Preheat oven to 350°F.

Line a 9-inch square baking pan with parchment paper, letting edges hang over for easy removal.

In a large bowl, cream the butter and sugar until fluffy.

Beat in the egg until fully incorporated.

Add the lemon juice and beat again. It may not fully blend—this is normal.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add dry ingredients to wet and mix until no flour remains.

Gently fold in diced strawberries.

Spread thick batter evenly in prepared pan using a spatula.

Bake for 30–35 minutes, until the edges turn slightly golden and the center is just set.

Let cool in the pan on a rack.

For the glaze: Puree strawberries, strain, and mix with powdered sugar and lemon juice until smooth.

Spread glaze over cooled blondies and allow it to set.

Once glaze is firm, cut into squares and serve.