Strawberry Lemon Blondies are the kind of treat you dream about all week—soft, chewy, bursting with fresh strawberry flavor, and brightened with zippy lemon. With their beautiful pink-speckled crumb and tangy lemon glaze, these bars are a joyful marriage of summer fruit and classic blondie decadence. Whether you’re baking for a picnic, Sunday brunch, or just a sweet pick-me-up, this recipe combines the ease of everyday ingredients with a celebration-worthy taste that never fails to impress.
Ingredients You’ll Need
You’ll love how accessible and straightforward these ingredients are—each one plays a pivotal role in creating the tender texture, vibrant color, and sunny flavor of Strawberry Lemon Blondies. Grab everything ahead of time and you’ll be ready to whip up dessert in no time!
- Unsalted butter (melted): Ensures rich, moist blondies and the melted texture blends everything smoothly.
- Granulated sugar: Gives the bars their classic sweetness and helps create the perfect chewy texture.
- Large egg: Binds the batter and adds richness for that soft, dense bite.
- Fresh lemon juice: Adds bright, zesty tartness that lifts the flavor and balances the sweetness.
- Lemon zest: Packs in concentrated citrus aroma and color—don’t skip!
- All-purpose flour: The structure that holds the blondies together and keeps them chewy rather than cakey.
- Salt: Just a pinch brings all the flavors into focus and enhances both sweet and tart notes.
- Diced fresh strawberries: Bright pops of juicy fruit flavor; be sure they’re well patted dry so your bars stay firm.
- Powdered sugar: Makes the glaze silky-smooth and sweet without being gritty.
- Lemon juice (for glaze): More citrusy kick in the glaze for that delightful pucker!
- Extra diced strawberries and lemon zest for garnish (optional): Dressed up, these blondies look as irresistible as they taste.
How to Make Strawberry Lemon Blondies
Step 1: Prepare the Baking Pan
Start by heating your oven to 350°F. Line an 8×8-inch baking pan with parchment paper or give it a light greasing—this simple trick ensures the blondies pop right out after baking with clean, beautiful edges.
Step 2: Mix the Wet Ingredients
In a medium mixing bowl, whisk the melted unsalted butter and granulated sugar until the mixture looks glossy and cohesive. Next, crack in the egg, add the fresh lemon juice and lemon zest, and whisk again until everything is fully incorporated and fragrant.
Step 3: Fold in Dry Ingredients
Add the all-purpose flour and salt to your wet ingredients. Stir gently just until no streaks of flour remain—overmixing can make blondies tough, so keep it quick and light! You’ll have a thick, slightly sticky batter.
Step 4: Add the Strawberries
Gently fold in the diced strawberries, taking care to mix as few times as needed to distribute them evenly. If your strawberries are a little juicy, give them an extra pat with paper towels before adding so your bars stay perfectly chewy.
Step 5: Bake
Pour the batter into your prepared pan and use a spatula to spread it evenly to the edges. Bake for 25–28 minutes, or until the edges of your Strawberry Lemon Blondies turn lightly golden and the center looks set. Let them cool completely in the pan for easy slicing later.
Step 6: Glaze and Garnish
Whisk the powdered sugar with 1–2 tablespoons of lemon juice until the glaze is smooth and just pourable. Drizzle generously over the cooled blondies, then scatter extra diced strawberries and a pinch of lemon zest on top for a gorgeous bakery-style finish. Allow the glaze to set before cutting into perfect squares.
How to Serve Strawberry Lemon Blondies
Garnishes
For an instant touch of elegance, sprinkle the tops of your blondies with extra fresh diced strawberries and a little extra lemon zest right before serving. You can even dust with a touch of extra powdered sugar for a snowy effect if you like.
Side Dishes
These blondies go wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream on the side. For an afternoon treat, pair with a glass of cold milk or an herbal iced tea to really let those strawberry and lemon flavors shine.
Creative Ways to Present
Arrange your Strawberry Lemon Blondies on a pretty platter, stack them in a rustic jar for gifting, or cut them into bite-sized cubes for picnic dessert trays. For parties, you can even insert skewers and serve as fun “blondie pops” drizzled with extra glaze!
Make Ahead and Storage
Storing Leftovers
Keep your leftover blondies in an airtight container in the refrigerator. They’ll stay soft and delicious for up to 3 days—the flavors meld beautifully, but they’re at their freshest on day one!
Freezing
To enjoy Strawberry Lemon Blondies even longer, you can freeze them. Place cut pieces between layers of parchment in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before serving, and add fresh glaze if you like.
Reheating
If you prefer your blondies a bit warm, simply pop one in the microwave for about 10 seconds. This softens the crumb and brings back that just-baked aroma, especially helpful if you’ve stored them in the fridge or freezer.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, but thaw them first and pat them extra dry to remove moisture. Too much liquid from frozen berries can make the blondies gummy, so be as thorough as possible.
What’s the best way to zest a lemon?
A microplane or fine grater will give you fragrant zest without any bitter white pith. Always zest before juicing your lemon for best results!
Can I double the recipe for a larger crowd?
Absolutely! Double all the ingredients and bake in a 9×13-inch pan. You may need to add a few minutes to the baking time, so keep an eye on those golden edges.
Are Strawberry Lemon Blondies gluten-free?
Not as written, but you can swap in a measure-for-measure gluten-free flour blend. Texture will be slightly different but still tasty!
Why are my blondies soggy in the center?
This usually happens if the strawberries added too much moisture or the blondies weren’t baked quite long enough. Make sure berries are very dry and test doneness by looking for set centers and light golden edges.
Final Thoughts
If you’re in the mood for something zesty, sweet, and a little bit irresistible, Strawberry Lemon Blondies are about to become your new go-to bake. They’re joyful, easy, and always a crowd-pleaser—don’t wait for a special occasion to give them a try!
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Strawberry Lemon Blondies Recipe
- Total Time: 43 minutes
- Yield: 9 blondies 1x
- Diet: Vegetarian
Description
Indulge in these delightful Strawberry Lemon Blondies, a perfect combination of sweet and tangy flavors. These soft and chewy bars are bursting with fresh strawberries and zesty lemon, topped with a lemon glaze for an extra pop of citrus.
Ingredients
For the Blondies:
- 1/2 cup unsalted butter (melted)
- 3/4 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup diced fresh strawberries
For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tablespoons lemon juice (for glaze)
- Extra diced strawberries and lemon zest for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper or lightly grease it.
- Mix wet ingredients: In a medium bowl, whisk together the melted butter and sugar. Add the egg, lemon juice, and lemon zest, and mix until combined.
- Add dry ingredients: Stir in the flour and salt until just combined. Gently fold in the diced strawberries.
- Bake: Pour the batter into the pan and bake for 25–28 minutes until golden.
- Make the glaze: Whisk powdered sugar and lemon juice, then drizzle over cooled blondies.
- Serve: Top with extra strawberries and lemon zest. Slice and enjoy!
Notes
- Ensure strawberries are well-drained to avoid sogginess.
- Best consumed fresh or refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 210
- Sugar: 22 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
