Strawberry Bars with Lemon Glaze are made with strawberry jam, fresh strawberries, and a buttery shortbread crust topped with a simple lemony glaze. These bars are a delightful treat for a bridal shower or luncheon, or just a snack after school!

Strawberry Bars on a plate with a spoon drizzling lemon glaze.

Whenever I’m assigned the dessert for a party, I start thinking about things I can take that are both easy and portable. You don’t want to show up at someone’s house and have to finish your dessert in their oven or on the stove! These Strawberry Bars with Lemon Glaze are always a hit and they are exactly the kind of recipe I like to use for potlucks.

I also love to take my Fresh Strawberry Cake to a gathering, but it’s definitely a tad bit (ok, a lot) more complicated. Totally worth it, though!

If taking these bars to a party, you can serve them right out of the dish which might be a little easier to transport than a platter. I would use a pretty dish like this one from Emile Henry.

Overhead shot of strawberry bars on a platter with a tea pitcher and cup and saucer.

Can you freeze these Strawberry Bars?

I haven’t frozen these bars, but I think they would freeze well. I would cut them and place on a baking sheet until frozen, then wrap in parchment paper and put in a freezer bag. And use them within a few months for best flavor.

How to Make the Shortbread Crust

I’m a chocolate lover through and through, but I’ll be honest—shortbread is probably my second love. It’s just so perfect. Buttery, crumbly, soft, and goes with just about anything, which is why I like using shortbread as a base for a lot of bar cookies, like these similar Raspberry Shortbread Bars or these divine Shortbread Bars with Chocolate Nutella Ganache, Streusel, and Salted Caramel.

To make the shortbread crust, start with softened, unsalted butter and beat it for a few minutes, then add brown sugar and granulated sugar. Stir in a couple of teaspoons of good quality vanilla extract.

Next, sift flour and salt together and slowly add to the butter mixture a dough ball starts to form. Separate this dough and pat two-thirds into the prepared pan for the crust. Place the remaining dough in the refrigerator to chill.

Baking pan with shortbread dough and extra dough on parchment paper on the side.

Bake the shortbread crust for about twenty minutes or until lightly golden, then remove the pan to a cooling rack.

Making the Filling for Strawberry Bars

I like to use a high-quality jam for this recipe, and then mix in a few fresh strawberries to give it some texture. If you want to go all-out, you could make my homemade Strawberry Freezer Jam—I haven’t even done that for this recipe but it would be divine!

Chop the strawberries into small pieces and then mash into the jam. You’ll end up with kind of a lumpy jam filling. And this is personal preference of course—if you want bigger chunks or bites of strawberries then by all means keep them bigger, just be aware of the volume and don’t use too much.

Strawberries and jam filling over the shortbread crust for strawberry bars.

Now gently spread the strawberry jam mixture over the shortbread crust, which will still be slightly warm. Then take the extra dough out of the fridge and sprinkle little pieces all over the top of the strawberry jam.

Pieces of dough crumbled over the jam in a foil-lined pan on a rack.

Bake for about half an hour or until the streusel on top is golden brown.

Baked strawberry bars in a baking pan with strawberries on the side.

After the strawberry bars are completely cool, lift the foil from the pan and cut into squares. Stir together some powdered sugar, fresh lemon juice, and a tad of milk to make a lemony glaze and drizzle the glaze over the bars.

Two strawberry bars on a plate for serving with a platter in the background.

And you’re done! You can pack these up and take them to your potluck.

Or you can hide them in a container in the pantry and tell no one. Your secret is safe with me.

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5 from 3 votes

Strawberry Bars with Lemon Glaze

Strawberry Bars with Lemon Glaze are made with strawberry jam, fresh strawberries, and a buttery shortbread crust topped with a simple lemony glaze.
Prep: 20 minutes
Cook: 1 hour
Cooling Time: 1 hour
Total: 2 hours 20 minutes
Servings: 16 servings
Save This Recipe



  • 2 sticks unsalted butter
  • ¼ cup light brown sugar
  • ½ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 ⅓ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1 cup strawberry jam
  • 1 cup fresh strawberries, chopped into small pieces


  • 1 cup powdered sugar
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon milk



  • Preheat oven to 350. Grease and flour and cover a 9-inch square baking pan with foil. Spray the foil with cooking spray.
  • Cream the butter and sugar together just until combined. Add vanilla. Sift flour and salt together and, with mixer set on low, slowly add to butter until almost comes together as a dough ball.
  • Separate dough and pat two-thirds into the prepared pan for the crust. Place remaining dough in refrigerator to chill. Bake crust for about twenty minutes or until lightly golden, then remove to a cooling rack.
  • Mix fresh strawberries into the jam, mashing with a fork. Some lumps will remain. Spread strawberry jam mixture over warm crust.
  • Sprinkle remaining one-third of dough over the strawberry jam in little pieces like streusel. Bake for 20-30 minutes, until the streusel is golden brown.
  • Cool completely then gently lift the foil or parchment from the pan and cut into bars. Drizzle with lemon glaze.


  • Stir together the powdered sugar, lemon juice, and milk.


Serving: 16servings, Calories: 298kcal, Carbohydrates: 46g, Protein: 2g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 83mg, Sugar: 27g
Course: Desserts
Cuisine: American
Calories: 298
Keyword: strawberry bars
Love this recipe?Mention @southernfoodandfun or tag #southernfoodandfun!

Try these other bar cookies:

Sugar Cookie Bars

Lucy standing behind a counter with a cheese board and glass of wine.

About the author

Hi, I’m Lucy! I’m a home cook, writer, food and wine fanatic, and recipe developer. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites.

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