Because sometimes, the late-night craving isn’t about chocolate or chips.
It’s about that unexpected burst of sweetness that sneaks up on you — a jammy punch of strawberries that makes you stop scrolling, pause, and remember. I bent down to grab a spoon, and the smell hit me—warm, sugary bits with a hint of vanilla and a faint buttery crunch. It’s not fancy. No pretenses. Just a bar that hits that part of your brain that craves honest, real fruit flashes on a tired evening.
Why now? Because strawberries are at their peak here—bright, fragrant, almost blushing with excitement. And this isn’t some typical crumble. It’s the kind that falls apart in your fingers, not too sweet, just enough tart. Sometimes, a simple thing like this helps when the world feels a little too much, even if it’s just for a few bites.
Strawberry Jam Bars
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). In a mixing bowl, combine 1 cup flour and 1/2 cup sugar. Add the cold, cubed butter and use a pastry cutter or fork to mix until the mixture resembles coarse crumbs. Press two-thirds of this mixture firmly into the bottom of an 8x8 inch baking pan, creating an even crust. Bake for 15 minutes or until lightly golden.1 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 cup unsalted butter
- While the crust bakes, prepare the strawberry filling. In a bowl, combine sliced strawberries, 1/4 cup sugar, and cornstarch. Gently toss to coat evenly. Let sit for 5 minutes to allow the mixture to thicken slightly.2 cups fresh strawberries, 1/4 cup granulated sugar, 1 tablespoon cornstarch
- Remove the partially baked crust from the oven and spread the strawberry mixture evenly over it, leaving a small border around the edges. Crumble the remaining flour and sugar mixture evenly over the top of the strawberries, creating a crumbly topping.1 cup all-purpose flour, 1/2 cup granulated sugar, 2 cups fresh strawberries, 1/4 cup granulated sugar, 1 tablespoon cornstarch
- Place the baking pan back into the oven and bake for an additional 15-20 minutes, or until the topping is golden brown and the strawberries are bubbly. Keep an ear out for bubbling sounds and watch for a crispy, golden surface to signal doneness.
- Remove from the oven and allow to cool in the pan for at least 15 minutes. Use a sharp knife to cut into squares. Serve slightly warm or at room temperature, showcasing the tender crust, juicy strawberries, and crispy topping.
Anyway, I don’t think I’ll be able to pass up the next batch without sneaking in a few extra strawberries. Or maybe just a little more crumble for good measure. That’s how it goes, right? Sometimes the best things are simple.