Strawberry Lemonade Bars blend ripe strawberries with classic lemon bars to create a sweet-tart summer dessert that’s bright, fruity, and easy to make.
These strawberry lemonade bars have a rich, buttery shortbread crust topped with a tangy-sweet fruit filling. Bar desserts are perfect for busy cooks — they’re straightforward to prepare and can be customized in many ways. The strawberry and lemon pairing softens the tartness of the citrus, giving the bars a balanced, fruity sweetness. The filling keeps the familiar creamy texture of a lemon bar while the bits of strawberry create a pretty speckled look. If you prefer, dust the bars with powdered sugar before serving, though they’re attractive without it.
These bars are ideal for summer potlucks, picnics, or backyard gatherings — they slice neatly and travel well. Serve chilled for the best texture; they tend to disappear quickly once people taste them.
Make sure to use firm strawberries rather than overly ripe, very soft berries. Excessively juicy fruit can make the filling too loose and affect how well the bars set. With the right berries and a short chill in the refrigerator, these strawberry lemonade bars hold their shape and offer a refreshing, dessert-table favorite.
Strawberry Lemonade Bars
Ingredients
Crust:
- 1 ¼ cups (150 g) all-purpose flour
- ¼ cup (30 g) powdered sugar
- ¼ tsp salt
- ½ cup (113 g) unsalted butter, cut into tablespoons
Filling:
- Zest of 2 lemons (optional)
- ⅔ cup (159 ml) fresh lemon juice (about 3–4 lemons)
- 8 oz (174 g) strawberries, hulled and quartered (about 1 heaping cup)
- 1 cup (200 g) granulated sugar
- ¼ cup (30 g) powdered sugar (+ extra for dusting, optional)
- ⅓ cup (40 g) all-purpose flour
- ¼ tsp salt
- 4 large eggs
- 1 large egg yolk
Equipment
- Food processor or blender
- Zester (optional)
- Juicer (for fresh lemon juice) or reamer
- 11×7-inch (2 quart) baking dish or similar
- Parchment paper (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Make the crust: In a food processor combine flour, powdered sugar, salt, and butter. Pulse until the mixture resembles fine crumbs. Press the mixture evenly into a greased 11×7-inch baking dish. Bake 18–20 minutes or until golden brown. (Tip: line the pan with parchment paper leaving an overhang to lift the bars out after baking.)
- Prepare the filling: In a food processor or blender, pulse the lemon zest (if using), lemon juice, and strawberries until smooth.
- In a bowl whisk together the granulated sugar, powdered sugar, flour, and salt. Add the eggs and yolk one at a time, whisking after each addition. Stir in the strawberry-lemon puree until fully combined and smooth.
- Pour the filling over the hot crust and return to the oven. Bake an additional 18–22 minutes, until the filling no longer jiggles and a toothpick inserted in the center comes out clean.
- Cool the bars to room temperature in the pan, then chill in the refrigerator for 2–3 hours before serving. If you used parchment, lift the slab from the pan to slice. Dust with powdered sugar if desired. Store leftovers covered in the refrigerator.
Notes
Nutrition
Calories: 251 kcal |
Carbohydrates: 36 g |
Protein: 5 g |
Fat: 10 g
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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