iron:0.34mg
1.87%
Vitamin B3:0.34mg
1.68%
Calcium:14.03mg
1.4%
Vitamin E:0.21mg
1.37%
Fiber:0.29g
1.17%
Vitamin B5:0.12mg
1.15%