Introduction

These Strawberry Lemon Blondies are a delightful twist on a classic treat, combining the bright zest of lemon with the sweet freshness of strawberries. They offer a moist, tender texture with a glossy fruit glaze that’s perfect for spring or summer gatherings.

A close-up image of a stack of four chunky blondie squares arranged one on top of another on a white marbled surface, each blondie square having a dense, crumbly light beige base filled with bright red berry pieces, with a thin layer of smooth pale pink icing draped over the top of each square. The texture of the blondies looks moist and slightly crumbly, with the berries dispersed unevenly inside. The overall colors are light cream, pink, and red, creating a soft and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1/4 cup fresh squeezed lemon juice
2 1/4 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup diced fresh strawberries

For the glaze:

1 cup powdered sugar, sifted
1 Tbsp strawberry puree (from about 2 large strawberries)
About 1 Tbsp lemon juice, to thin glaze

Instructions

Step 1: Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, with the long edges extending beyond the pan for easy lifting later.
Step 2: Cream the butter and sugar together until fluffy. Beat in the egg until fully incorporated.
Step 3: Add the lemon juice to the wet ingredients and beat briefly; it may not fully blend, which is fine.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until no dry flour remains.
Step 5: Carefully fold in the diced strawberries. Spread the thick batter evenly in the prepared pan, using an offset spatula for best results.
Step 6: Bake for 30-35 minutes, until the edges turn golden and the center is set but still moist. Test with a toothpick; it should come out moist but not wet. Avoid overbaking.
Step 7: Let the blondies cool completely on a rack. While cooling, prepare the glaze by pureeing trimmed strawberries and straining to yield 1 tablespoon of puree.
Step 8: Mix the powdered sugar, strawberry puree, and lemon juice until smooth. Adjust thickness by adding more sugar or lemon juice as needed.
Step 9: Spread the glaze evenly over the cooled blondies. Allow the glaze to set before slicing and serving.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon zest to the batter along with the lemon juice.
If fresh strawberries are out of season, frozen diced strawberries can be used; just thaw and drain excess moisture before folding in.
Use an offset spatula to spread the batter for a more even surface and easier glazing.

Storage

Store these blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 5 days. Reheat briefly in a microwave if desired, but the glaze may soften. They also freeze well for up to 2 months; thaw completely before glazing or serving.

How to Serve

A close-up view of a stack of four square dessert bars placed on a white marbled surface, each bar showing three layers: the top layer is light pink with a smooth, glossy texture of icing, the middle layer is creamy white with visible chunks of red fruit embedded within, and the bottom layer is a light beige, dense cake base. The edges of the bars are slightly crumbly, and the red fruit bits scatter unevenly through the middle layer. A silver fork is partially visible at the bottom of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the butter with oil?

Butter provides flavor and structure, but you can substitute with a mild vegetable oil in equal amounts. The texture may be slightly different—more moist but less rich.

How do I make strawberry puree?

Simply blend fresh strawberries in a food processor until smooth. For a finer glaze, strain the puree through a small sieve to remove seeds before mixing with sugar and lemon juice.