Strawberry Shortbread Bars Recipe | Gluten Free Dessert

Ingredients for Strawberry Shortbread Bars

These homemade strawberry shortbread bars feature a naturally sweet strawberry filling layered between a tender almond flour crust and crumble topping.

Strawberry Filling

• 3 cups fresh strawberries, diced
• ¼ cup maple syrup
• Zest of 1 lemon
• 1 tbsp lemon juice
• 2 tbsp tapioca starch

This strawberry shortbread bars recipe combines fresh strawberries with naturally sweet maple syrup and a wholesome almond flour crust to create a delicious dessert that’s perfect for summer and easy to make at home.

Preheat the oven to 350°F (175°C). Line a 9 × 9 inch baking pan with parchment paper.

In a small saucepan, combine the diced strawberries, maple syrup, and lemon zest. Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 to 10 minutes until the strawberries soften and release their juices.

Meanwhile, whisk together the lemon juice and tapioca starch in a small bowl until smooth.

Remove the strawberry mixture from the heat and slowly stir in the lemon and tapioca slurry, mixing continuously until fully incorporated. The filling will begin to thicken. Set aside.

In a large bowl, combine the almond flour, tapioca flour, baking soda, salt, softened coconut oil, and maple syrup until a crumbly dough forms.

Reserve ¾ cup of the crust mixture for the topping.

Press the remaining crust evenly into the prepared baking pan. Use a fork to poke several holes across the surface.

Bake the crust for 10 minutes.

Spread the strawberry filling evenly over the baked crust.

Sprinkle the reserved crust mixture over the strawberry layer.

Return the pan to the oven and bake for 25 minutes, or until the topping is lightly golden.

Allow the bars to cool completely before slicing. This helps the filling fully set for clean slices.

Serve and enjoy.

Store the strawberry shortbread bars in an airtight container in the refrigerator for up to 5 days.

For longer storage, freeze individual bars in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.

These bars are delicious served chilled or at room temperature.

Fresh strawberries provide vitamin C and naturally occurring antioxidants that contribute to overall health.

Almond flour offers healthy unsaturated fats, vitamin E, and plant based protein while creating a tender, satisfying crust.

Using maple syrup instead of refined sugar provides natural sweetness, allowing the fresh strawberry flavour to shine.

Making homemade desserts with simple, minimally processed ingredients can be a wonderful way to enjoy sweet treats while embracing a balanced approach to eating.

For more guidance on eating well and making sustainable lifestyle choices, explore our Lifestyle & Wellness resources designed to support people learning to live well with lupus.

These bars can easily be adapted to suit your preferences:

• Add fresh raspberries or blueberries for a mixed berry filling.
• Stir in sliced almonds for extra crunch.
• Add a teaspoon of vanilla extract to the crust for additional flavour.
• Sprinkle shredded coconut over the topping before baking.
• Serve with plain Greek yogurt or vanilla yogurt for dessert.

The recipes used by Lupus Canada have been reviewed and approved by a Registered Holistic Nutritionist.