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Zesty Strawberry Lemonade Bars

zesty strawberry lemonade bars - featured image

These zesty strawberry lemonade bars combine a buttery crust with a tangy, juicy strawberry-lemonade filling for a fresh and easy summer treat made with just five ingredients.

Ingredients

Scale
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1 1/2 cups (225g) fresh strawberries, hulled and chopped
  • 1 cup (240ml) lemonade
  • Optional: zest of one lemon

Instructions

  1. Preheat oven to 350°F (175°C). In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.
  2. Gradually mix in all-purpose flour until dough comes together. If too dry, add a teaspoon of cold water to help bind.
  3. Press dough evenly into the bottom of a greased 9×13-inch baking pan and bake for 18–20 minutes or until edges turn golden.
  4. While crust bakes, chop strawberries or pulse briefly in a food processor for smoother texture. Combine strawberries with lemonade and lemon zest if using.
  5. Transfer strawberry-lemonade mixture to a small saucepan and cook over medium heat for 5–7 minutes, stirring occasionally to thicken.
  6. Once crust is baked and cooled for about 10 minutes, pour warm filling evenly over crust and smooth the top.
  7. Let bars cool to room temperature, then refrigerate for at least 2 hours to set.
  8. Slice bars with a sharp knife warmed under hot water for cleaner cuts and serve chilled.

Notes

Use softened butter at room temperature for best crust texture. Chill bars for at least 2 hours for proper setting. If filling is too runny, simmer longer or add cornstarch slurry. For gluten-free crust, substitute almond flour. For dairy-free, use solid coconut oil instead of butter and dairy-free lemonade. Warm knife under hot water before slicing for cleaner cuts.

Nutrition

Keywords: strawberry lemonade bars, summer dessert, easy dessert, 5-ingredient recipe, buttery crust, fresh strawberries, lemonade dessert