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

Ingredients
  

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

Instructions
 

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.

Notes

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 Amazon.com. 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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Sourdough Rhubarb Snack Cake

Do you grow rhubarb? One of my childhood memories is of a wild and unruly garden our family tried and mostly failed at tending. Rhubarb, however grew plentifully. Mom would take these beautiful stalks of rhubarb, chop them, coat the rhubarb pieces in sugar and transform them into the perfect rhubarb pie (no strawberries…just sweet/tart rhubarb). Ever since, I’ve loved rhubarb with its sweet and tart flavor combination. This sourdough rhubarb snack cake reminds me of the rhubarb pie I grew up eating. Nothing but rhubarb and sweet sugar to give flavor to this cake. The rhubarb melts into the tender cake and sweet crumb topping and makes a delicious snack or dessert on a spring or summer day. The next time you see rhubarb at your local grocery or farmer’s market, pick some up! Add this sourdough rhubarb snack cake to your list to make this summer.

What is the Difference Between Green and Red Rhubarb?

What is the difference between green and red rhubarb? I asked myself this question as we tried growing rhubarb ourselves last year and the stalks mostly came out green with just a hint of red. Apparently, there is not much difference! The flavor of red and green rhubarb is the same. It’s just the color that looks different. The photos from this rhubarb snack cake were taken with rhubarb straight from our garden, which just happened to be more on the green side. Aesthetically, if you prefer the look of red rhubarb choose that when you pick up the rhubarb for this cake. It will taste delicious, no matter the color!

Using Sourdough Discard in Cake

A word of warning: not all sourdough discard is created equal. The age of the discard makes a difference. I prefer using a “fresh” discard that is only a day or two old (at the most). My family didn’t even know there was sourdough in this recipe because the discard I used came straight from the jar–right before I fed my starter again. Some of my family members like the tang in sourdough bread but not baked goods. Discard that has been sitting in the fridge for a week or two gives a lot more “tang” to this cake. You can also use bubbly sourdough starter for less sourdough flavor but all the sourdough benefits.

One Bowl Mixing Method

If you’ve been around for any length of time, you know that I love using the least number of bowls possible in baking (fewer bowls = fewer dishes to wash). While this recipe isn’t exactly a one-bowl recipe, the number of bowls can be reduced with these tips. Use a small bowl to mix together the rhubarb, sugar and lemon zest. Set it aside. To a medium-sized bowl, beat together the butter, sugar and lemon zest until light and fluffy. Add the egg, sourdough discard, sour cream and vanilla and beat until light and fluffy. For the dry mixture: add the flour right on top of the center of the wet mixture (don’t mix it in yet…this is the one-bowl method). Add the baking powder and salt on top of the FLOUR. Use a fork to fluff the baking powder and salt into the flour to combine it just a bit. Then use the mixer to combine the dry ingredients with the wet until just combined. Spread this batter in an 8 by 8, parchment-lined pan, top it with the rhubarb and then mix up the crumb topping in the bowl the rhubarb mixture was in–see what I did there? Saved you from washing dishes!

Use a Parchment Sling

Do yourself a favor and use a parchment sling for this snack cake. Non-stick parchment paper makes this easy to lift out of your baking pan and cut into beautiful pieces. I like to lay parchment paper over the top of the pan, cut the corners out of each piece and then press it into the pan. You can watch a video of this process here. I used to think lining a pan with parchment paper was overrated. Nope! Now, I don’t bake without it! My favorite parchment paper is this one from Costco, though it looks like you can snag it on Amazon too. It holds up great for baking crusty sourdough and for all the cookie bars too.

Crumb Topping for Sourdough Rhubarb Cake

Don’t even think about making this cake without the crumb topping. The sweet crumbs nestled in between tart rhubarb is what gives this cake such a unique and delicious flavor. The crumb topping is quick to toss together and gives a deeper flavor by using brown sugar. For quick cleanup, mix up the crumb topping in the same bowl the rhubarb mixture sat in. You don’t even need to wash it out first.

Baking Sourdough Rhubarb Snack Cake

Stick the finished cake in a preheated 350 degree oven. Once the cake is baking, check on it after about 50 minutes by sticking a toothpick or thin knife into the center of the cake. If no wet batter streaks remain, the cake is finished baking. Most ovens vary in temperature, so it’s important to look for the signs of readiness instead of going purely off the written recipe time. Let the cake cool and enjoy!

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If you’re looking for other tart spring/summer desserts, this sourdough blueberry cake and these lemon bars are some of our favorites.

Frequently Asked Questions

Can I add strawberries to this cake to make a strawberry rhubarb sourdough snack cake?

I have never done this, but I think it would taste good (maybe a tad bit sweeter). I would chop ripe strawberries and replace them for about 1/3 of the rhubarb in the rhubarb mixture.

What can I substitute for sour cream in this recipe?

If you don’t have sour cream on hand, I like to replace this with the same amount of Greek Yogurt. Plain yogurt would work in a pinch.

What is 100% hydration sourdough discard?

100% hydration means an equal weight of water and flour added to a small amount of sourdough. Sourdough can be kept at different hydrations for different purposes. Most sourdough recipes will call for 100% hydration, meaning the sourdough starter was fed with equal weights of flour and water. If your starter is not kept at 100% hydration, you may need to increase the flour in the recipe (for higher hydration–more liquid sourdough) or decrease the flour for lower hydration (stiffer sourdough).

Sourdough Rhubarb Snack Cake

Sweet and tart, tender and delicious, this sourdough rhubarb snack cake is full of summer flavors perfect for a summer party or to enjoy on spring day.
Prep Time 20 mins
Cook Time 55 mins
Course Dessert, Snack
Cuisine American
Servings 16 slices

Ingredients
  

Rhubarb Mixture

  • 1 1/2-2 cups rhubarb, chopped into 1 inch pieces
  • 1/3 cup white sugar
  • 1/2 Tablespoon lemon juice fresh squeezed is best, save lemon to zest for cake

Sourdough Snack Cake

  • 1/4 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/2 teaspoon lemon zest
  • 1 large egg
  • 1/3 cup sourdough discard 100% hydration, see recipe notes
  • 2 Tablespoons sour cream or greek yogurt
  • 1/2 teaspoon vanilla extract
  • 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Crumb Topping

  • 2 Tablespoons unsalted butter melted
  • 2 Tablespoons packed brown sugar
  • 1/2 cup all purpose flour
  • pinch of salt
  • sprinkle of cinnamon

Instructions
 

  • Preheat oven to 350 degrees Fahrenheit.
  • Chop rhubarb into small, 1 inch pieces and toss into a small bowl. Add 1/3 cup sugar and lemon zest. Stir to combine and set aside.
  • To a medium sized bowl, beat together butter, sugar and lemon zest until light and fluffy. Add the egg and beat again until fully incorporated. Add the sourdough discard, sour cream and vanilla extract. Beat together until incorporated.
  • To the middle of the mixture (or in a separate small bowl), add the flour, baking powder and salt. Lightly fluff the baking powder and salt into the flour with a fork (if mixing in a bowl, add it to the wet mixture now) and mix until just combined.
  • Scoop the batter into the prepared pan and gently spread into an even layer using an offset spatula or the back of a spoon. Pour the prepared rhubarb mixture over the cake batter, creating an even layer as best you can.
  • Stir together the crumb mixture: melt the butter and add the brown sugar, flour, salt and sprinkle of cinnamon. Once it comes together, use your fingers to spread chunks of crumb topping evenly over the rhubarb layer.
  • Bake in preheated oven for 50-60 minutes. The cake is finished when a toothpick is inserted into the cake and comes out clean–no wet cake batter. Cool completely and then remove the cake (using your parchment sling) and cut into pieces to serve. Enjoy!

Notes

Sourdough Discard: Not all sourdough discard is created equal. Discard that has been sitting in the fridge for a month will be more sour than discard sitting for a day or two. Using older discard can alter or deepen the sourdough flavor. If you don’t want much sourdough flavor and are making this recipe to use up discard, use a “newer” or less-sour discard. If you want to taste the sourdough flavor, choose a discard that has been in your refrigerator for awhile.
Keyword beginner sourdough, rhubarb, sourdough discard

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 Amazon.com. 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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Fresh Strawberry Scones

Sometimes I make a recipe and just know that it needs to be shared. Immediately! Fresh Strawberry Scones are incredibly delicious and with Kentucky’s too short strawberry season I knew this recipe needed to be posted ASAP so you can enjoy some of these delicious scones before the freshly picked strawberries are gone for the season. I’m sure these scones would be delicious with store-bought berries too but there’s just something about picking your own strawberries or grabbing a gallon or two of freshly picked strawberries from a local farm. You just can’t beat those sun-ripened strawberries in the middle of May and the fresh strawberry flavor really comes through in these scones.

Fresh Strawberry Filling

Fresh strawberries are magical. Bursting with beautiful flavor, I love how these scones highlight the fresh flavor of strawberry. After picking your fresh strawberries or grabbing some from your local farm, dice up two cups of strawberries and put them in a liquid measuring cup. Using a potato masher or fork/spoon, smash the strawberries in the liquid measuring cup. The goal here is to release the juices from the berries until the liquid measuring cup has reduced to 1 1/2 cups of smushed strawberries. Too much liquid in scones can make the scones taste “bready” and not flaky. Place a fine mesh strainer on top of a bowl. Pour the juicy, 1 1/2 cups of strawberries into the fine mesh strainer and push the strawberry mixture back and forth to strain out about 1/2 cup of juice. Dump the strawberries in the strainer back into the liquid measuring cup. Set the strawberry liquid to the side to use in the glaze. Add 1/3 cup powdered sugar and 3 Tablespoons of flour to the strawberries in the liquid measuring cup and mix it up. Set aside while you make the strawberry scones.

Preheat the Oven

I used to be the kind of baker who would forget to preheat my oven. ALL. THE. TIME. As a busy mom, I never thought I had the time to wait for my oven to fully preheat. While that might work for some recipes (I’ll often put loaves of bread into a preheating oven to finish the rise while the oven comes to temperature), it does not work well for others. These scones really benefit from a properly preheated oven. Baking scones at a high heat activates the baking powder for a beautiful rise and turns the chilled butter into steamy air pockets which make for a light and airy scone. Basically, for this recipe, you won’t want to cut corners. Preheat the oven as you’re pulling the ingredients out for these fresh strawberry scones and you won’t regret it!

Grate the Butter

One of my favorite tips when working with pastry, scones or biscuits is to grate the butter into the flour mixture. Start with butter straight from the freezer or refrigerator. Grate it into a pile and add the small bits of grated butter to the flour mixture. This grated butter is the perfect size for most recipes calling to “cut in” butter. You can also use a pastry cutter (affiliate link) to get pea-sized pieces of butter sprinkled throughout the flour mixture.

Scone Dough: Keep Ingredients Chilled

Scone dough comes together fast. Use an all purpose or low protein content (8-10%) flour, whisked with the sugar, baking powder and salt. Grate in the cold butter and toss it together before adding in the chilled liquid ingredients (egg, milk and cream). The colder the ingredients, the better the scones (ie: flaky, higher rise, better texture). After mixing together the scone dough, spreading the filling on top and pinching them closed, I’ll stick the cut scones into the freezer to chill for a few minutes before baking. Pre-made scones can also be frozen and then baked at your convenience. Just add a couple minutes of baking time.

Use a Light Hand and Laminate the Dough

Scone dough is very similar to biscuits or pie crust. If the dough is overworked, the gluten starts to develop, which results in tough, not tender scones. To achieve a tender scone, do your best to use a light hand when working the dough. I use a fork to mix the dough together until it has just barely come together. Then turn the dough out on the countertop and separate it into two pieces of dough and pat each piece into a square. To “laminate” the dough, fold the square in half and then in half again. Laminating creates more tender and flaky layers of scone dough. That’s about all you’ll want to “work” this dough.

Assembling the Scones

Typically, scone dough is rolled out, cut and baked. This recipe differs because you actually cut the dough in half. I based these fresh strawberry scones off of our favorite King Cake Scones which are also delicious. Roll out both halves of the dough into equal eight inch circles. Then add sweet strawberry filling on top of one of the circles of scone dough. Smooth it around, leaving a little bit of space at the edge of the circle of dough. Then sandwich the other piece of dough on top. You get a nice thick layer of strawberry filling in the middle of the scone. Pinch the edges of the scone dough closed together, moving around the edges of the dough. Initially I thought the scones would be oozing out filling but the filling holds pretty well when baked. A little strawberry mixture will ooze out a bit, but it is easily removed from the scone after the scone cools if desired. At this point the scones can be baked immediately or chilled a little longer in the freezer before baking.

Bake and Top the Scones with Glaze

Once you put the scones into the oven, it’s time to use the strawberry juice you set to the side after making the strawberry filling. This juice is full of sweet strawberry flavor. It will also have a beautiful pink hue without using any food coloring. Add 1 cup of powdered sugar to about 1/4 cup of reserved strawberry juice. Whisk together while the scones bake, and drizzle the scones with this beautiful glaze once they have baked and cooled about 5-10 minutes. Enjoy!

Frequently Asked Questions

Do I have to use fresh strawberries in these scones? Can I use strawberry jam instead?

These scones taste best with freshly picked strawberries. If fresh strawberries are not in season, choose strawberries that have good flavor. You can also try substituting about 1/2 cup strawberry jam mixed with a Tablespoon of flour for the strawberry filling if you’re in a bind.

Why should I bake scones at a high temperature?

The high temperature activates the baking powder to give a beautiful rise to the scone. It also turns the butter into steamy pockets of air without leaving butter oozing on the baking sheet.

How do I store leftover strawberry scones?

Scones can be left at room temperature for up to 24 hours. After 24 hours, place in a ziplock bag and freeze for up to 3 months.

Looking for Other Favorite Fresh Strawberry Recipes?

Try our favorite strawberry buttermilk cake, the best strawberry shortcake, delicious strawberry fruit pizza or these strawberry orange muffins.

Fresh Strawberry Scones

Delicious scones made with freshly picked, ripe strawberries and drizzled with sweet strawberry glaze. These are the perfect scones to make for a weekend brunch or after going strawberry picking!
Prep Time 20 mins
Cook Time 15 mins
Course Breakfast, Snack
Cuisine American
Servings 8 scones

Ingredients
  

Fresh Strawberry Scones

  • 2 3/4 cup all purpose flour see recipe notes
  • 1/3 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup unsalted butter chilled or frozen
  • 2 eggs
  • 1/3 cup heavy cream
  • 1/3 cup milk

Strawberry Scone Filling

  • 2 cups diced strawberries freshly picked is best
  • 1/3 cup powdered sugar
  • 3 Tablespoons flour

Scone Glaze

  • 1/4 cup reserved strawberry juice
  • 1 cup powdered sugar

Instructions
 

Strawberry Scone Filling

  • Put two cups of diced strawberries in a liquid measuring cup. Smush the strawberries, extracting some of the juices from the berries until the strawberries reduce a bit and the liquid measuring cup shows 1 1/2 cups.
  • Place a fine mesh strainer on top of a bowl. Pour the juicy, 1 1/2 cups of strawberries into the fine mesh strainer and push the strawberry mixture back and forth to strain out about 1/2 cup of juice.
  • Dump the strawberries in the strainer back into the liquid measuring cup. Set the strawberry liquid to the side to use in the glaze. Add 1/3 cup powdered sugar and 3 Tablespoons of flour to the strawberries in the liquid measuring cup and mix it up. Set aside while you make the strawberry scones.

Strawberry Scone Dough

  • Preheat the oven to 425 degrees.
  • In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
  • Grate the entire stick of cold butter into small pieces. Add the butter to the flour mixture and mix until little pieces of butter are evenly distributed throughout. Alternatively you can "cut" the butter into the flour mixture using a pastry cutter into pea sized shapes.
  • Mix together the eggs, heavy cream and milk in a liquid measuring cup. Pour into the butter/flour mixture and mix together until it is just combined and forms a ball.
  • Turn the dough out onto a countertop or pastry mat and knead two or three times. Cut the dough into two equal sections.
  • Lightly flour both balls of dough. Roll both balls out into equal sized 8 inch circles. Spread the strawberry filling on top of one of the circles, leaving a little gap on the edges.
  • Place the other 8 inch circle of dough on top of the strawberry filling, sandwiching the scone dough together. Pinch the seams closed.
  • Cut the dough into 8 triangular sections and place on a parchment lined baking sheet.
  • Bake scones for 14-16 minutes until baked through and a little brown on top.
  • While the scones bake, mix up the glaze. Whisk together 1/4 cup of the reserved strawberry juice with 1 cup powdered sugar. After the scones have cooled a bit, top each scone with glaze. Enjoy!

Notes

Flour: This recipe works great with all purpose flour. If you happen to have a soft flour (protein content of 8.5-10%), that will work the best for a softer, melt-in-your-mouth scone. I buy my flour from Weisenberger Mills.
Strawberry Filling: I prefer this recipe with fresh strawberries. If you don’t have fresh strawberries on hand, you can use your favorite strawberry jam in place of the fresh strawberry filling. Use 1/2 cup of your favorite strawberry jam and mix 1 Tablespoon of flour with the jam before spreading on the scone dough.
Keyword fresh strawberries, Scones, strawberry scone

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 Amazon.com. 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.

Perfect Peach Cobbler

We are at the tail end of peach season, but this recipe is one I’ve been working on perfecting over the summer – and I’ve got it just where I wanted it. This perfect peach cobbler is a combination of biscuit/cake topping, perfectly spiced peaches and absolutely divine with a scoop of ice cream or whipped cream. Even though I may be a bit late to the game posting it for this season, I want it somewhere I can come back to again and again, because it tastes like summer in a pan. While I love fall and have many pounds of apples sitting on my kitchen counter, I’m still holding on to the tail end of our warm days while I can.

Jump to Recipe

Cake or Biscuit?

Peach cobbler is often made with a biscuit topping or a cake topping. Both are delicious in their own right. This peach cobbler combines the flavor of a biscuit topping with the spreadability of the cake topping. It is not overly sweet like cake toppings sometimes are, allowing the fresh peaches to really shine through. The cake topping benefits from baking powder and buttermilk which give it a beautiful rise and the combination of a crispy crust with tender cake and mixed with fresh peach…it can’t be beat!

Fresh, Frozen or Canned Peaches

This perfect peach cobbler is definitely best with in-season, fresh peaches. Can this be made in the “off season” with frozen or canned peaches? The short answer is yes. The longer answer is, make sure to drain the canned peaches or for frozen, bring them to room temperature, then drain off the juice and excess water. You may also want to increase a Tablespoon or two of flour in the peach mixture to help thicken the peach mixture. This will help your peach cobbler from turning into peach soup!

Use a Glass Baking Dish

I love USA bakeware metal pans (affiliate link) that I use daily for almost all my baking. Originally I baked this peach cobbler in a metal baking dish but when I switched over to a glass dish (affiliate link), my results were consistently better. Cobbler is baked for a long time and the slow heating of the glass pan helps the cobbler bake evenly and retains the heat when the cobbler is finished baking in the oven. If you can use a glass dish, it will improve your finished cobbler.

One Bowl, One Baking Dish

If you’ve been around here for awhile, you know that I love using one bowl when I can. My favorite one bowl pumpkin spice muffins here. Applesauce bread using one bowl is here. This favorite sourdough discard zucchini bread here. Perfect peach cobbler is no different! The less dishes, the better. I mix together the peaches with the sugar, flour and spices right into the baking dish. Then I’ll mix up the cobbler topping in a bowl and spread it on top. I love how simple this recipe is and how you really only need to wash one bowl.

If you’re looking for a way to use up the last of those summer peaches, give this perfect peach cobbler a try. I’m hoping to make this cobbler or my favorite sweet peach bread at least once more this season. Either would be the perfect end-of-summer dessert, and I won’t tell if you happen to have a bowl or two for breakfast!

Perfect Peach Cobbler

Perfect Peach Cobbler

Perfect peach cobbler with fresh peaches, spices and the perfect topping that tastes a little bit biscuit and a little bit cake.
Prep Time 15 mins
Cook Time 45 mins
Course Dessert
Cuisine American
Servings 1 8 by 8 pan

Ingredients
  

Peaches

  • 5-6 cups peaches sliced
  • 1/3 cup brown sugar
  • 2 Tablespoons all purpose flour
  • 1 Tablespoon lemon juice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla

Peach Cobbler Topping

  • 1 1/4 cup all purpose flour about 6 oz
  • 1/3 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 Tablespoons unsalted butter melted and cooled
  • 1/3 cup buttermilk
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 375 degrees.
  • Cut and slice 5-6 cups of fresh, soft peaches. Add them to the bottom of an 8 by 8 glass pan (affiliate link). Add the brown sugar, flour, lemon juice, cinnamon and vanilla to the peaches and stir to combine.
  • To a bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the melted butter, buttermilk, egg and vanilla extract. Pour the liquid ingredients into the dry and whisk together until no dry streaks remain.
  • Spread the batter over the top of the peaches.
  • Bake for 45-50 minutes until a toothpick is inserted into the center of the cobbler and no batter streaks remain.
  • Serve the cobbler warm with a scoop of vanilla ice cream or whipped cream.

Notes

For canned or frozen peaches: Bring frozen peaches to room temperature and drain the excess liquid before using. Drain canned peaches before using. Add a Tablespoon or two of extra flour to the peach mixture before topping with cake topping.
Buttermilk substitution: If you don’t have buttermilk on hand, substitute 3 Tablespoons sour cream with 2.5 Tablespoons milk, mixed together.
Peeled or unpeeled: Peaches can be peeled or unpeeled depending on your preference.
Keyword peach, peach cobbler

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Sweet Peach Bread

Have you ever had fresh Georgia peaches? Twice a summer the peach truck stops in our little town bringing fresh Georgia peaches to all who want a 25 pound box. Twenty five pounds is a lot of peaches. I had dreams of all the baking I would do with these beauties which were quickly dashed as my son ate 12 peaches on that first day! Slow down kiddos! I couldn’t really blame them though. Ripe peaches are what summer dreams are made of. Sweet, juicy and if you’re lucky you can save a few of them to make this absolutely perfect peach bread. What more could you ask for?

Are the Peaches Ready?

Part of the beauty of this peach bread is how the peaches just melt into the bread giving a beautiful moist texture and delicious flavor. To get this texture and flavor, it’s important to use very ripe and soft peaches. I often let my peaches ripen on the countertop for a few days until they are very soft and even start to wrinkle. Then I chop them up to use in the bread. These slightly over-ripe peaches seem to have the best peach flavor and texture for the perfect peach bread. I’ve only ever used fresh, ripe, peaches, though I think that canned peaches would work as long as they are well drained.

Jump to Sweet Peach Bread Recipe

Peeled or Un-Peeled?

Do you have a preference? We love eating peaches with the skins on and I truthfully don’t mind the peach skin on peaches in my peach cobbler, but for this perfect peach bread, I prefer the texture using peeled peaches. I know you can throw the peaches into some boiling water to help remove the skins, but I don’t ever do that. I use very ripe peaches that pucker a bit on the skin. Then I will gently cut the peach into quarters and peel the skin back, using a paring knife and my fingers to separate the peach from the skin. Dice the peaches into chunks until you have two cups worth of ripe peaches for this recipe. 

Coat Peaches in Flour Mixture

This peach bread can be made all in one bowl and a liquid measuring cup (my favorites linked, affiliate link). I whisk together the dry ingredients first. Then add the diced peaches to the flour mixture and coat the peaches in the flour mixture. This flour coating helps suspend the peaches throughout the bread and keeps them from all sinking to the bottom. Definitely don’t skip this step! I’ve found this method works great for blueberry breads or anytime you are adding a mix in to a quick bread. Giving it a quick toss in the dry mixture before adding the liquid ingredients helps make the perfect loaf. After coating the peach chunks in the flour mixture, whisk the liquid ingredients together in a liquid measuring cup, pour on top and stir until just combined.

Crumb Topping

Basically, any quick bread is better with a crumb topping. It gives a little extra sweetness and sets this bread apart from a more traditional loaf. Mix together the butter, brown sugar, flour and spices with a fork or your fingers and sprinkle over the top of the loaf. If you want to omit this step, you can. I like a little extra sweetness to the top of my bread.

Parchment Paper

Line your pan with parchment paper and thank me later. The first time I made this peach bread the flavor was delicious but we were scooping it out of the pan because it stuck to the edges. I love my nonstick USA pans, but whenever I make something sticky like this swirled brioche or this cinnamon chip bread, I always line my pan with parchment paper. It’s a small step but you will be happy when you can pull the whole loaf out of the pan to cool and it looks perfect! One other note about this recipe, it works best in a 9 by 5 pan which is slightly bigger than my trusty USA bread pans. Check out this pan (affiliate link) if you’re looking for another good option.

We love peach season at our house and this peach bread has made its way into our yearly rotation. It is moist, flavorful and really the perfect peach bread. 

Sweet Peach Bread

Amy
A delicious loaf of bread dotted with sweet peaches and topped with a crumb topping. This bread is delicious with fresh peaches and makes the perfect breakfast or snack on a summer day.
Prep Time 20 mins
Cook Time 1 hr 10 mins
Course Bread, Breakfast
Cuisine American
Servings 1 loaf

Ingredients
  

Fresh Peach Bread

  • 2 cups fresh, ripe peaches peeled & chopped (13.5 oz)
  • 2 cups all purpose flour (11 oz)
  • 3/4 cup brown sugar (6 oz)
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional, but delicious

Crumb Topping

  • 2 Tablespoons unsalted butter softened
  • 2 Tablespoons brown sugar
  • 1/4 cup all purpose flour
  • 1/4 teaspoon cinnamon
  • pinch of nutmeg
  • pinch of salt

Instructions
 

  • Preheat oven to 350 degrees.
  • Choose peaches that are very soft, ripe and feel like the skin will come off easily when cut open. Peel and chop the peaches until you have 2 cups worth. I like using a liquid measuring cup (affiliate link) to measure the chopped peaches and later to whisk my liquid ingredients together.
  • To a mixing bowl, add the flour, brown sugar, baking powder and salt. Whisk together to combine.
  • Pour the peaches on top of this flour mixture and lightly coat the peaches in the flour mixture until dispersed throughout.
  • To a liquid measuring cup (affiliate link), add the oil, milk, egg, vanilla and almond. Use a fork or whisk to mix it all together.
  • Add the liquid ingredients to the peach/flour mixture and stir gently to combine until a thick batter is formed.
  • Make the crumb topping by mixing together with a spoon or your fingers, the softened butter, brown sugar, flour and spices. Set aside.
  • Line a 9 by 5 loaf pan with parchment paper. This recipe is perfect for a 9 by 5 pan. If you use a smaller bread pan it may be a little too much batter and you'll want to leave some out or have an overflowing pan.
  • Pour the batter into the parchment-lined pan. Top with chunks of the crumb topping.
  • Bake for about 60-70 minutes until a toothpick is inserted in the middle and comes out clean. Let rest for 5 minutes in the pan and then pull out and cool on a cooling rack. Let the bread cool to room temperature. Slice and enjoy!

Notes

Canned Peaches: I haven’t tried this recipe with canned peaches, though I think it would work well. To substitute them, drain as much juice as possible, chop and use in the recipe.
Keyword peach, peach bread

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