Gluten-Free Strawberry Bars

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I found this recipe in a BHC magazine many years ago, but it was made with raspberries instead of strawberries.  I’m not a big fan of raspberries because of the little seeds that get stuck in my teeth. I also modified the recipe and made it gluten-free(I use Bob’s Red Mill 1to1 gluten free all purpose flour) but you can use regular all purpose flour in the same quantity.

Gluten-Free Strawberry Bars

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Gluten-Free Strawberry Bars

A deliciously simple dessert to make.  Creamy cheese filling covers fresh strawberries and a thin layer of strawberry jam, all on top of a quick shortbread crust.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 24 bars
Author WhollyCupcake


Shortbread Crust

  • 2 sticks unsalted butter room temperature
  • 1/4 cup light brown sugar
  • 1/2 tsp salt
  • 2 cups gluten-free all purpose flour I use Bob's Red Mill 1to1


  • 1/2 cup strawberry jam
  • 2 cups fresh strawberries sliced
  • 8 ounces cream cheese room temperature
  • 1/2 cup granulated sugar
  • 1 tbsp gluten-free all purpose flour
  • 1 large egg
  • 1 egg yolk
  • 2 tbsp grated lemon peel
  • 2 tbsp freshly squeezed lemon juice
  • 1/2 tsp pure vanilla extract


  • Preheat oven to 350F
  • Butter and line a 13x9 baking sheet with parchment paper
  • In a large bowl beat the butter with a mixer until soft and fluffy
  • To the butter add the brown sugar and salt.  Beat until well incorporated
  • Add the 2 cups of flour and beat with mixer until a cohesive dough forms
  • Pinch chunks of dough and drop onto the baking sheet. Using your fingers which you can intermittently dip in the flour, press the dough into the pan until bottom is covered. Make it on the thinner side and as uniform as you can.
  • Spread the jam evenly over the crust
  • Place strawberry slices evenly on top of the jam
  • In a medium bowl, mix together the cream cheese, lemon zest, lemon juice, vanilla extract, granulated sugar, whole egg,  egg yolk, and 1 Tbsp of flour until well blended and creamy
  • Pour custard batter evenly over the strawberries, tilting the pan to cover them evenly.
  • Bake for 25-30 minutes until barely set
  • Cool for 1 hour, then chill for another 2 hours in the refrigerator before cutting into even squares
  • Enjoy!


Recipe adapted from BHG



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June 4, 2019 5:15 pm

How can you make gluten free flour?

a little Swiss, a little Canadian
April 16, 2018 12:18 am

Strawberries and cream cheese, sounds delicious!😋

April 15, 2018 3:53 pm

Yummy, love any dessert which includes strawberries 😀

April 14, 2018 9:20 pm

They look most delicious and I can make mine with gluten. Thanks for sharing

Tasty Eats Ronit Penso
April 14, 2018 5:40 pm

This looks so good! Love the cream cheese layer, it goes to well with strawberries.

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