Strawberry Lemonade Shortbread Bars

Name: Strawberry Lemonade Shortbread Bars
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 bars
Ingredients: 1 cup unsalted butter, softened; 1/2 cup powdered sugar; 1 3/4 cups all-purpose flour; 1/4 teaspoon salt; 1 teaspoon vanilla extract; 1/2 cup fresh lemon juice; 1 cup granulated sugar; 2 large eggs; 1/4 cup all-purpose flour; 1 cup diced strawberries

Highlighted under: Baking Favorites

I've found that the sweet tang of lemonade pairs perfectly with the delicate texture of shortbread, especially when strawberries are mixed in. Each bite of these Strawberry Lemonade Shortbread Bars offers a refreshing burst of flavor, making them an ideal treat for warm days. The combination of buttery crust and zesty lemon filling not only delights the palate but also brings a splash of color to any dessert table. I can’t wait for you to try this delightful recipe that’s both simple and satisfying!

Created by

Lena

Last updated on 2026-02-07T14:40:23.704Z

When I first combined strawberries and lemonade in a shortbread format, I was amazed by how well they harmonized. The tartness of the lemon balances the sweetness of the strawberries, creating an irresistible treat. It’s a great way to utilize fresh strawberries during their peak season, and trust me, the aroma of these bars baking is simply heavenly.

One key tip I discovered while making these bars is to chill the dough before pressing it into the baking dish. This helps the shortbread hold its shape and results in a perfectly crumbly texture. With just the right amount of sweetness and zing, they quickly became a favorite in my household!

Why You'll Love These Bars
Bursting with fruity flavors that perfectly balance each other
Buttery crust with a melt-in-your-mouth texture
A delightful treat that's perfect for summer gatherings

Understanding the Ingredients

The combination of butter and powdered sugar is crucial for the shortbread crust, as it creates a tender and crumbly texture. Make sure the butter is softened to room temperature; cold butter will not cream well, resulting in a dense crust. The powdered sugar, in contrast to granulated sugar, will give the crust a finer texture and a melt-in-your-mouth quality. If you're looking for a dairy-free option, try using a vegan butter substitute, which can yield a similar effect.

When it comes to the lemonade filling, fresh lemon juice is vital for achieving the bright, tart flavor that defines these bars. Bottled lemon juice lacks the same aromatic qualities and vibrant taste, so avoid it if possible. I recommend using a zester for the outer peel of the lemons for extra flavor. The eggs in the filling assist in binding the mixture and provide a custard-like texture. For a twist, you could incorporate a tablespoon of lemon zest into the filling for added depth.

Perfecting the Baking Process

Baking the crust for 20 minutes should result in a lightly golden top. Keep an eye on it towards the end to prevent over-baking, which can lead to a hard texture. If you notice the edges browning too quickly, you can cover the dish lightly with aluminum foil to shield them while the center finishes cooking. Your crust should be firm enough to hold the filling without oozing over, but still soft to the touch.

When pouring the lemonade filling over the baked crust, ensure you do this gently to prevent the crust from lifting or breaking apart. The second bake of 15 minutes is essential for setting the filling; it should be slightly jiggly in the center, similar to a custard, when you remove it from the oven. If you overbake, the filling may turn rubbery and lose that pleasant melt-in-your-mouth quality.

Ingredients

Gather the fresh ingredients to make these delicious bars.

For the Shortbread Crust

1 cup unsalted butter, softened
1/2 cup powdered sugar
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract

For the Lemonade Filling

1/2 cup fresh lemon juice
1 cup granulated sugar
2 large eggs
1/4 cup all-purpose flour
1 cup diced strawberries

Ensure that all ingredients are at room temperature for best results.

Instructions

Let's start making these delicious bars step by step!

Prepare the Shortbread Crust

Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy. Gradually mix in the flour and salt until a dough forms. Press the dough evenly into the bottom of a greased 9x9-inch baking dish.

Bake the Crust

Bake the crust in the preheated oven for 20 minutes or until golden. While the crust bakes, prepare the lemonade filling.

Make the Lemonade Filling

In a medium bowl, whisk together the lemon juice, granulated sugar, eggs, and flour until smooth. Fold in the diced strawberries gently.

Combine and Bake

Once the crust is done baking, pour the lemonade filling over it and return to the oven for an additional 15 minutes, or until the filling is set.

Cool and Serve

Allow the bars to cool completely in the pan on a wire rack. Once cool, cut into squares, serve, and enjoy!

Enjoy your freshly baked Strawberry Lemonade Shortbread Bars!

Pro Tips

For an even tangier flavor, consider adding a bit of lemon zest to the filling.

Storage and Serving Suggestions

These Strawberry Lemonade Shortbread Bars store remarkably well! To maintain their texture and freshness, let them cool completely before covering them with plastic wrap or placing them in an airtight container. They can be stored in the refrigerator for up to a week. If you find they are becoming a bit dry, a light dusting of powdered sugar just before serving can help revive their presentation and flavor.

For an elegant serving idea, consider garnishing these bars with fresh strawberry slices and a sprinkle of lemon zest on top. This not only elevates their visual appeal but also reinforces the flavors present in the bars. They make a fantastic addition to summer gatherings, potlucks, or alongside a cup of iced tea for a delightful afternoon snack.

Creative Variations and Tips

If you want to mix things up, consider substituting the strawberries with other berries like raspberries or blueberries, which would work equally well and offer a different burst of flavor. You can also experiment with flavoring the crust by adding a teaspoon of almond extract for a hint of nuttiness or lemon zest for extra brightness.

For a healthier alternative, you can reduce the sugar in the lemonade filling by replacing half of it with a natural sweetener like agave syrup. Keep in mind that you'll need to adjust the amounts slightly, as liquid sweeteners can alter the texture. Always taste the mixture before pouring it over the crust to ensure it meets your desired sweetness level.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can work, just thaw and drain them well before using.

→ How should I store the leftover bars?

Keep them in an airtight container in the fridge for up to a week.

→ Can I make them dairy-free?

You can substitute the butter with a plant-based alternative for a dairy-free version.

→ Is it possible to prepare these bars in advance?

Absolutely! You can prepare the bars a day ahead and store them in the fridge until serving.