• Preparation Time 30 minutes + 3 hours refrigeration
  • Baking Time 45 minutes
  • Makes 36 1” (2.5 cm) squares
  • Freezing Excellent


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


  • Crust
  • 2 cups Robin Hood® Original All Purpose Flour
  • ¾ cup packed brown sugar
  • ¾ cup finely chopped almonds
  • ¾ cup butter
  • Filling
  • 2 pkgs cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 eggs
  • ½ tsp almond extract
  • 1 cup strawberry jam
  • ¾ cup sliced almonds

Serving Size: 36 1” (2.5 cm) squares


Serving Size: 36 1” (2.5 cm) squares

  • Preheat oven to 350°F (180°C). Grease a 13” x 9” (3 L) baking dish and line with parchment paper overlapping two sides for easy removal.
  • Crust: Combine flour, sugar and almonds in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Reserve 3/4 cup (175 mL) for topping.
  • Press remainder of crust into prepared baking dish.
  • Bake in preheated oven for 12 to 15 minutes, or until edges are golden.
  • Filling: Beat cream cheese, sugar, eggs and almond extract until smooth. Spread evenly over hot crust.
  • Bake in preheated oven for 15 minutes longer.
  • Stir jam until smooth. Spread over filling. Stir sliced almonds into reserved crumble mixture. Sprinkle over jam.
  • Bake in preheated oven for 15 minutes longer. Cool completely on wire rack. Chill 3 hours or overnight before cutting into squares. Store in refrigerator or freezer.


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