Craving a refreshing treat? Discover why Strawberry Lemonade Bars are the perfect summer dessert! This easy recipe is guaranteed to impress, whether you’re hosting a barbecue or simply seeking a delightful afternoon pick-me-up. These Strawberry Lemonade Bars are more than just a dessert; they’re a taste of summer sunshine. Let’s dive in!
Ingredients List
This recipe yields approximately 12 bars. Preparation time is approximately 30 minutes, and baking time is 25 minutes. That’s a total of only 55 minutes – about 20% faster than many comparable recipes!
- For the crust:
- 1 ½ cups all-purpose flour (or gluten-free blend for a healthier option)
- ½ cup powdered sugar
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- For the lemon filling:
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 1 cup fresh lemon juice (about 4-5 lemons)
- 2 large eggs
- 1 tablespoon lemon zest
- For the strawberry topping:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Timing
- Prep Time: 30 minutes (includes assembling the crust and topping)
- Bake Time: 25 minutes
- Chill Time: At least 2 hours (for optimal firmness, we recommend chilling overnight!)
- Total Time: Approximately 3 hours 55 minutes (including chilling)
Step-by-Step Instructions
Step 1: Making the Crust
Preheat your oven to 350°F (175°C). In a large bowl, combine flour, powdered sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of a 9×13-inch baking pan. Bake for 15 minutes, or until lightly golden.
Step 2: Preparing the Lemon Filling
While the crust bakes, whisk together granulated sugar, flour, and salt in a medium bowl. Gradually whisk in the lemon juice until smooth. Whisk in the eggs and lemon zest until well combined.
Step 3: Assembling the Bars
Pour the lemon filling evenly over the cooled crust.
Step 4: Creating the Strawberry Topping
In a separate bowl, gently combine sliced strawberries, granulated sugar, cornstarch, and lemon juice. Spoon the strawberry mixture evenly over the lemon filling.
Step 5: Baking and Chilling
Bake for 10-12 minutes, or until the topping is bubbly and set. Let cool completely in the pan before refrigerating for at least 2 hours, or preferably overnight. This allows the flavors to meld and the bars to firm up beautifully.
Nutritional Information (Per Bar, approximate)
- Calories: Approximately 250
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Sugar: 20g
- Protein: 2g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used. For precise values, use a nutrition calculation tool with your specific ingredients.
Healthier Alternatives for the Recipe
- Reduce Sugar: Decrease the sugar in both the crust and filling by 25%, using a sugar substitute if desired. The natural sweetness of the strawberries will compensate.
- Whole Wheat Flour: Use whole wheat flour in place of all-purpose flour for added fiber and nutrients.
- Greek Yogurt: For a richer, creamier texture, substitute half of the butter in the crust with Greek yogurt.
- Freshly Squeezed Juice: Always use freshly squeezed lemon juice for the most vibrant flavor and nutrients. Avoid bottled juices, which are often more processed.
Serving Suggestions
These Strawberry Lemonade Bars are incredibly versatile! Serve them chilled, as is, for a refreshing treat. For an extra touch, garnish with fresh mint leaves or a dusting of powdered sugar. They are perfect for picnics, potlucks, or happy hour gatherings. Pre-cut slices make for easy grab-and-go dessert portions!
Common Mistakes to Avoid
- Overbaking: Overbaked bars will be dry and crumbly. Keep a close eye on them during the baking process.
- Underbaking: Underbaked bars will be gooey and may not set properly. Ensure the filling is set before removing it from the oven.
- Using Frozen Strawberries: Frozen strawberries can release excess water, making the topping watery. Use fresh strawberries for the best results.
Storing Tips for the Recipe
Store leftover Strawberry Lemonade Bars in an airtight container in the refrigerator for up to 3 days. For longer storage, consider freezing individual bars. Thaw overnight in the refrigerator before serving.
Conclusion
These Strawberry Lemonade Bars combine the tangy zest of fresh lemons with the sweet burst of juicy strawberries, creating a delightful summer dessert. The simple recipe, quick preparation time, and refreshing flavor make them a perfect choice for any occasion. Try this recipe today and share your delicious creations with your friends and family! Don’t forget to leave a comment below and let us know how yours turned out!
Don’t forget to check out our other delicious cake recipes!
FAQs
Q: Can I use frozen strawberries? A: While you can, we highly recommend using fresh strawberries for optimal flavor and texture. Frozen strawberries can release excess water, which may affect the consistency of the topping.
Q: Can I make the crust ahead of time? A: Yes! The crust can be made and stored in the refrigerator for up to two days before baking.
Q: How can I make these bars vegan? A: Use vegan butter and a vegan egg substitute, available at most grocery stores. Check that your gluten-free flour blend is suitable too if aiming for a vegan and gluten-free option.
Q: Are these bars suitable for individuals with allergies? A: This recipe contains wheat, eggs, and dairy. You can easily modify the original recipe by using substitutes to accommodate different allergies. However, be sure to check all ingredient labels carefully to ensure they meet your needs.
JOIN THE COOK WITH ROSE FACEBOOK GROUP TO RECEIVE ADVANCE NOTICE OF MY LIVE FB VIDEOS, SHARE RECIPES AND MORE!
🍓🍋 Strawberry Lemonade Bars
Equipment
- 9×9 inch baking pan
- Blender or food processor
- Mixing bowls
- Whisk & spatula
- Fine mesh sieve (optional, for strawberries)
- parchment paper
Ingredients
For the Shortbread Crust:
- 1 cup 226g unsalted butter, softened
- ½ cup 100g granulated sugar
- 2 cups 240g all-purpose flour
- ¼ teaspoon salt
For the Strawberry Lemonade Filling:
- 1 cup 160g fresh strawberries, hulled and chopped
- 1 ½ cups 300g granulated sugar
- 3 large eggs
- ½ cup 120ml fresh lemon juice (about 2–3 lemons)
- 2 tablespoons lemon zest
- ½ cup 60g all-purpose flour
- Optional: a few drops of red or pink food coloring for a brighter hue
For Dusting:
- Powdered sugar for serving
Instructions
Make the Crust
- Preheat oven to 350°F (175°C). Line a 9×9 pan with parchment paper.
- In a bowl, cream together butter and sugar until fluffy. Add flour and salt; mix until a soft dough forms.
- Press evenly into the bottom of the prepared pan.
- Bake for 18–20 minutes, until lightly golden. Let cool slightly.
Make the Strawberry Lemonade Filling
- Blend strawberries in a blender or food processor until smooth. Optional: strain through a fine mesh sieve to remove seeds.
- In a bowl, whisk together strawberry purée, sugar, eggs, lemon juice, zest, and flour until smooth. Add a drop of food coloring if desired.
Assemble and Bake
- Pour the filling over the warm crust.
- Bake at 350°F for 25–30 minutes, or until the center is set and no longer jiggly.
- Cool completely at room temperature, then chill for at least 2 hours before cutting.
Serve
- Dust with powdered sugar just before serving. Slice into squares or triangles.
Notes
Use fresh lemon juice for the brightest flavor Chill thoroughly before slicing for clean edges Double the recipe for a 9×13 pan and a crowd-pleasing tray
How Did You Like This Recipe? Share Your Thoughts!
There are no reviews yet. Be the first one to write one.
