Strawberry Jam Bars

These strawberry jam bars have a crunchy shortbread base, sticky sweet strawberry filling, and a crumbled walnut topping- a perfect Wimbledon inspired treat. 

strawberry jam bars

With less than one week to go until Wimbledon starts, Britain is preparing to go Tennis-mad for two weeks. A key part of Wimbledon celebrations is the classic summertime treat, strawberries and cream. Strawberries were served at the first Wimbledon Tennis tournament in 1877 to an audience of just 200 spectators. The tradition seems to have stuck, and now it’s estimated that 23 tonnes of strawberries and 7,000 litres of cream are served at Wimbledon every year.

Market stalls and supermarkets are overflowing with pound-a-punnet British strawberries at the moment and Sainsbury’s are predicting that the super sweet fruits will outsell bread and milk to become the top-selling item for the next four months. There is no doubt about it: British summer and strawberries go together like— well, strawberries and cream.

Whilst my strawberry plant has overtaken its original flower pot and required re-potting to a bigger home, there seems little strawberry growth, so I’ve had to rely on market stall strawberries. A few years ago, I went strawberry picking for the sole reason that I had always wanted to go and never had, and it was slightly underwhelming: a very hot day spent crouching in a field with little shade and picking fruit from an unending supply of plants wasn’t exactly the fairytale strawberry picking experience I had envisioned. (The pint in the pub afterwards was certainly more enjoyable, if perhaps not quite as poetic.)

It’s far too tempting to eat strawberries straight from the punnet and dipped in sugar but if you can manage to stop yourself, these strawberry jam bars are a really easy and really tasty way to make the most out of the strawberry glut. The strawberries soften and go sticky with the strawberry jam, and the walnut topping adds extra crunch.

This is such a great recipe because you could swap it for almost anything; swap strawberries for whichever fruit is in season for raspberry, blackberry, or even dessert apple bars. Try changing the nuts for dried fruit, or using a crushed biscuit like gingernuts mixed with melted butter for the base for even more variations.

Take up a seat in the garden and serve these strawberry jam bars with a dollop of thick whipped cream to create that Wimbledon feeling. (Wait until it rains, then sit outside in a cagoule with your strawberry jam bar to give a proper Wimbledon atmosphere).

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strawberry jam bars

Strawberry Jam Bars

Prep Time: 25 minutes

Cook Time: 35 minutes

Yield: 16 squares

Strawberry Jam Bars

These strawberry jam bars have a crunchy shortbread base, sticky sweet strawberry filling, and a crumbled walnut topping- a perfect Wimbledon inspired treat.

Ingredients

  • FOR THE BASE
  • 150g butter, softened
  • 3tbsp honey
  • 250g plain flour
  • 1tsp cinnamon
  • FOR THE FILLING
  • 200g strawberries
  • 1tbsp lemon juice
  • 2tbsp strawberry jam
  • FOR THE TOPPING
  • 50g butter
  • 50g golden caster sugar
  • 1tbsp chopped walnuts
  • 1tsp cinnamon
  • 25g rolled oats

Instructions

  1. Pre-heat the oven to 180°c/350°f/gas mark 4. Line a 20cm square tin with greaseproof paper.
  2. To make the base, melt butter and honey together in a saucepan over a medium heat. Once melted, remove from the heat and sieve in the flour and the cinnamon. Stir with a wooden spoon and bring the mixture together, then tip into the tin. Press into the base and corners using a fork, then use the back of a small spoon to smooth over. Bake for about 10 minutes in the pre-heated oven or until just golden.
  3. Next, make the filling. Hull the strawberries, then finely slice into even pieces. In a bowl, mix the strawberries with the lemon juice then drain in a sieve. Leave for about ten minutes to soften, then mix the strawberries with the jam and spread all over the biscuit base.
  4. For the topping, add the butter, sugar, walnuts, cinnamon, and oats to a large bowl and use your fingertips to rub all the ingredients together into the butter. It will be quite a sticky, buttery mixture. Crumble the mix over the strawberries, then bake in the oven for about 20-25 minutes or until the topping is golden and the strawberry jam is bubbling.
  5. Remove from the oven and cool in the tin. Once cooled, carefully remove from the baking tin then slice into sixteen even squares. ▪
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