Homemade Strawberry Jam Squares (Printable)

Buttery crumbly bars layered with sweet strawberry jam, ideal for breakfast, dessert, or teatime.

# 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

# Step-by-step Directions:

01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang to facilitate removal.
02 - In a large bowl, whisk together flour, baking powder, salt, and sugar until evenly combined.
03 - Add cold, cubed butter to the dry mixture. Using a pastry cutter or fingertips, rub the butter into the flour until the texture resembles coarse crumbs.
04 - Stir in the egg and vanilla extract, mixing just until the dough begins to come together without overworking.
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 evenly over the base, leaving a small border around the edges.
07 - Crumble the remaining dough over the jam layer in small clumps, covering evenly.
08 - Bake for 30 to 35 minutes or until the top is lightly golden brown.
09 - Allow to cool completely in the pan before removing and slicing into 16 squares.

# Expert Advice:

01 -
  • The buttery crumble melts on your tongue and tastes like the best shortbread cookie you ever had.
  • You only need one bowl and about ten minutes of actual work before the oven does the rest.
  • They hold up beautifully in a tin, so you can bake them Sunday and pack them all week.
02 -
  • Cold butter is non-negotiable, warm butter will make the dough greasy and the bars will lose that crumbly magic.
  • Don't skip cooling completely or the jam will ooze everywhere and the squares will fall apart when you cut them.
03 -
  • Use a bench scraper or a long, sharp knife dipped in hot water to get clean, bakery-style cuts.
  • Press the base firmly into the corners of the pan so the jam doesn't seep underneath and make the bottom soggy.
  • Taste your jam before you spread it, if it's too sweet, add a squeeze of lemon juice to balance it out.
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