A delectable bake that’s easy to make and impossible to resist! Buttery, “to-die-for” shortbread forms the base, topped with a generous layer of sweet, jammy strawberries and finished with a nutty, golden crumble. Each bar offers a delightful combination of textures and flavors – crisp, tender, fruity, and just a little indulgent.
Ingredients
For the Topping:
- 150g Almond Flakes
- 50 g Oats
- 2 tbs Milk
- 60g Unsalted Butter
- 55g Caster Sugar
- 1 tsp Vanilla Extract
For the Base:
- 165g Unsalted Butter, softened
- 110g Caster Sugar
- 2 tsp Vanilla Extract
- 250g All-purpose Flour
For the Strawberry Layer:
- 300g Strawberries, chopped, tops removed
- 80g Strawberry Jam
Instructions
- Preheat the oven to 180°C (350°F). Line a square 9 x 9 inch (23cm) baking tin with baking paper and set aside.
- Start by preparing the topping. Add all the ingredients for the topping in a small saucepan over low heat. Stir regularly until the sugar and butter have melted and the mixture is combined. Remove from the heat and let cool slightly.
- In a separate bowl, cream together the softened butter, caster sugar, and vanilla extract until light and fluffy. Fold in the flour until just combined. Press the mixture evenly into the prepared tin, spreading to the edges. Bake for 10–12 minutes, or until lightly golden. Set aside to cool slightly.
- In a bowl, mix the chopped strawberries with the jam until evenly coated. Spread this mixture over the pre-baked base.
- Sprinkle the almond topping evenly over the strawberry layer. Bake for 25 minutes, or until golden and fragrant.
- Allow the bars to cool completely in the tin before slicing into squares. Enjoy!
Baked by Iris 
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