Strawberry Shortbread Bars

01Method

1. 1

   Heat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on all sides.

2. 2

   Using an electric mixer, cream the butter and sugar in a large bowl until pale and fluffy. Beat in the egg and vanilla until fully incorporated. Stir in the flour, salt, and baking soda until just combined. With floured hands, press the dough evenly across the bottom of the prepared pan.

3. 3

   Bake until the crust edges are just starting to turn golden, 12 to 16 minutes. Remove from the oven and let rest for 10 minutes.

4. 4

   Combine the strawberries, sugar, cornstarch, and lemon juice in a large bowl and toss until evenly coated. Spread the strawberry mixture over the crust in an even layer. Return the pan to the oven and bake until the strawberries are tender, 20 to 25 minutes. Cool completely to room temperature in the pan.

5. 5

   Warm the strawberry jam in a microwave-safe bowl for about 15 seconds until slightly liquefied. Brush the jam over the strawberry layer and allow the bars to cool fully. Lift the bars out using the parchment overhang and slice into 9 pieces. Keep refrigerated.