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Strawberry Lemon Blondies Recipe

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These Strawberry Lemon Blondies are a delightful twist on classic blondies, combining tangy fresh lemon juice and juicy diced strawberries for a refreshing flavor. Topped with a smooth strawberry-lemon glaze, they are perfect for a spring or summer dessert that balances sweetness and citrus zest.

Ingredients

Blondies

  • 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

Glaze

  • 1 cup powdered sugar, sifted (measure before sifting)
  • 1 Tbsp strawberry puree (made from about 2 large strawberries)
  • About 1 Tbsp fresh lemon juice (to thin glaze as needed)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature before baking the blondies.
  2. Prepare Pan: Line a 9-inch square baking pan with parchment paper along the long edges. This will make it easier to lift out the blondies later for glazing and slicing.
  3. Cream Butter and Sugar: In a mixing bowl, cream together the room temperature butter and sugar until the mixture is fluffy and light in texture.
  4. Add Egg and Lemon Juice: Beat in the egg until fully incorporated. Then add the fresh lemon juice and mix; it may not completely blend at this point, and that’s okay.
  5. Combine Dry Ingredients: Whisk together the all-purpose flour, baking powder, and salt in a separate bowl.
  6. Mix Dry and Wet Ingredients: Slowly add the dry ingredients into the wet mixture, stirring until no dry flour remains.
  7. Fold in Strawberries: Gently fold the diced fresh strawberries into the batter, being careful not to break them up too much.
  8. Transfer to Pan: Spread the thick batter evenly into the prepared baking pan, using an offset spatula to smooth the surface.
  9. Bake: Bake for 30-35 minutes until the edges start to turn golden and the center is set. A toothpick inserted into the center should come out moist but not wet. Avoid overbaking to keep blondies moist.
  10. Cool: Remove from oven and let the blondies cool completely on a wire rack before glazing.
  11. Prepare Strawberry Puree: Trim and puree about 2 large strawberries in a small food processor, then strain through a fine mesh sieve to yield 1 tablespoon of smooth puree.
  12. Make Glaze: Whisk the sifted powdered sugar, strawberry puree, and lemon juice together until smooth and lump-free. Adjust lemon juice or powdered sugar to reach a spreadable consistency.
  13. Glaze Blondies: Spread the glaze evenly over the cooled blondies and allow it to set before slicing into 12 servings.

Notes

  • Using room temperature butter helps achieve a smooth, fluffy batter.
  • Line the pan with parchment paper for easier removal and cleaner edges.
  • Don’t overbake; moist centers keep the blondies tender and flavorful.
  • Fresh lemon juice adds brightness—do not substitute with bottled lemon juice for best flavor.
  • You can make the strawberry puree ahead and store it covered in the refrigerator for up to one day.
  • Glaze thickness can be adjusted by adding more powdered sugar or lemon juice as needed.

Find it online: https://cookedbysarah.com/strawberry-lemon-blondies-recipe/