Creamy Strawberry Lemon Squares
Indulge in the perfect balance of tart and sweet with these creamy strawberry lemon squares—a refreshing treat that's as beautiful as it is delicious! Featuring a buttery, melt-in-your-mouth shortbread crust as the foundation, these squares are layered with a luscious lemon cream cheese filling that’s irresistibly silky and bursting with citrusy brightness. Topped with fresh, ruby-red strawberry slices, this no-bake dessert finishes with a stunning visual and vibrant flavor burst. Ideal for spring gatherings or summer parties, this recipe is quick to prepare with minimal bake time, making it an effortless yet elegant dessert. Serve these squares chilled and optionally dusted with powdered sugar for a touch of sweetness that will leave your taste buds dancing.
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Recipe Information
Ingredients
- 113 grams unsalted butter
- 50 grams granulated sugar
- 130 grams all-purpose flour
- 0.25 teaspoons salt
- 225 grams cream cheese
- 397 grams condensed milk
- 60 milliliters fresh lemon juice
- 1 tablespoon lemon zest
- 200 grams fresh strawberries
- 2 tablespoons powdered sugar (optional)
Instructions
Preheat your oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, cream together the butter and granulated sugar until light and fluffy. Mix in the flour and salt until the dough comes together.
Press the shortbread dough firmly and evenly into the bottom of the prepared baking pan. Use the back of a spoon or your fingers to level it out.
Bake the crust in the preheated oven for 18-20 minutes or until lightly golden. Remove from the oven and allow it to cool completely.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the condensed milk, lemon juice, and lemon zest, and continue to beat until fully combined and silky.
Pour the cream cheese mixture over the cooled crust, spreading it evenly with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the filling is set.
Before serving, wash and slice the strawberries thinly. Arrange the strawberry slices on top of the chilled filling in an overlapping pattern or to your preference.
Optionally, dust the top with powdered sugar for an added touch of sweetness.
Using the parchment overhang, lift the dessert out of the pan and onto a cutting board. Cut into 9 squares and serve chilled.
Nutrition Facts
Calories |
413 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 30% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 70 mg | 23% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 33.6 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 159 mg | 12% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 249 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
