Description
These Fresh Strawberry Bars feature a buttery oat and flour base topped with a luscious layer of strawberry jam and fresh strawberry chunks. Baked to a golden perfection, they offer a deliciously crumbly texture with a sweet and slightly tangy fresh fruit filling, perfect for a summertime treat or an anytime snack.
Ingredients
Scale
Base and Topping
- 125 g / 1 stick unsalted butter, melted
- 1½ cups / 225 g plain flour (all purpose flour)
- 1½ cups / 135 g rolled oats (traditional oats, not quick, instant or steel cut)
- ½ cup / 110 g brown sugar
- ½ tsp baking powder
- Pinch of salt
- 1 egg
Filling
- 2/3 cup strawberry jam
- 2 cups chopped strawberries (about 375 g)
- 2 tbsp white sugar
- 2 tsp cornflour / cornstarch
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) fan-forced to ensure even heat distribution for baking.
- Prepare Baking Tin: Spray a 20cm (9 inch) square baking tin with oil, then line it with baking or parchment paper, leaving an overhang to easily lift the bars out after baking.
- Make Base Mixture: In a large bowl, combine the plain flour, rolled oats, brown sugar, baking powder, and a pinch of salt. Add the melted butter and egg, and mix everything together until evenly combined into a crumbly dough.
- Separate Mixture for Topping: Reserve 1 cup of this mixture for the topping and set it aside. Press the remaining mixture firmly into the prepared tin to form a compact base layer.
- Prepare Strawberry Filling: In a separate bowl, gently mix the chopped strawberries with white sugar and cornflour. Do this just before assembling to prevent the strawberries from releasing too much liquid.
- Assemble Bars: Spread the strawberry jam evenly over the base layer in the tin. Next, scatter the strawberry mixture over the jam layer. Finally, crumble the reserved oat mixture evenly on top using your hands to create a crumbly topping.
- Bake: Place the tin in the oven and bake for 35 to 40 minutes or until the topping turns a deep golden brown. The filling will bubble slightly and the top will be nicely crisp.
- Cool and Serve: Remove the bars from the oven and allow them to cool in the tin for about 10 minutes. Lift the bars out using the parchment paper overhang. Note that the bars will be soft initially but will firm up as they cool. Cut into squares and serve at room temperature.
- Storage: Store any leftovers in an airtight container. Refrigerate if it’s particularly warm to maintain freshness.
Notes
- Use traditional rolled oats rather than quick or instant to keep the topping texture crumbly and hearty.
- Do not prepare the strawberry mixture too far in advance to avoid the filling becoming watery.
- The bars will be soft when warm and might sag, but they will set nicely after cooling.
- The parchment paper lining with overhang is essential for easy removal from the baking tin.
- If you prefer a less sweet bar, reduce the jam or sugar in the filling slightly.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert, Snack, Bars
- Method: Baking
- Cuisine: American, Australian
Keywords: strawberry bars, oat bars, fresh strawberry dessert, baked bars, snack bars, berry dessert
