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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.
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Strawberry Lemon Bars
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!
Servings: 24 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!
Last Step:
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Nutrition
Calories: 176kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 64mg | Potassium: 47mg | Fiber: 1g | Sugar: 15g | Vitamin A: 249IU | Vitamin C: 8mg | Calcium: 11mg | Iron: 1mg
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22 comments on “Strawberry Lemon Bars”
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.
Will an 8×8 pan work? Or will the amounts be too much?
Hi Spencer. You should be ok with the 8 x 8 but they will be thicker so cooking time may vary.
This is so delicious, a huge with my husband and son. Recipe is saved and will be making again! I didn’t add the zest, just the lemon juice and it was just right for us.
Flavor was good—wasn’t too sweet. The other reviews about a “cakey” consistency were spot on. Was hoping for more of a lemon bar and less of a cake, but everything was eaten so no one else must’ve had any complaints : )
Can you double the strawberry lemon bar recipe for a 9×13 pan?
Hi Yvonne. If you double, it will be too much for a 9×13. I would recommend two 9×9’s.
I got this recipe a while back after a local bakery near me was selling strawberry lemonade bars but discontinued them . I messaged and asked for the recipe and they sent me this, saying it was similar. I’ve made these 4 times now and they are delicious! This time I made them with blueberries instead of strawberries, and they might be even better that way?! I did tweak the recipe a BIT, adding a little more fruit, and I poked holes after baking so the glaze kind of soaks into the bars…makes them super moist. I’ve also found that the less mixing you do , the less cakey the texture is. First time I made them, I mixed by hand (was a workout!) and they were much softer and not cakey at all. I prefer them in between. Anyway, thanks for the recipe! I will be making them again!
Thank you Melanie!
Divine
This look perfect for a tea party. Have you ever made them ahead of time and frozen them?
Made it tonight. It was DELICIOUS but mine turned out very cakey. What might I have done wrong? Regardless, I’m making it again!
Made this for Easter. Tasted great but iy turned out very cakey. Any idea how I can fix that? Is it a result of how I mixed the flour mixture into the wet ingredients?
Do you think you could do blueberries instead of strawberries? I have blueberries in the fridge!!
Going to make these tonight to take to an early Easter gathering with my in-lawd tomorrow! My daughter can’t wait to help me!