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These Mixed Berry Shortbread Bars are just like classic lemon bars, but with a mixed berry topping instead. This gives a gorgeous colour and the layers are really distinct. The shortbread is super easy to make, and while it cooks, you mix together all the berry layer ingredients.
For the berry layer, I use a bag of frozen mixed berries, but really any will do! This recipe is surprisingly easy for such a great result. I add a good amount of lemon zest for extra zingy flavour, and find this pairs perfectly with the sweet berries.
When making your shortbread, it will look really crumbly. It will also look quite pale after it bakes. Trust the process, this is all what we want for the perfect outcome. When baking at the final stage, make sure to keep baking until the bars are no longer ‘wobbly’.
For these Mixed Berry Shortbread Bars, I use a basic 8′ square pan (I like this one). I also recommend a good stand mixer or high speed mixer (like this one). If you want more wild traybake recipe ideas, check out my Millionaire’s Brownie Bites or these Caramel Cornflake Brownies. For videos and baking inspiration, head on over to my Instagram.
Mixed Berry Shortbread Bars
Ingredients
- 50 g Granulated Sugar
- 100 g Unsalted Butter
- 200 g Plain Flour
For the Berry Layer
- 3 Medium Eggs
- 190 g Granulated Sugar
- 25 g Plain Flour
- 110 g Mixed Berries Mashed (and melted if frozen)
- Zest of 1 Lemon
Instructions
- Heat the oven to 200C/180C Fan/Gas 6. Line an 8" square tin.
- Make the shortbread by combining all ingredients with a high speed mixer or in a food processor. The resulting mixture should be crumbly. Press into the lined tin in an even layer.
- Bake the shortbread for 20 minutes. Remove and let cool on a wire rack.
- While the shortbread is baking, make the berry layer by combining all ingredients in a large mixing bowl/the bowl of a stand mixer. It should come together quickly. (Note: if using frozen berries, melt them in the microwave so you can mash them into a liquid/paste).
- `Pour this over the baked shortbread layer. Bake for a further 20-25 minutes: until the middle is no longer wobbly. Remove and let cool on a wire rack, then cool in the fridge for at least an hour before slicing.
