Buttery shortbread baked with a layer of sweet and tart strawberry preserves in the center and topped with vanilla icing.
- 1 1/2 cups (195g) all purpose flour
- 1 cup (100g) almond flour*
- 1/2 tsp salt
- 1 cup (220g) unsalted butter, room temp
- 1 1/2 cups (170g) powdered sugar
- 1 large egg
- 1 tsp vanilla bean paste (or vanilla extract)
- 1/4 tsp almond extract
- 1 cup (230g) strawberry preserves, chilled in the refrigerator overnight
- 1 cup (120g) powdered sugar
- 4 tbsp heavy whipping cream
- 1–2 tbsp water
- Rainbow sprinkles
- Preheat the oven to 325F and coat a square 8×8 dish with nonstick spray and line all 4 sides with parchment paper, allowing it to hang over the edges of the pan for easy release. Trace the outline of the pan on a sheet of wax paper and set aside.
- In a medium bowl, whisk together the salt, almond flour, and flour. Set aside.
- In a large mixing bowl, using a hand or stand mixer with the paddle attachment, cream together the butter and sugar. Start on a low speed then slowly work your way up to prevent the sugar from flying out of the bowl.
- Once smooth and fluffy, mix in the egg, vanilla, and almond extract.
- Next, add in the dry ingredients and mix until combined. The consistency should be similar to mashed potatoes.
- Scoop half of the dough into the prepared baking pan and spread it even. I recommend using a small offset spatula or the back of a spoon to get it as even as possible.
- Spread the preserves on top of the shortbread and place it in the refrigerator.
- With the other half of the dough, spread it onto the sheet of wax paper that we outlined earlier. Spread it to fit the square as best as possible.
- Take the pan out of the refrigerator and carefully flip the sheet of shortbread on top of the strawberry layer. Pull the paper back and gently spread the edges even.
- Bake for 40-45 minutes, or until the edges are a pale golden brown.
- Let the shortbread rest at room temperature for 30 minutes, then transfer to the refrigerator to chill uncovered for at least 2 hours. Do not dig into the shortbread too early as it will not be set.
- Once chilled and set, make the icing by whisking together all of the ingredients. Start with 1 tablespoon of water and add another if needed.
- Lift the shortbread out of the pan and drizzle the icing on top. Add the rainbow sprinkles and place the shortbread in the freezer for 20 minutes to allow the icing to set. Now slice and enjoy!
ALMOND FLOUR – Although I highly recommend sticking with almond flour, the only other substitute for this would be oat flour. You can make your own by grinding oats in a food processor. Do not swap with regular all purpose flour as this will make the bars too dry.
Keywords: strawberry shortbread, shortbread cookies, shortbread bars, strawberry shortbread cookies