Strawberry-Lemonade Bars I’m making these for the 3rd time THIS WEEK!

Ever caught yourself craving a burst of sunshine in dessert form? That’s exactly the vibe you get from these Strawberry-Lemonade Bars I’m making for the 3rd time THIS WEEK! Bright, tangy, and just the right amount of sweet, these bars bring a fresh twist to classic treats with the perfect balance of strawberry sweetness and zesty lemonade tang.

Strawberry-Lemonade Bars are the ideal pick-me-up for spring and summer days. With a tender crumb and a vibrant filling, they’re simple to make but impressive enough to wow your family, friends, or even just yourself.

Why I Can’t Stop Making These Cookies

• Quick win: ready from start to finish in under an hour, perfect for last-minute cravings
• Flavor twist: the lemonade base adds a refreshing citrus pop that complements the strawberries beautifully
• Pantry-friendly: most ingredients are staples, so no special trips needed
• Kid-friendly: naturally sweet, colorful, and easy to hold – a winner for little hands and picky eaters
• Seasonal appeal: uses fresh strawberries during peak ripeness, making the bars taste like summer on your tongue

What Type of Strawberries Should I Use?

Fresh, ripe strawberries are your best bet for the juiciest, brightest flavor. When they’re in season, choose berries that are vibrant red with a little shine and fragrant aroma. If fresh strawberries aren’t available, frozen ones can work well; simply thaw them completely, drain excess moisture, and gently pat dry to avoid a soggy filling. Avoid using dried strawberries in this recipe, as they’ll alter the texture and fail to offer the same juicy burst.

Options for Ingredient Alternatives

• Butter can be swapped for coconut oil, but chill the dough for 30 minutes beforehand to avoid spreading
• If you want a dairy-free option, use plant-based margarine or vegan butter sticks
• Substitute granulated sugar with coconut sugar or a blend of honey and maple syrup for a richer sweetness
• Lemon extract can enhance the lemonade flavor if you prefer; just add ½ tsp along with the juice
• Fresh strawberries can be replaced with thawed frozen strawberries, raspberries, or even chopped fresh rhubarb for another tart twist

The Biggest Challenges While Baking

• Folding in strawberries: add them gently at the end so they don’t crush and turn the batter pink or watery
• Butter temperature: too warm and the bars spread too thin, too cold and mixing is tough; room temperature, but still firm, is best
• Overmixing the dough develops gluten, making bars tough; mix just until combined
• If your dough feels dry or crumbly, add 1 tablespoon of milk at a time until it reaches a soft but not sticky texture
• Chilling the dough for about 30 minutes before baking helps maintain shape and improves texture

Storage & Freezing Instructions

Store baked bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge where they last about 5 days. To freeze, stack the bars, separated by parchment paper, in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature. You can also make the dough ahead and freeze it for up to a month; thaw it overnight in the fridge before baking.

Estimated Nutrition

The entire batch contains roughly 1500 calories, with about 75 grams of carbohydrates, 80 grams of fat, and 20 grams of protein. Per bar (assuming 12 bars), expect approximately 125 calories, 6 grams of fat, 10 grams of carbs, and 2 grams of protein.

Ingredients

• 1 cup granulated sugar (200 g)
• 1 cup unsalted butter, softened (225 g)
• 1 large egg
• 1 ½ tsp vanilla extract
• ½ tsp salt
• ½ tsp baking soda
• 3 cups all-purpose flour (360 g)
• 1 cup fresh strawberries, washed and dried (150 g)
• ½ cup fresh lemon juice (120 ml)
• 1 Tbsp lemon zest
• 2 Tbsp milk, only if the dough is dry (optional)

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, cream the softened butter and sugar together until fluffy and light in color.
3. Beat in the egg and vanilla extract until fully combined.
4. In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
5. Fold in the fresh lemon juice and lemon zest until they are evenly distributed throughout the dough.
6. Gently fold in the strawberries last, being careful not to smash them to keep chunks intact. If the dough feels dry, add milk 1 tablespoon at a time.
7. Spread the batter evenly in the prepared pan, smoothing the top. Bake for 30–35 minutes or until a toothpick inserted near the center comes out with a few moist crumbs. Cool completely before slicing into bars.

Tips, Variations & Serving Ideas

• Sprinkle with powdered sugar or a light lemon glaze for extra zing and sparkle
• For a fun summer twist, add a handful of fresh raspberries or blueberries
• Serve chilled for a refreshing treat, or warm for gooey, comforting bites
• Underbake slightly for a chewier, fudgier texture remove when top looks set but center is still soft
• Use a nonstick pan or line with parchment for easy removal and clean-up
• Store bars layered with parchment between to prevent sticking
• Add chopped white chocolate or a swirl of cream cheese frosting for an indulgent upgrade

FAQs

Q: Can I make these bars gluten-free?
A: Yes! Use a gluten-free all-purpose flour blend, but check for the right consistency and add milk if needed.

Q: Can I use frozen strawberries without thawing?
A: It’s best to thaw, drain, and dry frozen berries to avoid extra moisture that can affect texture.

Q: How long do these bars keep?
A: Fresh bars last up to 3 days at room temperature or 5 days refrigerated.

Save This for Later (Pinterest)

If you love sunny, fruity desserts, save these Strawberry-Lemonade Bars on Pinterest for easy access anytime you want a bright and delicious treat. Sharing is caring pin now and bake later!