Strawberry Lemon Bars

Jenny C.: "This was exactly how you expect it would be! Cake…" Read More


  • 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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    Made it

    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.


    Jenny C. 5 months 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. 6 months 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 6 months 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 9 months 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 10 months 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. a year 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!