Buttery Triple Berry Shortbread Bars
These buttery shortbread bars are loaded with a juicy triple berry filling, combining a crumbly crust with sweet-tart berries for a comforting and easy homemade dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 2 cups (250g) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (150g) fresh strawberries, hulled and quartered
- 1 cup (140g) fresh blueberries
- 1 cup (140g) fresh raspberries
- 1/2 cup (100g) granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- Powdered sugar for dusting (optional)
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or nonstick spray.
- In a large bowl, cream together 1 cup softened unsalted butter and 1/2 cup granulated sugar using an electric mixer or wooden spoon until light and fluffy, about 3-5 minutes. Chill butter if too soft.
- Add 2 cups all-purpose flour and 1/4 teaspoon salt to the creamed butter mixture. Mix on low speed or fold with a spatula until just combined. Dough should be crumbly but hold together when pressed.
- Press about two-thirds of the dough evenly into the prepared pan using hands or a flat-bottomed cup. Bake for 15 minutes or until edges start turning light golden.
- While crust bakes, combine strawberries, blueberries, raspberries, 1/2 cup granulated sugar, cornstarch, lemon zest, and lemon juice in a bowl. Stir gently to coat berries without crushing. Let sit 5-10 minutes to macerate.
- Remove crust from oven and spread berry filling evenly over warm crust. Crumble remaining dough over the top in small chunks without pressing too hard.
- Bake for an additional 30-35 minutes until topping is golden and berry filling bubbles around edges. Watch to avoid over-browning.
- Cool completely on a wire rack to set filling and prevent soggy bars. Dust with powdered sugar if desired and cut into bars.
Notes
Use cornstarch to thicken the berry filling and prevent soggy crust. Chill dough if butter is too soft. Use frozen berries thawed and drained if fresh are unavailable. For gluten-free, substitute flour with almond or gluten-free blend. For dairy-free, use vegan butter or coconut oil. Avoid overmixing berry filling to prevent mashed berries. Tent pan with foil if edges brown too fast.
Nutrition
- Serving Size: 1 bar (assuming 12 b
- Calories: 250
- Fat: 14
- Carbohydrates: 30
- Protein: 2
Keywords: shortbread bars, triple berry dessert, berry bars, easy berry dessert, homemade shortbread, berry shortbread bars, summer dessert, potluck dessert