Sweet Strawberry Lemonade Bars

My Strawberry Lemonade Bars came to life during one of those sweltering summer afternoons when you crave something refreshing yet satisfying.

I was staring at a bowl of gorgeous strawberries and fresh lemons, wondering how to capture that perfect lemonade stand magic in dessert form.

After some kitchen experimentation (and maybe a few imperfect attempts), I created these dreamy bars with their buttery shortbread base and vibrant pink filling.

Why You’ll Love These Strawberry Lemonade Bars

I absolutely adore how these bars bring together the best of both worlds – that nostalgic lemonade flavor with juicy strawberry sweetness.

You’ll find them incredibly easy to make, requiring just basic ingredients and simple mixing. My family goes wild for the beautiful pink color and that perfect balance of tart and sweet.

The texture is simply divine – creamy, smooth, and utterly satisfying with every forkful.

My Favorite Summer Bar Recipes

When I’m in the mood for more fruity bar goodness, I often whip up my Easy Strawberry Lemon Blondies – they’re wonderfully chewy and packed with fresh fruit flavor.

For something with a delightful crumbly topping, my Homemade Strawberry Crumble Bars are absolutely perfect for weekend baking sessions.

Ingredients You Need for Strawberry Lemonade Bars

For the Buttery Crust:

• 2 cups all-purpose flour – I always sift mine for the most tender texture
• 1/2 cup powdered sugar – Creates that melt-in-your-mouth shortbread base
• 1 cup cold butter, cubed – Use high-quality butter for the richest flavor

For the Luscious Strawberry Filling:

• 1 1/4 cups frozen strawberries – Frozen work beautifully and blend smoothly
• 1 cup fresh lemon juice – Always use fresh for the brightest flavor
• 2 teaspoons lemon zest – This adds incredible aromatic punch
• 4 large eggs – Room temperature eggs blend more easily
• 1 1/2 cups granulated sugar – Balances the tartness perfectly
• 1/4 cup all-purpose flour – Helps thicken the filling just right
• 1/2 teaspoon baking powder – Creates a lighter, airier texture
• Powdered sugar for dusting – The final magical touch

Pro tip: If you can’t find frozen strawberries, fresh ones work wonderfully too!

How to Make Strawberry Lemonade Bars

Step 1: Prepare Your Pan Preheat your oven to 350°F and generously grease a 13×9-inch baking pan. I always line mine with parchment paper for easy removal – trust me on this one!

Step 2: Create the Crust In a large mixing bowl, combine the flour, powdered sugar, and cold butter cubes. Using your hands (my favorite method), work the mixture until it resembles coarse crumbs and holds together when pressed. Press this mixture firmly into your prepared pan, creating an even layer.

Step 3: Par-Bake the Crust Bake the crust for 20-25 minutes until it’s lightly golden brown around the edges. Don’t worry if it’s still warm when you add the filling – that’s perfectly fine!

Step 4: Blend the Filling While your crust bakes, add the frozen strawberries and lemon juice to your blender or food processor. Blend until completely smooth. Add the eggs, sugar, and lemon zest, blending until well combined. Finally, add the flour and baking powder, mixing just until incorporated.

Step 5: Assemble and Bake Pour the beautiful pink filling over your warm crust, spreading it evenly. Return to the oven and bake for 25-30 minutes, until the filling is set and no longer jiggly in the center.

Step 6: Cool and Serve Allow the Strawberry Lemonade Bars to cool completely before dusting with powdered sugar and cutting into squares. Patience is key here – they’ll slice much cleaner when fully cooled!

How I Make These Strawberry Lemonade Bars Perfect Every Time

The secret to perfect bars lies in not overmixing your crust – I work the butter just until it comes together. I always test the filling’s doneness by gently shaking the pan; it should barely jiggle in the center.

My favorite trick is chilling the bars for 30 minutes before cutting – you’ll get the cleanest slices this way.

I also keep a bowl of warm water nearby to clean my knife between cuts for those picture-perfect squares.

Can I use fresh strawberries instead of frozen?

Absolutely! Fresh strawberries work beautifully in this recipe.

You might need to blend them a bit longer to achieve that smooth consistency, but the flavor will be just as incredible.

How do I know when the bars are done baking?

Your Strawberry Lemonade Bars are ready when the filling is set and barely jiggles when you gently shake the pan.

The surface should look matte rather than glossy, and a toothpick inserted in the center should come out with just a few moist crumbs.

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What’s the best way to store leftover bars?

Store your bars covered in the refrigerator for up to 5 days.

You can also freeze them for up to 3 months – just wrap them well and thaw in the refrigerator before serving.

I’d love for you to try these Strawberry Lemonade Bars and share your beautiful creations! Pin this recipe to your favorite Pinterest boards.

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How I Love to Serve My Strawberry Lemonade Bars

These bars are my go-to dessert for summer barbecues and family picnics – they travel beautifully and never fail to impress.

I love serving them at brunch gatherings alongside fresh berries and whipped cream.

During strawberry season, I make extra batches to share with neighbors and freeze some for those unexpected guests.

The vibrant pink color makes them perfect for baby showers and spring celebrations too!