Strawberry Lemon Bars

These strawberry swirled lemon bars taste just like summer, with a buttery shortbread crust, bright lemon filling, and swirls of sweet strawberry.

This Recipe at a Glance

• Flavor: Bright, tangy lemon with sweet swirls of strawberry
• Texture: Buttery shortbread crust with a smooth, creamy lemon and strawberry filling
• Pan Size: 8×8-inch square pan
• Yield: 16 bars
• Make-Ahead: Great for making a day in advance since the bars need time to chill before slicing

Why I Use Strawberry Jam in These Bars

I use strawberry jam instead of fresh strawberries in these bars because it gives a stronger strawberry flavor without adding too much moisture to the filling.

That helps the lemon layer stay smooth, set properly, and slice cleanly. You can use your favorite strawberry jam or jelly here, as long as it isn’t overly runny.

How to Make Strawberry Lemon Bars

Let’s walk through each step of this recipe together to make sure these bars turn out as amazing as possible!

Step 1: Make the Shortbread Crust

First, work on the shortbread crust. Preheat the oven to 350°F/175°C. Line an 8-inch square, metal pan with parchment paper, then spray with non-stick baking spray.

Use an electric mixer to combine 1 1/2 cups AP flour, 1/3 cup powdered sugar, 1/4 tsp fine salt, and 3/4 cup (1 1/2 sticks) softened butter. It should form a slightly crumbly dough once combined.

Press the crust into the bottom of the prepared pan with your fingers or a small offset spatula to create an even layer.

Prick the crust thoroughly with a fork, then bake for 25-28 minutes, or until the edges are just starting to brown. Remove from the oven and place the pan on a wire rack to cool.

Step 2: Make the Lemon Filling

Add 1 1/4 cups of sugar and 4 Tbsp lemon zest to a large saucepan. Use your fingertips to rub the zest into the sugar for about 2 minutes. 

The mixture should become quite aromatic. Note: It’s best to use a nonreactive saucepan. Some metal pans and sometimes even metal whisks can give the filling a metallic taste.

Next, add 5 large eggs, 1/4 cup AP flour, 1 Tbsp + 2 tsp cornstarch, and 1/2 tsp fine salt, and whisk together until smooth. Then whisk in 1 cup of fresh lemon juice. Mix until fully combined.

Cook on medium-low heat, stirring constantly with a wire whisk until the mixture thickens. It should be thick enough to coat the back of a spoon and keep its shape. This usually takes me 5-7 minutes.

Pour the lemon filling through a fine mesh strainer into a separate bowl to remove any bits of cooked egg, zest, or lemon seeds. This gives it a perfectly smooth texture!

Step 3: Make the Strawberry Lemon Filling

Scoop 1/2 cup (145g) of the lemon filling into a small bowl and mix with 1/3 cup (100g) of your favorite strawberry jam.

Alternate spoonfuls of lemon filling and strawberry filling over the baked crust. Use a butter knife to marble the filling together, being careful not to cut into the crust.

Step 4: Bake the Strawberry Lemon Bars

Bake the bars at 350°F/175C° for 20-24 minutes, or until the filling is just set. To test if they’re done, I like to do the shake test!

When you think they’re done, open the oven door and gently shake the pan. If the filling is mostly set and doesn’t jiggle significantly (a tiny bit of jiggle in the center is ok), the bars are done baking. 

Remove from the oven and place on a wire rack to cool fully. Once it’s fully cooled, place the pan in the fridge to chill for 1 hour (or overnight).

Dust with powdered sugar, then use a sharp knife to cut the bars into 16 squares and enjoy!

Ingredient Substitutions in This Strawberry Lemon Bar Recipe

Below are some substitutions that can be made in this recipe:

• All-Purpose Flour (Crust & Filling): You can use gluten-free 1:1 baking flour (like Bob’s Red Mill or King Arthur) for a gluten-free version. The texture may be slightly more delicate, but still delicious.
• Powdered Sugar (in Crust): Swap with an equal amount of granulated sugar if needed. The crust may be a bit less tender, but it will still hold together well.
• Unsalted Butter: You can use salted butter if needed; just omit the added salt in the crust to balance the flavor.
• Fresh Lemon Juice: While fresh is best for flavor, in a pinch, you can use bottled lemon juice (look for one with 100% lemon juice and no additives), but the flavor may be less bright and slightly more acidic.
• Cornstarch (in Filling): Can be swapped with arrowroot starch or tapioca starch in a 1:1 ratio to help thicken the filling.
• Strawberry Jam: Any type will work, and you can use jam or jelly. I like to use my homemade strawberry freezer jam.

Frequently Asked Questions

Can I use fresh strawberries instead of jam?

I don’t recommend it for this recipe. Fresh strawberries add extra moisture, which can make the filling looser and affect how cleanly the bars set and slice. Strawberry jam or jelly gives you more concentrated flavor and a more reliable texture.

Can I make these in a 9×9 pan?

Yes, but the bars will be a bit thinner and may bake a little faster. Start checking for doneness a few minutes early, and look for the filling to be mostly set with just a slight jiggle in the center.

Why did my lemon bars crack?

Lemon bars usually crack when they’re overbaked or baked at too high a temperature. The filling should still have a slight jiggle in the center when you take the pan out of the oven, since it will continue to set as it cools.

Do strawberry lemon bars need to be refrigerated?

Yes. Because the filling is made with eggs and lemon juice, these bars should be stored in the fridge once they’ve cooled. For the best texture, chill them before slicing and dust with powdered sugar right before serving.

Can These Strawberry Lemon Bars Be Made in Advance?

Yes! They can be refrigerated in an airtight container for up to 1 week (best within 1–3 days) or frozen for up to 4 months. For the best results, dust with powdered sugar right before you serve them.

If you plan to stack them, place parchment paper between layers to prevent sticking.

Let Me Know What You Think

If you make these strawberry lemon bars, I’d love to hear what you think! Please leave a rating and comment below.

Tag me @chelsweets and use #chelsweets if you share on social media so I can see all your amazing creations!

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