Strawberry Lemon Blondies Recipe

If you’ve been dreaming of a dessert that’s blushingly pretty, bursting with juicy flavor, and blessed with a texture so tender you almost have to close your eyes with every bite, meet your new favorite: Strawberry Lemon Blondies. These bars bake up impossibly soft and moist thanks to the buttery base, kiss your tastebuds with that bright, sweet-tart strawberry-lemon combo, and finish with a gorgeous pink glaze that looks simply irresistible at any gathering (or for a solo treat!).

Ingredients You’ll Need

The beauty of Strawberry Lemon Blondies is how the simplest ingredients combine to create something truly special. Each element plays a starring role, from the rich, creamy butter to fresh strawberries for natural color and zing. Here’s what you’ll need, and why every piece matters:

• Unsalted Butter: This is the secret to that melt-in-your-mouth tenderness. Make sure it’s at room temperature for easy creaming.
• Sugar: Adds just the right amount of sweetness and helps give the blondies their perfect crumb.
• Large Egg: Binds everything together and contributes moisture for that soft texture.
• Fresh Squeezed Lemon Juice: Offers brilliant tartness and a fresh aroma that shines with every bite.
• All Purpose Flour: The main structure—be sure to fluff and scoop properly to prevent dense bars.
• Baking Powder: A touch of lift for just enough softness, never cakey.
• Salt: Balances the sweetness and brings out all the bright flavors.
• Diced Fresh Strawberries: The star of the show, bringing bursts of color, juiciness, and fresh flavor flecks throughout.
• Powdered Sugar (for glaze): Sifted to avoid lumps, it forms the dreamy, glossy topping.
• Strawberry Puree (for glaze): Just a tablespoon makes the glaze pink and incredibly fruity.
• More Lemon Juice (for glaze): For that tangy finishing touch, and to thin the glaze to the perfect consistency.

How to Make Strawberry Lemon Blondies

Step 1: Prep Your Pan

Begin by preheating your oven to 350F. Line a 9-inch square baking pan with parchment paper, leaving extra overhang on the sides—this little trick makes lifting out your Strawberry Lemon Blondies for glazing and slicing so much easier!

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat together the room temperature butter and sugar until it looks light and fluffy (about two to three minutes). This infuses the base with little air pockets, giving the blondies that fabulous, tender texture.

Step 3: Incorporate Egg and Lemon Juice

Add in the egg and mix until fully combined, then pour in the fresh lemon juice. Don’t worry if it looks a little separated—this is totally normal at this stage. The real magic happens once the dry ingredients join the party!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry blend to your wet mixture, mixing until just combined and you no longer see any streaks of flour. Over-mixing can make the bars tough, so stop when it’s all incorporated.

Step 5: Fold in the Strawberries

Gently fold in your diced strawberries, being careful not to crush them. This keeps those gorgeous pops of red intact and helps prevent the batter from turning pink before it even hits the oven.

Step 6: Spread and Bake

Spoon the thick batter into your prepared pan and spread it out evenly. An offset spatula or the back of a spoon works wonders here. Bake for 30-35 minutes, or until the edges are turning golden and a toothpick inserted in the center comes out moist but not wet. Don’t over-bake—moist is best!

Step 7: Cool and Glaze

Let the blondies cool completely on a rack. Meanwhile, puree two large strawberries and strain them to get about a tablespoon of puree. Mix the powdered sugar, strawberry puree, and enough lemon juice to reach a spreadable glaze. Whisk until smooth, adjusting with more sugar or juice as needed.

Step 8: Glaze and Slice

Spread the glaze evenly over the cooled blondies and let it set, then lift from the pan using the parchment and slice into 12 dreamy, pink bars. Try not to eat them all at once (but no judgment if you do)!

How to Serve Strawberry Lemon Blondies

Garnishes

Take your Strawberry Lemon Blondies to the next level with playful garnishes—a sprinkling of fresh strawberry slices, extra lemon zest, or even edible flowers. A quick dust of powdered sugar can add a snow-kissed look for extra charm without any fuss.

Side Dishes

Because Strawberry Lemon Blondies pack such a flavor punch, keep sides light! Pair with a dollop of whipped cream, a scoop of creamy vanilla ice cream, or a selection of fresh berries. For afternoon tea, cut them into bite-sized squares and serve with hot or iced tea for a wonderfully refreshing combination.

Creative Ways to Present

Stack blondie bars in a rustic tower on a cake stand for a party centerpiece, or package individual slices in waxed paper and tie with ribbon for sweet, thoughtful gifts. For a brunch crowd, arrange them with lemon wedges and berry bowls for stunning, edible decor.

Make Ahead and Storage

Storing Leftovers

Store leftover Strawberry Lemon Blondies in an airtight container at room temperature for up to three days. The blondies stay soft and the glaze sets perfectly, so each bite remains luscious. If your kitchen is particularly warm, you can refrigerate them to extend freshness by a day or two.

Freezing

Need to prep ahead? These blondies freeze beautifully! Wrap individual bars tightly in plastic wrap and tuck them into a freezer bag. They’ll keep for up to two months. For best results, glaze after thawing so it stays glossy and smooth.

Reheating

If you prefer your bars just a bit warm (who can resist?), pop a blondie in the microwave for 10-15 seconds. This revives the buttery texture and brings out the strawberry and lemon aromas. If you’ve frozen them, let thaw completely at room temperature before reheating.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are ideal for this recipe since they add pops of color and hold their shape, but if you only have frozen, thaw and pat them dry before adding. Just keep in mind they may make the batter a little more moist, so use with care.

Can I make these gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free flour blend. Check that it contains xanthan gum, or add a bit yourself, to help with structure. Your Strawberry Lemon Blondies will turn out just as delicious and tender.

What’s the best way to cut these without the glaze smearing?

Let the glaze set completely before slicing (at least 30 minutes). Use a large, sharp knife wiped clean between cuts for the crispest edges and cleanest lines.

Can I double the recipe for a crowd?

Yes! Simply double all ingredients and use a 9×13 inch pan. Bake as directed, though you may need to add a few extra minutes—test with a toothpick at 35 minutes and keep a close eye on them after that.

Why did my glaze turn runny or thick?

The perfect glaze is spreadable but not drippy. If yours is too runny, add more sifted powdered sugar. If it’s too thick, thin it gradually with tiny amounts of lemon juice or extra strawberry puree until it’s just right.

Final Thoughts

There’s something truly delightful about sharing a plate of homemade Strawberry Lemon Blondies, whether it’s for a celebration or a cozy sweet treat all to yourself. These bars bring sunshine and strawberry-kissed joy to any table, so don’t wait—try them soon and watch them disappear faster than you can say “save me another slice!”

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