Name: Strawberry-Lemonade Bars
Prep time: 15 min
Cook time: 50 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 cups all-purpose flour; 1/4 teaspoon salt; 1 cup fresh strawberries, hulled and pureed; 1 tablespoon lemon zest; 2/3 cup fresh lemon juice; 1 1/2 cups granulated sugar; 4 large eggs; 1/4 cup all-purpose flour; Powdered sugar, for dusting (optional)

These Strawberry-Lemonade Bars are a delightful twist on the classic lemon bar, combining the tartness of fresh lemons with the sweet, fruity essence of strawberries. With a buttery shortbread crust and a luscious, tangy filling, these bars make the perfect summer treat, afternoon dessert, or vibrant addition to any gathering.

Why You’ll Love This Recipe

These Strawberry-Lemonade Bars offer the best of both worlds: the bright citrus zing of lemonade and the natural sweetness of strawberries. Their vibrant color, smooth texture, and layered flavors make them both visually appealing and delicious. This recipe is simple to prepare, using everyday ingredients, and results in a dessert that tastes like it came from a professional bakery. Whether you’re hosting a brunch, packing a picnic, or just indulging at home, these bars are sure to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Salt
Unsalted butter (cold and cut into cubes)
Fresh strawberries (hulled and chopped)
Fresh lemon juice
Lemon zest
Large eggs
Baking powder
Cornstarch
Powdered sugar (for dusting)

Directions

Preheat the oven to 350°F (175°C). Line a baking dish (typically 9×13-inch) with parchment paper for easy removal.
Make the crust: In a large mixing bowl, combine flour, sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan. Bake for 15–20 minutes or until lightly golden.
Prepare the strawberry-lemon filling: In a blender or food processor, puree the chopped strawberries until smooth. Strain the puree through a fine mesh sieve to remove seeds if desired.
In a mixing bowl, whisk together the eggs, sugar, lemon juice, lemon zest, and strawberry puree until smooth. Add flour, baking powder, and cornstarch; whisk until fully combined.
Pour the filling over the pre-baked crust and spread evenly.
Bake for an additional 25–30 minutes, or until the center is set and no longer jiggly.
Cool completely at room temperature, then refrigerate for at least 2 hours to allow the filling to set fully.
Dust with powdered sugar before slicing into bars and serving.

Servings and timing

This recipe yields approximately 16 bars.
Prep time: 20 minutes
Cook time: 50 minutes (including crust and filling)
Cooling time: 2–3 hours (includes chilling)
Total time: About 3 hours and 30 minutes

Variations

Berry Blend: Substitute or add raspberries or blueberries for a mixed berry-lemonade twist.
Gluten-Free Option: Use a gluten-free all-purpose flour blend for the crust and filling.
Vegan Adaptation: Use plant-based butter and a vegan egg substitute such as aquafaba or flax eggs.
Coconut Crust: Add shredded coconut to the crust for a tropical flavor boost.
Extra Tangy: Add a bit more lemon zest or a splash of lemon extract for a stronger citrus punch.

Storage/Reheating

Store leftover bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the bars in a single layer, then transfer to a freezer-safe bag or container. Thaw overnight in the refrigerator before serving. These bars are best served chilled or at room temperature; no reheating is necessary.

FAQs

What kind of lemons should I use for this recipe?

Fresh, standard yellow lemons are best for their bright flavor and acidity. Avoid bottled lemon juice for optimal taste.

Can I use frozen strawberries?

Yes, frozen strawberries can be used. Thaw and drain them well before blending to avoid excess liquid.

Do I need to strain the strawberry puree?

Straining is optional but recommended for a smoother texture without seeds.

Can I make this recipe ahead of time?

Yes, these bars can be made a day in advance and stored in the refrigerator until ready to serve.

How do I know when the bars are fully baked?

The center should be set and not jiggle when gently shaken. The edges will be slightly golden.

Why did my filling crack?

Cracking can occur if the bars are overbaked or cooled too quickly. Chill them gradually to prevent cracking.

Can I double the recipe?

Yes, you can double it and bake in a larger pan, adjusting the baking time as needed.

How do I get clean slices?

Chill the bars completely, then use a sharp knife wiped clean between each cut for neat slices.

Is this recipe very sweet?

The balance of tart lemon and sweet strawberry keeps the sweetness moderate. Adjust sugar to taste if needed.

Can I add food coloring to enhance the color?

You may add a drop of natural red or pink food coloring for a more vibrant appearance, though it’s not necessary.

Conclusion

Strawberry-Lemonade Bars are a vibrant, flavorful dessert that perfectly combines the tart freshness of lemons with the natural sweetness of strawberries. Easy to prepare and irresistibly good, these bars are an ideal addition to any summer celebration, brunch table, or dessert spread. Their colorful presentation and bright flavors will make them a favorite among friends and family alike.