Homemade Strawberry Jam Squares (Printer-friendly)

Buttery crumbly bars topped with sweet strawberry jam, great for any time indulgence.

# What You'll 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

# Directions:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together flour, baking powder, salt, and sugar.
03 - Add cold, cubed butter and use a pastry cutter or fingertips to rub into flour mixture until it resembles coarse crumbs.
04 - Mix in egg and vanilla extract until dough just comes together without overworking.
05 - Press about two-thirds of the dough evenly into the bottom of the prepared pan.
06 - Evenly spread strawberry jam over the dough base, leaving a small border around the edges.
07 - Crumble the remaining dough over the jam layer in small clumps.
08 - Bake for 30 to 35 minutes, or until the top turns lightly golden.
09 - Allow to cool completely in the pan before lifting out and cutting into 16 squares.

# Expert Advice:

01 -
  • They come together in one bowl with no mixer, so cleanup is almost nonexistent.
  • The buttery crumble melts in your mouth and pairs perfectly with the bright jam filling.
  • You can swap the strawberry jam for whatever you have on hand and it still works beautifully.
02 -
  • Cold butter is essential, if it's too soft the crumble will turn greasy instead of sandy and crisp.
  • Let them cool all the way before cutting or the jam will ooze out and the bars won't hold their shape.
03 -
  • Chill the dough for 10 minutes before crumbling the top layer if your kitchen is warm, it makes handling easier.
  • Warm the jam slightly in the microwave for 10 seconds so it spreads smoothly without tearing the base.
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