Homemade Strawberry Jam Squares (Printable)

Crumbly bars layered with sweet strawberry jam, ideal for breakfast or teatime indulgence.

# 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 seedless strawberry jam

# How To Make It:

01 - Set oven to 350°F and 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 until evenly mixed.
03 - Add cold, cubed butter to the dry mixture and use a pastry cutter or fingertips to rub it in until resembling coarse crumbs.
04 - Mix in the egg and vanilla extract 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 shortbread base.
06 - Evenly spread the strawberry jam over the base, leaving a small border around the edges.
07 - Crumble the remaining dough over the jam layer in small, coarse clumps.
08 - Place the pan in the oven and bake for 30 to 35 minutes, or until the top turns lightly golden.
09 - Let the bars cool completely in the pan before lifting out using the parchment overhang and slicing into 16 squares.

# Expert Hints:

01 -
  • You only need one bowl and your hands to mix the dough, no fancy equipment or skills required.
  • The jam does all the work for flavor, so even if you underbake or overbake slightly, they still taste wonderful.
  • They hold up beautifully in a tin for days, getting even more tender as the jam softens the crumble.
02 -
  • Cold butter is non-negotiable, if it softens too much while you work, pop the bowl in the fridge for five minutes before continuing.
  • Don't press the crumble topping flat, those loose clumps are what give you the crispy, golden bits everyone fights over.
  • Let them cool all the way before cutting, warm jam will smear and the squares will fall apart instead of holding their shape.
03 -
  • Use a bench scraper or a large sharp knife to cut clean squares, wiping the blade between cuts keeps the edges neat.
  • If your butter starts to soften while you're mixing, stick the whole bowl in the freezer for a few minutes, it's easier than starting over.
  • Line your pan so the parchment hangs over two opposite sides like a sling, it makes lifting the whole sheet out foolproof.
Go Back