Strawberry Marzipan Bars
Strawberry Dessert Recipes

Strawberry Marzipan Bars

These strawberry marzipan bars are European-inspired and have a very special flavor and texture that makes them rich and extra elegant!

30 min
1 hr 35 min



1 1/4 cups all-purpose flour

1/3 cup firmly packed brown sugar

1/2 cup Land O Lakes® Butter, softened


3/4 cup strawberry preserves

1/2 cup all-purpose flour

1/2 cup firmly packed brown sugar

1/4 cup Land O Lakes® Butter, softened

1/2 teaspoon almond extract


1/2 cup powdered sugar

1/2 teaspoon almond extract

1 to 2 teaspoons milk

How to make

  1. STEP 1

    Heat oven to 350°F. Grease and flour 8-inch square baking pan; set aside.

  2. STEP 2

    Combine all crust ingredients in small bowl . Beat at low speed, scraping bowl often, until mixture resembles coarse crumbs. Press onto bottom of prepared pan. Bake 15-20 minutes or until edges are lightly browned.

  3. STEP 3

    Spread preserves to within 1/4 inch of edge. Combine all remaining filling ingredients in same bowl. Beat at low speed, scraping bowl often, until well mixed. Sprinkle filling mixture over preserves. Continue baking 20-25 minutes or until edges are lightly browned. Cool completely.

  4. STEP 4

    Stir together powdered sugar and 1/2 teaspoon almond extract in small bowl. Gradually stir in enough milk for desired drizzling consistency. Drizzle over cooled bars; cut into bars.


5Fat (mg)
10Cholesterol (mg)
50Sodium (mg)
22Carbohydrates (g)
0Dietary Fiber
<1Protein (g)


Explore reviews from
our online community

  December 30, 2015

I tried this recipe 2 weeks ago and I've made it 3 times since. I stick to the lower of the baking times so the edges are soft. Absolutely delicious.

— says jeannie
  November 26, 2014

sounds just like to almond bars i loved when i lived in England

— says Pat
  December 04, 2013

One of my favorite recipes. So easy and so very yummy! I have been making it for about 10 years or more. I substitute raspberry for the strawberry. Not sure how I started doing this, but it is now my favorite way to prepare this recipe.

— says Melanie
  September 09, 2011

I too have been making this recipe since I was little girl (10; I am now 33!) it is always a hit! One pan is never enough!

— says Hannah
  May 19, 2011

I have been making this recipe since I was a young girl. Absolutely LOVE it. It can tend to be on the sweet side so over the years and with experience I've learned to adapt recipes. For this recipe I cut the brown sugar to 1/4 cup for the crust and 1/4 cup for the filling. Not much but it does make just enough of a difference. You can leave the almond extract out too but I wouldn't recommend it. It really adds a little something to the whole flavor of the bar. Another tip... for a 9x13 pan simply make 1 1/2 recipes.

— says Karen
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