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Strawberry and Lemon are two of my favorite fruit combinations. These two flavors blend so well together and when placed into a dessert like these Strawberry Lemon Bars, it tastes even better. These lemon bars are so soft and chewy!
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The first recipe that I have ever reviewed because they were so good we made them two days in a row!!
Strawberry Lemon Bars
These Strawberry Lemon Brownies are so good and perfect for a picnic or dessert buffet. This recipe only uses a handful of ingredients and this recipe is made in no time. The ingredients in the recipe make the bars so fluffy and moist. These are similar to our popular Lemon Brownies recipe, but with added strawberries.
Ingredients you’ll Need
- Butter- Use salted for this recipe. If you only have unsalted, add 1/2 tsp of salt.
- Sugar- White granulated sugar will work best.
- Eggs- Use these at room temperature.
- Lemon Juice– Use fresh for the best flavoring.
- Flour– Use all-purpose flour for the best results.
- Baking Soda– This will allow the ingredients to rise in the oven.
- Strawberries- Use fresh for the best-enhanced flavoring.
- Powdered Sugar- You will use this for the strawberry lemon glaze.
How to Make Strawberry Lemon Bars
- To start, set the oven to 350 degrees and use parchment paper to line a 9×9-inch baking dish.
- Secondly, add the butter and sugar into a large bowl, and combine until creamy and fluffy.
- Thirdly, put in the egg and combine again.
- Next, add in the lemon juice and combine.
- Now, add the flour, baking soda and salt into another bowl.
- Gradually, combine the dry and wet ingredients.
- Next, fold in the diced strawberries using a spatula.
- Spread the batter into the baking pan and place into the oven for 40 to 45 minutes, or until a toothpick in the middle, comes out clean.
- Finally, take out of the oven and place on the counter to cool completely before adding glaze.
Glaze:
- To begin, add the powdered sugar and lemon juice into a large bowl and whisk to combine.
- Next, add in the strawberries and gently fold in.
- To finish, smooth glaze onto the bars and allow it to harden before serving.
Should I Use Fresh or Frozen Strawberries?
You will use fresh strawberries for this recipe. This recipe calls for fresh, diced strawberries. Frozen strawberries will make the bars very wet and not the right consistency.
Do I Need to Refrigerate Strawberry Lemon Bars?
Yes, this recipe will need to be placed in the fridge. This recipe contains fresh ingredients. You will need to place the recipe into an airtight container.
More Bar Recipes
- Chocolate Sopapilla Cheesecake Bars
- No-Bake Monster Cookie Bars
- Loaded Brookie Bars
- Red Velvet Cookie Bars
Add as Google Trusted SourceStrawberry Lemon Bars
Ingredients
- 1 cup (2 sticks) salted butter, softened
- 1 cup sugar
- 1 large egg
- 1/4 cup lemon juice
- 1 tablespoon lemon zest, optional
- 2 1/3 cups flour
- 1/2 teaspoon baking soda
- 1 1/4 cups fresh strawberries, diced
Glaze:
- 1 1/4 cups powdered sugar
- ½ cup strawberries, chopped (NOT pureed)
- 2-3 tablespoon lemon juice
Instructions
- Preheat the oven to 350 degrees and line a 9×9 baking dish with parchment paper.
- Using a large bowl, beat the butter and sugar until creamy and fluffy.
- Add the egg and beat until combined.
- Beat in the lemon juice and zest.
- Using a separate bowl whisk the flour and baking soda.
- Slowly add the dry mixture to the wet ingredients.
- Using a rubber spatula carefully fold in the diced strawberries.
- Scoop the batter into the prepared baking pan and spread evenly.
- Bake for 40-45 minutes.
- Place a toothpick into the center to see if the bars are done.
- Place onto the counter to cool before adding glaze.
Glaze:
- Using a large bowl, whisk together the powdered sugar and the lemon juice.
- Gently fold in the chopped strawberries.
- Smooth onto the blondies and allow the glaze to harden before enjoying!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can I use this same recipe to make blueberry lemon bars as well
Hi Connie. Yes you could sub blueberries in this recipe as well!
What type of flour ?
Hi Anne. You’ll use all-purpose flour for these bars.
Can you freeze it in a pan with foil on top and bake it later?
Hi Jerry. Yes, you can freeze this dough. Let thaw completely before baking.
Thank you!
do you recommend thawing the dough overnight in the fridge or on a countertop? do you know approximately how long it will take to thaw?
Hi Anne. I usually transfer whatever I’m thawing to the fridge the day before I need it. Depending on what it is, it is usually thawed by morning. I try not to thaw on the countertop unless it’s already cooked.
Amazing recipe super beginner friendly and limited ingredients as well
Thanks Michaela!
Hi. I would like to make these but I don’t happen to have any lemons handy. Do you have any idea how much lemon extract it would take as a substitute for the lemon juice and zest?
Can we use frozen strawberries?
Hi Angie. Yes, frozen will work as well.
ABSOLUTELY INCREDIBLE!! I made these for my work team and they were a hit! The only thing I did differently was that I added a few tablespoons of strawberry jam to the doubled recipe to boost the strawberry flavor since I didn’t have enough fresh berries. I melted the jam on the stove so it would incorporate a bit more evenly. I’ll be making these again!!
Thanks Gretchen!
How would you defrost frozen unglazed bars?
Hi Al. I would just put them on the counter until they thawed enough to glaze.
It says to add salt, but the salt is not listed in the ingredients.
Sorry Jodi, that was a typo. This recipe uses salted butter and no additional salt.
I made this for a Memorial Day picnic and it was a hit! It is more of a cake though, but it was still delicious!
Thank you Lindsey!
The first recipe that I have ever reviewed because they were so good we made them two days in a row!!
Thank you Kaysha! So glad you like them.