Strawberry Lemon Blondies: A Sweet and Tangy Twist on a Classic Treat

Looking for a dessert that screams springtime in every bite? These Strawberry Lemon Blondies are the perfect mix of moist, buttery texture with bursts of fresh strawberries and zesty lemon. Whether you’re baking for brunch, a picnic, or just craving something new, this recipe is a fruity, colorful delight you’ll want on repeat.

Why You’ll Love These Blondies

These aren’t your typical blondies. Instead of the usual caramel-y and chocolate flavors, these bars highlight:

• Fresh strawberries that bake into juicy, jammy pockets
• Lemon juice and zest for a bright, tart contrast
• A dense, shortbread-like base that melts in your mouth
• A naturally pink strawberry-lemon glaze that’s almost too pretty to eat

If you want more reasons to love strawberries, you’ll enjoy this guide on the benefits of eating strawberries, from antioxidants to skin health.

And when it comes to perfecting the citrus component, don’t miss this essential tutorial on how to zest and juice a lemon properly. It’s a total game changer for baking!

🧾 Ingredients You’ll Need

Here’s what goes into making these bright and flavorful blondies:

For the Blondie Base:

• 1 cup unsalted butter, at room temperature
• ¾ cup granulated sugar
• 1 large egg
• ¼ cup fresh lemon juice (about 2 lemons)
• 2¼ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup diced fresh strawberries

For the Glaze:

• 1 cup powdered sugar, sifted
• 1 tbsp strawberry puree (from about 2 strawberries)
• 1 tbsp lemon juice, or as needed for consistency

👩‍🍳 Equipment You’ll Need

To make your life easier, prep these tools:

• 9×9 inch ceramic baking dish
• Mixing bowls (one large, one medium)
• Offset spatula
• Parchment paper
• Small food processor (for the strawberry puree)
• Toothpick for doneness testing

🥣 Step-by-Step Instructions

1. Prep Your Pan

Preheat oven to 350°F (175°C). Line a 9×9-inch pan with parchment paper, letting some hang over the sides for easy lifting.

2. Mix Wet Ingredients

Cream the butter and sugar until light and fluffy. Beat in the egg, then mix in the lemon juice. Don’t worry if it looks a little separated.

3. Combine Dry Ingredients

Whisk together the flour, baking powder, and salt. Add to wet mixture and stir until just combined. The dough will be thick.

4. Fold in the Strawberries

Gently fold in the diced strawberries, trying not to mash them.

5. Bake

Spread the batter evenly into your prepared pan. Bake for 30–35 minutes or until the edges are golden and a toothpick comes out mostly clean.

6. Cool and Glaze

Let the blondies cool completely. Mix together the powdered sugar, strawberry puree, and lemon juice until smooth. Drizzle or spread over cooled blondies.

🍓 Taste and Texture

These Strawberry Lemon Blondies are:

• Soft and dense, like the best kind of shortbread
• Juicy, thanks to those baked-in berries
• Perfectly balanced between sweet and tart
• Eye-catching, especially with that pink glaze

💡 Tips & Tricks for Success

• Use fresh strawberries – Frozen ones can make the bars too wet.
• Don’t overbake – Remove from the oven when the center is just set.
• Toss strawberries in flour before folding them in. This prevents sinking.
• Let the glaze sit for 5–10 minutes before slicing. It sets beautifully.
• Cool completely before cutting for clean, sharp edges.

🌀 Variations to Try

Want to switch it up? These ideas work great with the same base:

• Swap strawberries for raspberries or blueberries
• Add a dash of almond extract for a flavor twist
• Use a lemon-only glaze for more tang
• Make it gluten-free with King Arthur’s GF baking guide
• Try a strawberry-rhubarb combo for extra tartness

🧊 Storage & Freezing

• Store at room temperature for 2–3 days, loosely covered with foil
• Do not wrap in plastic – it makes the blondies soggy
• To freeze, wrap in plastic wrap, then foil. Freeze for up to 1 month
• Let thaw at room temp before serving

❓ FAQs: People Also Ask

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them well to avoid too much moisture.

What’s the best gluten-free flour to use?

Bob’s Red Mill and King Arthur Baking 1-to-1 blends work great.

How do I know when they’re done baking?

Use a toothpick — it should come out moist but not wet. Err on the side of underbaking for that soft texture.

Can I leave off the glaze?

Yes, but the glaze really ties the lemon and strawberry flavors together.

Why did my blondies turn out dry?

They were likely overbaked. Always check a few minutes early.

🔚 Final Thoughts

Strawberry Lemon Blondies are a dessert you’ll want to keep in your regular rotation. Their fruity freshness, vibrant color, and melt-in-your-mouth texture make them ideal for spring and summer gatherings. Try a batch today and see just how addicting they are.

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