Strawberry Lemon Blondies Recipe ~ these easy strawberry blondies are moist and dense, (think soft shortbread) with plenty of little jammy pockets thanks to a cup of diced fresh strawberries in the batter. The hint of lemon revs up the berry flavor and gives these strawberry bars a bright, tangy vibe.
You’ve probably been craving a little sweet strawberry treat lately, am I right?
It’s built into our DNA, the minute spring hits the strawberry cravings start. Let me help you out with these fruity little strawberry bars, they’re ridiculously easy to throw together and completely irresistible…take it from me, I had my fork in one before I could finish my photo shoot. That’s always a sign of a good recipe :)
TIP: baking softens, sweetens, and brings out the best in pre-season berries, so before the really good strawberries start showing up at market, you can make fabulous strawberry desserts.
If you like your desserts soft and moist, I know these strawberry lemon blondies will appeal to you.
There’s nothing dry or crumbly about them, they melt in the mouth like a great blondie should. Only instead of nuts and chocolate you’ve got juicy strawberries and tart lemon. Wow.
Blondies are an art form here at tvfgi, and there’s a special place in my heart for unique recipes like my Banana Blondies with their killer caramel frosting, or my Pumpkin Chocolate Chip Blondies. But sometimes you just need a little chocolate, am I right? In that case head straight for my Outrageous Chocolate Hazelnut Blondies or the insane Almond Butter Skillet Blondies.
The plush batter for these strawberry lemon blondies is thick and easy to work with. Take a minute to spread it out evenly in your pan so it bakes up nice and flat.
Blondies are pretty unassuming when they come out of the oven, but just wait. Let them cool down a bit, then drizzle on the tart glaze (I use a tablespoon of strained strawberry puree to create that pretty color naturally)…things are about to get interesting…
This is one strawberry dessert that is more than meets the eye. It’s all about that party in your mouth!
tvfgi recommends: a 9″ square ceramic baking dish
I recommend the 9″ size, and look for something with weight to it, like this Le Creuset example. The side handles help when you’re trying to get it in and out of a hot oven.
Reader Rave ~
“You have gained a few fans! Made this for our Sunday night family gathering and everyone kept going back for more. I cut them into smaller pieces so everyone felt less guilty splurging :) Thank you for a very yummy recipe.” ~ Jen
Strawberry Lemon Blondies ~ these easy strawberry blondies are moist and dense, (think soft shortbread) with plenty of little jammy pockets thanks to a cup of diced fresh strawberries in the batter. The hint of lemon revs up the berry flavor and gives these strawberry bars a bright, tangy vibe.
Ingredients
- 1 cup (2 sticks or 228 grams) unsalted butter, at room temperature
- 3/4 cup sugar (164 grams)
- 1 large egg
- 1/4 cup (55 grams) fresh squeezed lemon juice
- 2 1/4 cups (306 grams) all purpose flour (use the fluff/scoop/level method for measuring)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (127 grams) diced fresh strawberries
- 1 cup (112 grams, unsifted weight) powdered sugar, sifted
- 1 Tbsp strawberry puree (you'll need about 2 large strawberries, instructions below)
- lemon juice, about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency
Instructions
- Preheat the oven to 350F
- Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later.
- Cream the butter and sugar until fluffy. Beat in the egg.
- When the egg is full incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's ok.
- Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
- Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible.
- Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don't over-bake these, or they will dry out. Let cool on a rack.
- Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.
- Spread the glaze over the cooled blondies. Let the glaze set before slicing.
Notes
Do a little test before glazing your blondies. Spoon a little on and see how it does...if it's too thin you can add more sugar, and if it's too thick you can thin it down with more puree or lemon juice.
Make these strawberry lemon blondies your own ~
- Try this with diced rhubarb, or a combination of strawberries and rhubarb. Or how about blueberries or raspberries.
- If you don’t want to bother with the strawberry puree for the icing, just use lemon juice.
Thanks for pinning!
Still hungry for dessert?
Strawberry Rhubarb Pie
Easy Strawberry Cake
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154 Comments
Carol Conway
October 15, 2019 at 8:32 pmAbsolutely delicious & easy to make!
Jen
September 21, 2019 at 4:36 amThese look wonderful! Unfortunately I am not a fan of lemon – can I omit from the recipe? I know the glaze needs it though……any suggestions??? Thank you!!!!
Sue
September 21, 2019 at 8:14 amTry subbing buttermilk, half and half, or milk for the lemon in both the blondies and the glaze. You might want to add some vanilla to both as well, for a flavor boost.
LQ-84i
September 14, 2019 at 9:22 amHi,
I’d love to try these Blondies but the strawberries turn out to be an issue (season’s over): low quality, high prices.
Do you think they work with peaches? I can still get decent ones and I love them but I’m not sure it pairs with the lemon. Thanks.
Sue
September 14, 2019 at 9:35 amI’ve never considered peach with lemon, it doesn’t sound great right off the bat. You might try subbing the lemon with peach nectar.
Cassie
September 9, 2019 at 6:34 amI didn’t like the fact that it was like shortbread. I thought it would be more like a brownie texture.
Jann
September 8, 2019 at 3:06 pmIn SoCal, strawberry season is almost over. So…will this work with the strawberries I’ve frozen?
Sue
September 8, 2019 at 3:22 pmIt should be fine, just be aware of excess moisture. Normally it’s best to use frozen fruit without thawing, but I assume your berries are whole, so you’ll have to thaw, at least partially, to slice.
Cathy Smith
August 18, 2019 at 7:50 pmWould you suggest any high altitude changes? I am at 5,280 feet above sea level. Thank you!
Kim
August 16, 2019 at 3:52 pmHow to store this for serving tomorrow? Thank you!
Sue
August 16, 2019 at 4:30 pmI’d keep it on the counter, just loosely topped with foil.
Samantha
August 15, 2019 at 8:56 pmHave you ever tried making these with gluten free flour? Any tips with that?
Sue
August 15, 2019 at 9:14 pmI would try a good gf baking mix ~ check the comments, I think other readers have done this.
Sharie
August 14, 2019 at 1:50 pmI just finished making these blondies. OMG, they are delicious! I’m a shortbread lover and these blondies are definitely related to shortbread. Thank you for a wonderful recipe!
Sue
August 14, 2019 at 3:27 pmThanks so much Sharie, fellow shortbread lover here :)
Sweets of pleasure
August 13, 2019 at 9:43 pmI mixed my strawberries in accidentally which made them pink but taste like strawberries and a hint of lemon. Overall great sweet snack. I bake daily being in the Bakery 22 years this is one of my favorite treats
Sue
August 14, 2019 at 9:25 amThank you!
Brenda
August 13, 2019 at 1:33 pmFor the Strawberry Lemon Blondies would you think that frozen strawberries would work ok? They are individually frozen, so they can be sliced to make them smaller. They may or may not bake the same, they maybe softer in the bar, would that matter?
Sue
August 13, 2019 at 1:40 pmhey Brenda ~ the bars are pretty soft and moist as is, but I think frozen berries would be ok. I haven’t tried so I can’t say for sure. It would be good if you could slice them smaller, but still keep them as firm as possible, meaning, don’t thaw them.
Melony
August 6, 2019 at 5:21 pmCan this be doubled for a 13×9 pan? Can’t wait to bake this!
Sue
August 6, 2019 at 5:31 pmI think that should work Melony.
Shawna
July 15, 2019 at 5:35 pmThey were really good, but a little dry. Any suggestions on how for them not to be too dry? Thank you and I will try again.
Sue
July 15, 2019 at 6:02 pmBlondies can easily be over baked, either by baking too long or at too high a temp, so be sure to watch that Shawna. Otherwise also make sure to measure flour by fluffing it up first so you don’t get a compacted cup and too much. Also make sure you use the full amount of strawberries ~ hope this helps!
Elizabeth Hansen
June 28, 2019 at 1:57 pmI think maybe the nutrition information on these is incorrect. I can’t imagine how anything with a cup of butter could have just 1g of fat per serving… I entered this into myfitnesspal, and it came up with 16g of fat per serving (if the recipe makes 12 servings). Just thought I’d point that out for anyone who might be tracking like me. ;)
I’m so excited to try these, they are in the oven as I write!
Sue
June 28, 2019 at 3:57 pmHi Elizabeth ~ I removed the nutrition info as I am having difficulty with the automatic calculator that works with my recipe plugin…that’s blogger gibberish for: my nutrition label wasn’t correct and I couldn’t seem to fix it! I’m on the lookout for a better system :)
Darlene
June 27, 2019 at 8:41 amHow many servings does this make, please?
Sue
June 27, 2019 at 9:51 amDepending on how you cut them, 9-12.
Shannon
June 28, 2019 at 8:23 amHow many servings per your nutritional chart?
Amanda
June 20, 2019 at 12:01 pmMy kids and I made these blondies. We doubled the recipe for a 9×13 pan. They were outstanding! The recipe was easy and delicious. I’m thinking of trying the same recipe with blackberries.
Sue
June 20, 2019 at 12:55 pmThanks Amanda, let us know how it goes with the blackberries, I plan to do the same one of these days :)
Wendy
June 16, 2019 at 3:07 pmThese look amazing! But how many servings? I can’t find that info anywhere, and without it, the nutrition information is worthless. Thanks!
Erin G
July 8, 2019 at 2:11 pmJust type the whole recipe into your own nutrition calculator and then YOU decide how many servings it makes for your family.
Meghan
July 24, 2019 at 11:43 amI did the calculating. For all of those ingredients (including the glaze) to equal 211 calories each as the recipe states, that is for 18 servings. 12 servings is 317 calories each, 16g fat, 23g sugar.
Alicia
June 15, 2019 at 8:06 pmMade these to take along to a graduation party potluck today. They were sooooo good! I did make the recipe exactly as directed, but added 1/2 C more chopped strawberries and baked it in a 9×13 in pan and cooked them for 30 minutes. They came out perfectly moist, tender, and delicious! This is a recipe I will keep and make again and again! Thank you so much for sharing it!
Linda
June 15, 2019 at 5:51 amCan I double it for a 9 x 13 pan?
Sue
June 15, 2019 at 8:02 amThat should work!
Donna Wakefield
June 12, 2019 at 6:03 pmHas anyone tried this with Splenda instead of suger
Carol VanScoter
June 3, 2019 at 7:24 pmCan the strawberry blondies be frozen before putting icing on them? Would like to use for a wedding reception and would like to make ahead of time
Sue
June 3, 2019 at 8:45 pmBecause you want to make these for such an important event, I would do a trial batch and test freeze them to see how you like the result. They should do well, but best to be sure.
Angel
June 9, 2019 at 1:11 pmSpeaking of making this my own, I love lime so I subbed in lime juice for lemon and it was perfect!
Sue
June 9, 2019 at 1:18 pmNice idea!
Pamela
May 28, 2019 at 3:55 pmThese were absolutely FABULOUS!
Sue
May 28, 2019 at 4:26 pmYay :) So glad you liked them.
Michelle
May 24, 2019 at 8:13 amThese were a huge hit at my book club last night, served with Haagen Dazs strawberry ice cream and lemon raspberry ice cream. I know that sounds like a lot going on, but it was a delicious combination [as enthusiastically confirmed by the group:)]. Mine came out looking exactly like the photos; but given the two sticks of butter in the recipe, I was a bit surprised by the texture. As one reader mentioned, they’re a cross between shortbread and cake so these strawberry lemon blondies are even lovelier when accompanied by coffee, tea — or ice cream — to add some moistness to the mix. Thanks for a great recipe!
Sue
May 24, 2019 at 8:22 amThanks so much for this Michelle ) I’m drooling just thinking about the ice cream melting over these blondies!
Lori
May 22, 2019 at 7:17 pmI’m wondering if I could use butter flavored shortening to make them dairy free? I’m not an experienced baker, would it be a disaster?
Sue
May 22, 2019 at 8:24 pmI wish I could say for sure, Lori, but I haven’t tried that. It seems to me that it should work.
Liz Peters, Sweeness Squared
May 19, 2019 at 6:27 pmHi Sue,
I made these exactly as written and sold them at the Steveston Farmers Market , just outside of Vancouver today. They were a huge hit. The pretty pink colour of the glaze was eye-catching and brightened up my table for sure! Thanks for another keeper
Sue
May 19, 2019 at 7:16 pmThanks for coming back to let me know Liz ~ I’ve actually heard of several people selling these in various parts of the country/continent ;) I love that!!
CiCi
May 14, 2019 at 4:52 pmThese were delicious! Very hard to stop at two (couldn’t stop at one) :) They are definitely best the first day, but they got polished off shortly there after. The texture was like a cross between shortbread and cake, and the fresh strawberries, both in the cake and glaze, made this recipe. Perfect for spring and summer! Thank you for sharing.
JodiB
May 8, 2019 at 6:36 pmIs there any way to get the strawberry/lemon flavor combo without using fresh berries? My father in law loves this combination but he is allergic to fresh strawberries. As I’m sure you can imagine, it makes all these yummy spring desserts more difficult.
Sue
May 8, 2019 at 7:28 pmYou could use raspberries, blackberries, or blueberries. Also I wonder if you could cook them as a filling first, would that work for him?
Pat
May 8, 2019 at 1:58 pmThese are fabulous! Definitely more shortbread like with a bit of a tang in the frosting.
Heather
May 8, 2019 at 12:53 pmAnyone tried it in a 9 x 13 and know how long to cook?
Sue
May 8, 2019 at 1:05 pmCooking times are usually determined by the depth of the batter, so I would guess that the cooking time will be similar. Check it on the early side.
Kelly
May 19, 2019 at 4:18 pmI just baked in a 9×13 and took it out at 27 minutes. I think they maybe could have gone a bit longer. The edges weren’t brown, but the toothpick came out clean! Flavor is good, but the consistency is different than what it is in the pictures!
Tiffany
May 8, 2019 at 6:06 amInstead of parchment paper, could I just butter my pan?
Sue
May 8, 2019 at 7:56 amYes, that’s totally fine.
Claudia
May 7, 2019 at 4:16 pmI have to log everything I eat. I love these and need to account for it. Can you provide nutrition information? Thank you!
Sue
May 7, 2019 at 7:17 pmI’ll work on that Claudia :)
Erin G
July 8, 2019 at 2:13 pmPlug the whole recipe into any online nutrition calculator and do it yourself.
Jesse
May 4, 2019 at 8:26 pmThis was great, but 1 egg was not enough. It was crumbly like biscuits. I’ll make it with at 2 or 3 next time.
Jenny
May 4, 2019 at 3:33 amThis is a DELICIOUS recipe!! It’s dangerous because I can’t stop eating it!!!
Cheri Ubben
May 3, 2019 at 5:09 amCould you double this recipe and put it in a 9×13 pan?
Sue
May 3, 2019 at 8:15 amI think that should work Cheri. Just watch the baking time, depending on your pan, whether it’s glass or metal, etc, the baking time will be different.
Deanna Sinopoli
May 2, 2019 at 8:26 amIt cracks me up when people make these but change “a few ingredients” then are surprised when they don’t turn out like the one’s in the picture. If you want them to look and taste like the one’s pictured then follow the directions, it’s really pretty simple. I’m not be critical just stateing the obvious. I have not tried these blondies but they look wonderful and I will keep the recipe.
Cheri Ubben
May 2, 2019 at 5:27 amCould you double this recipe and put it in a 9×13 pan??
Bea Baranowska
May 1, 2019 at 10:09 amHas anyone successfully converted this recipe in to grams? I have just made it by trying to convert myself and it’s a disaster. More like a giant cake that sunk in the middle :(
Sue
May 1, 2019 at 11:17 amConversions are tricky, that’s why I don’t rely on any automated feature in my recipe plugin. Let me give it a try ~ I’ll post it in the recipe when I’m done.
Sue
May 1, 2019 at 11:43 amI just did the conversions, measuring my own ingredients on my scale, and put them into the recipe above. It’s frustrating to note how different measurements can be, whether by volume or weight. My flour came out to 306 grams every time, but when I plug that into the King Arthur Flour conversion chart it comes out to 270. Go figure. Baking is an exact science, but it’s tough to reproduce exact measurements.
Kathy B
April 30, 2019 at 9:55 amI loved these and so did everyone I shared them with!
Sue
April 30, 2019 at 9:56 amThanks Kathy :)
Darlene
April 25, 2019 at 12:49 pmI made these for Easter and they were absolutely delicious! I skipped the icing and served them with homemade lemon curd which was a perfect marriage! I like my lemon curd tart and it went very well with the sweetness of the strawberries. I also added a few strawberries which made them extra moist and a little more lemon juice and the zest of one lemon and lessened the sugar a bit. Thanks so much for this easy but scrumptious recipe! It’s a keeper!
Sue
April 29, 2019 at 7:44 pmThe lemon curd really does sound perfect for these!
Cindy
April 23, 2019 at 3:41 pmI made these and the batter needed a little zing for me so I added a tsp of clear Mexican Vanilla! Perfect!
Sue
April 23, 2019 at 3:50 pmYou can never go wrong with a little vanilla ~ glad you loved these Cindy :)
Cat
April 23, 2019 at 7:06 amMade these yesterday… Not quite sure if I did anything wrong or if it’s a matter of preference, but I wouldn’t exactly call these blondies. To me, blondies are moist, possibly even a bit chewy. These were tasty shortbread bars (slightly crumbly in a soft and delicate –not dry– sort of way). Maybe it’s because they are a bit lower sugar than some other blondie recipes I’ve tried, and use all white sugar without any brown sugar? I also had to wrestle these into the pan because the batter was so thick.
Where I might’ve gone wrong: I measure everything by weight, using standard conversions (King Arthur / Cook’s Illustrated) except for my flour (it’s Gold Medal, so 130g/cup is more accurate than 120). I doubled this recipe and made 2 pans.
I am fairly certain these will be a hit as “strawberry lemon cookie bars” but if I ever wanted a slightly more gooey, fudgy blondie-like texture, what might you suggest? I’m tempted to increase the sugar to 1 cup even though the sweetness was perfect to my taste buds, or investigate crossing this recipe with one that uses melted white chocolate in the batter. Maybe holding some flour back is all they need.
Again, these were super tasty. Just not the texture I imagined.
Karen R.
April 27, 2019 at 5:31 amReduce your bake time? Sounds overdone.
Sue
April 29, 2019 at 8:03 pmIt’s a little hard to say since everybody’s taste is so different, but I think your idea of using some or all brown sugar might change the texture of these blondies more toward what you’re looking for.
Rhonda
April 19, 2019 at 5:29 pmI took a pan of these to work and they were a big hit! You made a bunch of hungry nurses very happy. Thank you!
Sue
April 19, 2019 at 5:47 pmHaha, I’m honored!
Sarah McElroy
April 19, 2019 at 9:07 amOh my goodness, these are phenomenal! I did have to use bottled lemon juice, but they are delish anyway. Thanks for sharing, this will be a regular.
Sue
April 19, 2019 at 9:24 amThanks Sarah ~ I’m always going on about using fresh squeezed lemon juice, but it’s good to know you can use the bottle in a pinch :)
MAUDEREE s CARROLL
June 13, 2019 at 5:07 pmI buy fresh lemons, wash good, cut in half, wrap individually and freeze. When I need fresh lemon juice, I microwave as many halves I need. I always have fresh lemon (or lime) juice.
Brenda
April 18, 2019 at 10:50 pmThinking of adding a little cream cheese to the frosting.. good or bad idea?
Sue
April 19, 2019 at 7:03 amHonestly I wouldn’t, Brenda. I don’t think it will add anything and I imagine it would be hard to get it smooth. I used a glaze, not a frosting, but if you wanted to you could make a cream cheese frosting and use that. I think it might be overpowering for the blondies, though.
Suzie
April 16, 2019 at 3:54 pmMade these today and they came out great. Not quite as pretty as yours, the frosting was a little thin. But super delicious; lemon-y and sweet. I love your recipes and make them often.
Sue
April 16, 2019 at 3:57 pmThanks Suzie ~ and remember you can always thicken a glaze with a little more powdered sugar to get it just the way you want.
Deb
April 16, 2019 at 10:49 amIf you use a different fruit, say rhubarb or strawberry and rhubarb would you still use the lemon?
Sue
April 16, 2019 at 10:53 amYes, I would still use it, so it would be a strawberry lemon blondie, or a blueberry lemon blondie. The only exception might be the rhubarb.
Darlene
April 15, 2019 at 2:07 pmI still plan on making these for Easter but I froze my fresh strawberries. Question… Can these be made with frozen strawberries? Or will they come out too soggy?
Sue
April 15, 2019 at 2:17 pmI personally wouldn’t recommend it Darlene, and it’s pretty easy to find fresh strawberries at most big markets these days, you only need a small-ish amount.
Darlene
April 13, 2019 at 7:40 pmI plan on making these for Easter. I will let you know how they turn out! They look and sound scrumptious!
Jordan
April 10, 2019 at 7:52 pmMade these over the weekend and they were a huge hit! We had friends visiting and I took a chance on them, and wow, I now have my signature dessert for spring and summer, thank you <3
Sue
April 29, 2019 at 8:05 pmI really love it when my recipes becomes ‘signature recipes’ for you guys ~ yay!
Patricia Hunter
April 10, 2019 at 7:10 pmI’m not sure where I screwed this up but it didn’t turn out very well. I’m sorry but it was bland and tasted just ok.
Sue
April 29, 2019 at 8:04 pmI’m sorry they didn’t work out for you Patricia!
Donna Baker
April 7, 2019 at 1:44 pmI WOULD LIKE THIS RECIPE, DON’T HAVE A PRINTER..NEED TO SAVE ON MY PAGE, IF YOU HAD IT TO SHARE i CAN SAVE IT….PLEASE PUT IT TO SHARE..
Sue
April 7, 2019 at 5:07 pmDonna if you click on the Print button to the right of the recipe, it will come up in text form, and you can copy and paste that where it’s convenient for you. Let me know if you still have trouble.
Erin
April 5, 2019 at 11:34 amCan something be sub in placed of the Lemon juice? More like a strawberry bar, no lemon.
Sue
April 5, 2019 at 12:11 pmYou might try milk in the blondie batter, and just use more strawberry puree in the icing.
Penny Ramirez
April 4, 2019 at 5:29 pmMaking these tonight for a baby shower – the pink is perfect since the baby girl has already arrived! Thanks again for another inspiring recipe!
Sue
April 4, 2019 at 5:35 pmPerfect!
Sue
April 4, 2019 at 7:44 pmSo now I should come up with a blueberry version for those boy babies ;)
Penny Ramirez
April 4, 2019 at 9:27 pmI was thinking about that too!
Ellie
April 4, 2019 at 4:31 amcan i make this as cupcakes ?
Sue
April 4, 2019 at 7:19 amI don’t think these would make good cupcakes Ellie, but I have to say, I’ve never tried to bake a blondie batter in a cupcake mold. I think it would be the wrong texture, and it wouldn’t bake properly. Sorry!
Shay
April 3, 2019 at 10:30 amCan you add a printable version of the recipe, Pintrest is flaky and this long instructions
Sue
April 3, 2019 at 11:21 amThere’s a Print button to the right of the recipe, Shay!
Cynthia
April 6, 2019 at 11:24 amWhat about turning this recipe ketogenic?
Actually only the flour part I can substitute the sugar wit baking splenda
Sue
April 29, 2019 at 8:10 pmAlmond flour would be worth a try ~ if you experiment, let us know how it goes, Cynthia.
Carol Stewart
April 2, 2019 at 7:55 amCan I make the glaze without lemon juice?
Sue
April 2, 2019 at 9:06 amYes, sure. You’ll need a little more strawberry juice or puree.
Amy
April 20, 2019 at 5:51 pmCan I grease pan with butter instead of using parchment paper. Also would you refrigerate or leave room temp after u bake them?
Sue
April 29, 2019 at 8:11 pmYes, you can grease with butter, I just use the parchment so I can pull them out for easier/neater cutting. I would leave at room temp after baking.
Teri C.
April 1, 2019 at 9:11 pmWhat is fluff?/scoop/level
Like sifting flour?
Sue
April 1, 2019 at 9:26 pmHey Teri ~ it’s a method of measuring flour to get an accurate amount. You first fluff up the flour in the bag or canister, and then scoop it up with your measuring cup. Then gently level it off. This just helps to get a reliable amount of flour.
Jen
April 1, 2019 at 2:28 pmYou have gained a few fans! Made this for our Sunday night family gathering and everyone kept going back for more. I cut them into smaller pieces so everyone felt less guilty splurging :) thanks for the tip of not over baking, mine baked for 32 min. Might even make for Easter- Thank you for a very yummy recipe. Of course we ate it before I thought to take a picture.
Sue
April 3, 2019 at 6:46 amWow, I’ll take those fans! Thanks for coming back to let me know Jen :)
Mary Ann | The Beach House Kitchen
April 1, 2019 at 5:18 amI am so excited to give these a try Sue! They look wickedly irresistible! So perfect for spring and summer parties!
Sue
April 29, 2019 at 8:11 pmI think wickedly irresistible is a perfect description :)
Michele
March 31, 2019 at 6:11 pmI would like to make for a church meeting. Can the recipe be doubled and made in a 9×13 pan?
Sue
March 31, 2019 at 6:29 pmI think that should be fine.
Caroline
April 27, 2019 at 11:23 amMichele, how did it turn out in a 9×13?
Barbara
March 31, 2019 at 4:29 pmSince I’m a vanilla lover, I’m planning to add a teaspoon of vanilla to this recipe. Can’t wait to try it! Thanks!
Sue
March 31, 2019 at 4:33 pmThat will definitely be yummy :)
Marlene
March 30, 2019 at 4:07 pmHow do you suggest storing these, Sue, and for how long? Counter or refrigerator, bringing chilled bars to room temp before serving? Thanks, these look perfect for spring and the next time I have to bring dessert to a meeting—like next Sunday! Could I make them on Friday, for example?
Sue
March 30, 2019 at 4:18 pmI stored mine on the counter, loosely covered with foil. I don’t recommend making these too early before you need them, they just won’t be as good. You can make them in the morning for Sunday night, but I wouldn’t make them a day or two before. That’s just my personal preference. If you do make them a day ahead keep them un-cut and loosely covered with foil after they’ve completely cooled.
Marlene
March 31, 2019 at 3:07 pmDarn, I’m away part of the weekend so will have to wait to try these; can only make them Sat. morning.
Kristi Timmermans
March 30, 2019 at 10:10 amI’m going to show this to my home economics class. Thank you so much! I smelled strawberries while I was reading this :)
Liz
March 29, 2019 at 5:06 pmI know your recipe calls for fresh strawberries but I have a freezer full of strawberries from last season’s sales ! So here goes ! Are frozen strawberries another option?
Sue
March 29, 2019 at 6:18 pmYou can try them, but your blondies might be a little moister than mine. Definitely don’t use more than a cup of diced berries, and ideally you shouldn’t defrost them completely before using. So you’ll have to do a little slicing and dicing on the cold berries to make it work.
Nancy Salmon
March 29, 2019 at 1:02 pmWhite chocolate with this delicious looking dish sounds YUM!! Can hardly wait to try it on my friends that come here every Sunday after church for brunch. Yeah!
Sue
March 29, 2019 at 1:43 pmIt’s a perfect Sunday brunch kind of treat :)
Judy
March 29, 2019 at 10:37 amReading this post I realized something: Your writing is just so good. The attractive and colorful photogrraphy and of course the always creative and tempting recipes are why I first started here, but the writing keeps me here just as much the the overall look and the goodness of the recipes.
Sue
March 29, 2019 at 12:27 pmThanks for making my day Judy :) The writing in blog posts is such a hotly contested issue, some believe it should be as brief as possible. I try to be brief, but still make it fun to read. I’d actually love to write longer form posts…but they say everything is going to be video soon, so, why bother??
Colleen
March 29, 2019 at 10:07 amOh Sue!! These look so scrumptious!! Perfect timing! I’ve been looking for something like this for Easter! Thanks girlie!
Donna
March 29, 2019 at 9:08 amDo you think they would freeze well; frost after thawing out?? I have a busy week, and it would be great to make the cake part in advance.
Sue
March 29, 2019 at 9:37 amI haven’t frozen them so I can’t say for sure. I kind of think they might get a bit soggy due to the berries, but not certain. What I would do is get everything measured and set out on the counter the night before so you can throw them together in a flash. It’s not a very complicated recipe, in fact the little bit of puree for the glaze is the fussiest part and you could do that in advance.
Carrie Lee
March 29, 2019 at 8:52 amIs there a gluten free option? These sounds delicious! I bet it would be great with almond and coconut flours?
Sue
March 29, 2019 at 9:38 amThe texture is so soft and tender that I think a good gf baking mix would work fine. Not sure about the almond/coconut combo, but it does sound good! If you try that let us know :)
Kristy
July 12, 2019 at 12:08 pmI’ve made them twice now (just out of the oven as we speak!), and do 1.5 cups almond flour and 3/4 cup coconut flour. Most was the same, except I had more around 2 cups of strawberries and used Stevia instead of sugar. Absolutely delicious!! Of course it is a different texture than regular flour, but if you are used to it, you’ll love it!
Sue
July 12, 2019 at 12:48 pmThanks a million Kristy, I know lots of people will want to try your gf version.
Donna Cash
March 29, 2019 at 7:30 amSue, you have outdone yourself this time. These are the most beautiful things, and I’ll make some this weekend. Wow!
Sue
March 29, 2019 at 7:35 amI had the last one this morning with my coffee, I think you’ll love them Donna <3
2 sosters recipes
March 29, 2019 at 7:29 amThese blondes are so pretty!! Love strawberries and can’t wait to try this recipe Sue! Thanks for sharing!
Sue
March 29, 2019 at 7:35 amIt’s an easy way to jump into strawberry season, nothing fancy, but they hit the spot!
Kathryn Munro
March 29, 2019 at 7:26 amCould you use cake flour with these?
I can’t wait to try them. They look amazing.
Sue
March 29, 2019 at 7:36 amSure, I don’t see why not.
Tricia | Saving Room for Dessert
March 29, 2019 at 6:07 amOh my, I make lemon blondies but never thought to add strawberries! So pretty and springlike and no doubt delicious. Pinned!
Sue
March 29, 2019 at 7:12 amIt’s a lovely combo Tricia, the lemon really brightens up the flavor of the berries :)
angiesrecipes
March 29, 2019 at 2:31 amWhat pretty pinky colour! What makes a blondie a blondie? I used to think it involved white chocolate, but I guess that’s not the case. Love these pretty pinky spring desserts.
Sue
March 29, 2019 at 7:12 amI guess I go by my own rules in the kitchen Angie ;) I don’t know if blondies have to have white chocolate, but come to think about it, a little white chocolate wouldn’t be too bad in these!
Mechelle
April 3, 2019 at 2:50 amI thought it was the texture. A brownie but not brown lol