One of our favorite drinks is Strawberry Lemonade and these Strawberry Lemonade Cake Mix Bars are the perfect flavor combination!
You are going to love this simple and delicious dessert!
It is the perfect combination of sweet and tart – a delicious strawberry cake base with gooey lemon filling and creamy lemon frosting.
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Ingredients needed to make these Strawberry Lemonade Cake Mix Bars:
For The Base:
- 15¼ ounce strawberry cake mix
- ½ cup butter softened to room temperature
- 1 egg slightly beaten
For The Center/Frosting:
- 3 cups powdered sugar
- 4 Tablespoons butter softened to room temperature
- 1 Tablespoon lemon juice (add more if needed)
- 3-5 drops yellow food coloring
- 8 ounces cream cheese softened to room temperature
- 2 eggs
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Looking for more Cake Mix recipes? Here are a few of our favorites:
- Coconut Carrot Cake Cupcakes
- Orange Crush Cupcakes
- The Best Cookies and Cream Cupcakes
- Frosted Strawberry Sheet Cake
- Cake Mix Peanut Butter Bars
- Strawberry Cake Bars Recipe
- Cake Mix Grasshopper Sandwich Cookies
Strawberry Lemonade Cake Mix Bars Recipe
Ingredients
For The Base:
- 15¼ ounce strawberry cake mix
- ½ cup butter, softened to room temperature
- 1 egg, slightly beaten
For The Center/Frosting:
- 3 cups powdered sugar
- 4 Tablespoons butter, softened to room temperature
- 1 Tablespoon lemon juice, (add more if needed)
- 3-5 drops yellow food coloring
- 8 ounces cream cheese, softened to room temperature
- 2 eggs
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9×13-inch baking pan with nonstick cooking spray; set aside.
- In a mixing bowl, combine cake mix, butter and egg until well combined, press in the bottom of prepared pan and set aside.
- In a large mixing bowl, combine powdered sugar and butter. Add enough lemon juice to form the consistency of thick frosting – about 1-2 Tablespoons.
- Mix in cream cheese and yellow food coloring until smooth and creamy.
- Set aside 1 cup of mixture to use later as frosting.
- Add eggs to the remaining frosting mixture and beat until fluffy.
- Spread on top of cake mix in the pan and bake for 25-30 minutes or until the edges are golden brown.
- Let cool completely, then spread remaining frosting mixture on top.
Notes
- These freeze great in an airtight freezer container.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This looks easy and fabulous! I also can’t wait to participate in the pre-sale of your new cookbook “Sweets and Treats with SSS”.
These would be perfect for a shower or a summer get-together. 😀
Tried these bars today and they came out awesome. Thank you
`luvvved cooking these ! make sure when it says room tempature it is LOL . turned out great still ! Also smelled delicioussss
Do these freeze well?
These freeze great in an airtight freezer container.
How much lemon juice do you recommend?
It says to add enough to make thick frosting. Start with about 1 Tablespoon and then see if you need more.
I made these tonight, as our 4 year old requested “lemonade bars”…requiring a quick google search to see if such things exist. 🙂I used a cherry chip cake mix, as that is what I had on hand, and it turned out very well!! It was a hit with my husband and our two small children (2 and 4). Thank you!!
One cup reserved is not enough frosting, not by a long shot. I recommend increasing this by 50% or even double the cream cheese/powdered sugar part.
How much butter goes into each part please thank you
The 1/2 cup butter is for the base with the cake mix. The 4 Tablespoons butter with with the powdered sugar and lemon juice for the center/frosting. It’s all on the recipe card and in the ingredients list and instructions. Just scroll down in the post and you’ll see the recipe card.