Pin It I pulled these squares from the oven on a rainy Thursday afternoon when I had nothing planned and a jar of homemade jam sitting in the fridge. The kitchen smelled like butter and sugar, and I ate three warm from the pan before I even thought to plate them. They reminded me why I love simple recipes that don't need a reason or an occasion. Sometimes the best baking happens when you're just filling time between errands.
I made a batch of these for a neighbor who'd just had surgery and wasn't up for anything too rich. She told me later she ate one every morning with her coffee and saved the last two just to stretch out the feeling of being thought of. I hadn't expected that, but it's stuck with me ever since.
Ingredients
- All-purpose flour: This gives the bars their sturdy, shortbread-like texture without being too delicate or crumbly to cut cleanly.
- Baking powder: Just a touch here lifts the dough slightly so it's not dense, but it still holds together like a proper bar cookie.
- Salt: Balances the sweetness and makes the butter taste richer than it actually is.
- Granulated sugar: Sweetens the dough without adding moisture, which keeps everything crisp and golden on top.
- Unsalted butter, cold and cubed: Cold butter is what creates that crumbly, melt-in-your-mouth texture when you rub it into the flour.
- Egg: Binds the dough just enough to press it into the pan and crumble it on top without it falling apart.
- Vanilla extract: Adds warmth and a hint of something familiar that makes the whole thing feel homemade.
- Strawberry jam: The star here, choose a good quality seedless one if you can, it spreads easier and tastes brighter.
Instructions
- Preheat and Prep the Pan:
- Set your oven to 350°F and line your square pan with parchment, letting the edges hang over like little handles. This makes lifting the whole slab out later so much easier.
- Mix the Dry Ingredients:
- Whisk the flour, baking powder, salt, and sugar together in a big bowl until everything looks evenly blended.
- Cut in the Butter:
- Toss in your cold butter cubes and use a pastry cutter or your fingertips to work it into the flour until it looks like wet sand with some pea-sized bits. Don't rush this part, the texture depends on it.
- Add Egg and Vanilla:
- Crack in the egg, add the vanilla, and stir just until the dough clumps together. It should be shaggy and a little crumbly, not smooth.
- Press the Base:
- Take about two-thirds of the dough and press it firmly into the bottom of your prepared pan, getting it as even as you can with your fingers or the back of a spoon.
- Spread the Jam:
- Dollop the jam over the base and use a spatula to spread it gently to the edges, leaving just a tiny border so it doesn't bubble over and burn.
- Add the Crumble:
- Pinch off small bits of the remaining dough and scatter them over the jam in clumps. They don't need to cover every inch, gaps are fine and actually look nice when baked.
- Bake Until Golden:
- Slide the pan into the oven and bake for 30 to 35 minutes, until the crumble on top turns a light golden brown and your kitchen smells incredible.
- Cool and Cut:
- Let the whole thing cool completely in the pan before you lift it out and slice it into squares. Cutting them warm will make a mess, trust me on this.
Pin It I brought a tin of these to a potluck once and someone asked if I'd bought them from a bakery. I didn't correct her right away because honestly, it felt like a compliment I wanted to sit with for a minute.
How to Store Them
These keep well in an airtight container at room temperature for up to four days, though they rarely last that long. If you want to make them ahead, you can freeze the baked squares for up to two months and thaw them on the counter whenever you need a quick treat. I've also frozen the unbaked dough in the pan, wrapped tightly, and baked it straight from frozen by adding about ten extra minutes to the bake time.
Flavor Swaps Worth Trying
Raspberry jam gives these a tartness that cuts through the buttery sweetness in a really satisfying way. Apricot makes them taste a little fancier, almost like something you'd get at a French patisserie. I've even used fig preserves when I was feeling adventurous, and they turned out rich and almost savory in the best way.
Serving Suggestions
These are perfect straight from the pan with a cup of strong coffee in the morning. If you're serving them for dessert, a scoop of vanilla ice cream on a warm square is dangerously good. I've also crumbled one over Greek yogurt for breakfast, which sounds odd but works surprisingly well.
- Dust them lightly with powdered sugar just before serving if you want them to look a little more polished.
- Pair them with whipped cream and fresh strawberries for a summer dessert that feels special without any real effort.
- Pack a few in a small box with a ribbon if you're bringing them as a gift, they travel beautifully and always impress.
Pin It These squares have become my go-to when I want to bake something that feels like a hug without spending all afternoon in the kitchen. I hope they do the same for you.
Recipe Questions & Answers
- → What type of flour is best for the base?
All-purpose flour works well to create a tender, crumbly texture for the shortbread base.
- → Can other jams be used instead of strawberry?
Yes, raspberry or apricot jam can be substituted for a different fruity flavor.
- → How do I achieve a crumbly topping?
Using cold butter cut into the flour mixture until coarse crumbs form creates the perfect crumble texture.
- → Is it necessary to cool the bars before cutting?
Allowing the bars to cool completely ensures clean edges and helps them hold their shape when sliced.
- → Can nuts be added to the topping?
For extra texture, finely chopped nuts can be mixed into the crumble topping before baking.