Strawberry Lemon Blondies Recipe

Introduction

Strawberry Lemon Blondies are pretty pink bars bursting with juicy strawberries and a bright lemony tang. With a soft, melt-in-your-mouth texture, they’re an irresistible treat perfect for spring and summer gatherings.

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

1. Step 1: Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving long edges for easy removal.
2. Step 2: Cream the butter and sugar together until fluffy. Beat in the egg until fully incorporated.
3. Step 3: Stir in the lemon juice. It may not fully blend in at first, and that’s okay.
4. Step 4: Whisk the flour, baking powder, and salt. Add this mixture to the wet ingredients and mix until no dry flour remains.
5. Step 5: Gently fold in the diced strawberries. Spread the thick batter evenly in the prepared pan using a spatula.
6. Step 6: Bake for 30–35 minutes until edges are golden and the center is set but still moist. Avoid overbaking to keep them soft.
7. Step 7: Let the blondies cool completely on a wire rack.
8. Step 8: For the glaze, puree the trimmed strawberries and strain to get 1 tablespoon of puree. Whisk together powdered sugar, strawberry puree, and lemon juice until smooth. Adjust thickness by adding more sugar or lemon juice as needed.
9. Step 9: Spread the glaze over the cooled blondies and let it set before slicing and serving.

Tips & Variations

• Use fresh strawberries for best results; frozen berries add extra moisture.
• Dicing strawberries instead of slicing helps distribute them evenly throughout the batter.
• Try substituting blueberries or raspberries for a different berry twist.
• For a gluten-free version, use a quality gluten-free baking mix like Bob’s Red Mill or King Arthur Flour.
• You can reduce the sugar to 1/2 cup if you prefer a less sweet blondie.
• To prevent strawberries from sinking, toss them lightly in flour before folding into the batter.
• If you skip the strawberry puree for glaze, lemon juice alone works well as a simple finishing touch.

Storage

Store blondies at room temperature, loosely covered with foil to maintain moisture without becoming too wet. Avoid wrapping in plastic wrap. Let blondies cool completely before freezing; then wrap in plastic and foil. Consume within one month. Reheat gently if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these without fresh strawberries?

Frozen strawberries are not recommended because they release extra moisture, which may affect the texture. Some have had success thawing and draining them well, but fresh berries work best.

What gluten-free flour blend do you recommend?

Good-quality blends like Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour or King Arthur Flour perform well in this recipe, maintaining texture and flavor.

Strawberry Lemon Blondies Recipe

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Strawberry Lemon Blondies are pretty pink bars bursting with the sweet, tart flavors of fresh strawberries and bright lemon juice. These moist, dense blondies have a soft, melt-in-your-mouth texture reminiscent of soft shortbread, enhanced by juicy pockets of fresh diced strawberries and finished with a naturally colored strawberry lemon glaze that’s both visually stunning and delicious. Perfect for spring or any occasion when you crave a quick, easy, and irresistible fruity dessert.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Blondies

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

Glaze

• 1 cup powdered sugar, sifted
• 1 Tbsp strawberry puree (from about 2 large fresh strawberries, strained)
• About 1 Tbsp fresh lemon juice (or enough to thin glaze to spreadable consistency)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when the batter is prepared.
2. Prepare Pan: Line a 9-inch square baking pan with parchment paper, leaving long edges for easy removal later. This step is optional but recommended for neat glazing and slicing.
3. Cream Butter and Sugar: In a mixing bowl, cream together 1 cup unsalted butter (at room temperature) and 3/4 cup sugar until the mixture is light and fluffy, creating a smooth base for the blondies.
4. Add Egg and Lemon Juice: Beat in 1 large egg until fully incorporated. Then beat in 1/4 cup fresh squeezed lemon juice; it may not fully blend in at first, which is normal and will incorporate during mixing with dry ingredients.
5. Mix Dry Ingredients: Whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt in a separate bowl.
6. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring until no dry flour remains and the batter is thick but evenly mixed.
7. Fold in Strawberries: Gently fold in 1 cup diced fresh strawberries to distribute fruit pockets throughout the batter without breaking them down.
8. Spread Batter: Carefully spread the thick batter evenly into the prepared baking pan, using an offset spatula to smooth the surface for even baking.
9. Bake: Bake the blondies for 30-35 minutes, until the edges turn golden and the center is set. Insert a toothpick in the middle; it should come out moist but not wet. Avoid overbaking to keep blondies moist.
10. Cool: Remove from oven and allow to cool completely on a wire rack before glazing to prevent the glaze from soaking in.
11. Prepare Glaze: In a small food processor, puree and strain about 2 large fresh strawberries to obtain 1 tablespoon of strawberry puree. In a bowl, whisk together 1 cup sifted powdered sugar, 1 tablespoon strawberry puree, and about 1 tablespoon fresh lemon juice until smooth. Adjust thickness by adding more sugar if too thin or more lemon juice if too thick.
12. Apply Glaze: Spread the glaze evenly over the cooled blondies. Allow the glaze to set fully before slicing into bars.
13. Serve and Store: Serve once the glaze is set. Store blondies loosely covered with foil at room temperature for best moisture retention. Let cool completely before freezing, and then wrap well to preserve freshness up to one month.

Notes

• When measuring flour, fluff it first, then scoop and level without compacting to ensure accuracy.
• If you prefer, you can omit the strawberry puree in the glaze and use lemon juice alone, but avoid jam as it can make the glaze too sweet.
• Test your glaze on a small blondie piece to adjust thickness; add sugar if it soaks in or lemon juice if too thick.
• Try variations using diced rhubarb, blueberries, raspberries, or a mix for different fruity flavors.
• For gluten-free blondies, use a 1-to-1 gluten-free baking flour such as Bob’s Red Mill or King Arthur Flour.
• To reduce sweetness, lower the sugar to 1/2 cup.
• Use fresh berries over frozen for best texture; if using frozen, thaw and drain thoroughly.
• Toss strawberries in flour before folding to prevent sinking during baking.
• Let blondies cool completely before slicing for cleaner cuts.

Keywords: baking, blondies, dessert, easter, easy, lemon, Mother’s Day, recipe, spring, strawberries, valentines day