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Strawberry Lemonade Bars Recipe
If you’re craving something bright, tangy, and just a little bit nostalgic, this Strawberry Lemonade Bars Recipe gives you all the sunshine of a glass of strawberry lemonade baked into soft, buttery dessert bars.
What Makes This Strawberry Lemonade Bars Recipe So Special
These strawberry lemonade bars are a cross between classic lemon bars and a pan of fruity dessert squares you’d bring to a summer potluck. You get a tender, buttery shortbread crust, a silky strawberry-lemon filling that bakes up like a custard, and a light dusting of powdered sugar on top. Think baked strawberry lemonade in bar form.
I love making these when strawberries are sweet and cheap at the market—usually late spring through summer here in the U.S. But honestly, they’re so pretty and cheerful that I pull out this Strawberry Lemonade Bars Recipe for Mother’s Day, baby showers, and even Valentine’s Day.
From a “healthy-ish” angle, these bars lean on real fruit: fresh strawberries and freshly squeezed lemon juice, not artificial flavor. The bright citrus means you don’t have to drown them in sugar, and a small square goes a long way. They also bake in one pan, so you’re not juggling trays or frosting.
And because I’ve been baking lemon bars for over 25 years (yes, I started with church potlucks and PTA meetings), I’ve tweaked this strawberry lemon bar recipe so the filling sets up beautifully: no runny centers, no rubbery top, and just the right tang.
Why You’ll Love This Strawberry Lemonade Bars Recipe
- Bright, tangy, and sweet—tastes like your favorite glass of strawberry lemonade in dessert form
- Easy, one-pan bake—no mixer required, just a bowl, whisk, and baking dish
- Made with real fruit—fresh strawberries and lemon juice for natural color and flavor
- Crowd-pleasing—perfect summer dessert bars for BBQs, picnics, or potlucks
- Beautiful color—soft pink strawberry citrus bars that look gorgeous on a dessert table
- Make-ahead friendly—actually taste better once chilled and set
- Customizable—easy to turn into raspberry lemonade, mixed berry, or gluten-free versions
- Simple ingredients—nothing fancy, most of it’s already in your pantry
- Great texture contrast—buttery shortbread crust + silky tangy strawberry lemon bars on top
Ingredients for Strawberry Lemonade Bars
Let’s break this strawberry lemon dessert into two easy parts: the crust and the filling. I’ll add little notes as we go so you can tweak things to your taste or your pantry.
For the Shortbread Crust
- 1 ½ cups (180 g) all-purpose flour
- Use regular unbleached flour; if using whole wheat pastry flour, swap only half so the crust stays tender.
- ½ cup (60 g) powdered sugar
- This helps the crust stay soft and a bit crumbly instead of tough.
- ¼ teaspoon fine sea salt
- ¾ cup (170 g) unsalted butter, cold and cut into small cubes
- Cold butter is key for a tender, shortbread-style base. I like using a good-quality butter like Kerrygold or Challenge.
- 1 teaspoon pure vanilla extract (optional, but lovely)
For the Strawberry Lemon Filling
- 1 cup (about 150–170 g) fresh strawberries, hulled and chopped
- You’ll puree these. You can also use thawed frozen strawberries—just drain off excess liquid.
- 1 cup (200 g) granulated sugar
- If you prefer a tangier bar, you can reduce to ¾ cup sugar.
- 3 large eggs, room temperature
- ½ cup (120 ml) freshly squeezed lemon juice (about 3–4 lemons)
- 1 tablespoon finely grated lemon zest
- Adds big flavor; don’t skip if you can help it.
- ¼ cup (30 g) all-purpose flour
- Helps the bars set—don’t pack it tightly when measuring.
- 1 tablespoon cornstarch
- Important for thickening the strawberry lemon mixture so it’s not runny.
- ¼ teaspoon fine sea salt
- A drop or two of red or pink gel food coloring (optional)
- Only if you want a deeper pink; the natural color will be a soft blush.
For Serving
- Powdered sugar, for dusting
- Extra sliced strawberries or thin lemon slices, for garnish (optional)
You don’t need anything fancy here. A simple 9×13-inch baking pan, parchment paper, and a whisk will carry you through this strawberry lemon squares adventure.
Step-by-Step Directions
These directions are written as if we’re standing in the kitchen together, because in my head, we are.
1. Prep Your Pan and Oven
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides so you can lift the bars out later.
- Lightly spray the parchment and sides with nonstick cooking spray or brush with a little melted butter.
Tip: Don’t skip the parchment. Strawberry lemon bars can be a little sticky, and this makes it so much easier to get clean squares.
2. Make the Shortbread Crust
- In a medium bowl, whisk together the flour, powdered sugar, and salt.
- Add the cold, cubed butter and vanilla.
- Using a pastry cutter, fork, or clean fingertips, cut the butter into the flour mixture until it looks like coarse crumbs and starts to clump a bit when you squeeze it.
You want small, pea-sized bits of butter—nothing huge, but not fully blended like cookie dough either. That’s what gives the crust its tender, sandy texture.
- Transfer the crust mixture into the prepared pan.
- Press it firmly and evenly into the bottom of the pan. Use the bottom of a measuring cup to smooth it out and pack it down.
3. Par-Bake the Crust
- Bake the crust at 350°F (175°C) for 15–18 minutes, or until the edges are just turning lightly golden.
You don’t want it fully browned—just set. While it bakes, we’ll make the strawberry lemon filling.
4. Puree the Strawberries
- Place the chopped strawberries in a blender or food processor.
- Blend until very smooth.
If you want a perfectly silky filling, you can push the puree through a fine mesh sieve to remove seeds, but I usually skip this at home. A few seeds never bothered my grandkids one bit.
Measure out ¾ cup of puree. If you have a little extra, save it for yogurt or oatmeal.
5. Mix the Strawberry Lemon Filling
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In a large bowl, whisk together the granulated sugar and eggs until well combined and a little lighter in color.
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Whisk in the lemon juice and lemon zest.
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Add the ¾ cup strawberry puree and whisk again.
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In a small bowl, whisk together the flour, cornstarch, and salt.
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Sprinkle this dry mix over the wet mixture and whisk gently until smooth and no dry streaks remain.
If you want a deeper pink color, add a tiny drop or two of gel food coloring and stir. Go slowly; it’s easy to add too much.
Tip: Once the flour and cornstarch go in, don’t beat the batter aggressively. You want it just smooth, not foamy, so the texture bakes up soft, not spongy.
6. Combine and Bake
- When the crust is done, remove it from the oven, but leave the oven on.
- Give the strawberry lemon mixture one last stir, then carefully pour it over the hot crust.
The hot crust helps the filling start to set from the bottom, giving you nice, clean layers.
- Return the pan to the oven and bake for 22–28 minutes.
You’ll know your tangy strawberry lemon bars are done when:
- The edges are set and slightly puffed
- The center no longer looks liquid, but has a slight jiggle (like firm Jell-O) when you gently shake the pan
If the top is bubbling aggressively or browning, they’re likely overbaking. Every oven is a little different, so start checking around 20 minutes.
7. Cool and Chill
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Remove the pan from the oven and set it on a cooling rack.
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Let the bars cool to room temperature in the pan.
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Once they’re at room temp, cover the pan and chill in the fridge for at least 2 hours, or until fully cold and set.
I know, waiting is hard. But chilling lets the strawberry lemon dessert firm up so you can cut beautiful, clean squares. Warm bars will be messy and soft.
8. Slice and Serve
- Use the parchment overhang to lift the entire slab of bars out of the pan.
- Place on a cutting board and use a sharp knife to cut into squares or rectangles. Wipe the knife with a warm, damp cloth between cuts for neat edges.
- Just before serving, dust the tops with powdered sugar and garnish with sliced strawberries or thin lemon slices if you like.
Now you’ve got a pretty tray of strawberry lemon bars just begging to head to a cookout, picnic, or your own kitchen table.
Servings & Timing
- Yield: About 20–24 strawberry lemon squares, depending on how big you cut them
- Prep Time: 20–25 minutes
- Bake Time: 35–45 minutes total (crust + filling)
- Chill Time: At least 2 hours
- Total Time: About 3 hours, most of it hands-off while they cool and chill
I typically bake these in the morning, let them cool over lunch, and slice them sometime in the afternoon. They hold up beautifully for evening gatherings.
Fun Variations on Strawberry Lemonade Bars
Once you’ve made this Strawberry Lemonade Bars Recipe as written, it’s easy to play:
- Raspberry Lemonade Bars: Swap the strawberries for fresh or frozen raspberries for a deeper, tangier flavor.
- Mixed Berry Lemon Bars: Use a combo of strawberries, raspberries, and blueberries for a “fruit punch” traybake vibe.
- Gluten-Free Strawberry Lemon Bars: Use a 1:1 gluten-free baking flour in both the crust and filling; brands like King Arthur and Bob’s Red Mill work well.
- Extra Tangy Lemon Bars with Strawberry Swirl: Make classic lemon bar filling, then swirl a few spoonfuls of thick strawberry puree through the top before baking.
- Coconut Strawberry Lemon Bars: Add ½ cup shredded sweetened coconut to the crust for a tropical twist.
- Strawberry Lemon Cheesecake Bars: Swirl 4 oz softened cream cheese (sweetened with 2 tbsp sugar) into the filling for a creamy, cheesecake-like layer.
You can also play with shape—cut tiny squares for dessert platters or long, skinny rectangles for a bakery-style look.
How to Store, Freeze, and Serve Leftovers
One of the nice things about these fruity dessert bars is that they keep very well—almost better the next day.
Storing in the Fridge
- Place cooled, sliced bars in an airtight container.
- Store in the refrigerator for up to 4–5 days.
- If you stack them, add parchment or wax paper between layers so the tops don’t stick.
I actually think the flavor of these baked strawberry lemonade bars peaks on Day 2. The lemon and strawberry get cozy and the texture relaxes a bit.
Freezing Strawberry Lemon Bars
- Arrange cooled, cut bars on a parchment-lined baking sheet and freeze until firm, about 1–2 hours.
- Transfer frozen bars to a freezer-safe bag or container, with parchment between layers.
- Freeze for up to 2–3 months.
To serve from frozen:
- Thaw in the refrigerator overnight, or at room temperature for about 45–60 minutes.
- Dust with fresh powdered sugar right before serving, since the freezer can absorb some of that pretty finish.
Make-Ahead Tips
- You can bake these bars a day or two ahead of serving; keep them covered in the fridge.
- Wait to dust with powdered sugar until right before bringing them out so they look fresh and neat.
- For party platters, I like to slice, arrange on a tray, cover well, and refrigerate; then I just uncover and garnish right before guests arrive.
Recipe Notes from My Kitchen
- On sweetness vs tang: This Strawberry Lemonade Bars Recipe is balanced, but if you’re a serious citrus lover, you can bump the lemon juice up by 2 tablespoons and reduce the sugar by 2 tablespoons. They’ll be extra bright and a little less sweet.
- Fresh vs bottled lemon juice: Fresh-squeezed really does make a difference in the flavor of strawberry lemon desserts. Bottled lemon juice tends to be flat and a bit harsh.
- Strawberry moisture: Strawberries can vary a lot in juiciness. If yours are extra watery, don’t skip the cornstarch. If your filling seems very thin, you can add 1 extra teaspoon of cornstarch.
- Color expectations: Don’t worry if your strawberry lemon bars aren’t hot pink. Natural strawberry citrus bars usually bake up a pretty soft pink-peach color. The flavor is there, even if the color is gentle.
- Cutting clean slices: Chilled bars + sharp knife + quick wipe between cuts = bakery-worthy squares. Some people like to refrigerate them overnight before slicing; that works beautifully too.
- Pan size tweaks: If you use a slightly smaller pan (like 9×9), your bars will be thicker and need a few more minutes of baking. Keep an eye on that center jiggle test.
And one more tiny note from a 50-year-old who’s baked a lot of lemon bars: don’t be scared of a little jiggle in the middle when you pull them. If the whole thing is sloshing, it needs more time. But a gentle shimmy means the custard will firm up as it cools.
Strawberry Lemonade Bars Recipe FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries—thaw them first and drain off any excess liquid, then puree as directed. If the puree seems very thin, stick with the full tablespoon of cornstarch.
2. Can I use bottled lemon juice?
You can, but the flavor won’t be as bright. For the best strawberry lemon bar recipe, I strongly recommend fresh lemons; the zest also adds a lot of flavor.
3. Why did my bars turn out runny or not set?
Usually the filling didn’t bake long enough or the oven ran cool. Make sure the edges are set and the center has only a slight jiggle; if it’s still very liquid, give it another 5 minutes and check again.
4. Why did my crust turn out too hard?
That can happen if the crust was overbaked or too much flour was packed into the measuring cup. Lightly spoon the flour into the cup and level it, and pull the crust when it’s just turning lightly golden at the edges.
5. Can I make these strawberry lemonade bars dairy-free?
Yes—use a good plant-based butter stick (not spreadable tub) in the crust. The filling itself doesn’t contain dairy, so that’s the only change needed.
6. How can I make thicker, more “custardy” bars?
Use a slightly smaller pan (like 9×9 inches), and add 1 more egg to the filling. You’ll likely need an extra 5–8 minutes of bake time; watch that center jiggle.
7. Can I double this recipe for a big party?
Yes, you can double the recipe and bake it in two 9×13 pans. For very large crowds, I prefer two separate pans rather than an oversized one, so the filling sets evenly.
8. Why did my powdered sugar topping disappear?
The moisture from the bars can absorb the sugar over time. Dust them right before serving, and if they sit a while, you can always add another light dusting.
Wrapping Up: Your New Favorite Summer Dessert Bars
These strawberry lemonade bars bring together all the things I love in a summer dessert: simple ingredients, bright flavor, and a little bit of nostalgia. The buttery crust, tangy strawberry lemon layer, and pretty pink color make them a natural fit for picnics, potlucks, and lazy Sunday afternoons.
If you try this Strawberry Lemonade Bars Recipe, let me know how it goes—tell me if you made any fun twists, or if your family now expects them at every gathering. And if you enjoy fruity dessert bars, you might also like playing around with classic lemon bars, raspberry bars, or even citrusy cheesecake squares next.
Strawberry Lemonade Bars
Ingredients
- 1 1/2 cups all-purpose flour unbleached; for crust
- 1/2 cup powdered sugar for crust
- 1/4 teaspoon fine sea salt for crust
- 3/4 cup unsalted butter cold, cut into small cubes; for crust
- 1 teaspoon pure vanilla extract optional; for crust
- 1 cup fresh strawberries hulled and chopped (about 150–170 g); for puree
- 1 cup granulated sugar for filling; reduce to 3/4 cup for tangier bars
- 3 large eggs room temperature; for filling
- 1/2 cup lemon juice freshly squeezed (about 3–4 lemons); for filling
- 1 tablespoon lemon zest finely grated; for filling
- 1/4 cup all-purpose flour about 30 g; for filling
- 1 tablespoon cornstarch for filling
- 1/4 teaspoon fine sea salt for filling
- red or pink gel food coloring a drop or two, optional, for deeper pink color
- powdered sugar for dusting before serving
- sliced strawberries optional, for garnish
- thin lemon slices optional, for garnish
- nonstick cooking spray or melted butter for greasing the pan
- 3/4 cup strawberry puree measured from blended strawberries; use from ingredient 6
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the long sides to lift the bars out later. Lightly spray the parchment and sides with nonstick cooking spray or brush with a little melted butter.nonstick cooking spray or melted butter
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, and 1/4 teaspoon fine sea salt.1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, 1/4 teaspoon fine sea salt
- Add the cold, cubed unsalted butter and vanilla extract (if using) to the dry ingredients. Using a pastry cutter, fork, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with small pea-sized bits of butter that start to clump when squeezed.3/4 cup unsalted butter, 1 teaspoon pure vanilla extract
- Transfer the crust mixture into the prepared pan. Press it firmly and evenly into the bottom of the pan, using the bottom of a measuring cup to smooth and pack it down.
- Bake the crust at 350°F (175°C) for 15–18 minutes, or until the edges are just turning lightly golden and the crust is set but not fully browned.
- While the crust bakes, place the chopped strawberries in a blender or food processor and blend until very smooth. For a silky filling, you may push the puree through a fine mesh sieve to remove seeds, if desired. Measure out 3/4 cup strawberry puree for the filling; reserve any extra for another use.1 cup fresh strawberries, 3/4 cup strawberry puree
- In a large bowl, whisk together the granulated sugar and eggs until well combined and slightly lightened in color. Whisk in the freshly squeezed lemon juice and finely grated lemon zest.1 cup granulated sugar, 3 large eggs, 1/2 cup lemon juice, 1 tablespoon lemon zest
- Whisk the measured 3/4 cup strawberry puree into the lemon mixture until fully blended.3/4 cup strawberry puree
- In a small bowl, whisk together 1/4 cup all-purpose flour, 1 tablespoon cornstarch, and 1/4 teaspoon fine sea salt. Sprinkle this dry mixture over the strawberry-lemon mixture and whisk gently just until smooth and no dry streaks remain. If desired, add a drop or two of red or pink gel food coloring and stir to reach your preferred shade.1/4 cup all-purpose flour, 1 tablespoon cornstarch, 1/4 teaspoon fine sea salt, red or pink gel food coloring
- When the crust is done, remove it from the oven but leave the oven on. Give the strawberry lemon mixture a final gentle stir, then carefully pour it over the hot crust, spreading evenly to the corners.
- Return the pan to the oven and bake at 350°F (175°C) for 22–28 minutes. The edges should be set and slightly puffed, and the center should no longer look liquid but still have a slight jiggle, like firm gelatin, when you gently shake the pan.
- Remove the pan from the oven and place it on a cooling rack. Let the bars cool completely to room temperature in the pan. Once cooled, cover the pan and refrigerate for at least 2 hours, or until fully cold and set.
- Use the parchment overhang to lift the chilled slab of bars out of the pan and onto a cutting board. With a sharp knife, cut into 20–24 squares or rectangles, wiping the knife with a warm, damp cloth between cuts for clean edges. Just before serving, dust the tops with powdered sugar and garnish with sliced strawberries or thin lemon slices, if desired.powdered sugar, sliced strawberries, thin lemon slices
