Strawberry Lemonade Shortbread Bars

Name: Strawberry Lemonade Shortbread Bars
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Ingredients: 1 cup unsalted butter, softened; ½ cup powdered sugar; 2 cups all-purpose flour; ½ teaspoon salt; 1 cup granulated sugar; 3 large eggs; 2/3 cup freshly squeezed lemon juice; Zest of 1 lemon; ¼ cup all-purpose flour; 1 cup strawberries, chopped

Highlighted under: Baking Favorites

I absolutely love making these Strawberry Lemonade Shortbread Bars during the warmer months. The combination of buttery shortbread and zesty lemon flavor, paired with sweet strawberries, creates an irresistible treat that’s perfect for picnics or casual gatherings. Each bite is a burst of sunshine, reminding me of summer days spent outdoors. The balance of tartness and sweetness not only satisfies my cravings but also impresses anyone who gets to savor these delightful bars. Trust me, they never last long at a party!

Created by

Lena

Last updated on 2026-02-07T17:22:27.657Z

When I first experimented with combining strawberries and lemons in a dessert, I was pleasantly surprised by how well the flavors complemented each other. The sweetness of the strawberries adds a lovely depth to the tartness of the lemonade, creating a refreshing contrast that is simply blissful. This recipe has become a summer staple for my family.

One tip I picked up along the way is to let the shortbread cool completely before adding the lemon layer. This ensures that the layers meld perfectly without turning soggy. It’s these small details that end up making a big difference in the final product!

Why You'll Love This Recipe
Buttery shortbread base that melts in your mouth
Fruity and zesty lemon topping with fresh strawberries
A perfect treat for summer gatherings and celebrations

Perfecting the Shortbread Base

The foundation of your Strawberry Lemonade Shortbread Bars is the buttery shortbread base, which provides the ideal texture and flavor contrast to the zesty lemon layer. When creaming the butter and powdered sugar, ensure that your butter is at room temperature to achieve a smooth, fluffy consistency. Overmixing at this stage can incorporate too much air, resulting in a less dense base. Press the dough firmly into the pan without any gaps; this will help create an evenly baked crust with a delightful, melt-in-your-mouth texture.

After baking the shortbread base for 20 minutes, keep an eye on its color. You want the edges to be lightly golden, indicating that it's perfectly cooked without burning. If your oven runs hot, you might want to check a couple of minutes earlier. Once done, let it cool slightly before adding the lemon layer, as this helps prevent the filling from melting the crust.

Crafting the Lemon Filling

Creating a smooth lemon layer is crucial for the overall success of these bars. When whisking the granulated sugar with eggs, make sure the mixture becomes glossy before adding lemon juice and zest. This step helps to emulsify the ingredients, ensuring that the lemon filling sets properly in the oven. Incorporating freshly squeezed lemon juice not only enhances the flavor but also contributes to the brightness that pairs beautifully with strawberries.

When adding the flour to the lemon mixture, be careful not to overwork it — just stir until combined. The flour acts as a stabilizer in the lemon layer, helping it set without becoming rubbery. Folding in chopped strawberries should be done gently to prevent them from mashing too much, which could lead to an uneven texture in the final bars. Aim for a good distribution of strawberries to get bursts of fruity flavor in every bite.

Serving and Storage Tips

Once your Strawberry Lemonade Shortbread Bars have cooled completely, it’s essential to slice them with a sharp knife to achieve clean edges. For the best presentation, you can chill the bars in the refrigerator for an hour before cutting; this will help the lemon filling set further and make slicing much easier. Top each bar with a sprinkle of powdered sugar for an elegant finish — it adds that touch of sweetness which complements the tartness perfectly.

For storage, keep the bars in an airtight container in the refrigerator for up to a week. If you want to make them in advance, you can freeze the unbaked shortbread base and lemon filling separately for up to a month. Just make sure to thaw and reassemble before baking. These bars also make a great addition to brunches or as a mid-afternoon snack; serve them alongside iced tea for a refreshing combo.

Ingredients

Gather these ingredients to get started:

For the Shortbread Base

1 cup unsalted butter, softened
½ cup powdered sugar
2 cups all-purpose flour
½ teaspoon salt

For the Lemon Layer

1 cup granulated sugar
3 large eggs
2/3 cup freshly squeezed lemon juice
Zest of 1 lemon
¼ cup all-purpose flour
1 cup strawberries, chopped

Make sure you have all ingredients ready before starting.

Instructions

Follow these steps to create your Strawberry Lemonade Shortbread Bars:

Prepare the Shortbread Base

Preheat your oven to 350°F (175°C). In a mixing bowl, cream the softened butter and powdered sugar until smooth. Gradually mix in the flour and salt until the dough forms, then press it into the bottom of a greased 9x13-inch baking pan. Bake for 20 minutes or until lightly golden.

Make the Lemon Filling

In another bowl, whisk together the granulated sugar, eggs, lemon juice, lemon zest, and flour until well combined. Fold in the chopped strawberries and pour this mixture over the prepared shortbread crust.

Bake and Cool

Return the pan to the oven and bake for an additional 25 minutes or until the lemon filling is set. Once baked, remove from the oven and let cool completely before slicing into bars.

Enjoy your delicious Strawberry Lemonade Shortbread Bars!

Pro Tips

For an extra touch, dust the bars with powdered sugar before serving.

Ingredient Substitutions

If you're looking to make these bars a bit lighter, consider using a blend of half unsalted butter and half coconut oil. This substitution still provides a rich flavor while slightly reducing the saturated fat content. Additionally, using a gluten-free flour blend instead of all-purpose flour can work in both the shortbread base and the lemon layer without losing too much taste or texture. Just ensure it's a blend specifically designed for baking to achieve the right results.

For added flavor complexity, try incorporating a splash of limoncello into your lemon filling. This Italian lemon liqueur can enhance the citrus taste and add a hint of sophistication. Since limoncello is quite sweet, you may want to reduce the granulated sugar slightly to balance the flavors.

Scaling the Recipe

If you're hosting a large gathering, this recipe can easily be scaled up. For a larger baking pan, such as a 12x18-inch sheet pan, simply increase the ingredient quantities by 1.5 times. Do keep in mind that baking times may slightly vary; always check for doneness by looking for the golden edges of the shortbread and the set lemon filling.

To create bite-sized treats for a party platter, consider cutting the bars into smaller squares or rectangles after they have cooled. This makes them much easier to serve and allows guests to enjoy sampling more than one treat. Just remember to adjust the baking time if customizing the size of the bars, as smaller pieces may bake quicker.

Flavor Variations

While strawberry and lemon are a delightful combination, you can experiment with other fruits to suit your taste. Blueberries or raspberries can replace strawberries for a different fruity flavor profile. If you decide to use a fruit with higher moisture content, like blueberries, make sure to drain them well before folding them into the lemon mixture to prevent excess liquid from affecting the filling's consistency.

For an added layer of complexity, consider mixing in some fresh herbs, like basil or mint, into the lemon filling. This can elevate the flavor profile and introduce an unexpected twist to each bite, making your shortbread bars even more enticing.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Make sure to thaw and drain them well before chopping to avoid excess moisture.

→ How should I store the bars?

Store the bars in an airtight container in the refrigerator for up to one week.

→ Can I make this recipe gluten-free?

Yes, substitute all-purpose flour with a gluten-free blend that works for baking.

→ Is there any way to make these bars vegan?

You can substitute the butter with a vegan alternative and use flax eggs in place of the eggs.