Strawberry Lemonade Bars combine fresh, fruity strawberries, zesty lemonade, and a buttery shortbread crust to create a sweet, simple spring or summer dessert! These tangy bars, featuring Florida’s Natural® Lemonade with Strawberry, make for the most delicious snack! If you love these, you will also love this Strawberry Lemonade, this Strawberry Lemonade Cake and Pink Lemonade Cake.
Disclosure: This post is sponsored partnership with Florida’s Natural®. However, all opinions expressed here are my own. I am grateful for authentic partnerships like this.
STRAWBERRY LEMONADE BAR RECIPE
It’s no secret that I love anything with lemon! I share lots of citrus-inspired recipes here on GBC because they really are an integral part of my love for baking. And this spring, I’m reinventing a few lemon classics just for the heck of it!
Why not create something new and unique? Today’s Strawberry Lemonade Bars made with Florida’s Natural Lemonade with Strawberry are my big kid’s dream come true. The flavors of sweet, fruity strawberry, tart lemon, and buttery shortbread all come together to make a nostalgic, flavorful treat the whole family will love!
FLORIDA’S NATURAL LEMONADE WITH STRAWBERRY
There’s a bit of an unexpected ingredient in today’s recipe that I’d like to tell y’all a little more about!
Recently, Florida’s Natural® challenged me to create a recipe using their line of lemonades. Their lemonades are made with real cane sugar, have no high fructose corn syrup or artificial ingredients, and come in five different flavors: traditional Lemonade, Lemonade with Strawberry, Lemonade with Raspberry and Peach, Lemonade with Blackberry, and Zero Sugar Lemonade.
I also love the fact that Florida’s Natural is a proud citrus cooperative owned by hundreds of citrus farmers and their families. They show such a deep commitment to Florida growers.
Each flavor variety is as crisp and delicious on its own as they are mixed into your favorite cocktail or dessert—like these Strawberry Lemonade Bars!
STRAWBERRY LEMONADE BAR INGREDIENTS
So now that we’ve talked about our star ingredient, let’s break down the rest of our ingredients, most of which are pantry-staple items.
Here’s what you’ll need:
- ALL-PURPOSE FLOUR
- SALTED BUTTER
- GRANULATED SUGAR
- LEMON JUICE + ZEST
- BAKING POWDER
- KOSHER SALT
- POWDERED SUGAR
FRESH VS FROZEN STRAWBERRIES
I chose to use fresh strawberries simply because they were available at the store, but I know sometimes that’s not the case. Using frozen strawberries can be just as delicious as they are cost effective!
So, if you’ve got some on hand go for it. Just be sure to properly thaw and drain the berries before using them. We don’t want to introduce any more liquid/water into the bars than necessary.
HOW TO MAKE STRAWBERRY LEMONADE BARS
There are so many different ways to make a lemon bar, but this specific recipe only requires three simple steps: make the shortbread crust, prep and pour the filling, and then bake it. That’s it! Nothing fancy, just ease and deliciousness!
When making the shortbread crust, you’ll need to start with room temperature butter. Cold butter won’t incorporate into the flour and melted butter will create a crisp, overcooked crust.
I used a blender to mix up the filling but if you don’t have one it’s not a big deal! You can whisk by hand or use a stand mixer instead, but you will need to mash the strawberries by some other method.
Start checking for doneness at about 30 minutes but keep in mind that every oven is different and you’re looking for texture more than anything else. The finished bars will be mostly set but still a little wiggly in the middle.
TIPS AND TRICKS
- Don’t skip the step of lining the pan with parchment paper. Although you can totally do it in a pinch (just be sure to grease well), you’ll most likely need to cut them directly out of the pan. The parchment paper allows for easy removal and easier clean up.
- Let the shortbread crust cool for 5-10 minutes before filling. Once the crust is removed from the oven, you’ll need to drop down the oven temperature. During that time, let the crust cool and throw together the filling. You don’t want to pour an egg-based filling into a piping hot crust.
- Do not slice the bars before cooling. Refrigeration is what sets the texture of these bars. Slicing them while hot will just create a runny mess. Be patient!
HOW LONG DO STRAWBERRY LEMONADE BARS LAST?
After slicing, Strawberry Lemonade Bars should be stored in an airtight container and tucked away in the fridge. They will stay fresh for up to a week. If you’d like to store them for longer, follow the freezing instructions below.
CAN THEY BE FROZEN?
These bars freeze beautifully! So, if you don’t think you’ll manage to get through all of them, go ahead and freeze a few for later. To freeze the bars, wrap each square in two layers of plastic wrap, and then place them in a large freezer-safe bag. Remove the excess air from the bag, seal it, and label it with the date.
Strawberry Lemonade Bars can stay frozen for up to six months. That’s why it’s important to label the bag!
TIP: I actually think these bars are delicious frozen! It’s the perfect cool, creamy treat!
HOW TO DEFROST STRAWBERRY LEMONADE BARS
To thaw the bars, transfer the desired amount from the freezer to the refrigerator and let them sit for several hours. Eat them within two days of defrosting. Don’t even think about refreezing them because you won’t like the result you get.
MORE OF GRANDBABY CAKES’ BEST LEMON RECIPES
Love these Strawberry Lemonade Bars? Try out a few more of my tangiest citrus recipes:
Strawberry Lemonade Bars
For the Shortbread Crust
- 2 cups all-purpose flour
- 1 cup salted butter room temp
- 1/2 cup granulated sugar
For the Strawberry Lemonade Filling
- 1/2 cup Florida’s Natural® Lemonade with Strawberry
- 1/2 cup lemon juice
- zest of 1 whole lemon
- 1 cup chopped strawberries
- 2 cups granulated sugar
- 6 eggs
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- Powdered sugar for dusting
For the Shortbread Crust
- Preheat the oven to 350 degrees.
- In a stand mixer, mix together flour, butter, and sugar. Press into the bottom of a parchment lined 9x13 inch pan.
- Bake for 15 to 20 minutes in the preheated oven, or until firm and golden, and then remove to prepare filling. Bring the oven temperature down to 300 degrees.
For the Strawberry Lemonade Filling
- Combine the Florida’s Natural Lemonade with Strawberry, lemon juice, lemon zest, strawberries, and sugar in a blender. Blend until smooth.
- Add eggs to the blender and blend again. Then add flour, baking powder, and salt to the blender. Blend until well combined.
- Pour the filling over the warm crust and bake for about 30-35 minutes. The center should be just about set but still a little wiggly.
- Remove from the oven and cool for one hour. Cover and then chill in the fridge for two more hours.
- When ready to serve, remove the pan from the fridge and use the parchment paper to gently remove the bars. Dust with powdered sugar and cut into squares.