Simple Homemade Strawberry Jam Squares (Printable Version)

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

# Ingredient List:

→ 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 (1 stick) unsalted butter, cold and cubed
06 - 1 large egg
07 - 1 teaspoon vanilla extract

→ Filling

08 - 3/4 cup strawberry jam, preferably seedless

# How-To Steps:

01 - Preheat the 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 granulated sugar until evenly mixed.
03 - Add cold, cubed butter to the dry ingredients and use a pastry cutter or fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
04 - Add egg and vanilla extract. Mix gently until the dough just comes together; avoid overworking to maintain crumbly texture.
05 - Press approximately two-thirds of the dough evenly into the bottom of the prepared pan to form the shortbread base.
06 - Spread the strawberry jam evenly over the shortbread base, leaving a small border around the edges.
07 - Crumble the remaining dough over the jam layer in small clumps, covering the surface.
08 - Bake for 30 to 35 minutes, or until the top turns lightly golden brown.
09 - Allow to cool completely in the pan before lifting out using the parchment overhang and cutting into 16 squares.

# Expert Tips:

01 -
  • The dough doubles as both base and topping, so you only make one mix and you're done.
  • It uses pantry staples you probably already have, and the jam does all the flavor work for you.
  • They slice clean, travel well, and taste just as good on day three as they do fresh from the oven.
02 -
  • Don't skip the parchment paper. I tried greasing the pan once and the jam welded itself to the bottom.
  • Let them cool all the way, even if it's torture. Cutting them warm turns them into a crumbly, sticky mess.
03 -
  • Use a bench scraper or offset spatula to press the dough into the pan evenly without warming it up with your hands.
  • If your jam is too thick, stir in a teaspoon of water to make it easier to spread.
  • For perfectly even squares, measure and mark the cuts lightly with a knife before slicing all the way through.
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