Strawberry Lemonade Bars Recipe
Sunny, tangy, and just sweet enough, this Strawberry Lemonade Bars Recipe tastes like a glass of cold strawberry lemonade baked into soft, buttery squares—perfect for warm evenings, potlucks, and every summer craving in between.
These strawberry lemonade bars are a fun twist on classic lemon bars. You still get that bright, tart lemon layer, but here it’s swirled with juicy strawberries for a beautiful pink hue and a fruity lift. I love serving this strawberry lemon dessert when the weather starts flirting with 80 degrees and the strawberries at the market finally smell like actual strawberries again.
As a 50-year-old mom who has baked her way through many school parties, church socials, and backyard cookouts, I can tell you: these fruity dessert bars disappear fast. They slice neatly, pack well in containers, and look like you fussed way more than you did.
Let me explain a bit more before we get to the mixing bowls. These strawberry lemon squares use a classic shortbread crust (no rolling, no drama) and a smooth baked strawberry lemonade filling on top. The texture sits somewhere between a soft bar cookie and a firm custard. A shower of powdered sugar on top and you’ve got a strawberry lemon bar recipe that feels fancy enough for company but easy enough for a busy Tuesday.
Why You’ll Love This Strawberry Lemonade Bars Recipe
- Bright, fresh flavor – like sipping strawberry lemonade, but in chewy bar form.
- Easy pantry ingredients – flour, sugar, butter, eggs, lemons, and strawberries; nothing fussy.
- Great make-ahead dessert – the bars slice best once chilled, so you can bake them the day before.
- Perfect for summer gatherings – these summer dessert bars travel well and look gorgeous on a tray.
- Crowd-pleasing sweetness – sweet but tangy, so they don’t feel heavy after a meal.
- Freezer-friendly – bake once, freeze in squares, and you’ve got “emergency dessert” ready.
- Flexible – use fresh or frozen strawberries, and tweak the tartness to your taste.
- Kid-approved, adult-approved – my grown kids and my friends both go back for seconds.
Ingredients
This Strawberry Lemonade Bars Recipe is written for a 9×13-inch metal baking pan. If you use glass, add a few minutes to the baking time and keep an eye on the edges.
Shortbread Crust
- 2 cups (240 g) all-purpose flour
- 1/2 cup (60 g) powdered sugar
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon fine sea salt
- 1 cup (2 sticks / 226 g) unsalted butter, cold and cut into small cubes
- 1 teaspoon pure vanilla extract
Notes:
- Cold butter helps the crust stay tender and sandy, not tough.
- Powdered sugar makes the crust more delicate than using only granulated sugar.
Strawberry Lemon Filling
- 1 cup (150 g) fresh strawberries, hulled and roughly chopped
- You can also use 1 cup frozen strawberries, thawed and drained well.
- 1 tablespoon granulated sugar (to macerate the berries)
- 1 1/2 cups (300 g) granulated sugar (for the filling)
- 1/4 cup (30 g) all-purpose flour
- 4 large eggs, room temperature
- 2/3 cup (160 ml) freshly squeezed lemon juice (about 3–4 medium lemons)
- 1 tablespoon finely grated lemon zest
- Small pinch of salt
- 2–3 drops red or pink gel food coloring, if you’d like a brighter color (totally up to you)
For Serving
- Extra powdered sugar, for dusting the top
- Thin strawberry slices or lemon wedges, for garnish (optional in the casual sense, not required)
Ingredient Tips:
- Use real lemons, not bottled juice—the flavor in these strawberry citrus bars really depends on it.
- Room-temperature eggs whisk more smoothly into the filling and help avoid overmixing.
- If your strawberries aren’t very sweet, you can add an extra tablespoon of sugar to the filling.
Directions
-
Prep your pan and oven
Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, letting the paper hang over the long sides so you can lift the bars out later. Lightly spray or grease the parchment and the exposed sides of the pan. -
Make the shortbread crust
In a medium mixing bowl, whisk together the flour, powdered sugar, granulated sugar, and salt. Add the cold butter cubes and use a pastry cutter, two knives, or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces. Stir in the vanilla extract. -
Press and pre-bake the crust
Dump the crust mixture into the prepared pan and press it firmly and evenly into the bottom. Use the flat bottom of a measuring cup to pack it down—this helps avoid crumbling later. Bake for 18–20 minutes, until the edges are just turning light golden and the top looks dry, not shiny. Leave the oven on. -
Prepare the strawberry puree
While the crust bakes, place the chopped strawberries in a small bowl with 1 tablespoon sugar. Let them sit for 5–10 minutes to release their juices. Transfer to a blender or food processor and blend until smooth. You can press the puree through a fine mesh strainer if you want a silky filling without seeds. -
Whisk the dry filling ingredients
In a large bowl, whisk 1 1/2 cups sugar, 1/4 cup flour, salt, and lemon zest. This helps the flour disperse so it doesn’t clump when you add the wet ingredients. -
Add the wet ingredients
Add the eggs and whisk just until the mixture looks smooth and combined—no need to whip air into it. Stir in the lemon juice and then the strawberry puree. If you want a deeper pink color for those tangy strawberry lemon bars, stir in a couple of drops of gel coloring. -
Pour over the hot crust
Give the filling one last stir and carefully pour it over the hot, just-baked crust. Using the crust while it’s still hot helps the layers “grab” each other and reduces separation. -
Bake the bars
Return the pan to the oven and bake for 22–28 minutes. The center should look set but still have a very slight wobble when you gently jiggle the pan. If it sloshes, it needs more time. The top may puff a bit while baking—that’s normal. It will settle as it cools. -
Cool, chill, and slice
Let the pan cool completely on a wire rack, about 1–2 hours. Then cover and chill for at least 2 hours (or overnight) before slicing. Use the parchment overhang to lift the whole slab out of the pan. Dust generously with powdered sugar, cut into squares or bars, and garnish with strawberry slices or lemon wedges if you feel fancy. -
Serve and enjoy
Serve these strawberry lemon bars cold or at cool room temperature. The filling will stay creamy but firm, and the crust will have that delicate, buttery snap.
Servings & Timing
- Yield: About 24 small bars or 16 larger bars
- Prep Time: 20–25 minutes
- Bake Time: 40–48 minutes total (crust + filling)
- Chill Time: 2–3 hours
- Total Time: About 3 1/2–4 hours, most of it hands-off cooling and chilling
For parties, I like to bake these the evening before, chill overnight, and slice just before serving. That schedule takes all the pressure off the day-of.
Variations
You know what? Once you master this base strawberry lemonade bars recipe, it’s very easy to play with flavor.
- Strawberry Lime Bars – Swap the lemon juice and zest for lime for a sharper, tropical note.
- Raspberry Lemon Bars – Replace strawberries with raspberries for a deeper berry flavor and richer color.
- Gluten-Free Strawberry Lemon Bars – Use a cup-for-cup gluten-free flour blend in both crust and filling.
- Coconut Strawberry Lemon Bars – Stir 1/2 cup shredded coconut into the crust for extra texture and flavor.
- Strawberry Lemon Cream Cheese Bars – Spread a thin layer of lightly sweetened cream cheese over the baked crust before adding the filling.
- Extra Tangy Strawberry Citrus Bars – Reduce the sugar in the filling to 1 1/4 cups and increase lemon juice slightly if you love a real pucker.
Storage & Reheating
- Room Temperature: These bars are safest stored chilled. If your kitchen is cool, they can sit out for up to 2 hours for serving.
- Refrigerator: Store sliced bars in an airtight container, with parchment between layers, for 4–5 days. Dust with fresh powdered sugar just before serving.
- Freezer: Freeze the cut bars on a baking sheet until firm, then transfer to a container or freezer bag. They keep well for up to 2 months.
- Thawing: Let frozen bars thaw in the fridge overnight or at room temperature for about 30–45 minutes.
There’s no real “reheating” here—these strawberry lemon dessert bars taste best chilled or at cool room temp.
Notes
- Balancing sweet and tart: Lemons vary. If your lemons are very sharp, you may want the full sugar amount. If your family loves super tart desserts, you can trim the sugar very slightly. Taste the filling before baking (just a tiny spoonful) and adjust.
- Preventing a gummy crust: Make sure the crust is cooked until the edges are pale golden before adding the filling. An underbaked crust can turn a bit dense once the filling soaks in.
- Clean slices: For neat strawberry lemon squares, chill thoroughly and use a long, sharp knife. Wipe the blade clean between cuts. I know it’s fussy, but it really does help.
- Bubbles and foam: If you whisk the filling a bit too much and it looks foamy, let it rest for 5 minutes so some bubbles rise and pop. You can skim the top with a spoon if needed.
- Color expectations: Natural pink will be softer, especially if your strawberries are pale. A couple of drops of gel color make them look like bakery-style strawberry lemon bars, but they taste wonderful either way.
FAQs
Can I use bottled lemon juice instead of fresh?
You can, but the flavor won’t be as bright. For the best strawberry lemonade bars recipe, fresh lemon juice really makes a difference.
Can I make this with frozen strawberries?
Yes—thaw them, drain off extra liquid, and then measure 1 cup. If they’re very watery, you can reduce the lemon juice by a tablespoon.
My bars cracked on top. What happened?
A few small cracks are normal. Large cracks usually mean they baked a bit too long; pull them from the oven as soon as the center is just set with a slight wobble.
Why is my filling runny after baking?
Most often, that means it needed a few more minutes in the oven or the bars weren’t chilled long enough. Chill them at least 2 hours before judging the texture.
Can I halve this recipe?
Yes, you can bake a half batch in an 8×8-inch pan. Check the crust around 14–16 minutes and the filling around 18–22 minutes.
Do I have to strain the strawberry puree?
No. Straining gives a smoother filling, but leaving the seeds adds a little texture and doesn’t hurt the recipe at all.
Can I make these less sweet?
You can reduce the sugar in the filling down to about 1 1/4 cups safely. Less than that and the texture may change.
Can I bake this as a lemon strawberry traybake without cutting into bars?
Absolutely. Bake as directed, chill, and then serve as soft squares scooped out, almost like a very firm pudding with crust.
Conclusion
These strawberry lemonade bars bring together everything I love in a summer dessert bar: easy ingredients, a bright strawberry citrus flavor, and that lovely mix of buttery crust with smooth, tangy filling. They’re pretty enough for a baby shower, easy enough for a weekend cookout, and sturdy enough for lunchbox treats.
If you try this Strawberry Lemonade Bars Recipe, let me know how it went—leave a comment, share your tweaks, or tell me if your family argued over the last piece like mine did. And if you enjoy fruity dessert bars, you might also like exploring other flavors, like blueberry lemon or raspberry lime, next time you’re in a baking mood.
Strawberry Lemonade Bars
Ingredients
- 2 cups all-purpose flour for the shortbread crust
- 1/2 cup powdered sugar for the shortbread crust
- 1/4 cup granulated sugar for the shortbread crust
- 1/2 teaspoon fine sea salt for the shortbread crust
- 1 cup unsalted butter cold, cut into small cubes (2 sticks / 226 g)
- 1 teaspoon pure vanilla extract for the shortbread crust
- 1 cup strawberries fresh, hulled and roughly chopped; or frozen, thawed and well drained
- 1 tablespoon granulated sugar for macerating the strawberries
- 1 1/2 cups granulated sugar for the strawberry lemon filling
- 1/4 cup all-purpose flour for the strawberry lemon filling
- 4 large eggs room temperature
- 2/3 cup lemon juice freshly squeezed, about 3–4 medium lemons
- 1 tablespoon lemon zest finely grated
- salt small pinch, for the filling
- 2-3 drops red or pink gel food coloring optional, for a brighter pink color
- powdered sugar for dusting the top before serving
- strawberry slices or lemon wedges optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment paper, letting the paper overhang the long sides to create a sling for easy removal. Lightly spray or grease the parchment and any exposed sides of the pan.
- In a medium mixing bowl, whisk together 2 cups flour, 1/2 cup powdered sugar, 1/4 cup granulated sugar, and 1/2 teaspoon fine sea salt. Add the cold cubed butter and cut it into the dry ingredients using a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter. Stir in the vanilla extract.2 cups all-purpose flour, 1/2 cup powdered sugar, 1/4 cup granulated sugar, 1/2 teaspoon fine sea salt, 1 cup unsalted butter, 1 teaspoon pure vanilla extract
- Transfer the crust mixture to the prepared pan. Press it firmly and evenly into the bottom of the pan, using your hands or the flat bottom of a measuring cup to pack it down well. Bake for 18–20 minutes, or until the edges are just turning light golden and the surface looks dry rather than shiny. Leave the oven on.
- While the crust bakes, place the chopped strawberries in a small bowl with 1 tablespoon granulated sugar and let sit for 5–10 minutes to release their juices. Transfer the berries and juices to a blender or food processor and blend until smooth. For a silkier filling, press the purée through a fine-mesh strainer to remove seeds; this step is optional.1 cup strawberries, 1 tablespoon granulated sugar
- In a large mixing bowl, whisk together 1 1/2 cups granulated sugar, 1/4 cup flour, a small pinch of salt, and the finely grated lemon zest until well combined. This helps distribute the flour evenly and prevents lumps when adding the wet ingredients.1 1/2 cups granulated sugar, 1/4 cup all-purpose flour, 1 tablespoon lemon zest, salt
- Add the eggs to the sugar-flour mixture and whisk gently just until smooth and combined, avoiding whipping in too much air. Stir in the freshly squeezed lemon juice, then mix in the strawberry purée until the filling is evenly blended. If desired, add 2–3 drops of red or pink gel food coloring for a brighter pink hue and stir to combine.4 large eggs, 2/3 cup lemon juice, 1 cup strawberries, 2-3 drops red or pink gel food coloring
- Give the filling a final stir, then carefully pour it over the hot, just-baked crust while it is still in the pan. Using the crust while it is hot helps the filling and crust layers bond and reduces separation.
- Return the pan to the 350°F (175°C) oven and bake for 22–28 minutes, or until the center of the filling looks set but still has a slight wobble when you gently jiggle the pan. If the filling sloshes, continue baking for a few more minutes. The top may puff slightly during baking; it will settle as it cools.
- Place the pan on a wire rack and let the bars cool completely to room temperature, about 1–2 hours. Then cover and refrigerate for at least 2 hours, or overnight, until thoroughly chilled and set. Use the parchment overhang to lift the slab from the pan. Dust generously with powdered sugar, then cut into 24 small bars or 16 larger bars. Garnish with strawberry slices or lemon wedges if desired.powdered sugar, strawberry slices or lemon wedges
- Serve the strawberry lemonade bars chilled or at cool room temperature. The filling should be creamy yet firm, with a tender, buttery shortbread crust.
