Strawberry Lemon Bars 🍓🍋 combine the bright flavor of lemon bars with the sweetness of strawberry pie. A firm crust, soft and juicy strawberry lemon filling, and buttery crumbles make these EASY layered bars perfect for summer entertaining, BBQs, picnics, and potlucks!
Easy Strawberry Lemonade Bars Recipe
- Strawberry lemonade is a classic summer drink, but these bars turn those same bright, sweet-tart flavors into an even better dessert.
- They’re like a cross between a lemon bar and a crumble-topped strawberry pie, with juicy strawberries, fragrant lemon zest, a soft filling, and sandy crumbles in every bite.
- Special enough for a brunch, luncheon, or summer party, but they’re still homey, comforting, and easy to love.
Ingredients for Strawberry Lemon Bars
To make these strawberry lemon blondies, you’ll need:
- Unsalted butter, granulated sugar, light brown sugar, all-purpose flour, and salt: These are used for the buttery crust and crumble topping. A gluten-free 1:1 flour substitute should work, but I do not recommend using nut flour.
- Egg, Greek yogurt, lemon juice, lemon zest, and vanilla: These make the soft, tangy lemon filling. Greek yogurt keeps the bars tender and adds a slight tang that pairs well with the lemon.
- Strawberries: Fresh or frozen strawberries both work. If using fresh berries, you may not need to add any flour to the strawberry layer. If using frozen berries, you likely will need to add some flour, especially if the mixture looks watery. You can also use another berry, but some berries are sweeter than others and will change the flavor of the bars.
- Cornstarch: Helps thicken the filling so the bars slice cleanly and are not too loose or watery.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
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:
- Mix together the crust mixture, then reserve some for the crumble topping and press the rest into an 8-inch square pan.
- Whisk together the lemon filling and pour it over the crust.
- Stir together the strawberry layer and spread it evenly over the lemon filling.
- Sprinkle the reserved crumble topping over the strawberry layer.
- Bake until set, then let the bars cool for at least 2 hours before slicing so the layers have time to firm up.
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 :)
Shannon
Strawberry Lemonade Bars
Equipment
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, lite is okay (or use sour cream)
- ⅓ 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)
- ⅓ 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
- 2 tablespoons all-purpose flour, * (see notes)
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.
- Baking – 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.*
- Cooling – 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Easy Strawberry Desserts:
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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!
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!
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!
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 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 Oatmeal Bars — 🍓😋These buttery bars are bursting with fresh strawberries! Just 10 minutes of prep, so EASY because the crust and crumble are one and the same, and a crowd FAVORITE every time!
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 and July 12, 2024 with updated text.
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.
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.
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.
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 :)
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 :)
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!
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.
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.
Thanks for the 5 star review and glad my tip came in handy and that your family loved the bars!
Can you use a strawberry pie filling?
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.
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!!
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!!
Some brands of foil stick worse than others. This one never, ever, ever sticks https://amzn.to/2T52iQW
Glad the bars taste great though!
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
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!
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!!!
Thanks for the 5 star review and glad these came out amazing!
Do I need to defrost the strawberries before using?
I would yes and then drain them before using.
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!!!
Glad these came out great with a GF 1:1 flour and this is your new favorite dessert!
Would lining with parchment work as well as the aluminum foil?
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.
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!
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!
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!
Thanks for the 5 star review and glad these have been a hit with people!
That’s was easy and delicious! I would add a bit more zest for more sour tang, but otherwise very good!