Strawberry Shortbread Bars

Author: Natasha Hermann

Try this strawberry shortbread recipe at your next summer gathering or tea party. This recipe isn’t too sweet and is best served with fresh strawberries. For more Avonlea recipes, take a look at our Youtube Playlist, or take home the recipes yourself with the Avonlea Cookbook.

Prep Time:

30 minutes

Freeze Time:

Cook Time:

Total Time:

1 day 6 hours 30 minutes

Serving Size:

16 servings

Inspired By:

Country Living, Avonlea Cookbook


  • 1 1/2 cup Sliced Rhubarb fresh or frozen
  • 1 cup Sliced fresh strawberries plus more for garnish!
  • 1/3 cup Granulated sugar, divided
  • 3 tbsp Confectioners’ sugar
  • 1/2 tbsp Kosher salt
  • 1 cup All-purpose flour
  • 1 stick Cold unsalted butter, cut into pieces
  • 2 large eggs
  • 1 tbsp fresh lemon zest
  • 5 drops red food coloring


  1. Preheat oven to 350°F
  2. Line a 9-inch square baking pan with parchment paper
  3. Combine rhubarb, strawberries, 1/2 cup granulated sugar, and 1/4 cup water in a medium saucepan. Bring to a boil and cook until fruit is softened and beginning to break down, 2 to 4 minutes. Cool.
  4. Meanwhile, pulse confectioners’ sugar, salt, and 1 cup flour in a food processor until combined, 4 to 5 times. Add butter, and pulse until a coarse meal forms, 10 to 12 times. Press mixture firmly into bottom of prepared pan. Bake until golden around edges, 16 to 20 minutes. Cool on a wire rack.
  5. Puree rhubarb mixture in a food processor until very smooth, about 1 minute. Add eggs, egg yolks, zest, and 1/3 cup granulated sugar and process until smooth, 15 to 20 seconds. Add food coloring and 3 tablespoons flour and pulse just until smooth. Pour over crust.
  6. Bake until set, 25 to 30 minutes. Cool completely on a wire rack. Chill at least 2 hours or up to 1 day. Cut into squares. Garnish with sliced strawberries.


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