Name: Strawberry Lemon Blondies
Prep time: 15 min
Cook time: PT-486475H32M32S
Total time: PT-486475H32M32S
Cuisine: American
Ingredients: 1 cup unsalted butter, room temperature; ¾ cup granulated sugar; 1 large egg; ¼ cup fresh-squeezed lemon juice; 2¼ cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon salt; 1 cup diced fresh strawberries; For the glaze:; 1 cup powdered sugar; 1 tablespoon strawberry puree (about 2–4 berries strained); ~1 tablespoon lemon juice (to achieve spreadable consistency)

I love how these blondies combine juicy strawberries with a bright lemon zing. They bake up with a soft, slightly dense texture—like a buttery shortbread—and finish with a pretty pink glaze that tastes as delightful as it looks. Strawberry Lemon Blondies

Why You’ll Love This Recipe

I’m obsessed with the perfect balance of sweet fresh strawberries and tangy lemon. The texture is moist and tender, never dry, and the glaze adds that extra burst of flavor and a lovely sheen. It’s easy to throw together but feels special enough for company.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, room temperature
¾ cup granulated sugar
1 large egg
¼ cup fresh-squeezed lemon juice
2¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup diced fresh strawberries
For the glaze:
- 1 cup powdered sugar
- 1 tablespoon strawberry puree (about 2–4 berries strained)
- ~1 tablespoon lemon juice (to achieve spreadable consistency)

directions

I preheat my oven to 350°F and line a 9″ square pan with parchment paper, leaving extra overhang for easy lifting. I cream butter and sugar until fluffy, beat in the egg, then stir in the lemon juice. After whisking together flour, baking powder, and salt, I add it to the wet ingredients until combined. I gently fold in the strawberries and spread the thick batter evenly in the pan. I bake at 350°F for 30–35 minutes, until the edges are golden and a toothpick comes out mostly clean.

Once they cool on a rack, I make the glaze: I strain strawberry puree, whisk it with powdered sugar and lemon juice until smooth, then spread it over the cooled blondies. After letting the glaze set, I lift out the bars and slice them.

Servings and timing

Makes 12 bars
• Prep time: 15 minutes
• Bake time: 30–35 minutes
• Total time: ~45 minutes

Variations

I sometimes swap strawberries with raspberries, blueberries, or a mix of berries.
For a gluten-free version, I use a 1:1 gluten-free flour blend.
I reduce the sugar to ½ cup if I want a milder sweetness.
For more lemony zing, I toss diced strawberries in a bit of flour and add lemon zest to the batter.

storage/reheating

I store these at room temperature, loosely covered—they stay moist thanks to the fruit. To freeze, I cool them completely, wrap tightly in plastic and foil, and use within a month. I don’t usually reheat them, but a few seconds in the microwave brings back that fresh-baked softness.

FAQs

Can I use frozen strawberries?

I don’t recommend it—they release too much moisture. But if I do, I make sure to thaw and drain them thoroughly first.

How can I prevent dried-out blondies?

I watch the baking time carefully and pull them out as soon as a toothpick comes out mostly clean. They should be slightly golden, not dry.

Can I skip the strawberry puree in the glaze?

Yes—I sometimes use just lemon juice with powdered sugar for a simple lemon glaze. I adjust the thickness by tweaking the amount of sugar or juice.

Any advice for neat slicing?

I let the glaze set, lift the bars out using parchment overhang, and slice once fully cooled. Refrigerating briefly helps get cleaner cuts.

Are there easy ingredient substitutions?

Absolutely—I’ve swapped the berries, reduced the sugar, used gluten-free flour, or added lemon zest. The base recipe is really flexible.

Conclusion

I’m always impressed by how these bars deliver bright strawberry and lemon flavor in every bite. They’re simple enough for a casual bake, yet elegant enough for sharing. I love making them in spring or summer—and they always get plenty of compliments.