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My favorite types of desserts are: reminiscent of toffee, slightly fruity, deeply rich, decadently crumbly. There’s nothing I’ve made that checks all those boxes more than Smitten Kitchen’s Peach Shortbread, from my gluten-eating days. So I decided to make a gluten free, Low FODMAP version with strawberries!
My lover approves. My co-workers approve. I have to make sure and give most of them away so I don’t essentially eat 2 sticks of butter by myself in 2 days. Because believe me, if they’re in these bars, I’ll do it.
Eat these over a plate or a napkin, because you’ll want to catch all the little crumbs after so you can lick them up. If you’ve never browned butter before, PLEASE try it! I promise you’ll soon after want to brown your butter in ALL the butter-containing recipes, whether sweet or savory.
I like to cut these into 24 bite-sized bars. This way, I can share them with more people. But feel free to cut them into 12. I also like them bite-sized because they are on the sweet side for what I usually prefer, although my boyfriend would disagree and usually eats two bars at a time.
After the first morning of a work day, losing an hour to daylight savings, this post is a reflection of my scatterbrainia (that’s not a real word but sounds perfect). Anyways, please make these. You won’t regret it!
Looking for other sweet delectables? Try my Zucchini Banana Bread Muffins! If you’re looking for something healthier, try my Added Sugar Free Banana Nut Mini Muffins!
If you make these Strawberry Brown Butter Shortbread Bars, be sure to leave a comment, give the recipe a rating or tag me on Instagram! I love it when you guys try my recipes. And I’d love to know if you enjoy them as much as I do!
Strawberry Brown Butter Shortbread Bars – Low FODMAP, Gluten Free
Equipment
- Medium saucepan
- 9 x 13" baking pan
Ingredients
- 1 cup butter cold, unsalted
- 2 3/4 cup + 2 tbsp Bob Red Mill's 1:1 baking flour 425 g.
- 1 cup sugar 200 g.
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/8 tsp nutmeg
- 1 large egg
- 1 lb strawberries stems removed, sliced thin
Instructions
Brown the Butter
- Melt butter in a medium sauce pan over medium heat while stirring frequently. The butter will melt, get foamy, and then gradually turn deeply golden. Once bits of the butter begin to turn brown and nutty (10 to 15 minutes), remove from heat and transfer to a bowl for the freezer. Allow butter to solidify, about 30 minutes.
- Be sure to be attentive as you're stirring! The color changes rapidly once it turns from golden to brown.
Prepare to Bake
- Preheat oven to 375°F. Spray a 9×13" pan with non-stick spray and set aside.
- Add flour, sugar, baking powder, cinnamon, salt and nutmeg in a large bowl and whisk to combine.
- Using a fork, blend the solid brown butter and egg into the flour mixture. Be sure to break up chunks of butter to evenly distribute as much as possible. The mixture will be extremely crumbly.
- Pour 3/4 of the crumbs into the baking pan and press down firmly. Spread sliced strawberries over the top. Moving from left to right, I like to layer the strawberries slightly over each other. Evenly scatter the remaining crumbs over the strawberries.
- Bake for 30 minutes, until the top and edges are golden. Allow to cool for 5 minutes before slicing. Remove from pan to serve once fully cooled (if you can wait that long!).
Notes
- You may be left with extra strawberries! I usually layer in what can fit and use the extra slices to garnish bars for serving.