Buttery Raspberry Filled Shortbread Bars
These buttery raspberry filled shortbread bars combine a rich, crumbly shortbread base with a sweet-tart raspberry jam center, perfect for any occasion and easy to make.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Total Time: 45-50 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (226 grams) unsalted butter, softened
- 2/3 cup (85 grams) granulated sugar
- 2 cups (250 grams) all-purpose flour (or almond flour for gluten-free)
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 1 cup (320 grams) raspberry jam (seedless preferred)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- 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.
- Add the vanilla extract and mix briefly to combine.
- Gradually add the all-purpose flour and salt to the butter mixture. Stir gently until the dough just comes together. If crumbly, press it together with your hands.
- Press half of the dough evenly into the prepared baking pan to form a smooth, firm base.
- Spread the raspberry jam evenly over the dough layer, leaving about a 1/4-inch border around the edges.
- Crumble the remaining dough over the jam layer without pressing it down too much.
- Bake in the preheated oven for 35-40 minutes, or until the top is golden and fragrant. Rotate the pan halfway through baking for even browning.
- Remove from the oven and let cool completely in the pan on a wire rack.
- Once cooled, lift the bars out by the parchment paper overhang and slice into squares or rectangles. Dust with powdered sugar before serving if desired.
Notes
Use softened butter, not melted, for best dough texture. Let jam come to room temperature before spreading to avoid tearing the dough. Chill bars for 15-20 minutes before slicing to reduce crumbling. Rotate pan halfway through baking for even browning. For gluten-free, substitute flour with a 1:1 gluten-free baking blend. For dairy-free, use vegan margarine but expect a softer texture.
Nutrition
- Serving Size: 1 bar (1/16th of the
- Calories: 190
- Fat: 10
- Carbohydrates: 24
- Fiber: 1
- Protein: 2
Keywords: shortbread bars, raspberry bars, buttery dessert, easy dessert, homemade bars, raspberry jam, shortbread recipe, gluten-free option, vegan option