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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.