A blend of shortcake and shortbread combined for a delicious and easy to make bar.
1⁄2 cup unsalted butter, melted and cooled slightly
3⁄4 cup granulated sugar
1⁄4 cup buttermilk
1 egg, room temperature
1⁄2 tsp vanilla extract
1⁄4 tsp almond extract
2 cups + 1 Tbsp all purpose flour
1⁄2 tsp salt
1 cup Just Jan’s organic strawberry spread
Preheat oven to 375 degrees.
Line an 8” square baking pan with parchment, set aside.
In a mixing bowl with the paddle attachment, mix the sugar and melted butter. Add the buttermilk, egg, vanilla and almond extract and mix until well combined.
Add the flour and salt mix thoroughly. When the dough comes together it should resemble thick cake batter.
Spread half of the batter in the bottom of the prepared pan. Using an offset spatula, evenly spread the strawberry jam on top of the batter. Using your hands or a spoon, dot the remaining batter over the top then using the offset spatula, carefully spread the batter to almost cover the strawberry jam. It doesn’t have to be completely covered, it may have a slightly marbled look.
Bake for 22-25 minutes or until the top crust is golden. Cool completely before cutting.
If you have any left after a few days, don’t worry they freeze well and will keep for a couple