Strawberry Lemonade Bars

5 from 2 votes
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Strawberry Lemon Bars start with a tender, shortbread-style crust topped with a sweet, tart strawberry lemon filling. Dust them with powdered sugar just before serving, and you have a top-notch dessert that’s perfect for an outdoor gathering or any occasion.

strawberry lemon bars stacked on a plate


Classic and simple lemon bars were the first lemon-based dessert I ever made. I loved them so much, I had to create this ultimate strawberry version. They’re incredibly easy to make since you don’t need to get your mixer out. The creamy strawberry filling comes together quickly in a blender or food processor. 

If you’re looking for a strawberry dessert that’s more sweet than tart, try my classic Strawberry Crumb Bars. Or, for a frosty berry dessert that’s perfect on a sweltering hot afternoon, you’ll love my refreshing, dairy-free Strawberry Sorbet.

Why You’ll Love These Strawberry Lemon Bars

  • You can whip up this incredible summer recipe in about an hour with only a few basic ingredients and simple steps. 
  • Each bite of these bars is bursting with fresh fruit flavor and lemony zing, making them an unexpectedly tasty treat.
  • The bright pink strawberry filling makes this dessert brighten up any table. 
  • These freezer-friendly bars are excellent for sharing at a family picnic or barbecue, so go ahead and make an extra batch to keep on hand. 
  • They’re a great way to use up extra strawberries if you bought too many flats at the farmer’s market.
strawberry lemon bar ingredients

What You’ll Need

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

From The Crust

  • Flour – Creates structure for the crust.
  • Powdered Sugar – Sweetens the crust and makes it tender. 
  • Butter – Tenderizes the crust and adds a rich, buttery flavor.

For The Filling

  • Frozen Strawberries – These add wonderful flavor to the filling. 
  • Lemon Zest – This adds an extra punch of sweet, aromatic lemon flavor.
  • Lemon Juice  – Use fresh-squeezed lemon juice. It gives the bars a fresher taste than store-bought lemon juice, and you’ll need to zest fresh lemons anyway!
  • Eggs – Eggs thicken the filling so they’re easy to slice. 
  • Sugar – Sweetens the filling and keeps it fresh. 
  • Flour – Helps to thicken the filling. 
  • Baking Powder – Helps to lighten up the filling.
pouring strawberry filling over shortbread crust

How To Make Strawberry Lemon Bars

  • Mix and press the crust. Mix the crust ingredients in a large bowl with your hands until it comes together as a dough. Press the dough into your prepared baking pan. 
  • Bake the crust. Bake for 20-25 minutes at 350°F, until lightly golden. Remove to cool. 
  • Mix the filling. As the crust bakes, blend the lemon juice and strawberries together in a blender or food processor until smooth. Add the sugar, eggs, and zest and blend until smooth. Then add the flour and baking powder, mixing until smooth again. 
  • Bake the bars. Pour the filling over the baked crust, then bake it for 25-30 minutes. 
  • Remove and cool. Remove the bars from the oven, and allow to cool completely before serving.
baked strawberry lemon bars with powdered sugar in baking pan

Recipe Tips & Variations

  • Line with parchment for easier cleanup. Line the greased baking dish with parchment paper to make removing the bars and cleaning the pan much easier.
  • Start with the crust. It’s important to make the crust first since it must be par-baked before adding the filling to it. 
  • Don’t overmix the dough. When making the crust, be careful not to overmix the dough, which can result in a tough texture. You can use a pastry blender to cut the butter in, then press the crumbly mixture into the pan as directed.
  • A warm crust is perfectly okay. While the crust shouldn’t be fresh out of the oven and piping hot when you pour the filling over it, it’s okay if the crust is still warm. 
  • Experiment with different fruit flavors. Try using different kinds of berries, like raspberries or blackberries, for a unique twist on this recipe.
stacked strawberry lemon bars
How do I know when the bars are finished baking?

When the strawberry lemon bars are ready, the filling should be set in the middle and no longer jiggly when you shake it. Be sure to let the bars cool completely before garnishing and cutting them.

Can I use fresh strawberries in the filling instead of frozen ones?

Yes, feel free to use fresh strawberries in this recipe if that’s what you have on hand. The filling may appear more liquid as you pour it, but the finished bars will still have a similar texture.

How To Store

  • Room Temperature – Since these bars contain eggs, it’s best to avoid keeping them at room temperature for longer than 3 hours. 
  • Refrigerate – Store strawberry lemon bars in an airtight container in the fridge for up to 5 days. 
  • Freeze – Freeze the cut bars uncovered on a sheet tray for a couple of hours, then stack them in an airtight freezer-proof container with wax paper or parchment between the layers. If you’re freezing them in their baking tray, double-wrap them in plastic wrap first. Store for up to 3 months.
strawberry lemon bars close up for pinterest

More Delicious Strawberry Dessert Recipes

close up strawberry lemon bars
5 from 2 votes

Strawberry Lemonade Bars

By Erin
Strawberry lemon bars start with a tender, shortbread-style crust topped with a sweet, tart strawberry lemon filling and dusted with powdered sugar.
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
Servings: 24


Base Layer

  • 2 cups all-purpose flour, sifted
  • 1/2 cup powdered sugar
  • 1 cup butter, cut into cubes

Lemon Layer

  • 4 whole large eggs
  • 1 1/2 cups granulated sugar
  • 1 cup fresh squeezed lemon juice
  • 2 teaspoons lemon zest
  • 1 1/4 cup frozen strawberries
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 Tablespoons powdered sugar for dusting


  • Preheat oven to 350º F. Spray a 13×9 inch pan with non-stick spray. Set aside.
  • In a large bowl combine flour, powdered sugar, and butter. Using your hands, mix until it comes together like wet sand. Press into the prepared baking dish.
  • Bake for 20-25 minutes, until lightly golden brown. Remove from the oven.
  • Meanwhile in a blender or food processor mix together lemon juice and strawberries until smooth.
  • Add sugar, eggs, and lemon zest. Blending until well incorporated.
  • Add flour and baking powder, and mix until well incorporated.
  • Pour over the baked crust. Return to the oven and bake for 25-30 minutes, until the filling is completely set and no longer jiggly.
  • Remove from the oven, and cool completely before dusting with powdered sugar, and serving.


You can use fresh strawberries for this recipe.


Serving: 24Servings | Calories: 188kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 51mg | Sodium: 84mg | Fiber: 1g | Sugar: 16g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Course: Dessert Recipes
Cuisine: American
Servings: 24
Calories: 188
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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  1. I love that these are sweet and have the two best flavors of summer. I ADORE that they’re so easy. Great one.