• Preparation Time 15 minutes
  • Baking Time 45 minutes
  • Makes 48 squares
  • Freezing Excellent


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


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 ½ cups Robin Hood® Original All Purpose Flour
  • 1 1/4 cups Smucker’s® Pure Strawberry (or Raspberry or Apricot) Jam, divided
  • 2 tbsp icing sugar

Serving Size: 48 squares


Serving Size: 48 squares

  • Preheat oven to 350°F (180°C). Grease and line a 9” x 13” (23 cm x 33 cm) baking dish with parchment paper, overlapping 2 sides for easy removal.
  • Cream butter and sugar until well combined. Beat in egg and vanilla.
  • Add flour to butter mixture on low speed. Mix until dough comes together.
  • Press dough evenly into prepared baking dish. Score dough with a sharp knife into 48 squares (8 across and 6 down). Using the end of a wooden spoon, make indentations in the centre of each square.
  • Fill each hole with 1 tsp (5 mL) jam.
  • Bake in preheated oven, 40-45 minutes or until golden brown around the edges. Place baking dish on wire cooling rack. Carefully run sharp knife through scored lines and cut into squares. Cool in baking dish.
  • Lift squares out of baking dish by holding onto parchment paper. Separate squares and top with additional ½ tsp (2 mL) of jam. Dust with icing sugar.


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