This simple recipe for gluten free strawberry jam bars uses fresh strawberries and strawberry jam. They have a shortbread like base and an oatmeal crisp topping. These are the best gluten free fruit bars for dessert, breakfast or brunch.
I love these bars warm with homemade whipped cream or vanilla ice cream as a dessert option. They also work well for a breakfast or brunch option and are delicious served with coffee. These gluten free strawberry jam bars can easily be made the day before you want to serve them.
If you are looking for more strawberry recipes try my Gluten Free Strawberry Rhubarb Crumble, my Gluten Free Strawberry Cobbler, my Gluten Free Strawberry Pretzel Dessert or my Gluten Free Strawberry Rhubarb Bars.
You can find all of my dessert recipes here: Gluten Free Dessert Recipes
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Instructions
Preheat your oven to 350 degrees. Grease an 8x8 baking dish with butter or coconut oil. Set aside.
In the bowl of your stand mixer add the room temperature unsalted butter, vanilla and granulated sugar. Beat until well blended together. Add the gluten free flour, and sea salt and mix until blended into a dough.
Press the dough into the 8x8 baking dish.
Spread the strawberry jam over the dough mixture and then top with the chopped strawberries. Set aside.
In your stand mixer blend the gluten free rolled oats, brown sugar, brown rice flour, sea salt, melted butter and chopped nuts until a crumbly mixture forms.
Sprinkle the crumbly mixture over top of the strawberries.
Bake at 350 degrees for 30 minutes. When done the edges will be bubbling and the top will be lightly browned.
Let cool before cutting into bars.
Serve on its own or with homemade whipped cream (recipe in notes) or vanilla ice cream.
Supplies
Frequently Asked Questions
Yes. Be sure to completely defrost the strawberries and then strain them so they don't have excess water or juice. Although, I think this recipe is the most delicious with fresh strawberries.
Yes. The fruit mixture in these bars needs to be refrigerated. They are ok out for a bit, but should be refrigerated when you are done serving them. It's especially important to refrigerate your bars during warm months. Without preservatives your bars can go badly quickly if left out on the counter.
You can place a lid or plastic wrap over the container you baked the bars in and store them like that. I also like placing each bar in a small glass container so they are ready for single servings.
Then they can be taken out of the fridge for a quick treat or to be put into a lunch box. If they've been in the refrigerator for over three days I put the individual containers in the freezer for later.
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Gluten Free Strawberry Jam Bars
- Total Time: 50 minutes
- Yield: 9 bars
- Diet: Gluten Free
Description
This simple recipe for gluten free strawberry jam bars uses fresh strawberries and strawberry jam. They have a shortbread like base and an oatmeal crisp topping. These are the best gluten free fruit bars for dessert, breakfast or brunch.
Ingredients
Base Layer:
2 cups Gluten Free Flour
1 cup Unsalted Butter, at room temperature
½ cup Granulated Sugar
1 tsp. Vanilla Extract
½ tsp. Sea Salt
Filling:
2 cups Fresh Strawberries, chopped (16 or 1 lbs. container)
1 cup Strawberry Jam
Topping:
¾ cup Gluten Free Rolled Oats
½ cup Brown Sugar
¼ cup Brown Rice Flour
½ tsp. Sea Salt
¼ cup Unsalted Butter, melted
½ cup Pecans, Almonds or Walnuts, chopped
Instructions
Preheat your oven to 350 degrees. Grease an 8x8 baking dish with butter or coconut oil. Set aside.
In the bowl of your stand mixer add the room temperature unsalted butter, vanilla and granulated sugar. Beat until well blended together. Add the gluten free flour, and sea salt and mix until blended into a dough.
Press the dough into the 8x8 baking dish.
Spread the strawberry jam over the dough mixture and then top with the chopped strawberries. Set aside.
In your stand mixer blend the gluten free rolled oats, brown sugar, brown rice flour, sea salt, melted butter and chopped nuts until a crumbly mixture forms.
Sprinkle the crumbly mixture over top of the strawberries.
Bake at 350 degrees for 30 minutes. When done the edges will be bubbling and the top will be lightly browned.
Let cool before cutting into bars.
Serve on its own or with homemade whipped cream (recipe in notes) or vanilla ice cream.
Notes
For homemade whipped cream add 1-2 cups of heavy whipping cream, ½ cup powdered sugar and 1 teaspoon of vanilla extract to your mixer. Using the whisk attachment beat on medium-high speed until stiff peaks form.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten Free
Top Tip
I used fresh strawberries, but you could also use frozen strawberries. You will want to thaw the frozen strawberries completely and then drain any excess water or juice from them before adding them to the recipe. Although, I like fresh strawberries best in this recipe.
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