Simple Homemade Strawberry Jam (Printable)

Buttery crumbly bars with sweet strawberry jam, ideal for any sweet occasion or snack time.

# 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 strawberry jam, preferably seedless

# How-To Steps:

01 - Preheat 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 sugar until evenly mixed.
03 - Add cold, cubed butter and use a pastry cutter or fingertips to rub into the flour mixture until it resembles coarse crumbs.
04 - Add egg and vanilla extract; mix just until dough comes together without overworking.
05 - Press approximately two-thirds of the dough evenly into the bottom of the prepared baking pan to create the base.
06 - Spread the strawberry jam evenly over the base, leaving a small border around the edges.
07 - Crumble the remaining dough over the jam in small clumps to form the topping.
08 - Bake for 30 to 35 minutes or until the top is lightly golden brown.
09 - Allow the bars to cool completely in the pan before lifting out using parchment overhang and cutting into 16 squares.

# Expert Advice:

01 -
  • They taste like something from a bakery but use ingredients you already have in your pantry.
  • The crumbly topping gets addictive, sweet and buttery without being too rich.
  • You can make them in under an hour, and they keep for days without losing their texture.
02 -
  • Cold butter is essential, if it's too soft, the dough will turn greasy and dense instead of crumbly.
  • Let them cool all the way before cutting, or the jam will ooze out and the bars will fall apart.
  • Don't skip the parchment paper, trying to cut them in the pan is a nightmare.
03 -
  • Use a pastry cutter instead of a food processor to keep the butter in visible chunks for a better crumble.
  • If the dough feels too dry, add a teaspoon of cold water instead of overworking it.
  • Let the pan cool on a wire rack so the bottom doesn't get soggy from trapped steam.
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