A couple weeks ago I got my first batch of deep red, ridiculously sweet strawberries. That’s how I know it’s officially strawberry season. I should mention that said strawberries were delivered from Good Eggs, which I really don’t talk about enough. I am madly obsessed with Good Eggs and anyone who knows me can attest. On top of the ability to find great local products and so many other benefits, my favorite thing about shopping through Good Eggs is how easy it makes it to shop seasonally. Something as simple as strawberries may actually be unavailable to purchase for months at a time when they’re out of season, but that’s how it should be! The produce that is in season will be front and center on their site, including things like fava greens and fiddlehead ferns, which would be an incredibly rare occurrence at a store like Whole Foods. I adore discovering new things to cook with and if you appreciate the fine art of food as much as I do, Good Eggs is the place for you. I could talk about it all day, but instead I’ll just tell you that you can use my code SCRAMBLEDEGG34 for $25 off!
Now that the grocery shopping tangent is done, I’ll keep my notes about this recipe short and sweet. I essentially took the shortbread recipe from my favorite lemon squares and sandwiched some sweet strawberry preserves in the middle of it. You could ultimately use any type of preserves you like and I’ll give you bonus points for making your own (though I understand if scooping it from a jar is more your speed). Only minutes of hands on time required, but they’re melt in your mouth good.
Strawberry Almond Shortbread Bars
Yield: 16 bars
- 2 cups all-purpose flour
- ⅔ cup granulated sugar
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 1 teaspoon almond extract
- 1 cup cold butter, cut into cubes
- 1 cup strawberry preserves
- 2 tablespoons sliced almonds
Preheat oven to 350°F. Line an 8 by 8 inch baking dish with parchment paper.
In a food processor, combine the flour, granulated sugar, salt and cinnamon. Pulse briefly until blended. Add the butter and almond extract pulsing until the dough comes together into a large mass, about 1 minute.
Press half of the dough into the bottom of the prepared baking dish and gently pierce with a fork several times to vent. Put the remaining dough into the refrigerator. Bake the crust for 25 minutes, then transfer the pan to a wire rack and cool for at least 15 minutes.
Spread the strawberry preserves evenly over the crust, then sprinkle clumps of the remaining chilled dough over top. Return to the oven and bake for about 45 minutes, until filling is bubbling and top is golden brown.
Refine Baking Tips
Try out any type of fruit preserves in place of the strawberry!
Shop the post: