Why You’ll Love This Recipe

I enjoy how the shortbread base turns out rich and tender, with just the right amount of crumble on top. The jams add bold, fruity brightness that balances the buttery dough. I also love how customizable the recipe is; I can use any berry jam I have on hand, whether homemade or store-bought. They bake up neatly, slice beautifully, and stay delicious for days.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup plus 4 tablespoons (2 1/2 sticks) unsalted butter, melted and cooled to just warm
1 cup granulated sugar
3/4 teaspoon salt
2 large egg yolks
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 cups of any of the berry jams: jostaberry, cloud berries and lingonberry

Directions

1. I create a foil or parchment sling for a 9 x 11-inch baking pan and spray it generously with baking spray.

2. In a medium bowl, I mix the butter, sugar, salt, egg yolks, and vanilla with a spoon until smooth.

3. I add the flour and mix just until combined.

4. I remove 1/2 cup of the dough mixture, cover it with plastic wrap, and leave it at room temperature for later.

5. I press the remaining dough into the lined pan.

6. I place the pan in the freezer for 30–60 minutes to prevent the crust from rising too much during baking.

7. I preheat the oven to 325°F.

8. I bake the crust for about 30 minutes, or until the edges are lightly browned.

9. I remove the pan from the oven and increase the oven temperature to 350°F.

10. I spread the jam evenly over the baked crust, then crumble the reserved dough over the top.

11. I bake for another 25–30 minutes until the crumble is lightly browned.

12. I let the bars cool completely before lifting them out with the sling and cutting them into squares.

Servings and Timing

Servings: about 16 bars
Prep time: 15 minutes
Chilling time: 30–60 minutes
Bake time: 55–60 minutes
Total time: about 1 hour 30 minutes

Variations

I love using different jams depending on what I have—blueberry, raspberry, apricot, or blackberry all work beautifully. When I want a citrus twist, I add a little lemon zest to the dough. I also enjoy sprinkling sliced almonds on top before baking for extra crunch.

Storage/Reheating

I store the cooled bars in an airtight container at room temperature for up to 4 days. They also freeze well; I wrap each bar individually and store them in a freezer bag for up to 2 months. To thaw, I leave them at room temperature for about 20 minutes.

FAQs

Can I use homemade jam?

Yes, I often use homemade jams, and they work wonderfully.

Can I reduce the sugar in the dough?

I can reduce it slightly, but the texture may become less tender.

Can I use salted butter?

Yes, but I reduce the added salt.

Why chill the crust?

Chilling helps keep it from puffing up too much during baking.

Can I double the recipe?

Yes, I use a larger pan or make two smaller pans.

How thick should the jam layer be?

I spread it evenly so the shortbread and jam balance each other.

Can I add nuts on top?

Absolutely; chopped almonds, pecans, or pistachios taste great.

Can I make these gluten-free?

I use a 1:1 gluten-free flour blend with good results.

Can I use other extracts?

Yes, almond extract pairs beautifully with berry jams.

Do the bars need refrigeration?

No, they keep well at room temperature unless the room is very warm.

Conclusion

I love how simple and adaptable these Trio of Berry Shortbread Bars are. With their buttery crumble and fruity jam filling, they’re easy to make, easy to customize, and always a crowd-pleaser. They’re the perfect treat for holidays, gatherings, or a little everyday indulgence.