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Strawberry Lemonade Brownies with Cream Cheese Glaze

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These strawberry lemonade brownies are soft, tangy dessert bars bursting with real strawberries and fresh lemon, topped with a luscious cream cheese glaze. Perfect for summer gatherings, bake sales, or whenever you need a bright, cheery treat.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1/4 cup (60ml) fresh lemon juice
  • Zest from 2 lemons
  • 1/2 cup (75g) fresh strawberries, hulled and finely chopped
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • Optional: Pink food coloring, a drop or two
  • 2 oz (56g) cream cheese, softened
  • 1 cup (120g) powdered sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp vanilla extract
  • 1–2 tbsp (15-30ml) milk (whole, 2%, or plant-based as desired)

Instructions

  1. Line an 8×8-inch (20x20cm) baking pan with parchment paper or grease with nonstick spray. Preheat oven to 350°F (175°C). Set out eggs and cream cheese to come to room temperature.
  2. In a large bowl, whisk together granulated sugar and melted butter until smooth and slightly pale.
  3. Add eggs one at a time, whisking well after each addition until the batter is glossy and thick.
  4. Stir in lemon juice, lemon zest, and vanilla extract. The mixture may look slightly curdled.
  5. In a separate bowl, whisk together flour, salt, and baking powder.
  6. Gradually add the dry ingredients to the wet, stirring gently with a spatula until just combined. Do not overmix.
  7. Gently fold in chopped strawberries and, if desired, a drop or two of pink food coloring.
  8. Spread the batter evenly in the prepared pan and smooth the top.
  9. Bake for 25-30 minutes, or until the center is set and a toothpick comes out with moist crumbs. If edges overbrown, cover loosely with foil for the last 5 minutes.
  10. Let brownies cool in the pan for 10 minutes, then lift out and cool completely on a wire rack.
  11. For the glaze: In a medium bowl, beat softened cream cheese until smooth. Gradually add powdered sugar, lemon juice, and vanilla extract, mixing until creamy and lump-free. Add milk a little at a time until the glaze is pourable but thick.
  12. Spread or drizzle glaze over cooled brownies. Let set for 10-15 minutes, then slice into 16 bars with a sharp, damp knife.

Notes

For best results, use room temperature eggs and cream cheese. Chop strawberries small and blot dry to avoid soggy bars. Let brownies cool completely before glazing for clean slices. To make gluten-free, use a 1:1 gluten-free flour blend. Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: strawberry lemonade brownies, cream cheese glaze, summer dessert, easy bars, lemon bars, strawberry bars, picnic dessert, bake sale, kid-friendly, nut-free, fruit dessert

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