Absolutely! Here’s a super detailed, family-friendly recipe for Mulberry Shortbread Bars—with all the tips, images, and info you need. Let’s get into it!
Buttery shortbread, sweet-tart mulberry compote, and a golden crumble on top—these bars are a dream!
They’re pretty simple, super tasty, and look absolutely beautiful.
I first made these after picking mulberries with my neighbors, and now they’re a favorite summer treat around here. If you’ve never baked with mulberries, you’re in for a real treat!
Why I Love This Recipe
Mulberry Shortbread Bars are one of those treats that just make everyone smile. Here’s why I can’t get enough:
- Fresh, real mulberries: Their unique sweet-tart flavor pops against the buttery shortbread.
- Easy layering: You don’t need any fancy techniques—just press, spread, sprinkle, and bake!
- Holds up beautifully: These bars slice neatly and stay delicious for days.
- Perfect for sharing: Picnics, potlucks, or afternoon coffee breaks.
My own story: The first time I made these, my hands were stained purple from picking mulberries in the backyard. That taste of homemade, from-scratch goodness was pure nostalgia, and I’ve been hooked ever since.
Yield & Time
- Servings: 12 bars
- Prep Time: 25 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour 10 minutes
Macros Information (per bar, approx.)
- Calories: 230
- Carbs: 30g
- Protein: 2g
- Fat: 11g
- Fiber: 2g
- Sugar: 15g
Why This Recipe Works (Quick Science!)
- Chilled butter in the shortbread and crumble keeps the crust flaky and tender.
- Cornstarch in the compote thickens the berry filling just enough to slice cleanly, without making it gummy.
- Layering lets the flavors meld—rich, buttery base, jammy fruit, crumbly top!
- Mulberries bring natural pectin, so the compote thickens beautifully.
What You’ll Need
For the Shortbread & Crumble:
- 1 cup (2 sticks) unsalted butter, cold, diced
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For the Mulberry Compote:
- 2 cups fresh or frozen mulberries (stems removed)
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
Pro Tips
- Keep that butter cold! It makes the crust tender and crumbly.
- Line your pan with parchment: Makes lifting and slicing the bars SO much easier.
- Let them cool before cutting: The filling needs time to set up for clean slices.
- Taste your mulberries: If they’re super tart, add a touch more sugar.
- Save a bit of dough: Use your fingers to make the crumble topping look rustic and pretty.
Tools Required
- Mixing bowls (2)
- Pastry cutter or fork
- Spatula
- 8×8-inch baking pan
- Parchment paper
- Small saucepan
- Spoon for stirring
Substitutions & Variations
- No mulberries? Try blackberries or blueberries.
- Vegan: Swap in vegan butter.
- Gluten-Free: Use a 1:1 gluten-free baking flour.
- Add-ins: Stir in some lemon zest or a dash of cinnamon to the crumble.
- Less sugar: Cut the sugar in the compote by 2 tablespoons for a tarter bite.
Make Ahead Tips
- Compote: Make the mulberry compote up to 3 days ahead and keep it in the fridge.
- Shortbread dough: Can be made the night before and kept chilled.
Step-By-Step Instructions
1. Make the Mulberry Compote
In a small saucepan, combine mulberries (stems removed), 1/3 cup sugar, lemon juice, and cornstarch. Cook over medium heat, stirring often, until thickened and jammy, about 6-8 minutes. Let cool.
2. Prep Your Pan
Line an 8×8-inch baking pan with parchment paper, leaving a little overhang.
3. Make the Shortbread Base
In a mixing bowl, combine flour, 1/2 cup sugar, and salt. Add cold diced butter and vanilla. Use a pastry cutter (or fork) to blend until the mixture looks like coarse crumbs and starts to clump.
4. Press Dough into Pan
Pour about 2/3 of the dough into your lined pan. Press firmly and evenly to cover the bottom.
5. Par-Bake the Base
Bake the base at 350°F (175°C) for 15 minutes, until it’s just set but not browned.
6. Spread the Mulberry Compote
Carefully spread all the cooled mulberry compote evenly over the warm shortbread base.
7. Add the Crumble Topping
Take the remaining shortbread dough and sprinkle it evenly over the mulberry layer, squeezing some bits into clumps for texture.
8. Bake the Bars
Return the pan to the oven and bake at 350°F (175°C) for 25-30 minutes, until the top is golden and the filling bubbles at the edges.
Leftovers & Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze bars (layered with parchment) for up to 2 months. Thaw in the fridge overnight.
- Tip: Bars slice best when chilled!
Common Mistakes
- Warm butter: If the butter isn’t cold, your shortbread won’t be crumbly.
- Under-baking: The base needs to be set before layering on compote.
- Hot compote: Let the compote cool before spreading, or it can melt the crust.
- Soggy bars: Don’t skip par-baking the base!
What to Serve With
- Hot or iced coffee
- Vanilla ice cream or whipped cream
- Lemonade
- A big glass of cold milk
FAQ
Can I use frozen mulberries?
Yes! Just thaw and drain them first, or cook a few extra minutes to reduce excess liquid.
Can I double the recipe?
Absolutely—use a 9×13-inch pan and adjust baking times slightly.
What if I don’t have a pastry cutter?
A fork works, or even clean hands (just work quickly to keep the butter cold).
Can I make this gluten-free?
Yes, just use a gluten-free 1:1 baking flour.
Conclusion
Mulberry Shortbread Bars are the best way to show off summer’s berries—and they’re honestly just fun to bake! I hope you’ll give them a try and enjoy every crumbly, jammy bite. If you make this recipe, leave a comment below and let me know how it went or if you have any questions. I’d love to hear your stories!
Ready to get baking? Let’s go!
