Strawberry Lemonade Bars are the perfect combination of tangy lemon and sweet, fresh strawberries. With a buttery shortbread crust and a smooth, fruity filling, these bars make an ideal summertime dessert for parties, picnics, or an afternoon treat. Each bite delivers a refreshing burst of flavor that is both bright and satisfying.
Why You’ll Love This Recipe
These bars strike the perfect balance between tart and sweet, giving you a dessert that feels light yet indulgent. The recipe uses simple, everyday ingredients, and the preparation is straightforward, making it accessible even for beginner bakers. The shortbread crust adds a delightful buttery crunch that contrasts beautifully with the silky, fruity filling. Whether served chilled or slightly warm, these bars are always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For this recipe, you’ll need a handful of pantry staples along with fresh strawberries and lemons to create both the crust and the luscious filling.
For the crust:
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon lemon extract
For the filling:
1/2 cup fresh lemon juice (about 3 lemons)
Zest of 1 lemon
10 fresh strawberries, hulled
1 1/2 cups sugar
3 eggs
1/4 cup all-purpose flour, plus 1 tablespoon
1/2 teaspoon baking powder
1/4 teaspoon salt
Directions
Preheat your oven to 350°F (175°C).
In a mixing bowl, beat together the butter and sugar until light and creamy.
Add the flour, salt, and lemon extract. Mix until the mixture becomes crumbly.
Press the crust mixture evenly into a 9×13-inch baking pan.
Bake the crust for 15–17 minutes.
While the crust bakes, prepare the filling by combining lemon juice, lemon zest, strawberries, sugar, eggs, flour, baking powder, and salt in a blender. Blend until completely smooth.
Remove the crust from the oven and immediately pour the filling over the hot crust.
Return the pan to the oven and bake for 25 minutes, or until the center is set and no longer jiggly.
Allow the bars to cool completely before dusting lightly with powdered sugar.
Slice and serve. You may garnish with strawberry or lemon slices if desired.
Servings and timing
This recipe yields 12 bars.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Variations
Swap part of the strawberries for raspberries to create a mixed-berry lemonade bar.
Add a drop of natural red food coloring for a deeper pink tone in the filling.
Make a thicker crust by increasing the crust ingredients by 25% for a more cookie-like base.
Use Meyer lemons for a sweeter, less tart flavor profile.
Storage/Reheating
Store the bars in an airtight container in the refrigerator for up to 4 days. They taste best chilled, as the filling firms up beautifully in the fridge. If you’d like to enjoy them slightly warm, let them sit at room temperature for about 10–15 minutes before serving. These bars are not recommended for freezing, as the texture may become watery once thawed.
FAQs
How do I know when the filling is fully set?
The filling is done when the center is no longer jiggly and the edges appear slightly firm.
Can I use frozen strawberries?
Yes, but thaw them completely and drain excess liquid before blending.
Can I replace lemon extract in the crust?
You may substitute it with additional lemon zest or a splash of fresh lemon juice.
What type of pan works best?
A 9×13-inch metal baking pan ensures even baking and firm edges.
Can I reduce the sugar?
You can reduce the sugar in the filling by up to 1/4 cup, but it may make the bars slightly more tart.
Do these bars need refrigeration?
Yes, refrigeration helps them set properly and keeps them fresh.
Can I make these bars ahead of time?
Absolutely. Prepare them a day in advance and store them chilled.
Why is my filling runny?
The filling may be underbaked or the crust might not have been hot when the filling was poured on.
Can I add more strawberries?
You can add 2–3 more strawberries, but too many may affect the texture.
How should I cut the bars cleanly?
Chill thoroughly, then use a sharp knife wiped clean between cuts.
Conclusion
Strawberry Lemonade Bars bring together two classic flavors into one refreshing dessert that’s simple to prepare and always delightful to serve. With their buttery crust and vibrant, fruity filling, these bars are perfect for warm weather gatherings or anytime you want a bright, cheerful treat. Enjoy them chilled, dressed up with fresh fruit, or simply dusted with powdered sugar for an irresistible finish.
Strawberry Lemonade Bars combine a buttery shortbread crust with a vibrant lemon-strawberry filling for a sweet, tangy, and refreshing dessert—perfect for summer parties or a light treat any time of year.
Ingredients
For the crust:
1/4 cup sugar
1/2 cup butter, room temperature
1 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon lemon extract
For the filling:
1/2 cup fresh lemon juice (about 3 lemons)
Zest of 1 lemon
10 fresh strawberries, hulled
1 1/2 cups sugar
3 eggs
1/4 cup + 1 tablespoon all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Instructions
Preheat oven to 350°F (175°C).
In a bowl, cream together butter and sugar until light and fluffy.
Add flour, salt, and lemon extract. Mix until crumbly.
Press crust mixture evenly into a 9×13-inch baking pan.
Bake for 15–17 minutes until lightly golden.
While crust bakes, blend lemon juice, lemon zest, strawberries, sugar, eggs, flour, baking powder, and salt until smooth.
Pour the blended filling over the hot crust as soon as it comes out of the oven.
Bake for another 25 minutes, or until filling is set and center is no longer jiggly.
Cool completely in the pan, then dust with powdered sugar if desired.
Slice into 12 bars and serve chilled or at room temperature. Garnish with lemon or strawberry slices if desired.
Notes
Use fresh lemons for the best flavor in both juice and zest.
Substitute lemon extract in the crust with more zest or fresh juice if preferred.
Let bars chill before slicing for the cleanest cuts.
Use a metal baking pan for even baking and firmer crust edges.
Not recommended for freezing as the filling may weep upon thawing.
