Ingredients
For the crust & crunch layer:
• 1 cup graham cracker crumbs (or shortbread cookie crumbs)
• ½ cup chopped pecans or walnuts
• ⅓ cup (5 tbsp) unsalted butter, melted
• 2 tbsp brown sugar
For the lemon cake layer:
• 1 cup all-purpose flour (or gluten-free 1:1 blend)
• ¾ cup granulated sugar
• 1 ½ tsp baking powder
• ¼ tsp salt
• 2 eggs
• ½ cup milk (dairy or plant-based)
• ⅓ cup vegetable oil or melted coconut oil
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
For the filling:
• 1 cup fresh strawberries, thinly sliced
For the strawberry cream cheese icing:
• 4 oz cream cheese, softened (or dairy-free alternative)
• ½ cup (1 stick) unsalted butter, softened
• 2 cups powdered sugar
• 2–3 tbsp seedless strawberry jam or purée
• ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×9-inch pan or line with parchment paper.
- Make the crust: Mix graham crumbs, nuts, melted butter, and brown sugar. Press firmly into the bottom of the pan. Bake 8 minutes. Cool slightly.
- Make the cake layer: In a bowl, whisk flour, sugar, baking powder, and salt. In another bowl, beat eggs, then mix in milk, oil, lemon zest, and juice. Gradually add dry ingredients, mixing until just combined.
- Spread batter over warm crust. Arrange strawberry slices evenly on top.
- Bake 25–30 minutes, until golden and a toothpick comes out clean. Let cool completely.
- Make the icing: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then strawberry jam and vanilla. Whip until fluffy.
- Spread icing over cooled bars. Chill 30 minutes to set.
- Cut into squares and serve chilled.
✨ Perfect for spring showers, picnics, or anytime you crave bright, fruity freshness!
💡 Make ahead: Store covered in the fridge up to 3 days. Add icing just before serving for best texture.
PREP TIME & NUTRITION :
Prep Time : 25 mins , Cook Time : 30 mins , Total Time : 1 hr 30 mins (includes chilling) , Servings : 12 bars , Calories : 260 per bar , Net Carbs: 32g , Fats: 13g , Protein: 3g