I get giddy with excitement when my husband tries something I make, and truly loves it. He enjoys most of the foods I make, but very seldom does he tell others about it (that’s when I know he wasn’t just telling me “oh yeah, it’s tasty!” to make me feel good). I know I’ve got a truly delicious recipe on my hands when he likes it even after I tell him that it’s “low FODMAPs” or “Gluten Free” or “Vegan”. That was the case with these strawberry and lemon cake bars. I made them gluten free, and he knew it. He took one bite and simply couldn’t resist finishing the gluten free masterpiece.
5.0 from 1 reviews
Strawberry and Lemon Cake Bars (Gluten Free)
Ingredients
- 1 cup butter, room temperature
- ¾ cup sugar
- 1 egg
- Zest of 2 lemons (2-3 tbsp)
- Juice of 1½ lemons (about ¼ cup +2 tbsp), divided
- 2¼ cups white rice flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup fresh strawberries, chopped
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°. Coat an 9×9” glass baking dish with baking spray.
- In a large bowl, cream butter and sugar together. Add egg, lemon zest, and ¼ cup lemon juice. Stir until combined.
- In a medium bowl, stir together the flour, baking powder, and salt. Add dry ingredients to wet ingredients and stir until just combined. Gently fold in strawberries.
- Press dough into the bottom of the pan. Bake for about 45 minutes or until a toothpick inserted into the center comes out clean. Let cool.
- For the glaze, combine the powdered sugar and remaining 2 tbsp lemon juice. Pour over cooled bars. Cut and serve.
Notes
These bars are low FODMAPs and Gluten Free.
Nutrition Information
Serving size: 1/9th of recipe Calories: 380 Fat: 21 Carbohydrates: 52 Sugar: 30 Protein: 2.5
When I started preparing the batter I thought it was going to be more like cake; ie: runny. This batter is very doughy, almost like a pizza dough. I literally had to press it down with my hands and allow it to mold to the dish. And, yes, I do have a pizza stone underneath the pan, because I was too lazy to remove it (don’t judge). This was probably why they didn’t cook very fast. Hint; don’t do this!
I let the cake bars cool for a while before adding the glaze. Basically I let them cool to room temperature. I didn’t cut them until they were completely cool. They did get a little crumbly, just a warning, but this had no effect on the flavor. They were just delicious. When I served these I put them in a bowl to I could scoop up any scrumptious crumbs.
Perfect cake bars for a Spring or Summer cookout (graduation party??). Speaking of graduation parties, my brother is graduating soon and heading to college. I feel like just yesterday I was torturing him with my girlfriends as we made him say funny things like, “I’m a sexy thing!”. You see, he’s thirteen years younger than me (do the math and you’ll figure out my age) and wen I was in high school he was at that cute age where he started talking and repeating everything we would say. Such a cutie. I’m so proud of him.
I wouldn’t dare bring these to his graduation party. High schoolers (ahem, college students) these days are just so picky!
See you next week for a simple chia jam recipe (a great recipe for summer snacks and especially for little ones who are starting to eat solids!).
Enjoy this Memorial Day.
