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Refreshing Strawberry Lemonade Bars

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These strawberry lemonade bars feature a tangy, sweet filling atop a buttery shortbread crust, perfect for a refreshing summer dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (240g) all-purpose flour (or almond flour for gluten-free)
  • 1/4 teaspoon salt
  • 1 1/2 cups (225g) fresh strawberries, hulled and chopped
  • 1 cup (200g) granulated sugar
  • 1/4 cup (30g) all-purpose flour
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) freshly squeezed lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or line a 9×13 inch baking pan with parchment paper, leaving a bit of overhang for easy removal.
  2. In a large bowl, cream together 1 cup softened butter and 1/2 cup granulated sugar using an electric mixer or whisk until fluffy, about 2-3 minutes.
  3. Add 2 cups flour and 1/4 teaspoon salt to the butter mixture. Stir with a spatula until the dough just comes together.
  4. Press the crust evenly into the prepared pan, covering all corners.
  5. Bake the crust for 20-25 minutes, until lightly golden around the edges but not browned.
  6. While the crust bakes, combine 1 1/2 cups chopped strawberries, 1 cup sugar, and 1/4 cup flour in a medium bowl. Stir until strawberries are evenly coated.
  7. Add 3 eggs, 1/2 cup fresh lemon juice, and 1 tablespoon lemon zest to the strawberry mixture. Whisk gently until smooth and combined.
  8. Pour the strawberry lemonade filling evenly over the baked crust and smooth the top with a spatula.
  9. Bake again for 25-30 minutes, until the filling is set and the top is slightly firm with a light golden hue.
  10. Let the bars cool completely in the pan on a wire rack.
  11. Chill in the refrigerator for at least 2 hours before slicing into squares.

Notes

Do not rush creaming butter and sugar for a tender crust. Whisk filling gently to avoid over-beating eggs. Tent pan with foil if edges brown too fast. Chill bars fully before slicing for clean cuts. Avoid white pith when zesting lemons. Frozen strawberries can be used if thawed and drained.

Nutrition

Keywords: strawberry lemonade bars, shortbread crust, summer dessert, easy dessert, fresh strawberries, lemon zest, homemade bars

Find it online: https://avabowls.com/refreshing-strawberry-lemonade-bars-recipe-easy-homemade-shortbread-crust-dessert/