Today I’m sharing a family favorite! I’ve been making these easy raspberry squares for years, I mean years! Originally my Aunt Andrea made them for a family party and they have been a party staple in my family ever since. I have several family favorites that at this point I cook on autopilot, this is one of them.

single raspberry square on milk glass plate with raspberries and a fork.

I’ve decided to share these recipes here on the blog for a few reasons, first they are our tried and true favorites so I of course want to share their goodness with my readers. They are also the recipes that my Mom and sisters call me about – A lot (I am the family keeper of recipes!) So now I can just share the blog link instead of taking a snapshot of the handwritten recipe. Perfect!

raspberry squares stacked

My favorite thing about this recipe is just how non-fussy it is! These squares go together fast, bake fast and are made with just a few ingredients that you may already have on hand. In fact I stock these ingredients for when I need to throw together a quick dessert. This week I did a little home cooking for the kids to pick up and each got a plate of these easy raspberry squares!

crumb-y type dough in mixing bowl

These yummy little squares often replace a birthday cake for my son Kory. He is not a cake kind of guy so these are always his request. The raspberry jelly makes them both sweet and a bit tart which makes them simply wonderful for a breakfast or brunch and absolutely delicious with a morning cup of coffee. Trust me!

ingredients in small bowl for raspberry squares

Variations and Special Considerations:

  • Jelly – I typically use Smucker’s Red Raspberry Preserves. You can use any brand or make your own. Smucker’s also makes a seedless raspberry preserves if you prefer seedless.
  • Butter – I have attempted to make these with butter instead of vegetable shortening…without much success. It tends to burn quickly leaving the bar dry. For this reason I stick with shortening.
  • Parchment Paper – For easier release from the pan you may use parchment paper. I recently purchased these non stick ceramic coated cookie sheets which made for an easy release and quick clean up.
  • Cutting the Bars – Let these cool completely before cutting. When hot they are gooey and sticky and you won’t get good clean edges.
  • Pan Size – You may make in a larger cookie sheet. The squares will be thinner and you may need to reduce the baking time.
raspberry squares all stacked on a white plate

Easy Raspberry Squares

Sweet delicious easy-to-make Raspberry squares. Sure to be a family favorite!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Servings 9 approx- 2 squares per person
Calories 376 kcal


  • 3 cups flour
  • 1 tsp. baking powder
  • 1 cup sugar
  • 1 cup vegetable shortening
  • 2 eggs (beaten)
  • 2 tsp. vanilla
  • 18 oz red raspberry preserve/jelly


  • Preheat oven to 350 degrees F. In a small bowl whisk the eggs.
    whisk with eggs in a bowl.
  • In a large mixing bowl, whisk flour, sugar and baking powder.
    pout=ring sugar in kitchen aid mixer bowl
  • Then add the shortening, eggs and vanilla. Using an electric mixer, mix until combined.
    crumb-y type dough in mixing bowl
  • Press 3/4 of the dough into an ungreased 10 x 15 cookie sheet. (save 1/4 for topping)
    dough in baking sheet with extra dough on the side
  • Spread Jelly into an even layer over the dough, coming within 1/4" of all edges. this leaves a delicious crust.
    spread jelly over pressed dough
  • Crumble the remaining dough over the jelly.
    sprinkling crumb topping dough on jelly
  • Bake in preheated oven until golden brown. Approximately 25 minutes.
    ready for the oven
  • Remove from oven and allow to cool completely before cutting into squares. Store in an airtight container.
    close up of two raspberry squares


For 2 squares – Cal 376, Total Fat 22.9g, Carbs 38 g, Protein 2.9 g

I hope you give these easy raspberry squares a try. They would be the perfect dessert to have with my Pan Seared Salmon with Lemon Dill and Capers. Don’t forget to save a few for your morning coffee!

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