Strawberry Lemon Bars

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Some time ago I had my first blog post, it was my Raspberry bars . I had a small cheap camera and had absolutely no clue what I was doing! Now that I’m more practiced I can post this with a bit more confidence! This recipe is the same as my raspberry bars except I added strawberries and more lemon.


In a large bowl, mix the flour, sugar, salt, baking powder, and lemon zest with a whisk. Cut the butter into small pieces. Place in the flour mixture and the egg. Use a pastry blender (or your hands if you don’t have one) and push down throughout the flour mixture until there is little loose flour.


Preheat your oven to 375°. Spray a 9×13 baking dish with PAM. Spread about half of the flour mixture into a 9×13 baking dish and press down until flat all over.


In a medium sized bowl take your strawberries (washed stemmed and cut) and mix them together with your cornstarch, lemon juice, and preserves. Mix until preserves and cornstarch is dissolved. Make sure to taste test this mixture and add more lemon juice if needed. You can also add sugar, but I thought it was sweet enough without it. If you feel it needs to be thicker, you can add a little more cornstarch.


Once you’ve found the right taste and texture, add the mixture on top of the bottom crust. Spread evenly throughout. Take the rest of your flour crumbles and sprinkle on top throughout the entire dish evenly. Place in the oven for 40-45 minutes, halfway through turn the dish around. It’s ready when the top is browned and the strawberry mixture is bubbling.

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Set out to cool. Once cooled, cut into squares.

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What you’ll need:

1 cup sugar
1 tsp. baking powder
3 cups all-purpose flour
¼ tsp. salt
Zest of 1½ lemons
16 tbsp. cold unsalted butter, cut into pieces
1 large egg
2-3 6oz containers of strawberries

For the strawberry mixture:
About half of a small jar of Strawberry Preserves
4 tsp cornstarch
Juice of 2 lemons



Raspberry Bars…MmMm

Homemade Raspberry Bars

What you will need:

1½ cups sugar, divided
1 tsp. baking powder
3 cups all-purpose flour
¼ tsp. salt
Zest of 1 lemon
16 tbsp. cold unsalted butter, cut into pieces
1 large egg
2 6oz containers of red raspberries

1 small jar of Smuckers Raspberry Preserves
4 tsp. cornstarch
Juice of 1 lemon


Preheat oven to 375 degrees F. Grease a 9×13 pan and set aside.

In a medium bowl, combine 1 cup of the Sugar, Baking Powder, and Flour. Mix in the salt and the zest of one lemon; stir this together with a large fork.

Cut in the butter and egg with a pastry blender until the largest chunks are about pea-sized (If you don’t have a pastry blender, like me, use your hands!! Make sure and squeeze mix together until it becomes crumbly like the picture shown.)  The mixture should be crumbly without much loose flour.

Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.

In another bowl, stir together the remaining sugar, cornstarch and lemon juice.  Gently mix in the raspberries with a rubber spatula until combined.

As you can see, I added a heaping tablespoon of the Smucker’s preserves into the mixture. You can add less or more, it’s up to you; I like to go by taste and raspberry to liquid ratio.

Sprinkle the berry mixture evenly over the crust.

Crumble the remaining dough over the top of the berries.

Bake for about 45 minutes or until the top is slightly golden brown.  Cool completely before cutting into squares and serving.