Buttery Raspberry Filled Shortbread Bars Recipe Easy Homemade Dessert Ideas

Let me tell you, the scent of warm, buttery shortbread mingling with the tart sweetness of raspberry jam wafting from my oven is enough to make anyone’s mouth water. The first time I baked these buttery raspberry filled shortbread bars, I was instantly hooked — the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It reminds me of those lazy summer afternoons when I was knee-high to a grasshopper, sneaking bites of my grandma’s secret dessert stash. Years ago, I stumbled upon this recipe during a rainy weekend baking spree, trying to recreate the perfect balance of crumbly, rich shortbread and vibrant raspberry filling I’d tasted at a local bakery. Honestly, I wish I’d discovered these bars years ago—they’re dangerously easy to make and provide pure, nostalgic comfort.

My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Let’s face it, these buttery raspberry filled shortbread bars are perfect for potlucks, a sweet treat for your kids, or just to brighten up your Pinterest cookie board with that gorgeous jam center peeking through. I’ve tested this recipe multiple times in the name of research, of course, and it’s become a staple for family gatherings, gifting, and whenever I need a little slice of happiness that feels like a warm hug. You’re going to want to bookmark this one.

Why You’ll Love This Buttery Raspberry Filled Shortbread Bars Recipe

After many trials (and a few happy accidents), I can confidently say this recipe hits all the right notes. Here’s why you’ll fall head over heels:

• Quick & Easy: Comes together in under an hour, perfect for busy weeknights or last-minute dessert cravings.
• Simple Ingredients: No fancy grocery trips needed; chances are you already have everything in your pantry.
• Perfect for Any Occasion: Great for brunch, potlucks, cozy dinners, or holiday mornings when you want something homemade but fuss-free.
• Crowd-Pleaser: Kids, adults—everyone can’t get enough of the buttery crumb paired with the bright raspberry filling.
• Unbelievably Delicious: That buttery, melt-in-your-mouth shortbread texture combined with the sweet-tart raspberry jam is next-level comfort food.

This isn’t just any shortbread bar recipe. The trick? A perfectly balanced dough with just the right amount of butter for richness, and a creative twist where the raspberry filling is nestled right in the center—no messy spreading required. Honestly, it’s the kind of dessert that makes you close your eyes after the first bite and savor the moment. Whether you’re impressing guests without stress or treating yourself to a little homemade indulgence, these buttery raspberry filled shortbread bars deliver pure satisfaction every single time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most of these are pantry staples, and substitutions are easy if you need to tweak for dietary needs.

• For the Shortbread Dough:
• 1 cup (226 grams) unsalted butter, softened (I prefer using Plugrá for that rich creaminess)
• 2/3 cup (85 grams) granulated sugar
• 2 cups (250 grams) all-purpose flour (swap with almond flour for gluten-free)
• 1/4 tsp salt
• 1 tsp pure vanilla extract (adds a lovely depth)
• For the Raspberry Filling:
• 1 cup (320 grams) raspberry jam (I like using seedless for a smooth spread, but homemade works beautifully too)
• Optional Topping:
• Powdered sugar for dusting (adds a pretty finishing touch)

If fresh raspberries are in season, you can mix a handful into your jam for an extra burst of flavor. For a dairy-free option, swap the butter with a vegan margarine like Earth Balance, though the texture may be slightly different. The ingredients are straightforward but chosen for their quality to make this buttery raspberry filled shortbread bars recipe shine.

Equipment Needed

• 8×8 inch (20×20 cm) square baking pan – glass or metal works fine
• Mixing bowls – one large for dough, one small for jam preparation
• Electric mixer or sturdy wooden spoon (I’ve made this by hand many times, but a mixer makes it quicker)
• Measuring cups and spoons – accuracy matters for shortbread texture
• Rubber spatula – to scrape every bit of dough and jam
• Parchment paper – makes lifting the bars out a breeze and cleanup easier

If you don’t have a square pan, a similar-sized round pan works, but the bars will be slightly thicker. No fancy equipment needed here—this recipe is very approachable, even for beginner bakers.

Preparation Method

1. Preheat your oven to 350°F (175°C). Line your 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. This helps the bars keep their shape and prevents sticking. (Prep time: 5 minutes)
2. Make the shortbread dough: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer or wooden spoon until light and fluffy—about 2-3 minutes. You’ll notice the mixture turning pale and a little cloud-like. (Tip: Don’t rush this step; it makes the texture perfect!)
3. Add the vanilla extract and mix briefly to combine.
4. Gradually add the all-purpose flour and salt to the butter mixture. Stir gently until the dough just comes together. It should be soft but not sticky—if it feels crumbly, just press it together with your hands. (Warning: Overmixing can make the shortbread tough.)
5. Press half of the dough evenly into the prepared baking pan, creating a smooth, firm base. Use your fingers or the back of a spoon to get even coverage. This forms the buttery shortbread foundation. (Tip: If the dough feels too soft, chill it for 10 minutes.)
6. Spread the raspberry jam evenly over the dough layer. Be generous but leave about 1/4-inch border around the edges. This jam layer is the star here, so no skimping! (If you prefer a less sweet bar, reduce jam slightly.)
7. Crumble the remaining dough over the jam layer. Don’t press it down too much—you want those crumbly bits to bake into a delicate topping that melts in your mouth.
8. Bake in the preheated oven for 35-40 minutes, or until the top is golden and fragrant. You’ll see the edges turn a lovely shade of caramel brown—that’s your cue. (Pro tip: Rotate the pan halfway through baking for even browning.)
9. Remove from the oven and let cool completely in the pan on a wire rack. Cooling is crucial so the bars firm up for clean slicing.
10. Once cooled, lift the bars out by the parchment paper overhang. Slice into squares or rectangles with a sharp knife. For a fancier touch, dust with powdered sugar just before serving.

Cooking Tips & Techniques for Perfect Buttery Raspberry Filled Shortbread Bars

One thing I learned the hard way is that butter temperature makes all the difference. Too cold, and your dough won’t come together; too warm, and it gets greasy. Softened butter, not melted, is the sweet spot. Also, don’t skip the parchment paper lining—it saved me from many a crumbly disaster.

When spreading the jam, patience is key. If it’s too cold or thick, it can tear the dough underneath. Let your jam come to room temperature or give it a quick stir to loosen it up. And be gentle when crumbling the top dough layer—those uneven crumbs create that signature shortbread texture.

If you want cleaner slices, chill the bars in the fridge for 15-20 minutes before cutting. It firms them up nicely and reduces crumbling. Multitasking tip: While the bars bake, clean your workspace and prepare your tea or coffee for an indulgent pairing.

Lastly, experiment with your oven rack placement. I find the middle rack gives the most even bake, but ovens vary, so keep an eye on the color toward the end. You want golden, not burnt.

Variations & Adaptations for Your Tastes

Feel free to play around with this recipe! Here are some ideas I’ve tried (and loved):

• Seasonal Fruit Swap: Use blueberry, apricot, or strawberry jam instead of raspberry for a fresh twist.
• Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free baking blend. The texture is slightly different but still delicious.
• Nutty Touch: Add 1/2 cup chopped pecans or almonds to the crumb topping for extra crunch and flavor.
• Vegan Adaptation: Use a plant-based butter and a fruit jam free from added gelatin. I tried Earth Balance and it worked well, though the bars are a bit softer.
• Extra Zest: Add 1 tsp lemon zest to the dough for a bright citrus note that complements the raspberry filling beautifully.

One personal favorite is swirling a bit of cream cheese into the jam layer before topping with crumbs—gives a subtle tang that balances the sweetness perfectly.

Serving & Storage Suggestions

These buttery raspberry filled shortbread bars are best served at room temperature to let their flavors and textures shine. They pair wonderfully with a hot cup of tea, coffee, or even a scoop of vanilla ice cream if you’re feeling indulgent. For a brunch spread, add fresh berries and a dusting of powdered sugar for an elegant touch.

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the refrigerator for up to a week, or freeze for up to 3 months. When reheating, warm gently in a low oven (about 300°F/150°C) for 5-7 minutes to bring back that fresh-baked aroma and soften the bars.

Over time, the raspberry filling melds beautifully with the shortbread, making the bars even more flavorful the next day. Just don’t expect many to last that long around here!

Nutritional Information & Benefits

Each serving of these buttery raspberry filled shortbread bars (based on 16 pieces) contains approximately:

Calories	190
Fat	10g
Carbohydrates	24g
Protein	2g
Fiber	1g

Raspberries are a great source of dietary fiber and antioxidants, supporting digestion and overall wellness. Using real butter provides healthy fats and richness that keep you satisfied. If you’re gluten sensitive, swapping the flour makes this treat accessible without losing the buttery essence. While these bars are a sweet indulgence, they bring a little nutritional goodness thanks to their simple, quality ingredients.

Conclusion

All in all, these buttery raspberry filled shortbread bars are a no-fuss, delicious dessert that anyone can whip up with confidence. The combination of crumbly, buttery shortbread and luscious raspberry jam is truly timeless. Don’t be afraid to customize them with your favorite jams or add-ins—this recipe welcomes your personal touch. I adore these bars because they remind me of family, warmth, and simple joys baked into every bite.

If you give this recipe a try, please drop a comment below sharing your experience or any tweaks you made. I’d love to hear how they turned out for you! And hey, don’t forget to share this with friends who need a little homemade happiness in their lives. Happy baking, friends—you’re going to love these!

FAQs About Buttery Raspberry Filled Shortbread Bars

Can I use frozen raspberries instead of jam?

Yes, you can cook frozen raspberries with a bit of sugar until thickened to make your own filling, but jam is easier and gives a more consistent texture.

How do I make these bars gluten-free?

Simply swap the all-purpose flour for a gluten-free baking blend at a 1:1 ratio. The texture will be slightly different but still tasty.

Can I make these bars ahead of time?

Absolutely! They store well at room temperature or in the fridge and even taste better the next day after flavors meld.

What’s the best way to cut these bars without crumbling?

Chill the bars for 15-20 minutes before slicing with a sharp knife. Wiping the knife clean between cuts helps too.

Can I substitute the butter for a dairy-free alternative?

Yes, use a vegan margarine or plant-based butter substitute, but the texture may be slightly softer and less rich.

Print