Simple Homemade Strawberry Jam Squares (Printable)

Buttery crumbly bars with a sweet strawberry filling, ideal for breakfast, dessert, or teatime enjoyment.

# What You Need:

→ Shortbread Base and Crumble

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 1/2 cup granulated sugar
05 - 1/2 cup unsalted butter, cold and cubed
06 - 1 large egg
07 - 1 teaspoon vanilla extract

→ Filling

08 - 3/4 cup strawberry jam, preferably seedless

# Step-by-Step:

01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a large bowl, whisk together flour, baking powder, salt, and granulated sugar until thoroughly mixed.
03 - Add cold, cubed butter to the dry mixture and use a pastry cutter or fingertips to work it in until the mixture resembles coarse crumbs.
04 - Add the egg and vanilla extract to the crumb mixture and mix gently until the dough just comes together. Avoid overmixing.
05 - Press approximately two-thirds of the dough evenly into the bottom of the prepared pan to create the base layer.
06 - Spread the strawberry jam uniformly over the base layer, leaving a small border along the edges.
07 - Crumble the remaining dough in small clumps and scatter over the jam layer.
08 - Place the pan in the oven and bake for 30 to 35 minutes, or until the topping is lightly golden.
09 - Allow the bars to cool completely in the pan, then lift out using the parchment overhang and cut into 16 squares.

# Expert Suggestions:

01 -
  • The base is tender and crisp at the same time, like the best shortbread cookie you ever had.
  • You only need one bowl and your hands to bring the dough together, no mixer required.
  • They hold up beautifully in a tin for days, getting even better as the jam softens into the crumb.
  • Theyre as welcome at a morning coffee as they are plated for dessert with cream.
02 -
  • If your butter is too soft, the dough will turn greasy and won't crumble properly, so keep it cold until the moment you need it.
  • Don't skip the cooling step, the jam needs time to firm up or your squares will be a gooey mess on the plate.
  • Pressing the base too thin will make it soggy under the jam, aim for about a quarter inch of even coverage.
03 -
  • Use a bench scraper or sharp knife dipped in hot water to get clean, even cuts without crushing the crumble.
  • If your jam is too thick, warm it gently in the microwave for a few seconds to make spreading easier.
  • For an extra buttery flavor, brown half the butter before adding it to the dough, it adds a nutty depth that's unforgettable.
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