Strawberry Lemonade Bars

You’ve got to try these bright, tart strawberry lemonade bars with their pretty color and yummy sweet/tart taste.

Also try strawberry slab pie, strawberry lemonade crinkle cookies, strawberry shortcake jars, and this strawberry lemon cheesecake lasagna.

Why You’ll Love It

Bright, zesty flavor: The perfect balance of sweet strawberries and tart lemon.
Easy to make: Simple steps with no complicated techniques required.
Versatile: Works for everything from casual snacking to elegant dessert tables.
Crowd-pleaser: Both kids and adults will love them.

Strawberry Lemonade Bar Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Unsalted butter: Provides a rich, buttery base for the bars. Use softened butter for easy mixing and a tender crust.
All-purpose flour: The foundation of the crust gives it structure and a slightly crumbly texture.
Fresh lemon juice: The star of the filling, delivering bright, zesty citrus flavor. Use freshly squeezed for the best taste.
Chopped strawberries: Fresh or frozen strawberries add natural sweetness and balance the tartness of the lemon.
Eggs: Provide structure and create a smooth, custard-like texture for the filling.
Flour: Thickens the filling slightly, ensuring it sets properly without being runny.
Baking powder: Adds a touch of lift to the filling, giving it a light, velvety consistency.

How to Make Strawberry Lemonade Bars

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the crust: Cream together the butter and granulated sugar using a stand mixer with a paddle attachment. Add the flour and vanilla, mixing until the dough becomes crumbly. Press the mixture evenly into a 9 x 13-inch baking dish and bake for 20 minutes.
Make the filling: Blend the lemon juice, strawberries, and sugar in a food processor until smooth. Add the eggs, flour and baking powder, then process until combined.
Assemble and bake: Pour the filling over the baked shortbread crust and return to the oven. Bake for 35 to 40 minutes or until the filling is set.

Substitutions and Variations

Lemon juice: Substitute with lime juice for a slightly different citrus flavor.
Strawberry swaps: Use raspberries, blackberries or blueberries instead of diced strawberries.
Berry lemon swirl: Puree the strawberries separately and swirl them into the lemon filling.
Tropical version: Replace half the lemon juice with pineapple or passion fruit juice.
Zesty crust: Add lemon or orange zest to the crust.
Creamy filling: Mix in a few tablespoons of Greek yogurt or cream cheese.
Nutty crust: Add crushed almonds or pecans or some shredded coconut to add texture and flavor.

Serving Suggestions

Appetizer: Start with fun mac and cheese balls or crunchy chicken tenders.
Main: Enjoy kimchi fried rice, garlic parmesan chicken pasta, ham salad, this slow cooker ham and bean soup, or my veggie curry.
Dessert: Serve lemon strawberry bars to end the meal on a high note! If you are looking for some desserts to serve with it, try a cottage cheese ice cream or lemon blueberry mascarpone cake.

How to Store Strawberry Lemon Bars

Store: Keep the bars in an airtight container in the refrigerator for up to a week.
Freezer: Wrap individual bars tightly and freeze in a sealed container for up to 3 months.
Thaw: Let frozen bars defrost in the refrigerator overnight before serving.
Reheat: Heat bars gently in the microwave for 10 to 15 seconds for a warm treat.