Strawberry Lemon Bars

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
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Lemon bars have been done to death. Seriously there isn’t a thing original about them anymore. That’s why I had so much fun coming up with my strawberry lemon bars recipe. It tastes like strawberry lemonade in a hand held package. The filling is fruity but still super zesty and smooth. I pour it over a buttery shortbread crust and let them bake up. The textures in this are next level.

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A close up of strawberry lemon bars with powdered sugar on top and strawberry slices

How to Make Strawberry Lemonade Bars

Shortbread crust in a large baking pan after coming out of the oven

Step 1: Preheat the oven to 350 degrees. In a stand mixer or in a bowl using a hand mixer, mix together flour, butter, and sugar. Press into the bottom of a parchment lined 9×13 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.

Lemonade being poured into a blender

Step 2: Combine strawberry lemonade, 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.

Strawberry lemon filling being poured over a shortbread crust

Step 3: 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.

A close up of strawberry lemonade bars with powdered sugar and strawberries on top

Step 4: 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.

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A close up of strawberry lemon bars with powdered sugar on top and strawberry slices

Strawberry Lemon Bars Recipe

Strawberry Lemonade Bars combine fresh, fruity strawberries, zesty lemonade, and a buttery shortbread crust to create a sweet, simple spring or summer dessert!
5 from 7 votes
Prep Time 15 minutes
Cook Time 55 minutes
Chill Time 3 hours
Total Time 4 hours 10 minutes
Author: Jocelyn Delk Adams
Course: Dessert
Servings: 12 servings

Ingredients

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

Instructions

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 9×13 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.

Notes

NOTE: Keep the bars stored in an airtight container in the fridge for up to five days.
If you want to freeze, these bars freeze beautifully! 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. 
They can stay frozen for up to six months. To thaw the bars, transfer the desired amount from the freezer to the fridge and let them sit for several hours.

Nutrition

Calories: 434kcal | Carbohydrates: 64g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 203mg | Potassium: 109mg | Fiber: 1g | Sugar: 44g | Vitamin A: 594IU | Vitamin C: 11mg | Calcium: 31mg | Iron: 2mg
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Recipe Help

  • Don’t skip lining the pan with parchment paper. This way, you won’t 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. Before you add the filling, I like to bring it down to temp at least 10 minutes. You don’t want to pour an egg-based filling into a piping hot crust. 
  • Do not slice before cooling. Refrigeration is what sets the texture of these bars. Slicing them while hot will just create a runny mess. Chill out and wait.
A close up of a strawberry lemon bar with a strawberry slice on top

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Filed Under:  Bars And Brownies, Dessert and Baking, Oven, Seasonal Recipes, Spring Recipes

Comments

  2. I’m a big citrus fan as well and these sound so tasty – how cleaver to start with lemonade rather than lots of squeezing!

    Reply

  4. I loved the combination of the strawberries and lemonade flavors. Delish! I’ll be bringing these to our Memorial Day get together.

    Reply

  5. This is just about the smartest thing I’ve seen. I think it’s such a great idea to use the strawberry lemonade to make the layer so easily and so tasty

    Reply
5 from 7 votes (1 rating without comment)

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