Simple Homemade Strawberry Jam Squares (Print Version)

Buttery, crumbly bars with sweet strawberry jam for a delightful treat anytime.

# 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 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 sugar until evenly mixed.
03 - Add cold, cubed butter to the dry mixture and use a pastry cutter or fingertips to blend until coarse crumbs form.
04 - Mix in the egg and vanilla extract 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.
06 - Evenly layer the strawberry jam over the base, leaving a small border around the edges.
07 - Crumble the remaining dough in small clumps over the jam layer.
08 - Bake for 30 to 35 minutes until the top is lightly golden brown.
09 - Allow to cool completely in the pan before lifting out using parchment overhang and cutting into 16 squares.

# Expert Tips:

01 -
  • The dough does double duty as both base and crumble, so theres no need for multiple recipes or complicated layering.
  • They taste like something from a bakery but come together in less than an hour, most of it hands off.
  • You can swap the jam for whatever you have on hand and it still works beautifully every single time.
02 -
  • Do not skip the cooling step, cutting them while warm will cause the jam to ooze out and the squares to fall apart completely.
  • Cold butter is non-negotiable, if it softens too much while you work, pop the bowl in the fridge for five minutes before continuing.
  • Press the base firmly into the pan or it will puff up unevenly and the jam will sink into gaps instead of staying on top.
03 -
  • Freeze the pan for ten minutes before baking if your kitchen is warm, it keeps the butter cold and the crumble extra flaky.
  • Use a light hand when crumbling the topping, larger clumps create more texture and make each bite more interesting.
  • Line the pan with parchment in both directions so you can lift the whole slab out in one piece and cut it on a cutting board instead of in the pan.
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