Strawberry Lemon Bars Recipe | Yummly

Strawberry Lemon Bars

Jenny C.: "This was exactly how you expect it would be! Cake…" Read More
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  • 1 1/2 pounds strawberries
  • 4 tablespoons granulated sugar
  • unsalted butter (at room temperature - 1 cup, 2 sticks)
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 4 large eggs
  • 1 1/2 teaspoons vanilla bean paste
  • 1 lemon
  • 3 cups all-purpose flour
  • 1 cup confectioner's sugar
  • 1 1/4 teaspoons vanilla extract
  • 3 tablespoons milk
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    NutritionView More

    Sodium28% DV670mg
    Fat14% DV9g
    Protein35% DV18g
    Carbs78% DV233g
    Fiber32% DV8g
    Calories1070Calories from Fat80
    Total Fat9g14%
    Saturated Fat3.5g18%
    Trans Fat
    Calories from Fat80
    Total Carbohydrate233g78%
    Dietary Fiber8g32%
    Vitamin A8%
    Vitamin C200%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Jenny C. a year ago
    This was exactly how you expect it would be! Cakey yet a bit dense, sweet but balanced by the strawberry, lemony, and a powerhouse of delicious explosion in one bite. Will definitely be making it again. No modifications needed.
    A W. a year ago
    Doesn't quite spread the way it indicates it will. I would have preferred about a cup more strawberries cut in much smalller pieces. The batter is delicious though and would make a great base for shortcake or cheese cake.
    Carla Pauli a year ago
    A little bready, but super yummy. Tried it with half strawberries, 1/4 pears and the other 1/4 mango. All super yummy. Some extra syrup or jam would have helped to make it more moist and less bready. Regardless, a lot of it was eaten before it even cooled. Did not do the glaze. Delicious.
    Kevin Ayers a year ago
    I substituted blueberries for strawberries, added 4 oz of cream cheese to the batter, and added vanilla and almond extract in addition to the vanilla bean paste. These bars are wicked good.
    Heather Anderson a year ago
    The batter was way too dense .
    Used gluten free flour, texture was light and fluffy. I think I’d like it a bit more lemon-y, so will probably either add lemon EO, as Tiffany did, or lemon extract. Thank you for the great recipe!
    Tiffany F. 2 years ago
    Amazing. My husband told me it was the best dessert I've ever made. I made a few modifications along the way- I used a combo of rhubarb & strawberries; vanilla extract instead of vanilla bean paste; substituted 1 cup quick oats for 1 cup of the flour; added 4 drops lemon essential oil to the cake mix for an extra lemony kick. Didn't bother with the glaze - it didn't need it; perfect balance of sweet and tangy!