Strawberry Jam Tray Bake

Tuesday 21 July 2009

The day is hot and you just want to sit on the porch and relax with an ice cold glass of lemonade . . .
You just made a fresh batch of strawberry jam, using up the last of the berries and you have friends invited over for afternoon tea . . .

You have decided to go on a Saturday afternoon picnic with your loved one(s) and you want a tasty little sweet to pack into your basket . . .

You're dragging the kiddies and the hubbie to the beach for the day and you want something to serve as a tasty treat in between the ice creams and ice lollies . . .

You just are in the mood for a little bite of something sweet and satisfying . . . no matter the mood or occasion, these tasty little treats fit the bill. Quick, easy and oh so very scrummy !!!

*Strawberry Jam Tray Bake*
Makes 16 to 24 squares
Printable Recipe

These are perfect for taking on picnics or for enjoying on the porch on a hot summer afternoon with glasses of iced cold lemonade. They are also great to serve at tea parties. Hmmm . . . these are just delicious no matter what!

500g sweet shortcrust pastry (1 pound)
6 TBS strawberry jam
200g butter, softened (7 ounces, scant half pound or 14 TBS)
200g caster sugar (1 cup)
4 medium sized free range eggs
100g ground almonds (1 1/4 cup)
100g self raising flour, plus extra for dusting (3/4 cup plus 1 TBS)
1 tsp almond extract
150g sifted icing sugar (1 1/4 cup)
the juice of 1/2 lemon

Pre-heat the oven to 200*C/400*F. Roll out the pastry on a lightly floured board to fit into a 12 by 8 or a 9 inch square baking pan. You want it to fit the base and partway up the sides. Place into the pan and then spread the jam evenly over all.

Beat the butter and sugar together in a large bowl with an electric hand whisk until they are smooth and creamy. Beat in the eggs, one at a time, adding 1/3 of the ground almonds after each addition. Add the flour and the remaining almonds. Mix well. Stir in the almond extract. Pour the mixture over the jam, spreading to make an even layer.

Bake for 35 to 40 minutes, until well risen, firm and golden brown. Remove from the oven and place on a wire rack to cool. Leave in the tin.

Stir together the icing sugar and enough of the lemon juice to make a drizzle icing. Drizzle this decoratively over top of the squares. Allow to set before cutting into squares to serve.


  1. Good grief, how do you keep up the culinary brilliance day after day and week after week? These look simply scrumptious - it's like a Bakewell tart in tray form.

  2. This is sensational, Marie...a great delight for summer days when we can't get enough strawberry taste! I too like how it is similiar to Bakewell Tart...mmm...Happy Day, sweet friend--LOVE YA ((BIG HUGS))

  3. Oh my God! Marie this Jam look amazing!! I love strawberry, This look soooo yummy!!!!!!Gloria

  4. Oh what memories just came rushing back. My Mum used to cook these for us when I was a little girl in England. I haven't eaten them in over 40 years. I will have to remedy that! Yum Thank you Marie. I hope you enjoyed your holiday.

  5. What a little gem this is Marie - & so simple & yet totally yummo!
    Millie ^_^

  6. These look yummy; I want to make them for a friend who emigrated from England many years ago. question: The recipe says 3-1/2 oz semolina. Would this be semolina flour? Just curious, why the use of this item in the recipe? thanks.

  7. HI Anonymous. There is no semolina in this particular recipe (Strawberry Jam Tray Bake), are you thinking of another one of my recipes perhaps?

  8. Hi Marie, do you have a sweet shortcrust pastry recipe? The prepurchased pastries here in the States is not sweet. Tx. This looks amazing, want to make!

    1. Here you go Donna,

      Sweet Shortcrust Pastry

      225g / 8 oz plain flour (1 1/2 cups plus 1 TBS)
      110g / 4 oz butter (7 1/2 TBS)
      80g / 3 oz sugar (7 TBS))
      1 large egg, beaten

      Measure the flour into a bowl. Drop in the cold butter and rub it in by hand until you have fine crumbs. Stir in the sugar. Stir in the egg and only enough milk to form a soft dough. Use as require per recipe. Makes enough for 4 tartlets or one tart.

      Hope this helps!

    2. Thank you for your Sweet Shortcrust recipe from another anonymous friend from "Down-Under".

    3. While I'm here I'd like to add that every time I travel to U.K I always return home to "Down-Under" with my suitcases half filled with cooking apparatus (recipe books, utensils and pans). Loved your beginnings story in U.K.

    4. I do much the same when I visit other countries Anonymous! xo

  9. What a wonderful recipe! I make it for my daughter to take to work to share with her colleagues. They're miswives and need all the support they can get. One tip for UK users: for a FAN oven use 180 oven temp, otherwise too hot

    1. Thank you so much, also thanks for the tip for those who have a fan oven! xo


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