• Preparation Time 15 minutes
  • Baking Time 65 minutes
  • Makes 36 bars
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Shortbread
  • 2 cups butter, softened
  • 1 cup sugar
  • 3 1/4 cups Robin Hood® Original All Purpose Flour
  • 1/2 cup cornstarch
  • Topping
  • 1 1/2 cups shortbread dough
  • 2 cups Smucker’s® Pure Strawberry Jam
  • 1/2 cup sliced almonds (optional)

Serving Size: 36 bars


Serving Size: 36 bars

  • Preheat oven to 350°F (180°C). Grease a 9” x 13” (23 cm x 33 cm) baking dish and line with parchment paper, overlapping 2 sides for easy removal.
  • SHORTBREAD: Beat butter in a large bowl of an electric mixer on medium-high speed until very light in texture about 5 minutes. Add sugar and continue beating until sugar is completely combined, about 2-3 minutes.
  • Combine flour and cornstarch in a separate medium bowl. Add to butter mixture on low speed until well combined.  Set aside 1 ½ cups (375 mL) of mixture. Press remaining dough on bottom of prepared baking dish. Spread jam over base.
  • TOPPING: Add almonds to remaining dough and crumble over jam.
  • Bake in preheated oven 60 - 65 minutes until lightly golden and jam is bubbling. Cool in pan on wire cooling rack.


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