Looking for a refreshing and sweet treat? These Strawberry Lemon Bars are the perfect balance of tart lemon and sweet strawberries, with a shortbread crust and creamy filling. Easy to make and perfect for any occasion!
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This Strawberry Lemon Bars recipe is a refreshing springtime or summertime sweet treat that is perfect for any sweet tooth craving! Using only a handful of ingredients, these bars come together in no time and are soft, moist, and the ultimate dessert! I don’t know about you, but when the weather is hot, there is something so refreshing about strawberry and lemon desserts. From my Lemon Dream Bars, Lemon Pretzel Salad, or Strawberry Pretzel Salad, you can’t go wrong! This strawberry lemon dessert is one my family requests often and I love bringing to picnics, potlucks, BBQ’s, or any outing!
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Ingredient Notes
Below is a brief overview of each ingredient needed to make these Strawberry Lemonade Bars. To see printable recipe card with exact amounts and step by step directions, scroll to the bottom of this post or click the “jump to recipe” button at the top.
SHORTBREAD CRUST
- Flour– this is used to create the perfect base to your dessert bars. All purpose flour is my go-to.
- Powdered Sugar– confectioners sugar adds the perfect amount of sweetness for the shortbread bars.
- Lemon Peel– use a micro-plane to grate a fresh lemon. Lemon Zest adds just a hint of lemon throughout the base of the bars.
- Butter– I use unsalted butter, however, salted butter works great too. Make sure it is cold as you’ll use a pastry blender to cut it into the mixture to form a crumbly mixture.
STRAWBERRY LEMON FILLING
- Cream Cheese– this creates the creaminess of the filling. Allow the cream cheese to soften to room temperature so it’s easier to blend.
- Sugar– white granulated sugar adds the sweetness to the filling.
- Eggs– you’ll need two large eggs.
- Lemon Juice– fresh squeezed lemon juice brings the most flavor to each bite.
- Strawberry Preserves– feel free to use store bought, any brand, however, this is a good way to use up my Instant Pot Jam if you decide to go that route. No pectin needed!
Making Strawberry Lemon Shortbread Bars
Preheat the oven to 350 degrees and grease a 9×13 baking pan. PRO TIP: use parchment paper to make serving these bars easier and clean up a breeze.
In a large bowl, combine the flour, powdered sugar, and lemon peel. Cut in butter using a pastry blender, or using two table knives (pulling them through the butter in opposite directions). Cut mixture until crumbly. Press dough onto the bottom of the prepared baking dish. Bake in oven for about 20-22 minutes, or until light brown.
In a different bowl, combine the cream cheese and sugar. Add in the egg, one at a time, followed by the lemon juice. When crust is done baking, remove from oven and spread strawberry preserves on top. Next, spread the cream cheese layer on top of the strawberry layer using a spatula. Place pan back into oven for an additional 30 minutes. Remove from oven and allow to cool for one hour. Place in refrigerator for 6-8 hours. Cut into bars and chill when not serving. PRO TIP: garnish with whipped cream and fresh strawberries before serving. You can also allow frozen strawberries to thaw and add them on top or freeze-dried strawberries.
Storage Tips
These bars need to be chilled when not serving, but this makes them a great make ahead option to save time if making them for a party or gathering. Cover pan and store in refrigerator up to 5 days. To freeze, place sliced bars in a freezer safe container or bag with parchment paper between layers to prevent sticking. You can freeze up to 3 months. Allow to thaw for at least 30 minutes before serving. If serving at a party, they will be okay to sit at room temperature for a number of hours, so don’t worry about them spoiling or not staying intact.
Frequently Asked Questions
Do I need to refrigerate Strawberry Lemonade Bars?
Yes! These have the consistency of a shortbread crust with a custard type filling, so they do need to stay in the refrigerator when not serving.
Can I use a different flavored jam on top?
Absolutely! You can make these bars into just about any flavor desired. We have made Mixed Berry Jam and used it in this recipe and it was delicious. Blueberry, cherry, and raspberry are great options too!
How much juice will I get from one lemon?
This recipe calls for 1 tablespoon lemon juice and each medium lemon gets about 2 tbsp, so you will only need one lemon for this recipe.
Can I use bottled lemon juice in this recipe?
Yes, however, since you also need the lemon zest, it’s best to buy a fresh lemon and zest it when you are juicing it.
Do I have to let these bars fully chill or can I serve them faster?
Unfortunately you don’t want to rush it, so plan to let the bars cool for at least one hour before moving to the refrigerator for 6-8 hours. I always plan on making these strawberry lemon blondies the day before needed to ensure they are ready to go!
More Dessert Recipes to try
Strawberry White Chocolate Pie– creamy, delicious, and perfectly sweet! Next time that sweet tooth craving hits, this is just the pie to try!
Easy Strawberry Cream Cheese Slab Pie– with a buttery crust and juicy strawberry cream cheese filling, this strawberry pie is sure to be a hit at your next gathering or for a sweet treat at home.
Bisquick Strawberry Shortcake– uses just a few simple ingredients to create a fluffy and sweet treat in no time! Fresh strawberries combined with a tender, flaky shortcut biscuit and creamy whipped cream, what’s not to love?!
Peach Cobbler Dump Cake– an easy and tasty dessert that can be made in minutes. With only 5 simple ingredients needed, you can enjoy a warm and gooey treat that will satisfy your sweet tooth.
Banana Pudding Poke Cake– a delicious and easy-to-make dessert that combines the classic flavors of banana pudding and yellow cake.
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Strawberry Lemon Shortbread Bars Recipe
Ingredients
- 2 cups flour *all purpose
- ½ cup powdered sugar
- ¾ teaspoon lemon peel *grated
- ¾ cup butter *cold
- 16 oz cream cheese *softened
- ¾ cup sugar
- 2 eggs
- 1 tablespoon lemon juice
- 1 cup strawberry preserves
- whipped cream/strawberries *optional, for garnish
Instructions
- Preheat the oven to 350 degrees. Grease a 9×13 baking pan or line with parchment paper.
- In a bowl, combine the flour, powdered sugar, and lemon peel.
- Cut in butter using a pastry blender, or using two table knives (pulling them through the butter in opposite directions)
- Cut mixture until crumbly. Press into the bottom of the baking pan.
- Bake in oven for about 20-22 minutes, or until light brown.
- In a different bowl, combine the cream cheese and sugar.
- Add in the egg, one at a time, followed by the lemon juice.
- When crust is done baking, remove from oven and spread strawberry preserves on top.
- Next, spread the cream cheese layer on top of the strawberry layer.
- Place pan back into oven for an additional 30 minutes.
- Remove from oven and allow to cool for one hour.
- Place in refrigerator for 6-8 hours.
- Cut into bars and chill when not serving.
Nutrition
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