Strawberry crumb bars

These buttery, shortbread inspired bars are topped with a strawberry crumb and filled with a perfect layer of strawberry jam for the most delicious, fruity dessert.

I am usually a chocolate dessert gal, but there is something about crumb bars that I love! My mother-in-law owned a bakery that I went to growing up (before I knew her or my now husband) and one of my favorite treats was her raspberry bars. They had an incredible shortbread base, and were bursting with buttery and fruity flavor! The base of this recipe is based off of the Rosie's Bakery raspberry bar, and then things shift a bit from there.

After you make your base and add it into your square pan and place into the fridge, you'll make your crumb topping. It comes together quickly just by mixing your dry ingredients together and then folding in your partially melted butter until clumps form and your butter is fully mixed in. The crumb will chill in the fridge too and stay there until you partially bake your shortbread base.

I used a classic Smucker's strawberry jam for the filling, but strawberry preserves would also taste great in this recipe. In case you choose to use a different jam, I broke down the carb info at the end to allow for easy customization. I do recommend mixing up your measured jam before you add it onto your bar base for easy spreading.

One of the best things about these bars is their shelf life. There are no eggs in this recipe, or cream, or anything else that would cause them to spoil or get stale quickly. They store great at room temperature in an airtight container, but for extra security I usually store them in the fridge. They come together easily, have a beautiful appearance, and taste incredible - they are certainly a crowd pleaser!

Ingredients:

Shortbread base ingredients

• 10 tablespoons (141g) unsalted butter, room temperature

• 5 tablespoons (38g) powdered sugar

• 1 1/4 cup (150g) all purpose flour

• 1/4 teaspoon salt

Crumb ingredients

• 4 tablespoons (57g) unsalted butter, room temperature

• 5 large pieces/slices (5g) freeze dried strawberries, crushed

• 1/3 cup (64g) granulated sugar

• 3/4 cup (90g) all purpose flour

• Pinch salt

Filling ingredients

• 3/4 cup (240g) strawberry jam

Prep time: About 30 minutes

Bake time: About 50 minutes

Chill time: 2 hours

Cooking instructions:

Make your shortbread base and crumb topping. In a large bowl, mix together your 10 tablespoons (141g) unsalted butter and powdered sugar until completely smooth with no remaining streaks of butter. Add in your flour and salt and continue mixing until a dough forms - it will be dry at first, just keep mixing. Note: you can use a stand mixer with a paddle attachment, but a bowl and spoon should do the trick!

Line a 9x9 pan with parchment paper. Flatten your dough down into your pan, using your hands and a flat tool to spread it across evenly. Place into the fridge to chill for up to an hour, uncovered.

Meanwhile, prep your crumb. Partially melt your 4 tablespoons (57g) of butter. I do this in 10 second intervals until half of my butter is melted and set aside. Then, crush your freeze dried strawberries to a powder (you can do this in a plastic bag using a flat heavy tool or in a food chopper). To a separate bowl, add your crushed freeze dried strawberries, granulated sugar, and pinch of salt. Pour in your butter to your dry ingredients and mix using a spatula or spoon until clumps begin to form. Some of the mixture will be more of a small crumble - the variation is great! Place your crumb topping into the fridge to chill as well.

Assemble and bake your bars. Preheat your oven to 350 degrees. Bake your shortbread base for 20 minutes or until lightly golden across the top.

Measure out and stir your strawberry jam to ensure it will be spreadable. Scoop it onto your partially baked shortbread base, and use the back of a spoon or flat tool to spread across your shortbread base. Move slowly, and it will get easier as you go. Then take your crumb and carefully cover the surface of your strawberry jam, gently pressing clumps together in your hands before releasing onto the jam.

Carefully and loosely cover your bars with tin foil, leaving openings on two sides, and place back into the oven for 30 minutes. Remove the foil covering for the last 10 minutes. Your bars are done when your jam is bubbling. Be sure to watch carefully for too much browning on your crumbs and you can always re-cover with tin foil if you're worried.

Allow your bars to cool for an hour or two, and then slice and enjoy!

These bars will stay fresh in an airtight container in the fridge for at least 5 days. And as always, you can wrap them in plastic wrap and place into an airtight container and store in the freezer as well.

Carb and serving info:

Servings: 16

Carbs per serving: 28

Carbs for full recipe: 450

Carbs from jam: 156

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.