Cook it…Fast or slow!
Do you prefer Slow Cooker or Instant Pot? Get my secrets for meals that bring your family to the table!

Strawberry Pineapple Lemonade Bars

Prep Time 25 mins
Total Time 1 hr 10 mins
Servings 24 bars

Jump to Recipe

A fruity, juicy filling on a buttery shortbread crust — the perfect dessert for Spring or Summer! Change up the juices and fruits to suit your tastes, or use what you have! This recipe makes a large pan so it’s perfect for a potluck or family barbecue.

You know that time when you were about half way through a recipe and you went to grab one of the essential ingredients from your fridge and it just was not there? And you swear that you just bought some and it’s probably hiding on you somewhere, and that’s understandable because you just moved (almost 3 months ago…)?

Me neither.

Strawberry Pineapple Lemonade Bars: A fruity, juicy filling on a buttery shortbread crust -- the perfect dessert for Spring or Summer! Change up the juices and fruits to suit your tastes, or use what you have! This recipe makes a large pan so it's perfect for a potluck or family barbecue. www.thereciperebel.com

 

Kidding. Story of my life.

And it’s not like I don’t try really hard to keep my fridge, pantry and freezer stocked. It’s just that I’m sometimes still in disbelief about how quickly we can go through food, seeing how it is just myself, my husband and our little girl who are eating it.

There are times when I’m struggling to push my shopping cart piled high with groceries through the aisles of the supermarket, putting every ounce of my strength into each turn, and I feel like people watching must think I have 5 kids at home.

Those are the people without kids, obviously, because people with kids know.

Strawberry Pineapple Lemonade Bars: A fruity, juicy filling on a buttery shortbread crust -- the perfect dessert for Spring or Summer! Change up the juices and fruits to suit your tastes, or use what you have! This recipe makes a large pan so it's perfect for a potluck or family barbecue. www.thereciperebel.com

 

Clearly I need to be more on top of my game, and maybe I wouldn’t be stressing half-way through each recipe thinking “what am I going to substitute for that??” and frantically searching my kitchen for something appropriate.

Then again, I’m not sure what I would call myself if I ever was completely prepared for a recipe or didn’t add my own touch to everything that comes out of my kitchen, so I guess I’ll just carry on and pretend like it’s an integral part of my kitchen personality.

Strawberry Pineapple Lemonade Bars: A fruity, juicy filling on a buttery shortbread crust -- the perfect dessert for Spring or Summer! Change up the juices and fruits to suit your tastes, or use what you have! This recipe makes a large pan so it's perfect for a potluck or family barbecue. www.thereciperebel.com

All that being said, I was so happy with the way these turned out in the end. I didn’t have enough lemon juice to stick with a strawberry lemon bar, so I substituted some pineapple juice and I loved the result!

These bars taste like summer. They’re perfect for Spring, when you’re still willing to turn your oven on and maybe fresh strawberries haven’t quite reached your area yet. Perfect for when you’re longing for a taste of fresh, fruity perfection!

Strawberry Pineapple Lemonade Bars: A fruity, juicy filling on a buttery shortbread crust -- the perfect dessert for Spring or Summer! Change up the juices and fruits to suit your tastes, or use what you have! This recipe makes a large pan so it's perfect for a potluck or family barbecue. www.thereciperebel.com

*Recipe and photos updated June 12, 2015 from original from March 25, 2014.

Strawberry Pineapple Lemonade Bars

Fresh and fruity bars flavoured with strawberry, pineapple and lemon -- a taste of summer!
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Cuisine American
Course Dessert
Servings 24 bars
Calories 269kcal

Ingredients

For the crust:

  • 1 cup butter 2 sticks, softened
  • 1/2 cup sugar
  • 2 cups flour
  • Pinch of salt

For the filling:

  • 3 cups sugar
  • 5 eggs
  • 1/2 cup lemon juice
  • 3/4 cup unsweetened pineapple juice
  • 1 1/3 cups all-purpose flour
  • pinch of salt
  • 4 cups strawberries *I used frozen, thawed. Fresh would also work, but you might have more trouble getting the juice out. Or substitute any berries you like
  • icing sugar for dusting

Instructions

  • Preheat oven to 350 degrees F (If using a dark non-stick pan, I recommend baking at 330-335 degrees F and adding a few extra minutes). Line a 9x13", 10x15" or 12x16" pan with tin foil and spray with non-stick spray. I've used a 9x13" and a 12x16". The bars pictured were made in a 12x16" pan, and they're plenty thick!)
  • Combine butter, sugar and salt in a stand mixer. Add in flour and beat until just combined (mixture will be crumbly). You can always combine the mixture with your hands.
  • Press evenly in the bottom of the pan. Bake 10-15 minutes, until crust feels slightly dry on top.
  • Combine sugar, eggs, flour, juices and salt in a large bowl with a whisk. Puree berries in a blender, food processor or Magic Bullet (I got 2.5-3 cups berry puree). Press through a sieve or fine mesh strainer into the bowl with the egg mixture. Whisk to combine. Pour into crust and bake 30-45 minutes until filling is completely set. A 9x13" pan will need between 40-45 (mine baked 43 minutes) minutes and a 12x16" pan needed about 30 minutes.
  • Cool completely before cutting into bars (I let mine sit in the fridge for a couple hours after they come to room temperature). Dust with icing sugar if desired.

Notes

*The second time I made these I used half whole wheat flour and they were still great!
*You can use more or less of whichever juices you desire! Feel free to mix and match.

Nutrition Information

Calories: 269kcal | Carbohydrates: 45g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 81mg | Potassium: 85mg | Sugar: 31g | Vitamin A: 290IU | Vitamin C: 16.8mg | Calcium: 15mg | Iron: 1.1mg

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

 

Strawberry Pineapple Lemonade Bars
Prep time:
Cook time:
Total time:
Serves: 1 9×13″ or 10×15″ pan (about 20-25 bars)
Fresh and fruity bars flavoured with strawberry, pineapple and lemon — a taste of summer!
Ingredients
  • For the crust:
  • 1 cup butter (2 sticks), softened
  • 1/2 cup sugar
  • 2 cups flour
  • Pinch of salt
  • For the filling:
  • 3 cups sugar
  • 5 eggs
  • 1/2 cup lemon juice
  • 3/4 cup unsweetened pineapple juice
  • 1 1/3 cups all-purpose flour
  • pinch of salt
  • 3.5-4 cups strawberries* (*I used frozen, thawed. Fresh would also work, but you might have more trouble getting the juice out. Or substitute any berries you like)
  • icing sugar, for dusting
Instructions
  1. Preheat oven to 350 degrees F (If using a dark non-stick pan, I recommend baking at 330-335 degrees F and adding a few extra minutes). Line a 9×13″, 10×15″ or 12×16″ pan with tin foil and spray with non-stick spray. I’ve used a 9×13″ and a 12×16″. The bars pictured were made in a 12×16″ pan, and they’re plenty thick!)
  2. Combine butter, sugar and salt in a stand mixer. Add in flour and beat until just combined (mixture will be crumbly). You can always combine the mixture with your hands.
  3. Press evenly in the bottom of the pan. Bake 10-15 minutes, until crust feels slightly dry on top.
  4. Combine sugar, eggs, flour, juices and salt in a large bowl with a whisk. Puree berries in a blender, food processor or Magic Bullet (I got 2.5-3 cups berry puree). Press through a sieve or fine mesh strainer into the bowl with the egg mixture. Whisk to combine. Pour into crust and bake 30-45 minutes until filling is completely set. A 9×13″ pan will need between 40-45 (mine baked 43 minutes) minutes and a 12×16″ pan needed about 30 minutes.
  5. Cool completely before cutting into bars (I let mine sit in the fridge for a couple hours after they come to room temperature). Dust with icing sugar if desired.
Notes
*The second time I made these I used half whole wheat flour and they were still great![br]*You can use more or less of whichever juices you desire! Feel free to mix and match.

Recipe adapted from Sophistimom.

You might also like these Lemon Berry Cheesecake Trifles!

Lemon Berry Cheesecake Trifles: White cake cubes, no-bake lemon cheesecake filling and fresh berries make the perfect summer dessert! Use red and blue berries for a July 4th celebration, or use just red berries for a Canada Day celebration. Either way, it's going to be delicious! www.thereciperebel.com

Or this Glazed Lemon Monkey Bread!

Lemon Monkey Bread: soft bun dough coated in lemon sugar, baked together and covered in a sweet and tangy lemon glaze. And you can make it ahead! www.thereciperebel.com

More Spring treats from friends!

Pineapple Upside Down Monkey Bread from Lemon Tree Dwelling.

Berry Lemon Cheesecake Cookie Cups from Life Love and Sugar.

Berry Limeade Bars from Mariah’s Pleasing Plates.

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions

Comments

  1. Thao @ In Good Flavor says

    These bars are so pretty! I love the color, and the combination of flavors sounds fantastic!

  2. Alice @ Hip Foodie Mom says

    love the pineapple juice!!! and that happens to me all the time .. and then, I have crazy thoughts like, ok I just need to run to the store to pick up that one thing. . with both kids in tow. . but that never happens and I guess that how amazing new discoveries happen! 🙂 love these bars!

    • Ashley says

      Haha, exactly! We are at least 30 minutes away, and then you add in the 6 month old and the 3 year old…. no thanks! Thanks Alice!

  3. Stacey @ Bake Eat Repeat says

    Hahahaha, um, you just described my life. But I probably wouldn’t BE a food blogger if I didn’t change pretty much everything I make. Sadly though, it’s often the result of need rather then creativity! Oh well, sometimes that works out – these bars obviously did, they look fantastic!

  4. Alyssa @ My Sequined Life says

    I love these!!! I can’t seem to make anything without wrecking havoc in my kitchen. Every utensil, measuring cup, dish, etc. seems to need washing and flour and other ingredients are splattered evvvverywhere. That whole mess would be totally worth it for these bars!!

    • Ashley says

      Haha, thanks Katalina! And I’m always looking for someone to eat my dessert so I don’t eat it all myself!

  5. Dorothy Dunton says

    Hi Stacey! Shortbread is my absolute favorite! I would much rather use frozen fruit than “shipped in from who knows where” fruit that has no flavor! I like to have back ups for the items I regularly use (my husband calls it hoarding).

    • Ashley says

      I love using frozen fruits and vegetables — especially ones that have been saved from the summer when they’re at their best! Thanks Dorothy!

  6. Erin @ Miss Scrambled Egg says

    Ashley – These lemonade bars are absolutely beautiful. Thank you for sharing the recipe with us. Generally there are only two people in my house, but I, too, shop like there are five people living with me. Haha.

    • Ashley says

      Haha, we have 4 now but my 3 year old and 6 month old eat about the same amount now, which is not a lot! Lol,

  7. CakePants says

    Sounds delicious!! And that color – wow…so gorgeous! The addition of pineapple sounds really intriguing. And yes…that happens to me all the time when I realize halfway through a recipe that I don’t have something I could have sworn I did. Conversely, I also tend to forget when I’ve already stocked up on something, which is how I end up with about 12 boxes of quinoa and 5 bottles of soy sauce.

    • Ashley says

      Haha — that’s too funny! I do that all the time, too! But I’d way rather have 10 of something I know I’ll use eventually than have to run to the store every other day 🙂

Leave A Reply