Strawberry and Blueberry Lemon Bars
It takes only two ingredients and fresh fruit to make these Strawberry and Blueberry Lemon Bars. This lemony delicious dessert is perfect for any easy weeknight dessert and great to bring to all of your patriotic holiday events.
We mostly have these Strawberry and Blueberry Lemon Bars in the summer but they are delicious to have any time of the year since it’s super simple to make. I love using cake mixes to make cookies like my Neapolitan Cookies and these Chocolate Crinkle Cookies. I used cake mixes to make cakes even more decadent like this Black Forest Cake. Baking lemon bars from an angel food cake mix was just a no-brainer!
Why You’ll Love This Recipe
- Two ingredients are all you need to make the lemon bars.
- Adding fresh berries makes the easy dessert even better.
- Bursting with lemon flavor for all you lemon lovers.
- Great to take to potlucks and picnics.
Do I need to add the cake mix ingredients?
No, you only need the box of angel food cake mix and a can of lemon pie filling to make these two ingredient lemon bars.
Strawberry and Blueberry Lemon Bars
This recipe for Strawberry and Blueberry Lemon Bars is much easier to make than the classic lemon bar with a shortbread crust and tastes just as delicious. There are no eggs in this recipe or crust to make just the angel food cake mix and lemon pie filling.
You can use any fresh fruit you prefer if strawberries and blueberries aren’t your favorite. Raspberries go very well with lemon as do blackberries. I do not recommend using frozen berries even thawed out as the excess liquid will make the lemon bars soggy.
Keep the citrus flavor going; try these Orange Bars and serve them with the lemon squares. They both are perfect for any dessert table or refreshing summer treats.
Equipment
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- medium mixing bowl
- spatula
- 13 x 9-inch baking pan
Ingredients
- 1 (16 ounce) Angel Food Cake mix
- 1 (21-ounce) can of Comstock Lemon Creme Pie Filling
- Fresh strawberries
- Fresh blueberries
- Whipped Cream
Directions
Step 1
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with nonstick spray. Set aside.
Step 2
In a medium bowl, mix the cake mix and pie filling together until well blended. Pour into prepared baking pan.
Step 3
Bake for 20 – 25 minutes. Test for doneness by using a toothpick. If it comes out clean or has very little crumbs on it, it’s done. If not, bake for a couple more minutes. Allow to cool completely. Cut into 12 squares. Serve each piece with a bit of whipped cream topped with fresh strawberries and blueberries. Store leftovers in an airtight container in the refrigerator.
More Lemon Desserts You May Enjoy
- Lemon Cooler Cookies
- Lemon Poke Cake
- Lemon Raspberry Cheesecake No-Churn Ice Cream
- Lemon Poppy Seed Loaf
Printable Recipe Card
Strawberry and Blueberry Lemon Bars
Equipment
- spatula
Ingredients
- 1 (16 ounce) box Angel Food cake mix
- 1 (21 ounce) can of Comstock Lemon Creme Pie Filling
- Fresh Strawberries sliced
- Fresh Blueberries
- Whipped Cream or Cool Whip
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with nonstick spray
- Mix cake mix and pie filling together until well blended in a mixing bowl. Pour into prepared pan.
- Bake for 20 – 25 minutes. Check for doneness by inserting a toothpick. If it comes out clean, it's done. Allow to cool completely. Cut into 12 squares.
- Top each piece with fresh strawberries and blueberries and whipped cream.
Nutrition
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Enjoy!
That’s a pretty magical recipe! And so easy too!