Strawberry Lemonade Bars

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Strawberry Lemon Bars — Imagine crossing lemon bars with a strawberry pie. These easy bars taste like strawberry lemonade! Sooo good!

Lemon Strawberry Bars — Imagine crossing lemon bars with a strawberry pie. These easy bars taste like strawberry lemonade! Sooo good!

Best Ever Strawberry Lemon Bars

Strawberry lemonade is such a quintessential summer drink. Bars that taste like strawberry lemonade are even better than drinking it!

These strawberry lemonade bars are what you’d get if you crossed a crumble-topped strawberry pie with a lemon bar.

They’re sweet from the strawberries with some tart lemon flavor that peeks through. They’re soft, juicy, satisfying, and I love crumble-topped anything.

The bars are adapted from Blueberry Pie Bars, which was an instant reader favorite. There’s a soft yet crisp, buttery, shortbread-style crust.

The crust mixture does double duty as the crumble topping. I love it when that happens so there’s one less step and one less bowl to wash.

Lemon Strawberry Bars — Imagine crossing lemon bars with a strawberry pie. These easy bars taste like strawberry lemonade! Sooo good!

There’s a creamy, sweet, lemony filling that tops the crust, which gives the bars a soft but dense texture. I used Sunkist lemons and they add so much wonderful complementary flavor to sweets.

Strawberries and lemon zest top the filling layer. The berries soften and release their juices while baking and the juicy berries help the bars stay very moist. I used a combination of fresh and frozen strawberries.

Between the firm crust, soft filling, juicy strawberries, fragrant lemon zest, and sandy crumbles, there are so many wonderful textures and flavors in every thick bite.

They taste fancy enough to serve at a special event, luncheon, or brunch, yet are homey and comforting. A perfect summertime treat.

Strawberry Lemonade Bars - Imagine crossing lemon bars with a strawberry pie. These easy bars taste like strawberry lemonade! Sooo good!

Ingredients for Strawberry Lemon Bars

To make these strawberry lemon blondies, you’ll need: 

  • Unsalted butter
  • Granulated sugar
  • Light brown sugar
  • All-purpose flour
  • Salt
  • Egg 
  • Greek yogurt
  • Lemon juice and zest
  • Vanilla extract
  • Strawberries
  • Cornstarch 
Strawberry Lemonade Bars - Imagine crossing lemon bars with a strawberry pie. These easy bars taste like strawberry lemonade! Sooo good!

How to Make Strawberry Lemon Bars 

If you’re craving a strawberry lemon dessert, you’re going to adore these bars! Here’s an overview of how the recipe comes together:

  1. You’ll first need to mix together the crust mixture, which also doubles as the crumble topping.
  2. Set aside 3/4 cup of the mixture, then press the rest into the bottom of an 8-inch square pan. 
  3. Next, whisk together the lemon filling. Pour the filling into the prepared crust.  
  4. Lastly, mix together the strawberry layer and spread evenly over the lemon filling. 
  5. Sprinkle the reserved crumble topping over the strawberry layer, then bake the strawberry lemon bars for about an hour.
  6. Once baked, these strawberry bars need to cool for at least 2 hours before cutting into them. 
Strawberry Lemonade Bars - Imagine crossing lemon bars with a strawberry pie. These easy bars taste like strawberry lemonade! Sooo good!

Frequently Asked Questions

Should I Use Fresh or Frozen Strawberries? 

You can use either in these strawberry lemon bars! I generally bake with frozen fruit because it’s cheaper and available year-round, but it tends to be juicier. Therefore, I needed to add flour to firm up the strawberry layer. You may not if you’re baking exclusively with fresh berries.

Baking time will vary based on if your berries are fresh, frozen, and how juicy they are.

Do Strawberry Lemon Blondies Need to Be Refrigerated?

Nope! These strawberry lemon bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days (they’re good slightly chilled if you like chilled pie and I store them in the fridge), or in the freezer for up to 6 months.

Can the bars be made with gluten-free Flour?

You should be fine to use a gluten-free 1:1 flour substitute, but I wouldn’t recommend using a nut flour.

Can the recipe be doubled?

Yes, double all the ingredients and bake in a 9×13-inch pan. The baking time may increase by a few minutes at most, but that certainly will not double.

Lemon Strawberry Bars — Imagine crossing lemon bars with a strawberry pie. These easy bars taste like strawberry lemonade! Sooo good!

Tips for Making Strawberry Lemon Bars

I used a mixture of fresh and frozen berries, and you’re welcome to do the same. 

If using fresh berries, you may not need to add any flour to the strawberry layer. If using frozen berries, you likely will need 2 tablespoons. Just use your best judgement and add some flour if the mixture looks at all watery. 

You can cut into these strawberry bars after they’ve rested for 2 hours, but they’re best when they’ve been left overnight. 

Lemon Strawberry Bars — Imagine crossing lemon bars with a strawberry pie. These easy bars taste like strawberry lemonade! Sooo good!

Pin This Recipe

4.46 from 153 votes

Strawberry Lemonade Bars

By Averie Sunshine
Imagine crossing lemon bars with a strawberry pie, and that's what you get with these strawberry bars. These easy bars taste like strawberry lemonade!
Prep Time: 15 minutes
Cook Time: 1 hour
Chill Time: 2 hours
Total Time: 3 hours 15 minutes
Servings: 9
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Ingredients  

Crust and Crumble Topping

  • ½ cup unsalted butter, melted
  • ½ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 ½ cups all-purpose flour
  • pinch salt, optional and to taste

Filling

  • 1 large egg
  • ½ cup plain or vanilla Greek yogurt; or sour cream, lite is okay
  • cup granulated sugar
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • ¼ cup all-purpose flour

Strawberry Layer

  • 2 heaping cups diced strawberries, fresh or frozen; I used a combo
  • cup granulated sugar, or 1/2 cup if berries are sour
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest, or to taste
  • 2 teaspoons cornstarch
  • up to 2 tablespoons all-purpose flour, if using fresh berries, you may not need any flour, and if using frozen berries you likely will need 2 tablespoons

Instructions 

  • Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan will really help with cleanup and is recommended.
  • Crust and Crumble Topping
  • In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
  • Add the sugars and whisk to combine.
  • And the flour, optional salt, and stir to combine. Mixture will be very dry and sandy with some larger, well-formed crumble pieces.
  • Set a heaping 3/4 cup crumble mixture aside.
  • Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
  • Filling
  • In a medium bowl, add the egg, Greek yogurt, sugar, lemon juice, vanilla, and whisk to combine or beat with a handheld electric mixer until smooth.
  • Add the flour and whisk to combine or beat with a handheld electric mixer until smooth.
  • Evenly pour filling over the crust and jiggle pan to help distribute it or smooth it with a spatula; set aside.
  • Strawberry Layer
  • In a separate medium bowl, add all filling ingredients except flour and toss to combine.
  • Evaluate mixture and if it’s very thin, runny, soupy, or liquidy, add up to 2 tablespoons flour to help thicken it. If using fresh berries, you may not need any flour. Because I used half fresh and half frozen berries, I needed 2 tablespoons flour because my mixture was thin and soupy.
  • Evenly distribute strawberry mixture over the filling, smoothing it lightly with a spatula.
  • Evenly sprinkle with the reserved heaping 3/4 cup crust mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
  • Bake for about 60 to 75 minutes (place pan on a cookie sheet for insurance against overflow if your pan is quite full), or until edges are bubbling quite vigorously and there’s some bubbling in the center. Crumble topping should appear set and very pale golden.*
  • Place pan on a wire rack and allow bars to cool for at least 2 hours (overnight is even better) before slicing and serving. After cooling overnight, I placed pan in the fridge 2 hours before slicing to ensure clean, neat cuts. If you try to slice bars before they’ve cooled completely, they’ll be extremely messy and could fall apart.

Notes

  • *Note: I used some frozen berries and the pan was very cold going into the oven and the strawberry layer was quite runny; I baked for 72 minutes. If using fresh berries, baking time will be reduced, likely right at the 60 minute mark, but start checking at 50 minutes. Watch your bars, not the clock, when evaluating doneness.
  • Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days (they’re good slightly chilled if you like chilled pie and I store them in the fridge), or in the freezer for up to 6 months.
  • Adapted from Blueberry Pie Bars.

Nutrition

Serving: 1, Calories: 343kcal, Carbohydrates: 56g, Protein: 5g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 4g, Cholesterol: 49mg, Sodium: 33mg, Fiber: 2g, Sugar: 34g

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

More Strawberry Dessert Recipes:

Strawberry White Chocolate Gooey Bars — The strawberry base is soft and chewy, there are white chocolate chips for extra texture, and sweetened condensed milk peeks through the top.

Strawberry White Chocolate Gooey Bars

Strawberries and Cream Poke Cake — This Strawberry Poke Cake uses just four ingredients and is a hit at parties and potlucks! It’s a moist, refreshing dessert you’ll definitely want seconds of! 

Strawberries and Cream Poke Cake 

Crustless Fresh Strawberry Pie — FAST, super EASY, no-mixer dessert that’s perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS recipe!

Crustless Fresh Strawberry Pie

The Best Strawberry Banana Bread — This strawberry bread is packed with fresh, juicy strawberries in every bite! This is an easy, no-mixer quick bread recipe you’re going to love! 

The Best Strawberry Banana Bread

Strawberry Layer Cake with Strawberry Frosting — Soft, tender cake loaded with FRESH strawberries and a sweet strawberry frosting!! An EASY strawberry layer cake that’s perfect for parties! Strawberry fans will LOVE IT!!

Strawberry Layer Cake with Strawberry Frosting

Strawberry Custard Bars — These easy, one bowl, no mixer custard bars are perfect for your fresh strawberries. There’s a shortbread crust, topped with diced strawberries, before a custard filling is poured over the the top.

Strawberry Custard Bars 

Strawberry Cream Cheese Shortbread Bars — The easy bars consist of a buttery shortbread crust that’s topped with a cream cheese and an almond extract flavored filling before frosting the bars and topping with strawberries.

Strawberry Cream Cheese Shortbread Bars

This post is brought to you by Sunkist. Recipe, photography, and opinions expressed are my own.

Originally published July 15, 2014 and republished May 29, 2020 with updated text.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

Recipe Rating




Comments

  1. 5 stars
    Thank you! Thank you! I made these yesterday and they are out of this world delicious. If I wanted to make a bigger batch, say in a 9 ×13 dish, do I double the recipe?

  2. 5 stars
    Thank you! Thank you! I made these yesterday and they are out of this world delicious. If I wanted to make a bigger batch, say in a 9 ×13 dish, do I double the recipe?

    1. Thanks for the 5 star review and I am glad they are out of this world delish for you!

      Yes, double all ingredients and bake in a 9×13 pan. Baking time may increase by a few minutes at most, but that certainly will not double.

  3. 5 stars
    This is easily my favourite recipe on your page. I have made it at least once a month since finding it last summer, and it’s a solid 10/10. I’ve made it with both strawberries and blueberries, and it is always incredible. Thank you for creating this delicious bar, I am going to go make more of them now :)

  4. 5 stars
    This is easily my favourite recipe on your page. I have made it at least once a month since finding it last summer, and it’s a solid 10/10. I’ve made it with both strawberries and blueberries, and it is always incredible. Thank you for creating this delicious bar, I am going to go make more of them now :)

    1. Thanks for the 5 star review and I am glad this is your fave recipe of mine! Also interesting that you are making these in the fall/winter when others are making pumpkin and turkeys and peppermint cookies, I actually love that you’re making these now. Just shows how much you really enjoy these!

  5. I was wondering if these could be shipped from Canada to the US? My sister just brought my nephew home from the NICU and I wanted to give her something nice

    1. I think it’s a lovely thought but you’d need to check with international customs about sending food. I know most times one is not allowed to cross the border with food in your suitcase unless it’s something like chips that are sealed in a bag, peanuts sealed in a bag, etc but homemade food items, no. However maybe sending them via parcel service is permitted. Not sure.

  6. 4 stars
    These were very good; very sweet though, so next time I might cut back on some of the sugar. I also used coconut milk instead of yogurt since I didn’t have yogurt on hand. Still turned out well. I followed your instructions on cooling and setting in fridge; I believe that did help keep the bars together without crumbling. I baked for 68 minutes.

  7. 4 stars
    These were very good; very sweet though, so next time I might cut back on some of the sugar. I also used coconut milk instead of yogurt since I didn’t have yogurt on hand. Still turned out well. I followed your instructions on cooling and setting in fridge; I believe that did help keep the bars together without crumbling. I baked for 68 minutes.

    1. If you found them too sweet, yes, you can cut back on the sugar next time if you feel you can get away with it without them actually seeming too tart from the lemon.

  8. 5 stars
    I made these bars, just because I felt like baking. I am a fan of extra virgin olive oil. I used that instead of the butter. The bars turned out chewy and moist. Although I could have used a bit more fresh strawberries, even though I had the 2 full cups, just my opinion. Overall, they were a hit with my family! 

    I have made several of your recipes, in the last 4 years. You are always my go to recipe choices!

    Thank you :)

  9. 5 stars
    I made these bars, just because I felt like baking. I am a fan of extra virgin olive oil. I used that instead of the butter. The bars turned out chewy and moist. Although I could have used a bit more fresh strawberries, even though I had the 2 full cups, just my opinion. Overall, they were a hit with my family! 

    I have made several of your recipes, in the last 4 years. You are always my go to recipe choices!

    Thank you :)

    1. Thanks for the five star review and I’m glad that olive oil worked in place of butter, I am surprised, but sometimes in baking you never know until you try.

      I am glad to hear my recipes are your go to for the last 4 years!

  10. 5 stars
     The strawberry lemonade bars are easy to make, but more importantly they are absolutely delicious. I waited until the center and edges were vigorously bubbling(tip from Averie.)That for me was the indicator they were done.  I served them room temperature,but I think they are  scrumptious chilled. My family loved them.

  11. 5 stars
     The strawberry lemonade bars are easy to make, but more importantly they are absolutely delicious. I waited until the center and edges were vigorously bubbling(tip from Averie.)That for me was the indicator they were done.  I served them room temperature,but I think they are  scrumptious chilled. My family loved them.

    1. Thanks for the 5 star review and glad my tip came in handy and that your family loved the bars!

      1. I’ve never tried it that way and you need to do a lot of experimenting in order to know if it will work, how much sugar you need to add or not add since pie filling is already sweetened, etc.

        I would make the recipe as written because it works perfectly that way.

  12. 4 stars
    These taste great! My one issue is that the foil (after spraying) stuck to my crust and i could not dig it out without getting some foil in my mouth.. will try it again with parchment paper next time!!

  13. 4 stars
    These taste great! My one issue is that the foil (after spraying) stuck to my crust and i could not dig it out without getting some foil in my mouth.. will try it again with parchment paper next time!!

  14. 5 stars
    Hi Averie
    Thank you so much for posting this fabulous recipe.
    I made them with frozen strawberries and half way through I realized I didn’t have enough strawberries!!!! So to make up the quantity of fruit I added fresh blackberries ( blackberry picking time here in Ireland)
    They turned out amazing. Will definitely be my “go to” recipe.
    Clare

    1. Thanks for the five star review and I’m glad this is a go to recipe for you and that you’ve been able to customize it!

  15. 5 stars
    I made these today with some minor alterations. I used blueberries instead of strawberries, added extra lemon juice and zest in both fillings, and used lemon flavored Greek yogurt instead of plain or vanilla (I wanted them to be very tart). HOLY COW!!! These came out amazing!!!! I also found you could get them to set up perfectly by putting them in the freezer for two hours (I was impatient because they smelt so yummy). Will definitely be making again! I wanted to try with raspberries but the store was sold out so maybe next time! Truly delicious!!!

  16. Just made these the other day with GF 1:1 baking flour for my niece who suffers from celiac but LOVES strawberry crumb bars. These were amazing! New favorite recipe. Thanks so much!!!

    1. I am not a fan because I never get a very tight seal and can’t crimp it down like I can with foil but overall, it will be ‘fine’; not lining is also an option but much messier cleanup.

  17. 5 stars
    I made this to bring on a short road trip/weekend vacation and they were a hit! They turned out perfectly. I did cut down on the sugar a bit when adding to the fresh strawberries, but other than that I followed the recipe. Everyone loved them and will definitely be making them again!

    1. Thanks for the 5 star review and glad that you were able to successfully cut down on the sugar a bit and will definitely be making them again!

  18. 5 stars
    These were amazing! I made them for a girl’s night and they were gone by the end of the evening. I made them again for a staff party at the swimming pool I work at, and my coworkers loved them! Thank you for a yummy recipe and new fan favorite!

  19. 4 stars
    That’s was easy and delicious! I would add a bit more zest for more sour tang, but otherwise very good!

  20. I like this recipe but found it a tad bit too sweet for me. If I were to cut down the amount of sugar this calls for, what other modifications would I have to make to ensure the texture is still consistent? Would you advise reduce the amount of sugar in the crumb layer, the filling layer, or the strawberry layer? Thanks in advance!

    1. I have only made it as written so cannot speak from experience but you can probably cut down a tbsp of sugar here and there in the different steps and it will be okay, just guessing though.

  21. I made both the Strawberry Lemonade Bars and the Pink Lemonade Freezer Bars for our family dinner yesterday (Memorial Day). Both were a hit. My family chose the Pink Lemonade Freezer Bars as their favorite, but I loved both. In fact, I’m enjoying a Strawberry Lemonade Bar for my breakfast as I type this! I told my neighbor about both recipes and made copies for her as well. Love your blog and your recipes and have shared them with many family members and friends. Thank you!

    1. Thanks for trying both recipes and I’m glad they were both hits! Glad my recipes are popular with your family and friends, too!

  22. I just made these strawberry lemonade bars and wow! What an explosion of flavors! I used fresh berries, fresh lemon juice and zest, vanilla yogurt, and added a touch of cinnamon. I baked mine in a 9×9″ pan (vs. 8×8″) and increased the sliced strawberries to 2 1/4 cups. I could have easily added more to duplicate the pictures posted above. I’m sure this dessert will disappear quickly tonight! I’m definitely making this again!

  23. I’m preparing to bake this and your blueberry oatmeal crumble bars (and perhaps some of your other goodies!). Do both recipes freeze well? I’ve read your directions on freezing however I would like to know if there will be a significant difference in flavor vs eaten next day…..
    Thanks!

    1. If you’re planning to consume within a week, I wouldn’t freeze. If for some reason you’re cooking it in advance just to freeze, then it will freeze fine. I think fresh is always going to taste better than frozen but the frozen is still just fine.

  24. I just came across your recipe on Pinterest and gave it a-go for Memorial Day-they’re even more delicious then I could have imagined!!!

      1. This recipe calls for corn starch in the ingredient list but then refers to the use of flour in the narrative and in the recipe description (used to thicken the strawberry mixture). I assume either would work but I used corn starch.

    1. It worked for me just fine. Click on the gray PRINT button within the recipe card section of the blog post and you should be fine.

  25. Have you tried the strawberry crisp recipe from the Cake Mix Doctor? It reminds me of these (well the look anyway) but it’s super easy. Strawberries in a 9×13 covered in dry yellow cake mix and cut up butter. That’s it. And it tastes wonderful with vanilla ice cream.

  26. These were delicious! I doubled the recipe and I’m going to stick half in the freezer for a later date. 

  27. anxious to give these a try. family is fond of bars like this. any thoughts of using cream cheese instead of yogurt to get a more pronounced layer? I have seen many using cream cheese, but am impressed with your combination of berries and lemon. I am sure you have much more experience than I. thank you……… sue

    1. I used yogurt rather than cream cheese because I didn’t want it to set up anything resembling a cheesecake-like filling (my family doesn’t love cheesecake) but with some experimentation, I’m sure you could do different things with the filling based on your liking, but it’ll require some trial and error. Good luck!

    1. They tasted great for many days – you can easily make them a day in advance. They need a long time to cool anyway so that’s fine!

  28. I made these bars for a work potluck last week and got so many compliments! They were fantastic, as is every recipe I’ve tried so far. Love your blog :)

    1. So glad to hear they were a hit and that the other recipes you’ve also tried have been a big success! Thanks for telling me and trying the recipes!

  29. Just made these and they are absolutely divine! I forgot to add the cornstarch into the strawberry mixture (whoops), so I ended up mixing the strawberry layer, lemon layer, and cornstarch together. Not the prettiest but that was totally my fault and they still taste amazing!

    1. Glad to hear you loved them and even with a little slip-up, they still turned out great for you!

  30. These are the bomb dot com, girly girl! :) THEE perfect summer dessert! Pinned and definitely going to make!

  31. I made these this morning and just cut into them out of the fridge. They are AMAZING! Thank you so much for the fun creative spin on lemon bars. I made them for my boyfriend since I am going out of town again this weekend and I’m pretty sure he is happier to have these than have me stay home with him. :)

  32. another awesome recipe averie! definitely craving one of these bars now. thanks for sharing!

  33. Ok, I made your Lemonies a couple of weeks ago for a yellow dessert table and they were amazing! There was such a great response to them. I will be trying any bar you post, seriously, I die. What? Pink lemonade freezer bars?!!

    1. Thanks for trying the Lemonies and glad they were a big hit! Those pink lemonade freezer bars are easy and so good! Either those or these, can’t go wrong if you like a lemony bar!

  34. This is just summer in a bar! Strawberry lemonade is obviously better than plain lemonade, so I’m sure adding strawberry to these bars is better than a plain lemon bar! So creative :)

  35. These bars are so pretty! I love strawberry and lemon together. And who can turn down a crumbly topping! I can’t get enough of these flavors during the summer. That’s a neat tip about adding some lemon instead of using salt. Hadn’t heard that one before!

  36. Averie the flavors here are incredible. You have such a talent for making people eat with their eyes. I don’t even need to say it because so many people have…lol! I made lemon bars the other day and while I was eating it I had some strawberries on the table in front of me. I sliced them and put it on top. Strawberry and lemons go perfectly together! Thanks for a great recipe. I have the day off tomorrow and the chance of me making these is extremely high! :)

    1. What a great comment, thanks for the compliments, and if you do try these, please LMK what you think!

  37. Fruit-filled, buttery crumb bars are my weakness. I’m going to be dreaming about these for days!! :D

    1. Fruit-filled, buttery crumb bars = that’s you! Only thing more fitting would be like a pie because you have a knack for making them turn out beautifully whereas I go with bars :)

  38. I’ve never had strawberry lemonade other than the drink, but I have thought every time, someone needs to make a dessert of this.
    This. I can’t even.
    Awesome recipe Averie!

  39. I have to say, this is the first Strawberry Lemonade baked good that I have ever been intrigued by! I love that there is whole fruit in a buttery, lemony bar, yum!

    1. whole fruit in a buttery, lemony bar = well said, Mercedes, and glad to hear this is the first strawberry lemonade recipe that you’re intrigued by!

  40. Strawberry lemonade is one of my favorite summer drinks. But I always say I’d rather eat than drink my calories, and this is the perfect way to do that! Pinned :)

  41. I’m pretty mush a water girl, as I don’t like to drink my calories {unless it’s wine} but I do make an exception for strawberry lemonade, and these bars look insanely good

    1. I drink so many calories it would make your head spin :) But gosh, it’s fun. LOL But I totally agree, if it’s not booze, it better be 0 calorie or water!

  42. Oh my gosh, Averie these look so delicious! That crumb topping and that strawberry lemonade layer…they look wonderful :)

  43. I love strawberry lemonade but never make it since all the recipes I can find make a pitcher.

    This looks like the perfect way to get my “fix”!

    1. And you don’t even have to make any lemonade for these. Some strawberry-lemonade recipes start out with powdered juice mix which is fine, but not what I was going for here :)

  44. MMM nothing says summer like these strawberry lemonade bars! I am gonna make these for my parents this weekend!

  45. I love the multiple flavors in this–and I just bought a 6 lb bag of frozen strawberries from Costco. Not sure if I should be embarrassed to admit that or not as Jon isn’t a big berry fan so I’ll be eating nearly all of them myself in some form! A crumble top and lemon zest is the perfect finish for these.

    1. A 6 lb bag of berries is awesome :) Now you can put some to use! I can’t believe he’s not a big berry fan. Well, more for you that way :)

  46. My grandma’s peach pie recipe uses a shortbread-style pie crust (SO much easier because we just pat it into the pie plate instead of rolling it out!) that also doubles as the crumb topping. Her recipe is seriously my favorite thing about summer, and my mom and I would make it at least once a week while I was in high school. So I’m 200% positive I’d love your bars based on the crust and crumble alone, but then creating a strawberry lemonade filling? Averie, you’re a genius! Pinning!

    1. Thanks for pinning! :) Your grandma’s peach pie patted into a pie plate sounds like the way to go!

      1. You’re welcome Averie! I end up pinning just about every single recipe of yours because everything sounds so tempting. And your gorgeous photography doesn’t help those temptations at all! ;)

  47. Baking with a combo of fresh and frozen fruit is such a good idea! You get the juiciness/cheaper price of frozen fruit but still some texture from the fresh fruit. Very cool.

    The bars look amazing too, as always :)

    1. You get the juiciness/cheaper price of frozen fruit but still some texture from the fresh fruit = EXACTLY, well said :)

  48. I like drinking strawberry lemonade but combing those two flavors into a bar just sounds amazing!

  49. I’m also a crumble-top/lemony/fruit dessert lover so I’m sure these are right up my alley.

    I’ve noticed you go light on your salt usage in your recipes–I find that I need to cut the salt amount by half or more in a lot of older recipes that I use–I like a tiny bit to keep a recipe from tasting flat but too much salt and I’m not interested. Yet another reason that your recipes rock.

    1. Thanks for noticing the salt situation. I am EXTREMELY sensitive to sodium. Doesn’t matter how much water I drink, etc. I will blow up if I eat very much salt at all. Even the salt on chips is enough to do it. I’ve always been that way so adding salt to things, I go extremely light-handed, if any at all. And also because of that, my tastebuds are very sensitive to it, so I don’t need much to really notice it, either!

  50. WOOOOW! Omgosh, these look completely incredible! I can’t believe how good they sound and delicious they look. Can’t wait to try them.

  51. Strawberry Lemonade is one of my favorite summer drinks! I’m so glad you made these bars, I can’t wait to make them myself! Pinned!

  52. The last time I made a bar like this was when I first moved here, but with raspberries instead of the strawberries. They were DELICIOUS. I have tons fo strawberries from picking them last week. Frozen, but should work.

    1. Oh that’s right, your strawberry adventures. Wow, they would be amazing in here! I used a combo of fresh and frozen here (thought I had more fresh on hand than I did, but pulled out my trusty frozen stash and it was all good). My mom makes bars along these lines but with raspberries and not as well-defined of a base/crust but similar!

  53. These look over-the-top amazing!! I love how there are chunks of strawberries in the bar for a satisfying bite :D

  54. We are soul mates – crumble topped desserts are the bomb. I’ve never made a two crust pie because I love crumble so freaking much! Strawberry and lemon? These bars are to die for, for sure!

    1. The fact that you, the crust lover, has never made a two-crust pie is remarkable but yes as you said, it’s b/c crumble topping is the best. WAyyyy better than crust for me :) Considering how much you like lemon, I think you would have really like these, Dorothy!

  55. What a creative flavor combination, Averie! Of course this is perfect for the summer! And that crumb topping looks delish!

  56. Whenever crumb is involved, I cannot be trusted to share! These look like an amazing hybrid. Lemon bars are irresistible to begin with, and then with the strawberry and the crumb? Good lord. Love it!

  57. I love all things lemon and mixed with strawberry even better. It definitely is like strawberry lemonade in a bar…so clever…I have to ask how do you cut your squares so perfectly ? As always beautiful pictures.

    1. Thanks for the photography compliments and how to I cut things (one of the most frequent things I am asked, actually).

      I line my pans with foil, lift out using the overhang, put the huge slab on a cutting board, and with an extremely huge, sharp knife, I chop. The bars have to be cooled, too. You cannot achieve if they’re warm. Most people are too impatient to let them cool, rest, settle down before cutting so it will look messier, which doesn’t matter unless you’re writing a food blog :)

  58. These are just gorgeous, Averie! I love all the flavors–I’m sure everyone in my family would love these.

  59. I love how your photos make the desserts pop off the page. These Strawberry Lemonade Bars sound and look like perfection… and that crumble topping, just what I like best!
    Have a great day, Averie!

  60. These strawberry lemonade bars looks awesome! I love juicy desserts and this one comes to my to do list!