Baking/ Desserts/ Quick and Easy/ Recipes

Strawberry Jam Bars (with Fresh Strawberries)

A picture of strawberry jam bars with fresh strawberries. There are 4 pieces cut into bars, and the rest is uncut.

These strawberry jam bars have a buttery biscuit base topped with strawberry jam, fresh strawberries and then finally a crunchy biscuit crumble. Serve them to guests and watch them disappear.

I have been making strawberry jam bars for a few years now. I used to make them with just strawberry jam but once I added some fresh strawberries that I had in the fridge. From that time onwards, I always add fresh strawberries in my jam bars. The jam and the fresh strawberries combine and bake together for a double hit of strawberry flavor – the jam gets all jammy, and you get a burst of freshness from the strawberries. Plus I add a little lemon zest for a hint of freshness.  

Ingredients laid out for strawberry jam bars. Ingredients are flour, brown sugar, melted butter, strawberry jam, baking soda, salt, cornflour and chopped strawberries.
Ingredients laid out for strawberry jam bars.

Ingredients needed for strawberry jam bars:

  • Flour – to make the biscuit base as well as the crumble on top for the jam bars. For more texture and crunch, it’s possible to add oats or nuts (such as almonds, walnuts or pecans) to the biscuit base. I prefer to use just flour because I don’t always have oats in the house.
  • Brown sugar – I love using brown sugar in these jam bars because of the caramel notes it gives to the biscuit base and crumble.
  • Butter – melted butter is needed to bring the biscuit base together. I prefer using salted butter, which is why I don’t add any additional salt in these jam bars. In case you are using unsalted butter, add a pinch of salt to compensate.
  • Strawberry jam – make sure to use good quality strawberry jam for these jam bars as you can really taste the jam in the jam bars.
  • Fresh strawberries – Fresh strawberries can release liquid so what I do is that I toss the strawberries in some cornflour (cornstarch) to resolve that issue.
  • Lemon zest – the lemon zest just adds a hint of brightness to the strawberry jam bars.

What if I don’t have fresh strawberries available?

If you don’t have fresh strawberries in season or they are too expensive, not to worry. Just increase the quantity of the strawberry jam, and these jam bars will still taste delicious. About 1 cup should be enough. If you would like a change in taste, you can also mix raspberry jam with the strawberry jam, maybe even add some fresh raspberries if they are in season.

A picture of strawberry jam bars with fresh strawberries.

How to make strawberry jam bars?

  • Start off with the biscuit base: Mix flour, brown sugar, baking powder and melted butter together. Reserve 1 cup for the topping, and press the remaining in a square pan greased and lined with parchment paper.
  • Add the strawberries: Once the base is ready, top with the strawberry jam. Then toss the fresh strawberries with cornflour (cornstarch) and lemon zest. Top the jam with the coated strawberries.
  • Add the crumble: Finally, add the reserved biscuit crumble on top.
  • Bake and serve: Bake in the oven for about 35 – 40 minutes till the jam bars are golden brown, and then let them cool on a wire rack for about 20 minutes. The jam bars will be soft out of the oven, but will set as they cool.

If you are looking for other tea time desserts, do try out the following:

  1. Almond Cake
  2. Banana Bread
  3. Carrot Cake with Cream Cheese Frosting
  4. Lemon Blueberry Muffins
  5. Salted caramel melting moments
  6. Lemon and Cardamom Shortbread

Would love it if you could try out and rate the recipe, and let me know how it was in the comments below! 

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Strawberry Jam Bars (with Fresh Strawberries)

These strawberry jam bars have a buttery biscuit base topped with strawberry jam, fresh strawberries and then finally a crunchy crumble. Makes sixteen 2 cm x 2 cm sized bars.
Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 20 minutes
Total Time 1 hour 15 minutes
Servings 16 people
Calories 214 kcal


For the biscuit base and crumble:

  • 3 cups / 450 g plain flour all-purpose flour
  • ½ cup / 110 g brown sugar
  • ½ teaspoon baking powder
  • ¾ cup / 170g salted butter melted
  • 2/3 cup strawberry jam

For the strawberries:

  • 1 cup / 250g chopped strawberries
  • 1 teaspoon cornflour / cornstarch
  • 1 teaspoon lemon zest


For the biscuit base and crumble:

  1. Grease an 8″ square tin / 20 cm square with oil (or butter) and line with baking paper with overhang. The overhang is needed so it’s easy to lift the bars out once baked.
  2. Preheat oven to 180°C / 350°F (160°C fan forced).

  3. Place the flour in a medium sized bowl. Add brown sugar and baking powder. Mix it through, and then add melted butter. Mix well – the mixture will resemble crumbs. Reserve one cup of the biscuit mixture for the topping and set aside.

  4. Pour the remaining crumble mixture into the prepared tin. Press it to the base and edges with your hands, a spoon and/or a glass.

For the strawberries:

  1. In a small bowl, mix together the sliced strawberries, cornflour (cornstarch) and lemon zest.
  2. Top the crumble base with strawberry jam, then the fresh chopped strawberries.

  3. Top the strawberries with the reserved biscuit crumble mixture.

Bake and serve:

  1. Place the tin in the oven and bake for 40 – 45 minutes until the crumble on top is golden brown. Remove from the oven, and let it cool for about 20 minutes.
  2. Remove the jam bars from the tin using the baking paper and place on a chopping board. The jam bars will be on the soft side, but they will set as they cool. Keeping them on the chopping board ensures that they don’t make too much of a mess.
  3. Cut them into slices, and then serve at room temperature. This recipe yields 16 bars (sized 2 cm by 2 cm). Nutrition information is keeping in mind one bar for one person.

  4. The jam bars can be stored in an airtight container for 3 – 4 days in a cool place. In case the temperature is hot, they are best kept in the fridge.

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