Strawberry Lemonade Bars Shortbread (Printable)

Buttery shortbread base topped with vibrant strawberry and lemon filling, ideal for spring and summer occasions.

# What Goes In:

→ Shortbread Crust

01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt

→ Strawberry Lemonade Filling

05 - 1 cup fresh strawberries, hulled and diced
06 - 1 cup granulated sugar
07 - 3 large eggs
08 - 1/3 cup freshly squeezed lemon juice
09 - 1 tablespoon finely grated lemon zest
10 - 1/3 cup all-purpose flour
11 - 1/4 teaspoon salt

→ Topping

12 - Powdered sugar for dusting, optional

# How to Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang on sides for easy removal.
02 - In a medium bowl, cream together softened butter and sugar until light and fluffy. Add flour and salt, mixing until soft dough forms.
03 - Press dough evenly into the bottom of prepared pan, smoothing the surface. Bake for 18 to 20 minutes until lightly golden.
04 - While crust bakes, puree diced strawberries in a blender or food processor until smooth. Strain through fine mesh sieve to remove seeds if desired.
05 - In a large bowl, whisk together eggs, sugar, lemon juice, lemon zest, and strawberry puree until fully combined. Add flour and salt, whisking until smooth.
06 - Remove baked crust from oven and pour strawberry lemonade filling evenly over the hot crust.
07 - Return to oven and bake for 20 to 22 minutes until the center is just set and no longer jiggles.
08 - Allow bars to cool completely in the pan on a wire rack, then refrigerate for at least 2 hours for clean slicing.
09 - Lift bars from pan using parchment overhang. Cut into 16 squares and dust with powdered sugar before serving if desired.

# Expert Tips:

01 -
  • They're no-fuss to make but look impressive enough to bring to any gathering.
  • The filling tastes like strawberry lemonade but with a creamy, custard-like texture that surprises everyone.
  • They actually get better after a day in the fridge, so you can make them ahead without stress.
02 -
  • The filling will look a little jiggly in the center when you pull it from the oven—that's exactly what you want, because it sets completely as it cools and chills.
  • Don't skip the chilling step; warm bars will fall apart when you try to cut them, and nobody wants a delicious pile of crumbles no matter how good it tastes.
03 -
  • Room-temperature eggs whisk together much faster and more smoothly than cold ones, so take them out of the fridge a few minutes before you start the filling.
  • If you're making these for a crowd and want zero stress, bake them the day before and they'll slice even cleaner and taste even better.
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