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Strawberry Lemonade Bars

No mixer required for these bright, lemony bars that are topped with a sweet and tangy strawberry frosting, made with freeze-dried strawberries. Ideal to enjoy with a cup of tea or anytime you need a sweet treat!
Prep Time20 minutes
Cook Time30 minutes
cool time1 hour
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Keyword: freeze dried strawberry frosting, King Arthur Flour, lemon sugar, lemonade bars, teatime recipe
Servings: 16 bars

Equipment

  • food processor
  • 9 x 9 pan or 8 x 8 pan

Ingredients

Bars

  • 1 1/3 cups lemon sugar recipe below
  • 1 teaspoon salt
  • 1 teaspoon pure vanillla extract
  • 8 tablespoons unsalted butter, melted (1 stick)
  • 2 tablespoons lemon juice
  • 2 large eggs room temperature
  • 1 1/2 cups unbleached all-purpose flour spooned and leveled
  • 1/2 teaspoon baking powder

Lemon Sugar

  • 1 1/3 cups granulated sugar
  • 2 large lemons

Frosting

  • 1 cup freeze-dried strawberries (12 grams / 0.42 oz package)
  • 6 tablespoons unsalted butter softened
  • 1/8 teaspoon salt
  • 1 cup confectioners' sugar sifted if lumpy
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon lemon juice

Instructions

To make Lemon Sugar:

  • For maximum lemon flavor: Wash and dry lemons. Using a serrated peeler, remove yellow peel from lemon, leaving behind the pith (the white part next to the peel which is bitter.)
  • Place sugar and peel in a food processor bowl fitted with blade and pulse to combine. Process until the zest is completely incorporated into the sugar; about a minute or until the sugar becomes fragrant and pale yellow with no large pieces of peel remain.
  • Use immediately for best flavor or place in lidded jar or resealable plastic bag, removing excess air, and refrigerate until ready to use.

To make Bars:

  • Preheat oven to 350°F. Line an 8 x 8 (or 9 x 9 inch) baking pan, sprayed with nonstick spray and lined with parchment paper with edges hanging over the pan for easy removal of bars. Spray parchment paper.
  • Whisk together salt, flour and baking soda in small bowl; set aside.
  • In a medium bowl, combine the lemon sugar, vanilla, lemon juice and melted butter. Whisk gently to combine, then mix vigorously for 30 seconds. Add eggs and continue whisking until combined.
  • Using a spatula, mix in the flour mixture until no streaks of flour remain.
  • Transfer the batter to the prepared pan and spread it evenly to the edges.
  • Bake the bars for 28 to 32 minutes until the center is set, the bars are golden, and a toothpick inserted into the center comes out with a few moist crumbs. It’s OK if the toothpick isn’t clean, but you don’t want to see any raw batter.
  • Remove the bars from the oven and cool them completely in the pan (about 1 hour) before frosting.

To make the Strawberry Frosting:

  • Place the freeze-dried strawberries in a small ziplock bag and use a rolling pin or the bottom of a measuring cup to crush them into a fine powder (or use food processor). Once ground, you should have about 1/4 cup of powder.
  • In a medium bowl, combine the freeze-dried strawberry powder, butter, and salt and stir with a flexible spatula until thoroughly combined.
  • Add the confectioners’ sugar, vanilla, and lemon juice and continue mixing gently with the spatula until combined. Once the confectioners’ sugar is incorporated, stir vigorously with the spatula to create a light and fluffy texture. (The mixture will look dry at first but after a couple of minutes, it will become fully combined.)
  • With a small offset spatula, spread the frosting over the top of the cooled bars. For easier cutting, chill for a couple of hours. When ready to cut, lift bars from pan using paper edges. Cut into 16 bars; for cleaner cuts, wipe knife after each row.
  • Store any leftover bars, covered, at room temperature for two days, freeze for longer storage.

Notes

  • For accurate measuring of flour, fluff your flour from the canister or bag and then spoon into your measuring cup so it’s overflowing, then level off with the edge of a knife. Scooping flour directly from the bag or canister will yield a heavier cup and larger amount that can negatively affect your recipes.
  • Frosting alternative: Doctor a can of store bought vanilla frosting by adding same quantity of crushed freeze dried strawberries and 1 tablespoon of lemon juice.
  • Baking times will vary depending on pans and your oven. Oven temperatures vary widely, depending on brand, age, whether electric or gas and it’s not unusual for an oven to run 25 - 50 degrees hotter or colder. Preheat your oven at least 20 minutes and know your oven and its hot spots. Use an inexpensive oven thermometer to monitor your oven’s temperature. 
  • To make gluten free, swap out all-purpose flour for King Arthur Gluten-Free Measure for Measure Flour.