Lemon Double-Layer Fruit Squares

Lemon Double-Layer Fruit Squares

Rich and fruity, these delicious squares can be made with virtually any type of berry, and any fruit you can bake with (see notes for suggestions). In between layers of luscious fruit, a dense, moist, tangy lemon cake holds the flavors together. It’s a wonderful way to use up a load of ripe fruits that you don’t want to spoil – what better way than in a delectable dessert or snack?
Course Dessert, Snack
Cuisine American


Lemon Cake Layer

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon powdered ginger
  • 1 lemon zest & juice
  • 1/4 cup butter softened
  • 1/4 cup brown sugar
  • 1 egg
  • 3/8 cup plain Greek yogourt

Fruit Filling

  • 3 cups berries or chopped fruit (see Note)
  • 5 tablespoons demerara sugar
  • 2 teaspoons powdered cinnamon
  • 2 tablespoons flour


Fruit Filling

  • In a bowl, add the berries and/or chopped fruit, 3 tablespoons of sugar (set the other 2 tablespoons aside for now), powdered cinnamon and flour.
  • Stir to blend thoroughly, and coat the fruit and berries on all sides.
  • Set the bowl aside for now.

Lemon Cake

  • Preheat the oven to 350 °F, and lightly grease an 8” X 8” baking dish that’s at least 2-inches deep.
  • In a large bowl, measure the flour, salt, baking powder, and ginger. Sift together with a whisk to blend.
  • Add the lemon zest, and whisk it into the dry ingredients.
  • In a second bowl, beat the butter until creamy.
  • Add the sugar as you continue to beat.
  • Once the sugar is fully incorporated, beat in the egg, and then the Greek yogourt.
  • The mixture should be thick and smooth.
  • Add about half of the flour mixture, stirring until well blended.
  • Repeat with the last of the flour mixture.
  • Add the lemon juice last, stirring it into the batter. It should be quite thick.
  • Spoon half of the cake batter into the prepared cake pan, and use the back of the spoon to smooth it into the corners.
  • Next, spoon about half the fruit/berry mixture onto the batter.
  • Add the last of the cake batter, spooning it carefully over the fruit so you cover it as best you can.
  • Add the last of the fruit on top, distributing it evenly over the top.
  • Sprinkle with the last 2 tablespoons of demerara sugar, and bake in the oven for about 35 to 45 minutes. The cake is done when a clean knife, inserted into the middle, comes out clean. It will largely depend on the size of the fruit – larger chunks such as peach slices make the cake thicker.
  • Remove from the oven, and allow it to cool for at least 20 minutes before cutting into squares.
  • The squares will keep in the fridge, covered with foil or plastic wrap, for about 5 days.


Note: For the fruit layers, you can use any ripe berries (slice the strawberries, but keep others whole), as well as sliced & peeled peaches, mangos and apples, or dark blue plums (unpeeled) cut into quarters lengthwise.
Keyword Lemons
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