Strawberry Peach Shortbread Bars Recipe!

Hello lovelies,

With summer soon coming to an end and the summer fruits going out of season, I wanted to share one last summery shortbread bar recipe with you all today.

I’ve throughly enjoyed pairing together different types of summer fruits to create the most incredible flavour concoctions. I’ve loved testing what works and what doesn’t and then being able to share my favourites with you here on the blog.

I find its where I thrive and this year especially, I’ve had a deep burning passion within my soul to share as many shortbread bars containing all different types of summer fruits with you as possible and let’s just say, today’s combination is another good’en and the perfect bar to say farewell to summer fruit season.

Now, let’s be truthful, you really can’t beat the joining together of strawberries and peach, can you? it’s mouth-wateringly delicious and the combination of the pair works so damn perfectly in today’s shortbread bars. It’s fresh, zingy, fruity, jammy and chewy – everything you’d hope for from these bars and more.

You absolutely need to make and bake these shortbread bars yourself. You absolutely need this fruity goodness in your life.

So, if these shortbread bars have caught your attention and got you wanting more, you know the drill. Keep on scrolling below and you’ll find today’s recipe.

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Category: Sweet Treat

Servings: 9-12 Squares

Prep Time: 20 Minutes Overall

Bake Time: 80 Minutes Overall

Overall Time: 1.5+ Hours

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Ingredients You Need For The Shortbread Base & Topping:

• 170g Of Unsalted Butter
• 105g Of Caster Sugar
• 65g Of Light Brown Sugar
• 2tsp Of Vanilla Extract
• 280g Of Plain Flour

Ingredients You Need For The Strawberry Peach Filling:

• 1 Small Punnet Of Strawberries, Diced
• 3 Large Peaches, Cut Into Thin Slices
• 3tbsp Of Cornflour
• 2tsp Of Vanilla Bean Paste
• 1tsp Of Lemon Juice
• 1tbsp Of Honey

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How To Make The Shortbread Base & Topping:

• Firstly, gather together your equipment and ingredients, line a 8inch square, loose bottomed cake tin with parchment paper and preheat the oven to 190C / 170C Fan / Gas Mark 4.
• Secondly, in a large bowl, using an electric whisk, beat together the 170g of unsalted butter with the 105g of caster sugar, 65g of light brown sugar and 2tsp of vanilla extract until light and fluffy.
• Next, slowly add the 280g of plain flour and mix until incorporated and a shortbread dough begins to form.
• Transfer one third of the shortbread dough into a clean bowl and using a fork, break the dough into coarse crumbs. Then, place into the fridge.
• Now, using your hands or a rubber spatula, press the remaining shortbread dough evenly across the bottom of the prepared baking tin.
• Using a fork, prick the dough all over (this stops the dough from puffing up whilst baking).
• Place the tin into the oven and bake for around 18-20 minutes, until the shortbread is golden brown.
• Once baked, remove from the oven and leave to cool in the tin whilst you prepare the filling.

How To Make The Strawberry Peach Filling:

• Whilst the shortbread base is cooling, it’s time to make the filling.
• In a large bowl, add the diced strawberries, the peach slices, 3tbsp of cornflour, 2tsp of vanilla bean paste, 1tsp of lemon juice and 1tbsp of honey and mix together until fully combined.

How To Assemble:

• Now, evenly spread the strawberry peach filling across the top of the cooled shortbread base.
• Take the remaining shortbread dough out the fridge and crumble it across the top of the strawberry peach filling.
• Sprinkle a pinch of demerara sugar across the top of the entire bar.
• Place into the oven and bake for 55-60 minutes, until the shortbread topping is golden brown and the strawberry peach filling is bubbling.
• Then, once baked, remove from the oven and allow to cool completely in the tin.
• Finally, once fully cooled, carefully remove the bars from the tin and using a sharp knife, cut the bars into 9-12 squares.

That’s your Strawberry Peach Shortbread Bars prepared and baked, ready for you to enjoy!

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Notes:

• For a cleaner cut of these shortbread bars, once cooled, place into the fridge for 30 minutes. This allows it to harden making it easier to cut.
• These strawberry peach shortbread bars should last 5 days in an airtight container in the refrigerator or in an airtight container for 3 days at room temperature.

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Wanting to keep summer alive? Then I can’t recommend these shortbread bars enough.

Just typing out this recipe and sharing these photos has got me eager to bake another batch before the season for these fruits comes to an end. I’m absolutely obsessed!

But do not fear, as summer fruit season comes to an end, autumn season begins and I can’t wait to share with you the autumnal / winter shortbread bars I have planned for this year. Get excited my lovelies.

All my shortbread bars recipes so far: https://ellegracedeveson.com/?s=Shortbread+bars+

Let me know in the comments below if you make these shortbread bars yourself and if you do, what your thoughts are on them. Do you love the combination of strawberries and peaches with the buttery vanilla shortbread?

Sending you all tons of love & hugs as always,

Elle xo