Friday Foodspiration: Strawberry Shortbread Bars


Ready for some summer BBQ treats? These were a favorite for my husband and kids this past weekend. The best part was that I didn’t have to worry about the sugar crash from too many sweets. These strawberry bars remind me of a soft shortbread cookie, but with pockets of sweet strawberry like jam.

Gluten, dairy (if you use coconut oil), and refined sugar free.


  • 1 cup Ghee or butter flavored coconut oil

  • 3/4 cup Swerve Granulated Sugar Substitute*

  • 1 large Egg, at room temperature

  • 1/4 cup Fresh Lemon Juice

  • 1/2 tsp Vanilla Extract

  • 1 cup Gluten Free All Purpose Flour

  • 1 1/4 cup Almond Flour

  • 1/2 tsp Baking Powder

  • 1/2 tsp Sea Salt

  • 1 cup Strawberries, diced

  • Glaze Optional:

    • 1/2 cup Swerve Powdered Sugar Substitute*

    • 1 tbs Lemon Juice

    • 1 tbs Coconut Milk (or until desired consistency)


  1. Preheat the oven to 350 degrees and line an 8 inch square baking pan with parchment paper.

  2. Add the ghee or coconut oil and sugar substitute to the bowl of an electric mixer and beat until fluffy. Add egg and mix well.

  3. Add lemon juice and vanilla extract, mixing well.

  4. In a separate bowl, combine dry ingredients and whisk. Then, add the dry ingredients to the mixing bowl. Mix well.

  5. Stir in strawberries, then spread the mixture into the prepared pan.

  6. Bake for 25-30 minutes or until just golden around the edges. Center will be set but not firm to the touch and a toothpick will come out moist but not wet. This is important because these turn from moist to way over dry very quickly when over baked.

  7. While the bars cool, combine the ingredients for the glaze in a small bowl. Pour over the bars and then allow them to cool completely before removing from the pan and cutting into squares.

*Don’t have Swerve sugar substitute at home? It is my all time favorite for baking. You can get a combo (the granulated and powdered used in this recipe) on Amazon. Click the picture below. . . .