The Best Strawberry Lemon Bars with Sweet Glaze
These Strawberry Lemon Bars are soft, buttery, and bursting with fresh strawberry flavor. Topped with a citrusy sweet lemon glaze that melts right into the surface, they offer the perfect balance between tart and sweet.
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If you’re looking for an easy, crowd-pleasing lemon dessert that is both fresh and indulgent, these bars are it.
Made with simple ingredients and a one-bowl batter, they’re the kind of treat you’ll find yourself making on repeat all spring and summer long.
The Players for Strawberry Lemon Bars
Ingredients:
- Butter – You can use salted or unsalted butter here. Melted butter gives these bars their rich, chewy texture.
- Sugar – Plain granulated sugar sweetens the bars and helps create that soft, tender crumb we want in a good blondie-style bar.
- Egg – One large room temperature egg binds everything together and adds structure while keeping the bars soft.
- Vanilla – A splash of vanilla extract enhances all the flavors and adds warmth to balance the bright lemon.
- Lemon – You’ll use both fresh lemon juice and lemon zest for that fresh citrus flavor. One large lemon will work.
- Flour – All-purpose flour gives the bars structure while still keeping them soft and tender.
- Baking Powder – Just a small amount helps give the bars a little lift without making them cakey.
- Salt – A pinch of salt is all that is needed.
- Strawberries – Fresh strawberries work best here. Dice them small so they distribute evenly throughout the bars.
- Powdered Sugar – Confectioners sugar is used to make the sweet lemon glaze that gets drizzled over the top.
Tools:
- Parchment Paper – Using parchment paper for baked goods makes it easy to lift the bars out of the pan and helps prevent sticking.
- Baking Dish – An 8×8-inch baking dish is perfect for thick, soft bars. I use this baking pan to make my lemon bar recipe which is made with a yummy lemon filling and a buttery shortbread crust.
How to Make Strawberry Lemon Bars
Preheat your oven to 350°F and line your baking dish with parchment paper.
Make the Strawberry Lemon Bar Batter
In a large bowl, whisk together the melted butter and sugar until smooth.
Add the egg and vanilla extract, mixing until fully combined.
Stir in the lemon zest and lemon juice.
Add the flour, baking powder, and salt. Mix just until combined.
Toss your diced strawberries with one tablespoon of flour. This helps prevent the strawberries from sinking and helps to absorb excess moisture. Then gently fold them into the batter.
Spread the batter evenly into your prepared pan.
Bake the Strawberry Lemon Bars
Bake for about 28-30 minutes, or until the edges are lightly golden and the center is set.
Allow the strawberry lemon bars to cool in the pan for 15 minutes before moving to a wire rack to cool completely before adding the glaze.
Make the Sweet Lemon Glaze
For the glaze, whisk powdered sugar with a little lemon juice until smooth, then drizzle over the cooled bars.
Storage Instructions for Strawberry Lemon Bars
Store your strawberry lemon bars in an airtight container in the refrigerator for up to 4 days. Because of the fresh strawberries and glaze, they’re best kept chilled.
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If you end up baking these Strawberry Lemon Bars, leave me a comment. I’d love to chat with you!
Looking for other sweet treats? Check out these recipes next!
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The Best Strawberry Lemon Bars with Sweet Glaze
Ingredients
Strawberry Lemon Bars
- 1/2 cup butter, melted 1 stick
- 3/4 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 1/4 cups flour + 1 tbsp divided
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup strawberries, diced
Sweet Lemon Glaze
- 1 1/4 cup powdered sugar
- 1-2 tbsp lemon juice
Instructions
- Preheat your oven to 350°F and line your 8"x8" baking dish with parchment paper. Set aside.
- In a large bowl, whisk together the melted butter and sugar until smooth. Add the egg, vanilla extract, lemon zest, and lemon juice and mix well.
- Add the flour, baking powder, and salt. Mix just until combined.
- Toss your diced strawberries with one tablespoon of flour, then gently fold them into the batter.
- Spread the batter evenly into your prepared pan.
- Bake for about 28-30 minutes, or until the edges are lightly golden and the center is set.
- Allow the bars to cool in the pan for 15 minutes before moving to a wire rack to cool completely before adding the glaze.
- For the glaze, whisk powdered sugar with a little lemon juice until smooth, then drizzle over the cooled bars. Enjoy!
Notes
Psalm 16:8 - "I keep my eyes always on the Lord. With him at my right hand, I will not be shaken."
