Save I baked these strawberry jam squares on a rainy Saturday when the farmers market had sold me the most beautiful jar of local preserves. The kitchen smelled like butter and sugar within minutes, and I kept sneaking bites of the crumble topping before it even hit the oven. My neighbor knocked halfway through baking, drawn by the scent drifting into the hallway. We ended up sharing the whole pan over tea that afternoon, still warm from the oven.
I started making these for my book club meetings because they travel well and never last long. One friend admitted she came early just to claim a corner piece. Another tucked two squares into her purse for breakfast the next morning. Now I get requests weeks in advance, and Ive learned to hide a few in the back of the fridge before anyone arrives.
Ingredients
- All-purpose flour: The structure of the entire square, and using a light hand when mixing keeps everything tender and crumbly instead of tough.
- Baking powder: Just enough to give the dough a slight lift without puffing it up like a cake.
- Salt: Balances the sweetness and makes the butter taste richer than it actually is.
- Granulated sugar: Sweetens the dough without adding moisture, so the texture stays crisp and short.
- Unsalted butter, cold and cubed: The secret to that crumbly, melt-in-your-mouth texture is keeping it cold until the very last second.
- Large egg: Binds the dough just enough to hold together without making it cakey.
- Vanilla extract: A quiet background note that makes everything taste more like home.
- Strawberry jam: Use the good stuff here, it becomes the heart of every bite and cheap jam tastes flat.
Instructions
- Preheat and Prep:
- Turn your oven to 350°F and line your pan with parchment, letting the edges hang over like little handles. Youll thank yourself later when you lift the whole thing out in one piece.
- Mix the Dry Ingredients:
- Whisk the flour, baking powder, salt, and sugar together until everything looks evenly blended and theres no sugar clumping at the bottom.
- Cut in the Butter:
- Drop in those cold butter cubes and work them into the flour with your fingertips or a pastry cutter until it looks like wet sand. The little pea-sized bits of butter are what make it crumbly later.
- Add Egg and Vanilla:
- Stir in the egg and vanilla just until the dough starts to clump together. Overmixing here makes it tough, so stop as soon as it holds its shape.
- Press the Base:
- Take about two-thirds of the dough and press it firmly into the bottom of your pan, getting it as even as you can. I use the bottom of a measuring cup to smooth it out.
- Spread the Jam:
- Spoon the jam over the base and spread it gently, leaving a tiny border so it doesnt bubble over the edges and burn.
- Add the Crumble:
- Break the remaining dough into small clumps and scatter them over the jam like youre tossing confetti. Dont worry about covering every inch, the gaps let the jam peek through.
- Bake Until Golden:
- Slide it into the oven for 30 to 35 minutes, watching for the tops to turn a light golden brown. Your kitchen will smell incredible.
- Cool Completely:
- Let the whole thing cool in the pan before you try to cut it. Warm jam is molten lava and will ruin your clean slices.
Save My daughter once helped me make these for her school bake sale, and she insisted on licking the jam spoon between every square we cut. We sold out in under an hour, and three parents asked for the recipe. She still reminds me that her licking technique was key to our success, and honestly, I dont argue.
Choosing Your Jam
Seedless jam makes for a smoother bite, but Ive used chunky preserves with great results when thats all I had. Raspberry is gorgeous and a little tart, apricot feels fancy and summery. Just make sure its thick enough to spread without running, watery jam soaks through the base and turns it gummy.
Storage and Serving
These keep beautifully in an airtight container for up to five days at room temperature, though theyve never lasted that long in my house. I like them barely warm with coffee in the morning, or at room temperature with a cup of Earl Grey. For dessert, a small scoop of vanilla ice cream turns them into something really special.
Flavor Twists and Add-Ins
Ive folded finely chopped almonds into the crumble topping for crunch, and it added a lovely nutty richness. A handful of rolled oats mixed into the top layer gives it a granola-bar vibe that my kids devour. You could even swirl a little lemon zest into the dough for brightness, especially if youre using a sweeter jam.
- Try mixing two jams together for a more complex flavor, like strawberry and rhubarb.
- A light dusting of powdered sugar on top makes them look bakery-perfect for guests.
- If you want them a little less sweet, cut the sugar in the dough to a third of a cup.
Save These squares have become my go-to whenever I need something simple that feels like a hug. Theyre forgiving, delicious, and somehow always gone faster than I expect.
Recipe FAQs
- → What type of flour is best for the base?
All-purpose flour works well to create a tender yet sturdy shortbread base that holds together nicely during baking.
- → Can I substitute the strawberry jam with another flavor?
Yes, raspberry or apricot jams make excellent alternatives and bring their own unique sweetness and color.
- → How can I add more texture to the bars?
Incorporate finely chopped nuts like walnuts or almonds into the crumble topping for added crunch and flavor.
- → What temperature and baking time should I use?
Bake the bars in a preheated oven at 350°F (175°C) for 30-35 minutes until the top is lightly golden.
- → Is it better to serve these bars warm or cooled?
These bars taste great cooled but serving them slightly warm enhances their buttery flavor and soft texture.