These Strawberry Lemon Bars are a bright, buttery dessert that combines a tender shortbread crust with a luscious lemon filling swirled with sweet strawberry flavor. They’re the perfect balance of tart and sweet, with a soft, creamy center and a delicate, crumbly base that melts in your mouth.
Why You’ll Love This Recipe
The combination of fresh lemon and strawberry creates a refreshing, vibrant flavor.
The buttery shortbread crust adds the perfect contrast to the smooth filling.
They look impressive but are surprisingly simple to make.
Perfect for baby showers, brunches, spring gatherings, or afternoon tea.
Easy to slice and serve, making them ideal for sharing.
Can be made ahead of time and chilled until ready to serve.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup unsalted butter, cold and cut into small cubes
For the filling:
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
4 large eggs, room temperature
2/3 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1/2 cup strawberry puree (made from about 1 cup fresh strawberries, blended and strained)
2–3 drops pink or red food coloring (optional)
For garnish:
2 tablespoons powdered sugar, for dusting
Directions
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, and salt for the crust. Add the cold butter cubes and cut them in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Press the mixture firmly and evenly into the bottom of the prepared pan.
Bake the crust for 18–20 minutes, or until lightly golden around the edges. Remove from the oven and set aside while preparing the filling.
In a separate bowl, whisk together 1 1/2 cups sugar and 1/4 cup flour. Add the eggs and whisk until smooth.
Stir in the lemon juice and lemon zest until fully combined.
Divide the filling mixture evenly between two bowls. Stir the strawberry puree and optional food coloring into one bowl to create the strawberry layer.
Pour the lemon mixture over the warm crust, spreading evenly. Then gently spoon the strawberry mixture over the top in dollops. Use a knife or skewer to swirl the two layers together for a marbled effect.
Bake for 22–25 minutes, or until the center is set and no longer jiggles excessively.
Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours to fully set.
Once chilled, lift the bars out using the parchment overhang. Dust with powdered sugar before slicing into squares.
Servings and timing
Servings: 16 bars
Preparation time: 20 minutes
Baking time: 40–45 minutes total
Chilling time: 2 hours
Total time: Approximately 3 hours
Variations
Use raspberry puree instead of strawberry for a deeper berry flavor.
Add 1/2 teaspoon vanilla extract to the filling for extra warmth.
Substitute gluten-free all-purpose flour for a gluten-free version.
Create a layered effect instead of swirling by carefully pouring one layer fully over the other.
Add a thin layer of finely chopped strawberries on top before baking for extra texture.
Storage/Reheating
Store the bars in an airtight container in the refrigerator for up to 5 days. Place parchment paper between layers to prevent sticking.
These bars are best served chilled or slightly cool. If you prefer them less cold, let them sit at room temperature for 10–15 minutes before serving.
You can also freeze them for up to 2 months. Wrap tightly in plastic wrap and store in a freezer-safe container. Thaw overnight in the refrigerator before serving.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is highly recommended for the best flavor, but bottled juice can be used in a pinch. The taste may be slightly less vibrant.
Can I use frozen strawberries?
Yes, thaw the strawberries completely and drain any excess liquid before blending into puree.
How do I know when the bars are done baking?
The center should be set and no longer overly jiggly. A slight wobble is fine, as they will continue to firm up while cooling.
Why did my filling crack?
Overbaking or sudden temperature changes can cause cracks. Be sure not to overbake and allow gradual cooling.
Can I reduce the sugar?
You can reduce the sugar slightly, but keep in mind that lemon is naturally tart and needs sweetness for balance.
How do I get clean slices?
Chill thoroughly and use a sharp knife wiped clean between cuts for neat edges.
Can I double the recipe?
Yes, you can double it and bake in two 9×13-inch pans or one larger sheet pan, adjusting baking time as needed.
Do I need to strain the strawberry puree?
Straining is recommended for a smoother texture, but it’s optional if you don’t mind tiny seeds.
Can I make these a day ahead?
Absolutely. These bars actually taste better after chilling overnight.
Can I skip the swirl and mix everything together?
You can, but you’ll lose the marbled visual effect. The flavor will still be delicious.
Conclusion
Strawberry Lemon Bars are a stunning homemade dessert that tastes as good as they look. With their buttery crust, tangy citrus filling, and sweet strawberry swirl, they’re perfect for celebrations or simple family gatherings. Once you try them from scratch, you’ll see just how easy and rewarding they are to make.
These Strawberry Lemon Bars feature a buttery shortbread crust topped with a smooth, tangy lemon filling swirled with sweet strawberry puree. Perfectly balanced between tart and sweet, they’re a refreshing and elegant dessert ideal for spring gatherings, brunches, and special occasions.
Ingredients
For the Crust:
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup unsalted butter, cold and cubed
For the Filling:
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
4 large eggs, room temperature
2/3 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1/2 cup strawberry puree (from about 1 cup fresh strawberries, blended and strained)
2–3 drops pink or red food coloring (optional)
For Garnish:
2 tablespoons powdered sugar
Instructions
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, whisk together flour, sugar, and salt for the crust. Cut in cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
Press the crust mixture firmly and evenly into the bottom of the prepared pan.
Bake for 18–20 minutes, until lightly golden around the edges. Remove and set aside.
In a separate bowl, whisk together sugar and flour for the filling. Add eggs and whisk until smooth.
Stir in lemon juice and lemon zest until fully combined.
Divide the filling evenly between two bowls. Stir strawberry puree and optional food coloring into one bowl.
Pour the lemon mixture over the warm crust. Spoon the strawberry mixture over the top in dollops and swirl gently with a knife for a marbled effect.
Bake for 22–25 minutes, until the center is set and only slightly jiggly.
Cool completely at room temperature, then refrigerate for at least 2 hours until fully set.
Lift out using parchment overhang, dust with powdered sugar, and slice into squares.
Notes
Chill thoroughly before slicing for clean edges.
Strain strawberry puree for a smoother texture.
Do not overbake to prevent cracks in the filling.
Fresh lemon juice provides the brightest flavor.
Store refrigerated for best texture and freshness.
