These strawberry lemonade bars are such a fun Summer treat! The soft, cakey bars are packed with juicy berries and topped with a sweet lemon glaze.
I’ve always been a big fan of cold (homemade) strawberry lemonade. It’s so refreshing and just feels like the quintessential summer drink. So, of course, I thought strawberry lemonade bars would be a brilliant idea 😉 I was not wrong.
These bars are seriously irresistible. They’re extra soft, sweet, but then there’s a bit of tartness shining through from the strawberries + the lemon glaze that we’re drizzling on top.
If you, too, love a good strawberry + lemon combo then you need to try this recipe! And if you have more strawberries left over, you can make my berry galette, strawberry cupcakes or strawberry cream cheese cookies.
Why You’ll Love These Strawberry Lemonade Bars…
- They’re super easy! It’s such a straightforward recipe that will take you… maybe 15 minutes? Or less.
- The glaze is the perfect finishing touch and isn’t too overpowering. It complements the bars without taking away from them. My husband claims to not be a fan of citrus in his dessert, yet he came back for seconds.
- They’re a fun treat for a summer cookout or even brunch!
What You’ll Need…
- The dry ingredients: flour + baking powder + salt.
- The fat: unsalted butter.
- The flavor: sugar + vanilla + chopped up strawberries.
- To make strawberry lemon bars without eggs: Bob’s Red Mill Egg Replacer.
How To Make…
To make my gluten free strawberry bars, we’ll start by combining the dry ingredients in a small bowl. Set aside and start creaming the butter with the sugar until it’s nice and smooth.
Add the egg replacer, if using, and vanilla extract. Then simply add in the dry ingredients and mix on low speed. Fold in the chopped up strawberries… and you’re almost done!
Pop the batter into a square baking pan and bake on 350ºF for about 18 minutes. Once the bars have completely cooled, go ahead and drizzle the lemon glaze on top.
Good news: the glaze also couldn’t be any easier! Just add lemon juice to a cup of powdered sugar, one tablespoon at a time. You should only need 2 tablespoons of lemon juice to achieve the perfect drizzling consistency — but you can eyeball it and add a bit more if needed.
- To make these strawberry bars vegan, you will just have to substitute your favorite non-dairy butter. I haven’t tested it but I don’t see why that couldn’t work.
- If you’re not looking to make these bars eggless, you can substitute 1 egg instead of the egg replacer.
- I’ve tested these bars with frozen strawberries and, while I’m all for making things easy/more convenient, I would recommend against it in this case. The frozen berries let out too much moisture throughout the baking process and you may be left with slightly soggy bars.
- But while we’re on the topic of berries… feel free to mix in any berry you like instead of the strawberries! I think these would be delicious with raspberries.
Tips For Making Strawberry Lemonade Bars…
- I recommend patting the strawberries dry after rinsing/before adding to the batter. Toss them in a bit of flour, too, to avoid adding in too much moisture.
- For best results, be sure these bars are completely cooled before slicing up and glazing.
Did you try my strawberry lemonade bars? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
More Gluten Free Bar Recipes…
Strawberry Lemonade Bars – Gluten Free, Eggless
For the bars:
- 1 ½ cups (222g) gluten free flour blend
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ¾ cup (150g) granulated sugar
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- ½ teaspoon vanilla extract
- ⅔ cup (110g) strawberries chopped and lightly tossed in flour
For the glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons lemon juice
- Preheat the oven to 350°F. Line a square baking pan with parchment paper and set aside.
- In a small bowl, whisk the flour, baking powder, and salt together. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth. Add the egg replacer and vanilla extract and continue to beat to combine.
- Add the dry ingredients and mix on low speed until combined. Transfer dough into prepared pan and bake for 18-20 minutes, or until the edges are slightly browned. Allow to cool completely before removing from the pan.
To make the glaze:
- Mix the powdered sugar with the lemon juice until the mixture reaches a drizzling consistency. If the mixture is too thick, add an additional tablespoon of lemon juice. Drizzle on top of the cooled bars.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- I recommend patting the rinsed strawberries dry and tossing in a bit of flour to avoid adding too much moisture to the batter.