Simple Homemade Strawberry Jam Squares (Printable)

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

# 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 unsalted butter, cold and cubed
06 - 1 large egg
07 - 1 teaspoon vanilla extract

→ Filling

08 - 3/4 cup seedless strawberry jam

# Directions:

01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Whisk together all-purpose flour, baking powder, salt, and granulated sugar in a large bowl.
03 - Add cold, cubed unsalted butter and use a pastry cutter or fingertips to rub into the flour mixture until it reaches a coarse crumb texture.
04 - Mix in the egg and vanilla extract just until the dough comes together, avoiding overmixing.
05 - Press approximately two-thirds of the dough evenly into the bottom of the prepared pan to create the shortbread base.
06 - Spread the strawberry jam evenly over the base layer, leaving a small border at the edges.
07 - Crumble the remaining dough over the jam layer in small clumps to form the topping.
08 - Bake for 30 to 35 minutes until the topping is lightly golden.
09 - Allow to cool completely in the pan before lifting out with parchment paper and cutting into 16 squares.

# Expert Tips:

01 -
  • The crumbly topping is so buttery it practically melts on your tongue, and youll want to double it every time.
  • You only need one bowl and about ten minutes of actual work before the oven does the rest.
  • They hold up beautifully for days, getting even better as the jam soaks into the base just a little.
02 -
  • Cold butter is non-negotiable, warm butter turns the dough greasy and dense instead of light and crumbly.
  • Pressing the base too thin makes it soggy under the jam, aim for about a quarter-inch thick.
  • Cutting them while still warm creates a jammy mess, patience here is everything.
03 -
  • Freeze the butter for ten minutes before cutting it in, it makes the crumble even flakier.
  • Use a bench scraper to lift the squares cleanly after cutting, it keeps the edges sharp.
  • If the jam starts bubbling over during baking, lower the oven by 25 degrees and add a few extra minutes.
Go Back