Strawberry Lemonade Bars

Is there anything better than freshly picked strawberries? I am a lover of all things seasonal, and these strawberry lemonade bars are a new take on an old favorite recipe. These strawberry lemonade bars are filled with sweet strawberries and fresh lemon zest and juice. Chewy, soft and really the perfect little bite to welcome summer. The sweet strawberry glaze on top adds the perfect bright sweetness that complements the bars perfectly. Add these strawberry lemonade bars to your recipe list this summer. You won’t regret it!

Working with Fresh Strawberries in Strawberry Lemonade Bars

This recipe calls for fresh strawberries in these strawberry lemonade bars. Strawberries have a high water content, which adds more moisture to the batter. Overly wet batter can quickly become “bready” instead of the chewy/cakey texture we are going for. To combat this issue, we start by dicing the strawberries small. Add a teaspoon of sugar to the strawberries, mix them up and let them sit for about 10 minutes. This maceration helps the strawberries release some of their juices and adds some sweetness to the berries. While the berries sit, mix up the batter. Take a fine mesh strainer and strain the juice away from the strawberries, reserving the juice to use in the glaze later on. Mix the strained strawberries into the batter with a gentle hand before filling the pan and baking.

Baking with Freeze Dried Strawberries

One of the best kept secrets in strawberry flavored bakes is using freeze-dried strawberries. Freeze-dried strawberries taste delicious but in order to use them in baked goods, they need to be ground down to very small pieces or a powder-like consistency. If you add the freeze-dried berries without this step, they turn chewy and the texture is not good. I like to take my bag of freeze-dried strawberries and open the top a bit to let out the air. Then I re-seal the bag and roll over it a few times with a rolling pin, getting the berries as crushed as possible. You can substitute the fresh strawberries in this recipe for freeze-dried “powder,” just a few Tablespoons should do the trick. I also like the addition of freeze-dried strawberries in the glaze on these strawberry lemonade bars. They add the perfect strawberry flavor.

Adding Fresh Lemon Juice and Zest

Fresh lemon juice and zest really makes these bars stand out. Don’t think about using the store-bought lemon juice. Store-bought lemon juice is too acidic and will ruin the flavor of these lemonade bars. Zest the lemons right into the batter and reserve just a bit of lemon zest for the glaze. After zesting, juice the lemons to add to the batter and glaze of these strawberry lemonade bars. If you just want a little lemon flavor you can decrease the lemon juice and zest used in the recipe. I love the tart and sweet combination of these strawberry lemonade bars as written, but you can adjust based on your personal preferences.

Baking Tips for Strawberry Lemonade Bars

Preheat your oven to 350 degrees before making the batter. Line an 8 by 8 pan with parchment paper. Place a piece of parchment paper over the pan and cut out the corners (as seen in the video below). Gently spoon the batter into the pan and bake for about 20 minutes. Insert a toothpick into the pan to check if the bars are finished baking. If the toothpick comes out without any wet batter on it, the bars are finished. Let the bars cool before topping with the strawberry lemon glaze.

Chewy Strawberry Lemonade Bars

Chewy and soft at the same time, these lemonade bars are the perfect little summer treat. The zing from the lemon strawberry glaze complements these brownie-like bars. You can adjust the tartness by decreasing the lemon juice and zest in the batter, but I love how tart they are. Strawberry lemonade bars taste good at room temperature, but they are also delicious chilled in the fridge for an hour or so. Cut them into 16 pieces or even 24 if you’d like a two-bite treat. I hope you enjoy these as much as we do during the summertime!

Frequently Asked Questions

Why should I crush freeze dried strawberries before baking with them?

Freeze dried strawberries taste great on their own, but when added to baked goods they often get chewy. Instead, crush them up into a powder and add a few teaspoons or Tablespoons to your baked goods. You will have that delicious fresh strawberry flavor without affecting the texture of your baked goods.

How should I store strawberry lemonade bars?

Strawberry lemonade bars can be stored at room temperature for 24 hours or chilled in the refrigerator for a couple days. Enjoy the bars chilled, straight from the fridge for a special treat.

How tart is the lemon in the strawberry lemonade bars?

These are full of lemon and strawberry flavor. The fresh lemon is definitely on the tart side. If you prefer your lemon bars sweeter, decrease the lemon juice and zest just a bit.

I don’t have lemons. Can I use store-bought lemon juice instead of freshly squeezed lemon?

Please don’t do this. Store-bought lemon juice is too acidic and will ruin the flavor of these lemonade bars. If you only have one or two lemons on hand, just add what you can. The lemon flavor may not be quite as pronounced but they should still taste delicious.

For other delicious strawberry bakes, try these fresh strawberry scones, strawberry buttermilk cake or strawberry fruit pizza. We also love these luscious lemon bars and blueberry lemon muffins.

Strawberry Lemonade Bars

Soft and chewy bars with the perfect pop of fresh strawberries and tart lemon. These are the perfect summer treat chilled or at room temperature.
Prep Time 25 mins
Cook Time 20 mins
Cooling Time 30 mins
Course bars, Dessert
Cuisine American
Servings 16 bars


Strawberry Lemonade Bars

  • 1 cup diced strawberries liquid squeezed
  • 1 teaspoon granulated sugar
  • 1/2 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 Tablespoon lemon zest from 1 large lemon
  • 3 Tablespoons lemon juice freshly squeezed
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Strawberry Lemon Glaze

  • 3/4 cup powdered sugar
  • 1 teaspoon lemon juice
  • 2 teaspoons strawberry juice reserved from strawberries
  • 1 teaspoon crushed, freeze dried strawberries optional


Strawberry Lemonade Bars

  • Preheat oven to 350 degrees Fahrenheit and line an 8 by 8 pan with parchment paper.
  • Dice the strawberries and add them to a liquid measuring cup or small bowl. Sprinkle 1 teaspoon of sugar over the diced strawberries and mix together. Let strawberries sit for 10 minutes to release some of the juices.
  • To a bowl, add the melted butter and granulated sugar. Mix. Add the eggs and mix until combined. Zest one large lemon directly into the mixture (about 1 Tablespoon), then add the lemon juice and vanilla extract. Mix well until combined.
  • To a small bowl whisk together the flour, baking powder and salt. Pour the flour mixture on top of the wet mixture and mix until just combined.
  • Take the diced strawberries and strain the juice out of them, reserving the sweetened strawberry juice for the glaze. Add the strained strawberries to the batter and mix gently. Spread the batter in the parchment-lined pan and bake for about 20 minutes until a toothpick inserted in the middle comes out clean (no streaks of cake). Let cool completely before topping with glaze.

Strawberry Lemonade Glaze

  • Whisk together the powdered sugar with 1 teaspoon lemon juice and 2 teaspoons of the reserved strawberry juice. If the glaze is too thick, add a little more lemon or strawberry juice to the glaze. Zest about 1/2 teaspoon of lemon into the glaze for more lemon flavor. Mix until combined. For a more pronounced strawberry flavor: crush up freeze-dried strawberries into a powder and add a teaspoon of freeze-dried strawberry powder to the glaze.
  • Spread the glaze over the cooled bars, using an offset spatula to spread as needed.
  • After the bars are glazed, let glaze set. Enjoy room temperature or refrigerate and enjoy chilled.


Freeze Dried Strawberries: I love the fresh strawberry flavor that freeze dried strawberries bring to the glaze. Use a rolling pin to crush the freeze dried strawberries into a powder, and then add a teaspoon to the glaze. You can also substitute crushed, freeze-dried strawberries for the strawberries in the batter with good results.
Keyword bars, lemon bars, strawberry lemon bars

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

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Chocolate Chip Cookie Bars

My sisters and I all had unconventional weddings. None of us had big fancy wedding receptions or big groups of people in attendance. Instead, we chose small ceremonies surrounded by family and a few close friends. Later we celebrated by inviting friends over for a backyard BBQ that was casual and fun for everyone. This allowed us to save some money (hubby and I traveled around Europe for our honeymoon instead of having a big wedding reception) and enjoy time with good friends to celebrate our marriage. My dad manned the grill, while my mom cut up fruit for salads and I was in charge of all the baked goodies. You better believe that these gooey chocolate chip cookie bars were on the menu!

Jump to Chocolate Chip Cookie Bars Recipe

Crowd Pleasing Chocolate Chip Cookie Bars

Chocolate chip cookie bars are quick and taste amazing. They are a major crowd pleaser and couldn’t be easier to make. Using melted butter in this recipe means that these cookie bars can come together super fast. Cookie bars bake up beautifully in a 9 by 13 pan instead of dropping spoonfuls of cookie dough onto a baking sheet. They cut up nicely into small squares to serve for a crowd. I’ve also made these ahead of time and frozen them with great success.

Crispy Edges, Gooey Middle

Are you a fan of crispy edges? Or do you choose the bars in the middle of the pan? The gooey middles definitely went first at our latest family gathering, but that didn’t stop the whole pan from being devoured in about 30 minutes flat. These bars are the perfect amount of chewy, gooey and crispy. Basically they have something for everyone to enjoy.

Easy Cleanup

Do yourself a favor and please use a parchment sling for these bars. Non-stick parchment paper makes these bars so easy to lift out of your baking pan and cut into beautiful pieces. It also makes clean-up a breeze and while I wouldn’t fault anyone for eating these out of a pan with a fork (or fingers), parchment paper makes these bars so much easier to handle.

If you’re anything like me with my sweet tooth, you’ve got to try these gooey chocolate chip cookie bars. They are so delicious and so easy. The hardest part is waiting for the bars to cool!

How do you store Chocolate Chip Cookie Bars?

Once the bars have cooled completely, slice into squares. Place in an airtight Tupperware or cover with plastic wrap. After 24 hours, freeze the bars for up to 3 months.

Do you have a favorite chocolate chip cookie recipe?

Erika’s Chocolate Chip Cookies are hard to beat! They are the perfect regular-sized chocolate chip drop cookie. (

Chocolate Chip Cookie Bars

Ooey, gooey, chocolate chip cookie bars with crispy edges and perfect middles. They are a hit with everyone!
Prep Time 10 mins
Cook Time 30 mins
Course cookies, Dessert
Cuisine American
Servings 1 9 by 13 pan


  • 12 Tablespoons unsalted butter melted
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups all purpose flour
  • 2 cups chocolate chips semisweet are my favorite


  • Preheat the oven to 325 degrees Fahrenheit.
  • Prepare a 9 by 13 pan, lining it with a parchment paper sling (check it out here).
  • In a microwave-safe mixing bowl, melt the butter. Add brown sugar and granulated sugar. Use a fork (or a hand mixer) to mix the sugars and butter together. 
  • Add vanilla and eggs. Mix until the ingredients are fully incorporated.
  • To the center of the bowl add the salt and baking soda. Mix.
  • Add the flour and mix until combined. 
  • Mix in the chocolate chips. Spread evenly into the pan.
  • Bake about 30 minutes until crispy around the edges but still a little gooey in the middle. Let sit for 20 minutes in the pan before lifting out with the parchment paper. Cool before cutting into bars. Enjoy!
Keyword chocolate chip cookie, chocolate chip cookies, cookie bars

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

Baking Tip: How to Line a Pan with Parchment Paper

Do you use parchment paper? Parchment paper has upped my baking game immensely. It helps create the perfect bottoms for cookies. Parchment paper is invaluable when making sourdough bread. It makes clean-up a breeze and can get you the best looking bars/brownies you’ve ever baked. If you haven’t started using parchment paper, now is the time. Keep reading to find out how to line a pan with parchment paper.

I buy parchment paper in bulk at Costco

Why should you use parchment paper?

Parchment paper allows for easy clean up

Parchment paper has the unique quality of being non-stick (it is NOT wax paper) which means that rarely do you have to grease a sheet pan or bread pan if you cover the pan with parchment paper before baking. Sometimes dark pans can leave the bottoms of your cookies very dark. Parchment paper helps provide your baked goods with an even bake. One of the worst things that has happened to me as a baker is mixing up a delicious batter, baking it and watching it fall apart when I turn it out because it’s stuck to the bottom of the pan. This is where parchment paper saves the day. That little extra step of lining a pan is worth the peace of mind and the perfect bake. 

Lining Baking Sheets and Loaf Pans

I almost always line my sheet pans with parchment paper when baking cookies on them. A simple sheet with a little bit of overhang is fine, though I do like to cut it down if it’s hanging over the edges too much.

For a loaf pan, with a stickier batter, like this banana bread or the lemon blueberry bread that is pictured, I will often drape the parchment paper over the sides. I spray the paper and let it hang over the sides of my non-stick bread pan (affiliate link). This makes it simple to pull the bread out of the pan (you may need to run a knife along any edges that are not touching the parchment paper) without it sticking to the bottom.

How to: Make a Parchment Sling

I use parchment slings when baking bar cookies or brownies in an 8 by 8 or 9 by 13 pan. I also use parchment slings for sweet peach bread and rhubarb snack cake. When baking cookies and cakes, I line my pans with parchment paper too…though those don’t require a sling. A parchment sling is a tiny extra step that will save you clean up time and give your bar cookies a five star rating.

1. Set the parchment paper on top of the pan. Allow for an inch or two of overhang on each side.

2. In each corner of the parchment paper, make a cut from the edge of the paper to the edge of the pan, as pictured below. Remove the small corner squares that result from the cuts.

3. Press down on the parchment paper with your hand in the center.

4. Readjust the parchment paper as needed and fill with the batter of your favorite bar cookie, brownies or treat.

I hope this tutorial encourages you for your next bake. It’s never too late to up your game a little in the kitchen and parchment paper does just that! The recipe for those gooey chocolate chip cookie bars is here.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this post if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

Derby Day Bars

The first weekend in May is Derby Day here in Kentucky. Typically, kids draw pictures, the library has special activities where we make crafts and we all turn on the TV and watch the “fastest two minutes in sports.” This year, however, things are a little different. The Kentucky Derby has been postponed until September and there will be no large gatherings in Kentucky with the COVID-19 pandemic. We are all quarantined in our homes instead of celebrating with friends or family this year. Even without the “fastest two minutes in sports” racing on Saturday, it won’t keep me from indulging in one of my favorite Derby treats. These Derby Day Bars keep the nostalgia alive and well!

Jump to the Recipe for Derby Day Bars
Wearing our Derby hats at Churchill Downs

Derby Day Pie in Bar Form

Derby Pie is a pie served traditionally in Louisville where the derby is run, but you can find it anywhere in the Bluegrass during Derby time. The name, “Derby Pie” is actually trademarked by Kern’s Kitchen, the owners of Melrose Inn who created the original Derby Pie. No other company, shop or store can name their pie, “Derby Pie” without being liable for copyright infringement (the owners are reportedly quite zealous in the defense of their trademark). Instead you will see stores, restaurants and shops advertising things like “walnut chocolate chip pie.” Even big box stores like Costco sell this during Derby time. 

Gooey Derby Pie Bars are perfect for any gathering

Chocolate, Pecans and Brown Sugar

I do have an awesome recipe for my own variation of “the fastest two minutes in sports” pie but  I also love these Derby Day Bars, maybe even more than the real pie. They are ooey, gooey, and down right delicious with a shortbread bar base and the traditional chocolate, brown sugar, nut mixture on top. I swapped the walnuts out for pecans because of personal preference but you can opt for walnuts and a splash of bourbon if you want a more traditional flavor. I like to give the pecans a pulse in my blender to chop them up so you get a little nut in every bite. 

Use Parchment Paper and One Bowl

Derby Day Bars are ooey, gooey and using parchment paper to line your pan will make your life easier. I wrote a whole post about that here. I also love that these bars can be made using one bowl. I use a fork or spoon to mix together the base ingredients, dump them and press them into my pan and then use the same bowl to whisk up the filling. Not only does this make the recipe super simple, but it also saves you clean up time and gives you more time to decide which horse you’re betting on this year!

The Best Recipe for a Crowd: No Fork Required

These bars are easy to bake, cut and serve for a group or they freeze well if making for your family while quarantined at home. I’m hoping we’ll get to eat them twice this year…once this weekend and again in September for when the Kentucky Derby is rescheduled. Fingers crossed!

Derby Day Bars

The perfect treat for the Kentucky Derby. Ooey, gooey, chocolate pecan pie bars great for a crowd or family gathering.
Prep Time 15 mins
Cook Time 40 mins
Course Dessert
Cuisine American
Servings 16 bars


Shortbread Base

  • 1/2 cup unsalted butter, melted
  • 1/3 cup light brown sugar, packed
  • 1 1/2 cups all purpose flour
  • 1 teaspoon cornstarch *see recipe notes
  • 1/2 teaspoon salt

Derby Bar Filling

  • 1/4 cup unsalted butter, melted and cooled
  • 1 cup brown sugar, packed
  • 1/2 cup all purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 2 eggs lightly beaten
  • 1 cup semi-sweet chocolate chips
  • 1 cup pecans, chopped (or walnuts chopped)
  • 1 splash Bourbon optional


  • Preheat the oven to 350 degrees. Prepare an 8 by 8 pan with parchment paper or spray with non-stick spray. 
  • In a small bowl, mix together the base ingredients (melt the butter in the microwave): melted butter, brown sugar, flour and salt. Press into an even layer at the bottom of the pan.
  • Using the same bowl (or a different one if you really want to wash two bowls) add the filling ingredients: melted butter, brown sugar, flour, salt, vanilla and two eggs. Mix together with a fork or spoon until fully incorporated.
  • Pulse pecans in a blender or food processor a few times to chop into small pieces.
  • Add chocolate chips and pecans to the filling and mix together. Add a splash of bourbon if desired.
  • Spread the filling mixture on top of the base bar layer.
  • Bake for 40-45 minutes until edges are brown and the filling mixture is set. See recipe notes about length of baking time needed.
  • Allow the bars to cool completely before cutting and serving. Enjoy!


The bake time on these bars is about 40 minutes. Different ovens bake differently, so watch your bars. When they are no longer jiggly in the middle, they are ready to come out of the oven and cool. This may take more or less time depending on your oven. 
*The original posted version of this recipe left out the cornstarch. I like a little bit of cornstarch to give the bar a smoother flavor. You can leave this out if you want.
Keyword Kentucky Derby

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Family Favorite Toffee Bars

You know those family recipes that are made over and over and remind you of childhood, good times and love all wrapped up in one little bite? This is that recipe for me.

When my parents were newly married, my mom found this recipe among one of her “newlywed” cookbooks and made it. My dad walked into the kitchen, saw these irresistible bars and proceeded to eat half the pan without even knowing the name (who knows if the “eating half the pan” part is really quite true, but you know how “family stories” go that have been told for generations…). Finally, in between bites, my dad asked my mom, “What are these things?!” and my mom feeling a little bit proud, a little bit irritated and mostly looking for a laugh told him, “Goat Milk Bars!” My dad sputtered a little bit, choked down his bite and then laughed about it later. Ever since, the bars have made an appearance at many family events and will forever be known to our family as “Goat Milk Bars.”

“Goat Milk Bars” is our family name for these amazing toffee bars

In preparing to write up this family favorite recipe, I actually asked my mom if she knew the real name for these bars and she remembered that they were known to the rest of the world as “Toffee Bars.” Whatever you want to call them, “Goat Milk Bars” or “Toffee Bars,” these are sure to be a hit with your family too. They are super simple, just a few pantry-staple ingredients, a little mixing, pressing the crumbly mixture into the pan and finishing the top with chocolate chips. They are the perfect treat to make with your kids or even better, have your kids make for you! The most difficult part of these bars is waiting for them to cool. 

These are best served room temperature…so delicious!

A pro tip, one I’ve learned from the many years I’ve been making these bars, is after taking them out of the oven and letting cool on the counter a bit, stick the pan in the freezer for about 15-30 minutes to help speed the cooling process up. These bars also freeze beautifully if you have any extras. If you are looking for the perfect, simple treat, this is it. I hope you love these as much as we do. Go ahead and try calling them “Goat Milk Bars” to your family and watch those reactions…priceless!

Yield: One 8 by 8 pan of bars, cut into 16 pieces

Time: 10 minute mix, 25 minute bake, 1 hour cool


  • 1 cup butter, softened
  • 1 cup brown sugar, packed
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 2 cups flour
  • 1 cup semi-sweet chocolate chips


  1. Preheat the oven to 350 degrees and prepare an 8 by 8 pan
  2. In a mixing bowl mix the softened butter until creamy with a handheld or stand mixer. Add the brown sugar and cream together. 
  3. Mix in the egg yolk, vanilla and salt and beat well.
  4. Add the flour a cup at a time and mix. The dough will look very crumbly but will be soft. Pour it into an 8 by 8 pan and press evenly into the pan.
  5. Bake at 350 degrees for 23-25 minutes until the edges turn a very light brown and the middle is cooked. Take the pan out of the oven and turn the oven off. Pour the 1 cup of chocolate chips on top. Put back the pan back in the still-warm oven for 1 minute allowing the chocolate to melt.
  6. When the chocolate chips are melted (about 60 seconds), take the pan out of the oven and spread the melted chocolate evenly over the bars.
  7. Allow bars to cool and chocolate to set before cutting into bars. Enjoy!

Recipe notes: This recipe will also work in a 9 by 13 pan, though your bars won’t be as thick. You will want to decrease the bake time to 20 minutes. 

Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake 🙂

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