Strawberry Lemon Swirl Bars #FillTheCookieJar

Strawberry Lemon Swirl Bars | Famished Fish, Finicky Shark

If you looked in the dictionary under the word “procrastinator” you’d find a picture of me next to it. Seriously, I love being in the kitchen, but for some reason when I have a due date, I push it. With everything! I don’t have stacks of papers on my desk at work for nothing!

I’m adding another recipe to our Fill the Cookie (and Bars) Jar group this month. And it’s finger licking, tongue twisting, tangy delicious.

Strawberry Lemon Swirl Bars | Famished Fish, Finicky Shark

This procrastinator right here thought of this idea the evening before and whipped this up before work in the morning. Now I think this may have delayed my post some, or it could be the fact that my internet service provider is horrible at tech support and my router doesn’t like my blog server. I don’t know, but they just could not help me! So if for some reason I cannot link up, you can find the other cookie posts for this month here.

Strawberry Lemon Swirl Bars | Famished Fish, Finicky Shark

Yea, I kind of like pressure (well, most of the time!). The best comes out when I’m under it.

Sooo-what did my famished fish have to say about this?

“This is so good monmy!” “Pretty good, ay!” “Mmm yummy!” And my finicky shark-well he ate 2!

Strawberry Lemon Swirl Bars | Famished Fish, Finicky Shark

This tangy strawberry lemon swirl bar is gooey, rich, tangy and topped with a zing of puréed strawberry lemon glaze. Celebrate Spring with these bars and take them to your next gathering! Hey, Easter is right around the corner!

Strawberry Lemon Swirl Bars | Famished Fish, Finicky Shark

Strawberry Lemon Swirl Bars

Ingredients:
1 15.25 oz box strawberry cake mix
1 cup sweetened coconut
1 cup butter (2 sticks)
1 1/2 cups sugar
4 eggs
1/2 cup lemon juice
2 tsp flour
1 tsp baking powder
3 Tb lemon zest
5-6 strawberries, washed and leaves removed
3 Tb lemon juice
2 tsp lemon zest
1 2/3 cup powdered sugar
1 Tb powdered sugar for dusting
Cooking spray

Directions:

Preheat the oven to 350F.

In a food processor, combine the cake mix and coconut and process until combined.

Cut the butter into cubes and add to the cake mix mixture. Pulse until the dough comes to a ball and leaves the sides of the processor.

Strawberry Lemon Swirl Bars | Famished Fish, Finicky Shark

Line a 13×9 inch baking dish with foil. (Hint: Place the foil over the bottom and smooth over the dish, then flip over and place inside.)

Spray the foil generously with cooking spray.

Press the cake mix dough onto the bottom of the dish.

Bake for 20 minutes.

Meanwhile, in a clean food processor, combine the eggs and sugar and blend well.

Strawberry Lemon Swirl Bars | Famished Fish, Finicky Shark

Add the 1/2 cup lemon juice and 3 Tb zest (about 4 lemons). Add the flour and baking powder. Mix carefully.

Strawberry Lemon Swirl Bars | Famished Fish, Finicky Shark

Set aside. When the crust is done, carefully pour the lemon filling over the top. Using a sharp knife, swirl the lemon filling with the semi cooked crust.

Strawberry Lemon Swirl Bars | Famished Fish, Finicky Shark

Return to the oven and bake for 30-35 minutes until edges are slightly browned and center is set.

Strawberry Lemon Swirl Bars | Famished Fish, Finicky Shark

Meanwhile, in a clean food processor combine the strawberries and 3 Tb lemon juice with 2 tsp lemon zest (about 1 lemon) and mix well.

Heat on the stove in a small saucepan over low heat until it just about bubbles. Cook 2 minutes stirring constantly. Whisk in the 1 2/3 cups powdered sugar. Set aside.

When strawberry lemon bars are done, pour the glaze over the bars, tilting the pan (use pot holders) to coat the surface.

Strawberry Lemon Swirl Bars | Famished Fish, Finicky Shark

Chill until ready to serve.

To serve, lift the foil out of the pan and cut into 24 squares. Dust lightly with powdered sugar.

Strawberry Lemon Swirl Bars | Famished Fish, Finicky Shark

Keep remaining bars covered and refrigerated up to one week.

Strawberry Lemon Swirl Bars | Famished Fish, Finicky Shark

*Derived from this recipe here at Mountain Mama Cooks.

Strawberry Lemon Swirl Bars #FillTheCookieJar

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Per Serving 428 calories

Fat 18 g

Carbs 65 g

Protein 4 g

14


Strawberry Lemon Swirl Bars #FillTheCookieJar

Ingredients

    For the Strawberry Layer

  • 1 15.25 oz box strawberry cake mix
  • 1 cup sweetened coconut
  • 1 cup butter (2 sticks)
  • For the Filling

  • 1 1/2 cups sugar
  • 4 eggs
  • 1/2 cup lemon juice
  • 2 tsp flour
  • 1 tsp baking powder
  • 3 Tb lemon zest
  • For the Glaze

  • 5-6 strawberries, washed and leaves removed
  • 3 Tb lemon juice
  • 2 tsp lemon zest
  • 1 2/3 cup powdered sugar
  • 1 Tb powdered sugar for dusting
  • Cooking spray

Instructions

  1. Preheat the oven to 350F.
  2. In a food processor, combine the cake mix and coconut and process until combined. Cut the butter into cubes and add to the cake mix mixture. Pulse until the dough comes to a ball and leaves the sides of the processor.
  3. Line a 13x9 inch baking dish with foil. (Hint: Place the foil over the bottom and smooth over the dish, then flip over and place inside.) Spray the foil generously with cooking spray.
  4. Press the cake mix dough onto the bottom of the dish. Bake for 20 minutes.
  5. Meanwhile, in a clean food processor, combine the eggs and sugar and blend well. Add the 1/2 cup lemon juice and 3 Tb zest (about 4 lemons). Add the flour and baking powder. Mix carefully.
  6. Set aside. When the crust is done, carefully pour the lemon filling over the top. Using a sharp knife, swirl the best filling with the semi cooked crust. Return to the oven and bake for 30-35 minutes until edges are slightly browned and center is set.
  7. Meanwhile, in a clean food processor combine the strawberries and 3 Tb lemon juice with 2 tsp lemon zest (about 1 lemon) and mix well. Heat on the stove in a small saucepan over low heat until it just about bubbles. Cook 2 minutes stirring constantly. Whisk in the 1 2/3 cups powdered sugar. Set aside.
  8. When strawberry lemon bars are done, pour the glaze over the bars, tilting the pan (use pot holders) to coat the surface. Chill until ready to serve.
  9. To serve, lift the foil out of the pan and cut into 24 squares. Dust lightly with powdered sugar.
  10. Keep remaining bars covered and refrigerated up to one week.

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Comments

  1. says

    I know these cookies would be new favorites of my family. Who doesn’t love strawberry in the spring? Love them! Thanks so much for sharing this great recipe with the Fill The Cookie Jar Group.

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