Strawberry Lemonade Bars (Printable)

Tangy strawberry lemonade filling atop a buttery shortbread crust, perfect for warm-weather gatherings.

# What You Need:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ Strawberry Lemonade Filling

05 - 1 cup fresh strawberries, hulled and diced
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1/3 cup freshly squeezed lemon juice
09 - 1 tablespoon finely grated lemon zest
10 - 1/3 cup all-purpose flour
11 - 1/4 teaspoon salt

→ Topping

12 - Powdered sugar for dusting

# How-To Steps:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing excess to overhang sides for easy removal.
02 - In a medium bowl, cream together softened butter and sugar until light and fluffy. Add flour and salt, mixing until a soft dough forms.
03 - Press dough evenly into the bottom of the prepared pan and smooth the surface. Bake for 18-20 minutes until lightly golden.
04 - While crust bakes, puree diced strawberries in a blender or food processor until smooth. Strain through a fine sieve to remove seeds if desired.
05 - In a large bowl, whisk together eggs, sugar, lemon juice, lemon zest, and strawberry puree until fully combined. Add flour and salt, whisking until smooth.
06 - Remove hot crust from oven and pour strawberry lemonade filling evenly over the surface. Return to oven and bake for 20-22 minutes until center is just set and no longer jiggles.
07 - Allow bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours for clean slicing.
08 - Lift bars from pan using parchment overhang. Cut into 16 equal squares and dust with powdered sugar before serving if desired.

# Expert Suggestions:

01 -
  • The crust stays buttery and tender without crumbling apart when you bite in.
  • That bright, tangy filling tastes like someone bottled springtime and poured it into a pan.
  • They're forgiving enough for beginners but impressive enough to bring to any gathering.
02 -
  • Don't skip the full chill time—warm filling makes for wavy, uneven slices that look nothing like the bakery bars you're imagining.
  • If your strawberries are especially watery, the filling might be too loose; in that case, strain them overnight in the refrigerator before blending.
03 -
  • Bring all your ingredients to room temperature before starting—warm eggs and butter mix more smoothly and create a more uniform filling texture.
  • The secret to bars that cut cleanly is the cold chill—rushing this step leads to messy slices that taste just as good but look unimpressive.
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