Strawberry Lemonade Squares

Summer is practically over, but I had to get in at least one more dessert that has summer written all over it.  These bars are divine!  I was so pleased with how they turned out.  The sweet strawberries compliment the tangy lemon filling perfectly!  If you are sad to see summer end, whip up a batch of these squares & you will forget all about it. 
 

Strawberry Lemonade Squares

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup butter, slightly softened
• 1 cup brown sugar
• 1 1/3 cup flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1 cup oats
• 1 (14oz) can sweetened condensed milk OR 1 recipe homemade
• Zest of 1 lemon
• 1/2 cup lemon juice (2-3 lemons)
• 1 1/2 cups whole strawberries
• 1 Tbsp sugar
• Water

1. Mix butter & brown sugar in a stand mixer.  Scrape bowl.  Combine dry ingredients & mix with butter/sugar mixture until combined.  
2. Lightly spray a 9x13" pan.  Press 3/4 of the crumb mixture into the bottom.  Set the rest of the mixture aside.
3. In a separate bowl, combine condensed milk, lemon zest, & lemon juice.  Whisk until thickened.  (If you do the homemade version like I did, just pulse the zest & juice in your blender after you have made the sweetened condensed milk.)
4. In a small food processor, blend whole strawberries with 1 Tbsp sugar (or more depending on the tartness of the berries.)  Add water 1 Tbsp at a time until you have a thick, but pourable texture.  (I actually used whole freeze dried strawberries, reconstituted them, & then pureed them in the food processor.  I probably needed way more water than you would if you use fresh, so I won't guess the amount you would need for fresh berries; just don't water it down too much.)
5. Pour lemon mixture over prepared crust.  Using a spoon dollop strawberry mixture on top of the lemon mixture & then swirl the mixture together to create a marbled look.
6. Sprinkle the remaining crumb mixture over the top.
7. Bake at 350*F for 20-25 minutes or until edges bubble & lightly brown.  Let cool completely before cutting into squares & serving.  They are best served chilled from the refrigerator.

Summer is practically over, but I had to get in at least one more dessert that has summer written all over it.  These bars are divine!  I was so pleased with how they turned out.  The sweet strawberries compliment the tangy lemon filling perfectly!  If you are sad to see summer end, whip up a batch of these squares & you will forget all about it. 
 

Strawberry Lemonade Squares

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1/2 cup butter, slightly softened
• 1 cup brown sugar
• 1 1/3 cup flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1 cup oats
• 1 (14oz) can sweetened condensed milk OR 1 recipe homemade
• Zest of 1 lemon
• 1/2 cup lemon juice (2-3 lemons)
• 1 1/2 cups whole strawberries
• 1 Tbsp sugar
• Water

1. Mix butter & brown sugar in a stand mixer.  Scrape bowl.  Combine dry ingredients & mix with butter/sugar mixture until combined.  
2. Lightly spray a 9x13" pan.  Press 3/4 of the crumb mixture into the bottom.  Set the rest of the mixture aside.
3. In a separate bowl, combine condensed milk, lemon zest, & lemon juice.  Whisk until thickened.  (If you do the homemade version like I did, just pulse the zest & juice in your blender after you have made the sweetened condensed milk.)
4. In a small food processor, blend whole strawberries with 1 Tbsp sugar (or more depending on the tartness of the berries.)  Add water 1 Tbsp at a time until you have a thick, but pourable texture.  (I actually used whole freeze dried strawberries, reconstituted them, & then pureed them in the food processor.  I probably needed way more water than you would if you use fresh, so I won't guess the amount you would need for fresh berries; just don't water it down too much.)
5. Pour lemon mixture over prepared crust.  Using a spoon dollop strawberry mixture on top of the lemon mixture & then swirl the mixture together to create a marbled look.
6. Sprinkle the remaining crumb mixture over the top.
7. Bake at 350*F for 20-25 minutes or until edges bubble & lightly brown.  Let cool completely before cutting into squares & serving.  They are best served chilled from the refrigerator.