Strawberry or Raspberry Squares
Indulge in the sweet and buttery delight of Strawberry or Raspberry Squares, a dessert that’s as easy to make as it is to devour. Featuring a crumbly oatmeal-infused crust and streusel topping, these squares are layered with luscious strawberry or raspberry jam for a burst of fruity flavor in every bite. With just 15 minutes of prep time, this simple recipe combines pantry staples like rolled oats, brown sugar, and cinnamon to create a treat that’s perfect for any occasion. Whether garnished with fresh berries and a dusting of powdered sugar for an elegant presentation or served as-is for a casual snack, these squares are sure to become a family favorite. Perfect for bake sales, afternoon tea, or a sweet indulgence anytime, this recipe is a versatile and crowd-pleasing winner.
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Recipe Information
Ingredients
- 170 grams unsalted butter, melted
- 100 grams granulated sugar
- 50 grams brown sugar, packed
- 300 grams all-purpose flour
- 100 grams rolled oats
- 0.5 teaspoons salt
- 0.5 teaspoons ground cinnamon (optional)
- 300 grams strawberry or raspberry jam (your choice)
- 100 grams fresh strawberries or raspberries (optional, for garnish)
- 15 grams powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang on two sides for easy removal later.
In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until smooth and well combined.
Add the all-purpose flour, rolled oats, salt, and ground cinnamon (if using). Stir until the mixture forms a crumbly dough.
Reserve about 1 cup (100 grams) of the crumb mixture for the topping. Press the remaining dough evenly into the prepared baking pan to form the base layer.
Spread the strawberry or raspberry jam evenly over the base layer, leaving a small border around the edges to prevent the jam from sticking to the pan.
Crumble the reserved dough over the layer of jam to form the streusel topping. Ensure the jam is mostly covered, but small patches peeking through are fine.
Place the pan in the preheated oven and bake for 30–35 minutes, or until the top is golden brown and the jam is bubbling slightly around the edges.
Remove the pan from the oven and allow the squares to cool completely in the pan. This will help them set and make them easier to cut.
Once cooled, use the parchment paper overhang to lift the entire block out of the pan. Transfer to a cutting board and slice into 12 squares.
Optionally, garnish each square with fresh strawberries or raspberries and dust lightly with powdered sugar before serving.
Nutrition Facts
Calories |
350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 90 mg | 4% | |
| Total Carbohydrate | 56.2 g | 20% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 26.8 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 18 mg | 1% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 98 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
