Dairy-Free Strawberry Shortbread Bars


On Memorial Day, our family usually gets together with our neighbors for a cookout where everyone brings their traditional offerings. It wouldn’t be a party without certain casseroles, coleslaws, salads, and desserts. Sometimes I like to mix things up, though and bring something new … like strawberry shortcake. A great dish, but not very portable or easy to eat at a picnic. But then it occurred to me – what if I ditch the shortcake and opt for frosted shortbread bars instead?

These Strawberry Shortbread Bars combine the flavors of strawberry shortcake in easy-to-eat bar cookies. I couldn’t resist making things a bit messier by adding So Delicious Dairy Free Vanilla Coconut Milk ice cream to my plate, though, and I won’t blame you if you do the same.

Strawberry Shortbread Bars - Vegan, Dairy-Free

As made below, the shortbread bars, frosting and all, are dairy-free and vegan. To keep them allergy-friendly, including peanut-, tree nut-, and soy-free, be sure to choose your margarine and other ingredients wisely.

If possible, plan ahead! These strawberry shortbread bars do require a bit of last-minute assembly so they don’t get soggy, but I think they’re worth the effort. Happy Memorial Day!

Strawberry Shortbread Bars - Dairy-Free and Vegan

Strawberry Shortbread Bars
Prep time
Cook time
Total time
To keep these allergy-friendly, we use So Delicious Dairy Free ingredients in these bars, including the milk alternative, yogurt, and ice cream. For strictly soy-free, be sure to select a dairy-free, soy-free margarine, such as Earth Balance.
Serves: About 2 dozen bars
Dairy-free Buttercream Frosting:
Dairy-Free Shortbread Bars:
  • 1 cup dairy-free margarine (I use Fleischman’s Unsalted)
  • ¾ cup sugar
  • 2-1/2 cups unbleached all-purpose flour
  • 1 teaspoon salt
To Serve:
For the Frosting:
  1. In a mixing bowl, cream the dairy-free margarine and salt with a hand mixer until light and fluffy.
  2. Add the confectioners' sugar gradually, while beating the mixture at a low speed.
  3. Add the remaining ingredients, turn the mixer up to high, and beat until the frosting is smooth and creamy.
  4. Chill while you prepare the bars.
For the Shortbread Bars:
  1. Preheat oven to 350ºF, and line a 9 x 13 baking pan with parchment paper.
  2. In a mixing bowl, cream the dairy-free margarine and sugar with a hand mixer until light and fluffy.
  3. Add the flour and salt and mix until the dough comes together.
  4. Spread the dough in the prepared pan and bake for 20 minutes or until lightly golden brown.
  5. Let the cookies cool completely before cutting them into bars and removing them from the pan.
To Assemble:
  1. Frost the individual cookies with the dairy-free buttercream icing right before leaving for your picnic or cookout. The icing recipe makes 2-1/2 cups; refrigerate the unused icing for another use. (It's great on chocolate cake!)
  2. Take the prepared strawberries in a separate container and place a few slices on each bar immediately before serving.
  3. Serve with dairy-free ice cream if desired.


For a discount on So Delicious Dairy Free milk alternative, yogurt, or ice cream: Print This Coupon

About Author

Sarah is the Associate Editor for Go Dairy Free. She also shares food and daily dilemmas as a milk allergy mom via her blog, No Whey, Mama. Sarah’s previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood.

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