Name: Frosted Soft Strawberry Cinnamon Bars Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1/4 cup dark brown sugar; 2 sticks (1 cup) salted butter; 1 tablespoon vanilla extract; 1/3 cup cold water, plus 1-2 tablespoons extra as needed; 1 jar strawberry jam (around 1 1/2 cups); 1/4 cup dark brown sugar (can use up to 1/2 cup); 2 teaspoons all-purpose flour; 1 tablespoon ground cinnamon; 2 tablespoons salted butter, melted; 1 cup powdered sugar; 2 tablespoons maple syrup; 1 tablespoon vanilla extract; 1/2 teaspoon ground cinnamon; 1-4 tablespoons water, divided (to adjust consistency)

Ingredients

2 1/2 cups all-purpose flour

1/4 cup dark brown sugar

2 sticks salted butter

1 tablespoon vanilla extract

1/4 to 1/2 cup dark brown sugar (I use 1/4 cup)

2 teaspoons all-purpose flour

1 tablespoon ground cinnamon

2 tablespoons salted butter, melted

1 jar strawberry jam (around 1 1/2 cups)

1 cup powdered sugar

2 tablespoons maple syrup

1 tablespoon vanilla extract

1/2 teaspoon ground cinnamon

Instructions

Step 1: To make the dough, beat together 2 1/2 cups flour, 1/4 cup brown sugar, and 2 sticks softened butter using an electric mixer. Add 1 tablespoon vanilla extract and 1/3 cup cold water. Beat until just combined, adding 1-2 tablespoons additional water if needed until the dough forms a ball.

Step 2: Preheat the oven to 350°F. Line a 9×9 inch baking dish with parchment paper.

Step 3: Divide the dough in half. Press half the dough evenly into the prepared baking dish. On a separate parchment sheet, trace the 9×9 inch baking dish and roll out the remaining dough just beyond the traced edges. Set aside.

Step 4: Spread the strawberry jam evenly over the dough pressed in the baking dish.

Step 5: In a bowl, mix together 1/4 to 1/2 cup brown sugar, 2 teaspoons flour, 1 tablespoon ground cinnamon, and 2 tablespoons melted butter. Sprinkle or spread this cinnamon mixture evenly over the jam layer.

Step 6: Carefully invert the rolled dough square over the filling and gently press down to secure. Trim any excess dough around the edges.

Step 7: Freeze the bars for 15 minutes, then bake for 45 to 50 minutes until the center is set. Let cool completely.

Step 8: For the frosting, whisk together 1 cup powdered sugar, 2 tablespoons maple syrup, 1 tablespoon vanilla extract, 1/2 teaspoon cinnamon, and 1-2 tablespoons water until smooth. Add more water if needed to reach drizzling consistency.

Step 9: Drizzle the frosting over the cooled bars and let it dry. Cut into bars and serve.

Tips & Variations

Use fresh or natural strawberry jam for the best flavor and texture.

You can substitute maple syrup in the frosting with honey or light corn syrup if preferred.

For a nutty twist, add chopped pecans or walnuts to the cinnamon topping.

If you like a tangy contrast, swap half the strawberry jam with raspberry jam.

Storage

Store the bars in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week; allow them to come to room temperature before serving for the best texture. The frosting may firm up when chilled, so let the bars rest out of the fridge for 20 minutes before enjoying.

FAQs

Can I make these bars gluten-free?

You can try substituting the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. The texture might be slightly different but should still be delicious.

Can I use fresh strawberries instead of jam?

Using fresh strawberries will add moisture and can make the bars soggy. If you prefer fresh fruit, you can cook them down into a thick jam or reduce their juices before spreading.