Himbeerschnitten: Raspberry Shortcrust Bars With Icing

Why You’ll Love This Recipe

• A tender, buttery shortcrust base that stays soft but sturdy enough to hold.
• A generous, tangy-sweet raspberry layer that tastes like fresh jam.
• A simple lemon icing or powdered sugar finish that looks bakery-worthy with minimal effort.
• Perfect for bringing to parties, bake sales, or freezing for future coffee breaks.

Grocery List

• Produce: Raspberries (fresh or frozen), 1 lemon
• Dairy: Unsalted butter, milk (optional, for icing)
• Pantry: All-purpose flour, granulated sugar, powdered sugar, cornstarch, baking powder, salt, vanilla extract

Full Ingredients

For the Soft Shortcrust Base and Top

• 350 g all-purpose flour (about 2 3/4 cups, spooned and leveled)
• 1 tsp baking powder
• 1 pinch fine salt
• 80 g granulated sugar (about 1/3 cup + 1 tbsp)
• 200 g unsalted butter, cold and cut into small cubes (about 14 tbsp)
• 2 large eggs, straight from the fridge
• 1 tsp vanilla extract

For the Raspberry Layer

• 700 g raspberries, fresh or frozen (about 6 cups)
• 150 g granulated sugar (about 3/4 cup; adjust to taste if berries are very sweet or tart)
• 40 g cornstarch (about 1/3 cup), sifted
• 1 tbsp freshly squeezed lemon juice
• Optional: 1 tsp vanilla extract for extra flavor

For the Icing (or Powdered Sugar Finish)

• 200 g powdered sugar (about 1 2/3 cups), sifted
• 3–4 tbsp lemon juice or milk (start with 3 tbsp and add drops as needed)
• Optional: 1 tsp raspberry jam, pressed through a sieve, for a pale pink tint
• Alternative: Extra powdered sugar for dusting instead of icing

Step-by-Step Instructions

Step 1: Prepare the pan and preheat the oven

Preheat your oven to 180°C / 350°F (top and bottom heat). Line a rimmed sheet pan, roughly 30 x 40 cm (12 x 16 inches), with parchment paper. Let the parchment overhang slightly on two sides so you can lift out the bars later. Lightly grease any exposed sides of the pan with a bit of butter to prevent sticking.

Step 2: Make the soft shortcrust dough

In a large mixing bowl, whisk together the flour, baking powder, salt, and granulated sugar. Add the cold cubed butter. Using your fingertips, a pastry cutter, or two knives, rub or cut the butter into the dry ingredients until the mixture resembles fine, even crumbs with no large butter pieces. Add the eggs and vanilla extract. Mix with a fork at first, then switch to your hands and gently knead just until a soft, smooth dough forms. It should come together easily but not feel sticky; if it does, sprinkle in 1–2 tsp more flour. Do not overwork the dough or it will become tough instead of tender.

Step 3: Form the base layer and chill

Divide the dough into two portions: about two-thirds for the base and one-third for the top. Press the larger portion evenly into the prepared pan, forming a level layer over the bottom. Take a bit of time to really press it into the corners and smooth the surface with your fingers or the back of a spoon. Prick the base all over with a fork to prevent bubbling. Slide the pan into the refrigerator for 10–15 minutes while you prepare the raspberry layer. Keep the remaining dough wrapped and chilled; it will be easier to roll out later.

Step 4: Cook the thick raspberry filling

Place the raspberries and granulated sugar into a medium saucepan. If using frozen raspberries, there is no need to thaw them first. Add the lemon juice and optional vanilla. In a small bowl, whisk the cornstarch with 2–3 tbsp of cold water until completely smooth, then pour it into the saucepan. Set the pan over medium heat and cook, stirring often, until the raspberries release their juices and the mixture comes to a gentle boil. Continue to cook for 2–3 minutes, stirring constantly, until the mixture becomes glossy and thick, like a loose jam. It should be thick enough that a spoon dragged through leaves a trail for a second or two. Remove from the heat and let the filling cool for about 10 minutes; it will thicken a bit more as it stands.

Step 5: Pre-bake the base and add the raspberry layer

Take the pan with the chilled base out of the refrigerator. Bake it in the preheated oven for 10 minutes; this brief pre-bake keeps the base from getting soggy under the fruit. Remove the pan from the oven and place it on a heatproof surface. Carefully spoon the warm raspberry filling over the hot base and spread it evenly with an offset spatula or the back of a spoon, right to the edges. Work gently so you do not disturb the base layer.

Step 6: Add the top crust and bake until golden

Roll out the remaining dough between two sheets of parchment paper into a thin rectangle slightly smaller than your pan. Peel off the top parchment. Using the bottom parchment to help, flip the dough sheet onto the raspberry layer and carefully peel off the paper. It is fine if it tears a little; you can gently press and patch it together with your fingers. Alternatively, you can pinch off small pieces of dough and flatten them over the filling in a patchwork. Once the top is in place, lightly smooth it but do not press down hard. Return the pan to the oven and bake for another 20–25 minutes, or until the top is a light golden color and feels set in the center. The raspberry filling may bubble slightly at the edges.

Step 7: Cool completely, glaze, and slice

Remove the baked Himbeerschnitten from the oven and place the pan on a wire rack. Allow the bars to cool completely in the pan; this can take 45–60 minutes. If you glaze them while warm, the icing will melt and soak in instead of forming a smooth surface. For the icing, whisk the sifted powdered sugar with 3 tbsp of lemon juice or milk in a bowl until smooth and thick but pourable; add more liquid a few drops at a time if needed. For a pale pink top, stir in a teaspoon of sieved raspberry jam. Pour the icing over the cooled top crust and spread it gently into an even layer. Let the icing set for at least 20–30 minutes, then use the parchment overhang to lift the slab onto a cutting board. With a sharp knife, cut into 24 bars or the size you prefer, wiping the knife clean between cuts for neat edges.

Pro Tips

• Dough handling: Keep the dough and butter cold for a tender, melt-in-the-mouth shortcrust. If your kitchen is warm, pop the dough back into the fridge for a few minutes while rolling.
• Prevent soggy bottoms: Do not skip the 10-minute pre-bake of the base; it creates a thin barrier so the raspberry juices do not soak in.
• Control filling thickness: If your raspberries are very juicy, cook the filling an extra 1–2 minutes until it is noticeably thick. Too thin and the bars may be messy when sliced.
• Neat slices: Let the bars cool completely and the icing fully set before cutting. Use a long, sharp knife and clean it with hot water and a towel between cuts.
• Flavor balance: Taste the raspberry filling before baking. If it is too tart for you, add 1–2 tbsp more sugar; if too sweet, add a splash more lemon juice.

Variations

• Powdered sugar finish: Skip the icing and, once completely cool, simply dust the top generously with powdered sugar for a lighter, less sweet finish.
• Almond twist: Add 50 g (1/2 cup) finely ground almonds to the dough and 1/2 tsp almond extract to the filling. Top with a handful of sliced almonds before baking.
• Mixed berry version: Substitute up to half of the raspberries with other berries such as red currants, blackberries, or strawberries. Keep the total fruit weight the same and adjust sugar to taste.

Storage & Make-Ahead

Once completely cool and the icing has set, store your Himbeerschnitten in an airtight container at cool room temperature for up to 2 days, or in the refrigerator for up to 5 days. Layer the bars with parchment paper to prevent sticking. For longer storage, freeze the cut and fully cooled bars (without icing is best) in a single layer until firm, then transfer to a freezer-safe container with parchment between layers. Freeze for up to 3 months. Thaw at room temperature, then add icing or a fresh dusting of powdered sugar just before serving. These bars are excellent for making a day ahead, as the flavors meld and the shortcrust softens slightly by the next day.

Nutrition (per serving)

Approximate values per bar (1 of 24): about 260 kcal; 4 g protein; 35 g carbohydrates; 13 g fat; 8 g saturated fat; 1.5 g fiber; 20 g sugars; 120 mg sodium. Values will vary depending on exact ingredients and portion sizes.