Strawberry Bars
Strawberry Bars: Buttery shortbread, sweet, fruity jam, and a layer of crumb topping. Simple to make & so delicious!
Servings: 9 3-inch squares
Calories: 484kcal
Ingredients
For the Shortbread Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, cold
For the Strawberry Filling:
- 8 ounces strawberry jam (up to 12 ounces can be used)
For the Crumb Topping:
- 1/2 cup unsalted butter, melted
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup old-fashioned oats
- 1/2 teaspoon lemon zest
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons powdered sugar (optional garnish)
Instructions
To Make the Shortbread Crust:
- Preheat the oven to 350 degrees F.
- Lightly mist a 9x9-inch baking pan with non-stick spray, and line it with parchment.
- Place the flour, powdered sugar, and salt in a large bowl and stir to combine.
- Cut in the cold butter until it's no larger than pea-sized.
- Transfer the mixture to the prepared pan, and par-bake for 20 minutes.
To Make the Strawberry Filling:
- Spread a thin layer of jam over the partially baked shortbread (it's ok if it's still hot from the oven).
To Make the Crumb Topping:
- Stir the melted butter, flour, sugar, oats, lemon zest, and salt together with a fork until crumbly.
- Sprinkle the crumb topping all over the jam layer.
- Bake until just barely beginning to turn golden on top (approximately 30 to 40 minutes).
- Cool completely, then cut into squares and garnish with powdered sugar.
Video
Nutrition
Serving: 1square | Calories: 484kcal | Carbohydrates: 69g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 206mg | Potassium: 81mg | Fiber: 2g | Sugar: 30g | Vitamin A: 630IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 2mg