Lemon Strawberry Shortbread Bars
Because you all loved our Lemon Blueberry Shortbread Bars so much, we just had to make a strawberry version! Bright, buttery, and bursting with fresh summer flavor, these Lemon Strawberry Shortbread Bars start with a soft, buttery shortbread base and are topped with sweet, refreshing strawberries and zesty lemon. The combination is light, fresh, and perfectly balanced, making these bars perfect for summer gatherings, afternoon treats, or anytime you’re craving something fruity and delicious. When strawberries are in season, there’s no better excuse to bake a batch!
Endless Flavor Swaps
One of the best parts about these bars is just how easy they are to customize. We’ve already played around with a blueberry lemon version, and the possibilities really don’t stop there, raspberry, blackberry, mixed berry, or even a simple classic lemon all work beautifully with the buttery shortbread base. You can swap the fruit to match the season, what you have on hand, or just whatever you’re craving that week. It’s simple, flexible recipe that lets you get creative without any extra effort, making it perfect for experimenting and putting your own spin on it every single time!
Even though I’ve never been the biggest lemon dessert person, these completely won me over. They’re bright without being too tart, sweet without being heavy, and somehow feel light and refreshing with every bite. The buttery shortbread balances the lemon perfectly and the pop of strawberry makes them feel fresh and not overwhelming at all. They’re the kind of dessert you keep reaching for “just one more” of! They are easy, sunny, and surprisingly addictive, even for someone who usually skips the lemon section!
This is the Italian Method (not French) — Why?
For this recipe, I use the Italian meringue method rather than the French method—and for good reason. While the Italian method is slightly more technical, it produces a much more stable and less fragile macaron shell, which means more consistent results overall. The French method is quicker, but it’s easier to overmix and can lead to clumps or an unstable batter.
The key difference comes down to how the sugar is incorporated. With the Italian method, a hot sugar syrup is poured into whipped egg whites to create a strong, glossy meringue, which is then folded into the almond flour paste. The French method, on the other hand, involves gradually adding granulated sugar directly into raw egg whites and folding the dry ingredients into the meringue—making the batter more sensitive to overmixing.
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, delicious, and super refreshing!
Once you have all of the ingredients ready to go, you’re officially set up for lemon strawberry shortbread bar success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the best bars possible!
Lemon Strawberry Shortbread Bars
Ingredients
- 2 cups fresh/frozen strawberries
- 2 tbsp lemon juice
- ¼ cup white sugar
- 2 tsp corn starch + 2 tsp water
- 1 cup of butter salted
- ¼ cup brown sugar
- ¾ cup white sugar
- 2 tsp vanilla extract
- 2 tsp lemon extract
- 1 tbsp lemon juice
- 2 cups all-purpose flour
Method
- Preheat your oven to 350°F. Add the chopped strawberries, sugar, and lemon juice to a medium saucepan.
- Cook over medium-low heat, stirring occasionally, until the mixture begins to bubble. In a small bowl, whisk together the cornstarch and water, then pour it into the strawberries while stirring.
- Continue simmering over medium-low heat for 6–8 minutes, stirring every minute or so, until the filling has thickened. Remove from the heat and set aside.
- In a large bowl, whisk together the butter, granulated sugar, and brown sugar until light and creamy. Mix in the vanilla extract, lemon extract, and lemon juice. Add the flour and mix until a soft dough forms.
- Grease an 8×8-inch baking pan with butter and line it with parchment paper. Press about ¾ of the dough evenly into the bottom of the pan. Spread the strawberry filling over the dough, then crumble the remaining dough on top. Bake for 42–44 minutes, or until lightly golden.
- Allow the bars to cool completely before slicing. Dust with powdered sugar if desired. Store covered at room temperature for up to 8 days or in the refrigerator for up to 10 days.
Hi! Is the jam supposed to be blueberry or strawberry? Not sure if I’m supposed to use both. Thanks! 🙂
Hii! I think it can be both, but for the video she uses strawberries, but your also welcome to replace them with blueberries and if youd enojoy both, use 1 cup of strawberries and 1 cut of blueberries!!
Do these freeze well? I was given a bunch of strawberries and am trying to come up with ways to use them before they go bad! I thought about making these bars and freezing them to use at a get together later on down the road.
Yes! My mom actually froze these for a couple of months after I left for college and they were still good 🙂 Maybe safe to not do it for that long, but they definitely stay good!
– Livia
These would be delicious with strawberries or blueberries! Peaches are coming in season around my area. Going to try using them as well. Yum!
We actually do have a lemon blueberry shortbread bar recipe up, and they definitely are delicious! Peaches sounds amazing too, definitely let us know how they turn out!
– Maya 😉
I’ve made these twice in less than a week and my husband devoured them! One strawberry and one blueberry substituting Bobs Red Mill 1 to 1 Gluten Free flour and baking for 45 minutes. Delicious! The shortbread crust is my favorite. It’s not too sweet with the hint of lemon. My husband has requested a larger batch LOL! Trying with fresh peaches next since I just got a box off The Peach Truck. This is definitely a keeper!
This absolutely made my day, so incredibly happy to hear that! Can’t wait to hear how the peach version turns out!
– Maya 😉