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These strawberry lemonade bars are a delightful summer treat. Soft and cake-like, they are studded with juicy strawberries and finished with a bright, sweet lemon glaze.
I’ve always loved a cold glass of homemade strawberry lemonade — it’s the epitome of summertime. Turning those flavors into a bar was an obvious next step, and these did not disappoint.
The bars are tender and sweet, with a pleasant tartness from the strawberries and the lemon glaze. If you enjoy the strawberry-and-lemon combination, these are a must-try.
If you have extra berries, consider making a berry galette, strawberry cupcakes, or strawberry cream cheese cookies with them.
Why You’ll Love These Strawberry Lemonade Bars…
- Easy to make: a simple recipe that takes only a few minutes to prepare.
- Balanced glaze: the lemon drizzle adds brightness without overpowering the bars.
- Perfect for summer gatherings: great for cookouts, picnics, or brunch.
What You’ll Need…
- Dry ingredients: gluten-free flour blend, baking powder, and salt.
- Fat: unsalted butter at room temperature.
- Flavor: granulated sugar, vanilla, and chopped strawberries.
- Eggless option: Bob’s Red Mill Egg Replacer (mixed with water as directed).
How To Make…
Start by whisking the dry ingredients together in a small bowl. In a separate bowl, cream the room-temperature butter with the sugar until smooth. Add the prepared egg replacer (or an egg if you prefer) and vanilla, then mix to combine.
Add the dry ingredients and mix on low speed until just combined. Gently fold in the chopped strawberries that have been lightly tossed in flour to reduce excess moisture.
Press the batter into a lined square baking pan and bake at 350°F for about 18–20 minutes, until the edges are lightly golden. Allow the bars to cool completely in the pan before removing and glazing.
The lemon glaze is quick and easy: whisk lemon juice into powdered sugar, a tablespoon at a time, until you reach a drizzling consistency. Two tablespoons of lemon juice usually yield the right texture; add a little more if needed.
Ingredient Substitutions…
- To make these bars vegan, substitute a non-dairy butter. Results may vary depending on the product.
- If you don’t need the recipe to be eggless, use one large egg instead of the egg replacer.
- Avoid frozen strawberries if possible; they release extra moisture while baking and can make the bars soggy.
- Feel free to swap the strawberries for other berries like raspberries for a different flavor.
Tips For Making Strawberry Lemonade Bars…
- Pat fresh strawberries dry after rinsing and toss them lightly in flour to limit added moisture.
- Make sure the bars are completely cooled before slicing and glazing for neat slices and a stable glaze.
Did you try these strawberry lemonade bars? Leave a comment below or tag me on Instagram @justastastyblog with #justastastyblog!
More Gluten Free Bar Recipes…
- Brownie cheesecake bars
- Sugar cookie bars
- Apricot crumble bars
- Samoa cookie bars
- Grasshopper bars
📖 Recipe
Strawberry Lemonade Bars – Gluten Free, Eggless
Ingredients
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 tablespoon 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
Instructions
-
Preheat the oven to 350°F. Line a square baking pan with parchment paper and set aside.
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In a small bowl, whisk the gluten-free flour blend, baking powder, and salt together. Set aside.
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Using a hand mixer or stand mixer with the paddle attachment, cream the butter with the sugar until smooth. Add the prepared egg replacer and vanilla, and beat until combined.
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Add the dry ingredients and mix on low speed until combined. Fold in the strawberries. Transfer the batter into the prepared pan and bake for 18–20 minutes, or until the edges are lightly browned. Allow to cool completely before removing from the pan.
To make the glaze:
-
Whisk the powdered sugar with the lemon juice until it reaches a drizzling consistency. If too thick, add an extra tablespoon of lemon juice. Drizzle over the cooled bars.
Notes
- Follow the package instructions for Bob’s Red Mill Egg Replacer. After mixing with water it needs a few minutes to thicken.
- If you prefer using eggs, substitute one large egg for the egg replacer.
- Pat rinsed strawberries dry and toss them in a little flour before folding into the batter to prevent extra moisture.