Strawberry Lemon Blondies

I still remember the first time I made these Strawberry Lemon Blondies. It was early spring, the kind of day when the sunlight hits just right and fresh strawberries start to show up at the market. I wanted something fruity but also comforting—something I could bake quickly but still enjoy like a luxurious treat. That’s when these soft, pink-hued blondies became a staple in my kitchen. Every bite is tender, filled with sweet strawberries, and a bright note of lemon that makes them totally irresistible.

These blondies are not only pretty but also incredibly flavorful. They’re the kind of dessert you can bring to a brunch, enjoy with your afternoon tea, or serve at a family gathering. And every time I make them, someone always asks for the recipe!

Why You’ll Love This Recipe

These Strawberry Lemon Blondies have everything you could want in a homemade dessert. They are:

Versatile
You can serve them as a casual treat or dress them up with fresh berries on top. They work for birthdays, holidays, or any day you’re craving something special.

Budget-Friendly
With basic pantry ingredients like flour, sugar, butter, and eggs, plus a handful of strawberries and a lemon or two, this dessert keeps costs low but satisfaction high.

Perfectly Balanced
The sweetness of the strawberries balances beautifully with the tangy lemon. The soft texture melts in your mouth, while the glaze adds a bright finish that makes the blondies pop.

Ingredients for Strawberry Lemon Blondies

• 1 cup unsalted butter, at room temperature – for richness and softness

• 3/4 cup sugar – to sweeten the blondie base

• 1 large egg – adds structure and moisture

• 1/4 cup fresh squeezed lemon juice – gives a bright citrus note

• 2 1/4 cups all-purpose flour – for a stable, cake-like texture

• 1/2 tsp baking powder – adds just the right lift

• 1/2 tsp salt – balances the flavors

• 1 cup diced fresh strawberries – the star of the show, fresh and juicy

• 1 cup powdered sugar, sifted – creates a smooth glaze

• 1 Tbsp strawberry purée – enhances the pink color and fruity flavor in the glaze

• Lemon juice (about 1 Tbsp) – thins the glaze to a spreadable consistency

Let’s now move on to the steps to make these delightful blondies.

How to Make Strawberry Lemon Blondies

Making these Strawberry Lemon Blondies is surprisingly simple, yet the result tastes like something from a boutique bakery. Even if you don’t bake often, you’ll find this recipe easy to follow, and the outcome is always rewarding.

Let me walk you through each step with all the details I use in my kitchen.

Step-by-Step Instructions for Making

Step 1: Preheat and Prepare
Start by preheating your oven to 350°F. While that heats, line a 9-inch square baking pan with parchment paper, leaving some extra over the edges. This will help lift the blondies out easily once cooled and glazed.

Step 2: Cream Butter and Sugar
In a large bowl, cream 1 cup of room-temperature unsalted butter with 3/4 cup sugar. Mix until the texture becomes fluffy and light. This step is essential to create that soft, melt-in-your-mouth blondie texture.

Step 3: Add the Egg and Lemon Juice
Crack in 1 large egg and beat until fully incorporated. Then pour in 1/4 cup of fresh lemon juice. It may not blend completely, but that’s fine—the lemon flavor will still shine through beautifully.

Step 4: Mix Dry Ingredients Separately
In a different bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Slowly add this dry mix to your wet ingredients and stir until there are no visible flour patches.

Step 5: Fold in Fresh Strawberries
Gently fold in 1 cup of diced fresh strawberries. The batter will be thick, so take your time. I recommend using a large spatula to combine the strawberries evenly without breaking them apart too much.

Step 6: Spread Batter in Pan
Transfer the thick batter into the prepared pan. Use an offset spatula or the back of a spoon to press and spread it evenly. Smooth out the top so it bakes evenly across the pan.

Step 7: Bake to Perfection
Place the pan in the preheated oven and bake for 30–35 minutes. The edges should turn slightly golden while the center remains set. Insert a toothpick in the middle—it should come out moist but not wet. Avoid overbaking, or the blondies may lose their soft texture.

Step 8: Make the Glaze
While the blondies cool on a rack, prepare the glaze. Puree 2 large strawberries using a small food processor, then strain to get 1 tablespoon of smooth purée. Whisk this purée with 1 cup of sifted powdered sugar and about 1 tablespoon of lemon juice. Mix until smooth. If it’s too thin, add more sugar. If too thick, add a little more lemon juice.

Step 9: Glaze the Blondies
Once the blondies are fully cooled, pour the glaze on top. Spread it evenly using a spatula and allow it to set fully before cutting into squares.

Quick and Easy

From prep to final glaze, the entire process takes under an hour. And most of the time is hands-off while the blondies are baking or cooling.

Customizable

You can easily swap the strawberries with blueberries or raspberries. For a more citrus-forward version, you could even add some lemon zest to the batter or glaze.

Crowd-Pleasing

These bars are always a hit at brunches, bake sales, and family get-togethers. Their soft texture and fruity glaze make them appealing to both kids and adults. Plus, they look beautiful on any dessert table.

FAQs – Strawberry Lemon Blondies

Can I use frozen strawberries instead of fresh?
Yes, but make sure to thaw them first and pat them dry with paper towels. Too much moisture can make the blondies soggy.

How do I store Strawberry Lemon Blondies?
Store them in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days.

Can I make these blondies gluten-free?
Absolutely. Just replace the all-purpose flour with a 1:1 gluten-free baking flour. Make sure your baking powder is gluten-free as well.

Is it okay to skip the glaze?
Yes, but the glaze adds extra flavor and color. If you skip it, consider dusting the blondies with a bit of powdered sugar before serving.

Why did my blondies turn out dry?
They may have been overbaked. Always check around the 30-minute mark, and remove them once the center is just set.

Can I double the recipe?
Yes, double all ingredients and use a 9×13-inch pan. Baking time may need to be increased by 5–10 minutes, so watch closely.

What’s the best way to cut clean slices?
Let the glaze fully set, then use a sharp knife. Wipe the blade clean between each cut for neat squares.

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