Whether you’re lounging by the pool or firing up the grill with family, these strawberry lemon blondies are a must-make.
The buttery, fudgy base is loaded with tangy lemon and juicy strawberries. That alone is a summer dream come true!
But when you add a strawberry and lemon glaze? Oh man, I just about ate the whole batch myself! It adds an extra punch of sweet-tart fruity flavor you don’t want to miss.
Why You’ll Love These Strawberry Lemon Blondies
Easy Prep: With simple ingredients and straightforward instructions, this foolproof recipe is quick to whip up for even novice bakers.
Eye-Catching Presentation: The colorful strawberries and zesty lemon glaze make these blondies an attractive, Instagram-worthy treat.
Seasonal Delight: Showcasing ripe summer strawberries and sunny lemon, this recipe celebrates the best of the season in one irresistible dessert.
Ingredients
- Fresh Strawberries: Ripe, vibrant, and oh-so-sweet, they bring a wallop of flavor to these yummy blondies. Save a couple for the glaze, too!
- Fresh Lemon Juice and Lemon Zest: Fresh is a must! It adds tartness to balance the sweetness with a punch of bright citrus flavor.
- Unsalted Butter: Melted butter is the key to the rich, gooey texture.
- White, Brown, and Powdered Sugar: White and brown sugar bring just the right blend of sweetness and moisture to the blondies. Powdered sugar goes in the glaze.
- Large Eggs: Bind the ingredients and add structure, allowing the blondies to set up as they bake.
- Vanilla Extract: A splash of vanilla rounds out the flavors and adds a sweet, fragrant aroma.
- All-Purpose Flour and Baking Powder: Flour is the foundation of the blondie batter, while baking powder provides a little lift so it’s not too dense.
- Cornstarch: To counter the extra liquid from the lemon juice and ensure a super tender crumb.
- Salt: A small amount enhances all the other flavors, so nothing falls flat.
How to Make Strawberry Lemon Blondies
These beauties are easy to make and will impress at any summer gathering. Trust me, your taste buds will thank you!
Check out how easily they come together!
1. PREP: Preheat the oven and line a 9×9 inch baking pan with parchment paper.
2. DRY: Wash, pat dry, hull, and dice the strawberries. Then, leave to dry on paper towels.
3. MIX: Whisk the wet ingredients in a bowl until smooth, then gently stir in the dry and the strawberries.
4. BAKE: Spread the batter flat in the baking pan and bake for 30-35 minutes. Let the blondies cool completely in the pan.
5. GLAZE: Whisk the glaze ingredients, drizzle over the cooled blondies, and leave to set.
6. CUT: Slice into squares and dive in!
Tips For the Best Strawberry Lemon Blondies
If you’re looking for a dessert that’s a little different from the norm but still totally irresistible, you’ve got to try these strawberry lemon blondies.
I promise they’ll become your new favorite treat. And with these tips, they’ll be perfect every time!
- Measure accurately. Use the spoon and level method for flour, or weigh ingredients with a kitchen scale for best results.
- Room temperature. Ensure the butter and eggs are at room temperature before starting.
- Fresh strawberries. Use fresh, not frozen strawberries to avoid excess moisture in the batter. And don’t skip the drying!
- Chop finely. Dice the strawberries into small pieces for even distribution and easier slicing later.
- Avoid overbaking. Bake just until a toothpick has moist crumbs. The blondies will set more as they cool. Look for light brown edges but pale center, like cookies.
- Cool completely. Let the blondies cool fully before glazing and slicing for clean squares.
- Glaze consistency. Adjust the glaze consistency by adding more sugar if it’s too thin or more juice if it’s too thick.
- Variations. Mix in white chocolate chips, use other berries like raspberries or blueberries, or top with lemon curd instead of glaze.
How to Store
Plain blondies will last a solid week in the fridge. But not as long with the glaze, so leave it off if you’re making them ahead.
To Store: Place glazed leftovers in an airtight container in the fridge for up to 1 week. Wrap unglazed blondies in plastic and store at room temp for 2-3 days before glazing.
To Freeze: Wrap unglazed strawberry lemon blondies in plastic and place in a freezer bag for up to 3 months. Thaw overnight in the fridge before glazing and serving.
Note: Let chilled blondies come to room temp before enjoying for the best taste and texture.
More Delicious Blondie Recipes to Try
Lemon Blueberry Blondies
White Chocolate Blondies
Lemon Blondies
Chocolate Chip Blondies
Strawberry Lemon Blondies
12
servings15
30
minutes362
kcalWhether you’re lounging by the pool, firing up the grill with family, or craving a summery treat, these strawberry lemon blondies are a must-make.
Ingredients
- Strawberry Lemon Blondies
1 cup fresh strawberries (about 6 ounces)
1 cup (2 sticks / 227g) unsalted butter, melted and cooled
3/4 cup granulated sugar
1/2 cup light brown sugar
2 large eggs, at room temperature
1/4 cup freshly squeezed lemon juice (about 1 large lemon)
1 teaspoon vanilla extract
1 tablespoon lemon zest (about 1 lemon)
2 1/4 cups (270 grams) all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt
- Strawberry Lemon Glaze
1 cup powdered sugar
1 tablespoon strawberry puree (about 2 strawberries)
1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on the sides.
- Wash, pat dry, hull, and dice the strawberries. Arrange in a single layer on a paper towel-lined plate to dry. Set aside.
- Make the blondies. In a large bowl, whisk the melted butter with the sugars until smooth. Add the eggs, lemon juice, vanilla extract, and lemon zest and mix until well blended.
- In a separate bowl, whisk the flour, cornstarch, baking powder, and salt. Gradually stir the dry ingredients into the wet ingredients, stopping when halfway combined.
- Add the diced strawberries and stir until just combined. Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes until the edges are lightly browned and a toothpick inserted into the center comes out with a few moist crumbs.
- Let the blondies cool completely in the pan on a wire rack.
- Make the glaze. Whisk the powdered sugar, strawberry puree, and lemon juice in a bowl until smooth. Drizzle the glaze over the cooled blondies and leave to set for about 15 minutes.
- Slice into squares, serve, and enjoy!
Notes
- Measure accurately. Use the spoon and level method for flour, or weigh ingredients with a kitchen scale for best results.
