Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour + 2 hours and 20 minutes chilling/freezing
Servings: 16 bars
- Vegetable cooking spray
- 1 1/2 cups all-purpose flour
- 1 cup almond flour
- 1 cup butter, softened
- 1 1/2 cups powdered sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup WOODHILL COTTAGE STRAWBERRY CONSERVE
- 1 cup powdered sugar
- 1/4 cup heavy whipping cream
- Rainbow sprinkles
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Preheat the oven to 325°F and spray a square 9-inch baking dish with vegetable cooking spray and line all 4 sides with parchment paper, allowing it to hang over the edges of the pan for easy removal after baking.
Trace the bottom of the pan on another sheet of parchment paper and set aside.
In a medium bowl, combine flour and almond flour. Set aside.
Using a stand mixer with the paddle attachment, cream together the butter and powdered sugar on low speed.
Once the mixture is smooth and fluffy, add in the egg, vanilla, and almond extract.
Next, add in the dry ingredients and mix until combined.
Scoop half of the dough into the prepared baking pan and, using an offset spatula, spread it evenly.
Spread the Strawberry Conserves on top of the shortbread and place it in the refrigerator.
With the other half of the dough, spread it onto the sheet of outlined parchment paper and spread it to fit the square.
Take the pan out of the refrigerator and carefully flip the sheet of shortbread on top of the strawberry layer. Pull the paper back and gently spread the edges even. Bake for 35-40 minutes, or until the edges are a pale golden brown.
Let the shortbread rest on a cooling rack for 30 minutes, then transfer to the refrigerator to chill uncovered for 2 hours.
Meanwhile, in a small bowl, whisk together the 1 cup powdered sugar and cream until smooth.
With the parchment paper handles, lift the shortbread out of the pan and spread the icing over the top. Add the rainbow sprinkles and place the shortbread in the freezer for 20 minutes to allow the icing to set.
Remove from the freezer and slice into 16 squares.