Strawberry Lemonade Bars
These strawberry lemonade bars are tangy and sweet and perfect for summer. They taste just like a glass of strawberry lemonade!
Did you know May is National Strawberry Month? I’m sure you know this by now if you’ve been reading the blog for any length of time, but we are pretty crazy about strawberries around here. During the warmer months, when they’re plentiful, I buy at least one four pound container of strawberries every week, and we eat them with pretty much every meal. They’re one of my favorite fruits to bake with, and we seriously can’t get enough!
I originally made these strawberry lemonade bars several years ago, and decided it was time for some fresh pictures. I had forgotten how quick and easy these are to whip up! They have a delicious shortbread crust that’s topped with a tangy and sweet strawberry lemon custard, then baked. A sprinkle of powdered sugar on top adds a little touch of sweetness and makes them extra pretty. I’ve made these bars several times for summer parties, and they are always a hit!
Strawberry Lemonade Bars
Print Recipe
Ingredients
for the crust:
- 1/2 cup butter room temperature
- 1/4 cup sugar
- 1 1/2 cups flour
- 1/4 teaspoon salt
for the filling:
- 1 cup fresh lemon juice
- 2-3 teaspoons lemon zest
- 3/4 cup chopped strawberries
- 1 1/4 cups sugar
- 4 large eggs
- 1/4 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- powdered sugar
Instructions
- Preheat the oven to 350. Line a 9 x 13 pan with foil or parchment and spray with cooking spray. In a medium bowl, beat the butter and sugar together, until fluffy. Add the flour and salt and mix until a crumbly dough forms. Pat the mixture into the prepared pan, spreading in an even layer. Bake 15 minutes, or until lightly golden around the edges.
- While the crust is baking, in a blender or food processor, combine the lemon juice, lemon zest, strawberries, and sugar, and blend until smooth. Add the eggs and blend until smooth. Add the flour, baking powder, and salt, and blend until smooth. Pour the mixture onto the hot crust and return to the oven. Bake 22-25 minutes, or until the top looks dry and is just slightly golden. Remove from oven and let cool completely, then sprinkle with powdered sugar.
In honor of National Strawberry Month, Here are even more delicious strawberry recipes for you to enjoy!
more delicious strawberry recipes from The Baker Upstairs:
Fresh Strawberry Cake with Strawberry Buttercream
Strawberry Marshmallow Cupcakes
Strawberry Poppyseed Vinaigrette
and more fantastic strawberry recipes from my awesome blogging friends:
Non-Alcholic Frozen Strawberry Margaritas from Real Mom Kitchen
Heart Shaped Strawberry Puffs from Real Mom Kitchen
Strawberry Banana Sorbet from Real Mom Kitchen
Strawberry Shortcake Skillet from Life Made Simple
Strawberry Chipotle BBQ Sauce from The Stay at Home Chef
Strawberry-Kiwi Lemonade from The Stay at Home Chef
Strawberry Butter from Butter With a Side of Bread
Quick Strawberry Ice Cream from Butter With a Side of Bread
Strawberry Chex Mix from Butter With a Side of Bread
Strawberry Lassi Recipe from Ashlee Marie
Candied Strawberries from Ashlee Marie
Cheesecake Stuffed Strawberries from Like Mother Like Daughter
Strawberry Piña Colada Smoothie from Like Mother Like Daughter
White Chocolate Strawberry Brownies from Jamie Cooks It Up!
Strawberry Lemon Muffins from Jamie Cooks It Up!
Slow Cooker 4-Ingredient Strawberry Rhubarb Cobbler from 365 Days of Slow Cooking
Strawberry Skillet Corn Cake from Yummy Healthy Easy
Strawberry Yogurt Popsicles from Yummy Healthy Easy
Strawberry Agua Fresca from Yummy Healthy Easy
Strawberry Cheesecake Dip from Creations by Kara
Strawberry Banana Crepes from Creations by Kara
Strawberry Spinach Salad with Strawberry Dressing from Creations by Kara
These are so pretty, and I bet they taste as good as they look. My mouth is watering!!
These are beautiful and they sound SO amazing!! I love the strawberry lemon combo, so I cant wait to get my hands on these!
Can I make these the day before and keep them refrigerated?
Yes, but I would suggest waiting until just before serving to add the powdered sugar on top. If you put it on and then refrigerate, it kind of melts into the bars. They do keep really well in the fridge and I actually like them better when they're nice and cold.
Have you tried these with blueberries instead? Could you use frozen fruit?
Nice…
I tried this recipe twice & the strawberry lemon filling stayed gooey no matter how I made them or how long I baked them. 🙁
Did you check ur baking powder? Sometimes if it’s too old it won’t work
Making these now and the filling will not set up although it's been in the oven MUCH LONGER than suggested.
I haven't made these yet, but I'm kind of wondering if the filling issues are from too much lemon juice? A cup of lemon juice is a lot. I'm going to try making these with 1/2 cup and see if that might work better.
For those that are saying they never set, I looked up other lemon bar recipes for comparison and this recipe has double the lemon juice as others with the same amount of dry ingredients. I halved the lemon juice and they came out perfect. I also had to put a drop of pink food coloring in to get my bars that pink!
Just made these and followed the recipe. They came out perfect and were super yummy. Not sure why the comments are negative, it wasn't runny or under done. I will be making these again!
Yes I was thinking the same – 1c is a TON of lemon juice! I think you'd be safe with even 1/3 cup!
Hi! I was wondering if you could tell me the nutrition facts of these bars? I look forward to making these!
Same problem, followed recipe, crust was all gooey and filling was sticky and dry had to leave them
In oven way longer than it said. Disappointed.
I'm trying to print the recipe but it says the file can't be found. Any suggestions? I guess I could actually write it down the old-fashioned way but I'd rather not.
Sorry about that! It should be fixed now. 🙂
Thanks much!
Can you use freeze dried strawberries instead of fresh?