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 but 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
When it comes to small bakes like brownies and blondies, I like to bake in ceramic or stoneware. I think it bakes evenly without over cooking the edges. They come in so many pretty colors, but I’m partial to my white pan. Every kitchen needs one.
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
Ingredients
blondies
- 1 cup 2 sticks or 228 grams, unsalted butter, at room temperature
- 3/4 cup or 164 grams, granulated sugar
- 1 large egg
- 1/4 cup or 55 grams, fresh squeezed lemon juice
- 2 1/4 cups or 306 gram, all purpose flour (use the fluff/scoop/level method for measuring)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup or 127 grams, diced fresh strawberries
glaze
- 1 cup or 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.
- If you don't want to bother with the strawberry puree for the icing, just use lemon juice.
- For a variation, try this with diced rhubarb, or a combination of strawberries and rhubarb. Or how about blueberries or raspberries.
Nutrition
Thanks for pinning!
More strawberry desserts ~
Strawberry Rhubarb Pie
Easy Strawberry Cake
Strawberry Buttermilk Cake
276 Comments
Gayle
July 4, 2020 at 6:39 amThese are FABULOUS! So delicious and easy to make. I am about use up the rest of my strawberries to make my second batch (within 2 days!) They are completely different the second day if you refridgerate them – almost like cheesecake. Yum!
Sue
July 4, 2020 at 6:46 amThanks Gayle, it sounds like you really enjoyed them 🙂
Samantha
July 1, 2020 at 7:47 pmDo they have to go in the fridge after or can you store in air tonight container on counter?
Sue
July 2, 2020 at 5:50 amYou can store them on the counter for a day or two.
kel
June 30, 2020 at 11:54 amI don’t know if I would call these blondies. They were extremely moist and not quite the texture or flavor I’d associate with a blondie. I used frozen strawberries thawed with warm water so maybe that contributed to it. But, aside from that, they were AMAZING. They’re moist and soft and pretty much just melted in my mouth. I could taste the strawberry and the lemon. Neither overpowered the other. They were a huge hit in my house. My biggest complaint was it didn’t even manage to last 24 hours because they were too good and no one could keep their hands off them. I might try them without the glaze next time to cut back on the sugar since I’m not sure it added a whole lot to the flavor, but overall, these did not disappoint.
Brandy
June 30, 2020 at 7:03 amCan I double the recipe and bake in a 9×13 pan? These sound amazing and I need to make them for a bigger Crowd plus I don’t have a 9×9 pan….
Sue
June 30, 2020 at 7:12 amI think that should be fine.
Valerie Brooks
June 29, 2020 at 1:26 pmCan you use frozen strawberries ? I just froze 2 of beautiful,sweet strawberries before I saw this recipe.
Sue
June 29, 2020 at 1:53 pmYou can but it’s a little trickier…they need to be chopped, so if you have whole frozen strawberries you’ll need to thaw them, and they can tend to be more watery than fresh berries. Drain them if necessary.
jessica n Knesal
June 29, 2020 at 11:00 amThese are more like a cake, or bread. Not dense or sweet.
Joette
June 28, 2020 at 5:35 pmHave you ever tried to freeze these? Thinking of making for a grad party and would love to make ahead. Thinking it would be best to wait with the glaze until ready to serve?
Sue
June 28, 2020 at 6:05 pmYes, you could freeze them, but wait on the glaze.
Michele A.
June 24, 2020 at 12:39 pmThis looks absolutely amazing! I’m surprised by using the lemon with strawberries. Normally there’s a ton of blueberry & lemon desserts, but this seems a little different. I will definitely have to give this a try! Would it be easy to substitute blueberries for the strawberries though? The blondie base in and of itself seems so easy to make, moist and delicious on its own. So assuming I love the base (and why wouldn’t I?) I would like to try this with blueberries as well. TIA
P.S. – I’m rating 4 stars even though I haven’t tried this yet, simply because of the ease, presentation and flavor combination!
Jan V
June 23, 2020 at 10:09 pmEasy, fast bar cookie. Good way to use up those last few strawberries that no one wants to eat. Soft, buttery and tart. Loved the glaze. I mashed my berries with a mortar and pestle then pressed them thru a strainer. Ate one for breakfast the next day.
Sarah
June 23, 2020 at 6:49 pmI’m planning to make these for a party. Are they best if made that day or can I make them the night before?
JenniferS
June 19, 2020 at 7:48 pmThey were ok. I wouldn’t rush to make them again, but I didn’t hate it. Strawberry Glaze was unnecessary and was lost as the blondie was good enough on it’s own. Not what I would typically class as a blondie, but that was not an issue. The recipe does say think of it as a soft and moist shortbread which I think is accurate. I used fresh homegrown BC/pnw strawberries. Totally red, juicy, sweet with no white parts at all. My kids enjoyed them, husband feels the same as me. This is maybe a once a year dessert for us. 3.5-4 stars.
I have a question
June 17, 2020 at 2:24 pmQuestion: I am waiting to put on the glaze, the blondes part has been cooking for about an hour and a half now and still isn’t cool.
Sue
June 17, 2020 at 7:15 pmIt can take a while for the blondies to cool, so you do need patience!
Isabella
June 17, 2020 at 1:43 pmLoved this recipe! I had wayyy too many strawberries to get rid of from our strawberry patch and was looking for a recipe to make and made this! Used up a lot of the strawberries and was delicious.
Myla Smith
June 16, 2020 at 12:58 pmFirst, let me just say WOW so so good and visually mouth-watering! I did add some lemon zest to the bars and a little in the frosting. A major crowd pleaser! Thank you so much for sharing.
Julie Pelletier
June 16, 2020 at 7:09 amThese were SO delicious and didn’t even need the glaze which I skipped! Made them for our 3 adult grandkids here for the weekend and there wasn’t a crumb left. They’re NOT brownies and I love the texture, the fresh strawberries and the buttery moistness. I’ll be making these again for friends and family!!!
Julie Pelletier. Massachusetts
Melissa
June 14, 2020 at 7:29 pmWhen I think of a blondie, I think of a brownie that is light in color (at least that is what I thought a blondie was). I expect a brownie to be sweet and this is definitely not sweet. It came out just as pictured and I had no problem with the recipe but I thought it had a very bad aftertaste. I will not be making this again.
Sue
June 15, 2020 at 5:14 amSorry you didn’t have a good experience Melissa.
Dimple
June 14, 2020 at 12:26 pmHello if we don’t have APF can we use pancake mix instead and how much?
Sue
June 14, 2020 at 12:29 pmGosh, I haven’t tried that so I can’t say, sorry!
JenniferS
June 19, 2020 at 7:57 pmYes, i think you could. Replace 1:1 & omit baking powder and salt as it is in the pancake mix already. Reduce sugar by half. If your mix is complete (just add water) don’t add the egg either. Should come out just fine!
Kristen
June 12, 2020 at 8:56 pmI neglected to realize the pan should have been a 9” square and used a 9’13” pan. Whoops. They still turned out wonderful, just a little more crumbly since I baked according to the time for a 9” pan. Very tasty recipe. Will pay closer attention next time, haha!
Ashley
June 12, 2020 at 5:09 pmThese are delicious! My son (5) and I made these up today. He did most of the work as I supervised.
Ruth
June 12, 2020 at 5:35 amThese bars are amazing. Yes, cook it the entire 35 minutes. I even turned the oven off and let them sit in there for an extra couple minutes. And I just did powdered sugar and lemon juice for the glaze. Everyone loved them!
Lauren
June 11, 2020 at 10:49 amI just made these and wow! They are phenomenal! These were super moist and delicious. They absolutely taste like a fudgy short bread somehow! I will definitely be making these again, thank you so much! These are definitely party worthy!
Pamela
June 9, 2020 at 7:34 pmI prepared them today, but I am not really sure if the texture is the right one. I think they look like the ones on the picture, soft but not that moist. I still believe the texture is similar to a lemon pie crust my mom used to prepare. The flavor is good though. Thanks for sharing!
Sue
June 10, 2020 at 4:25 amIt sounds like they might have baked too long?
Shawna
June 22, 2020 at 7:43 amI took them out right at 32 mins. Great decision. They hadn’t really browned at the edges, but they were perfect-not dry at all. I was afraid of drying them out. I will cut back a bit on the lemon next time-just by a tablespoon. Just a drizzle of the glaze is all that is needed to add a tiny bit of oomph and prettiness. Thank you-will make often for guests.
Mark S.
June 7, 2020 at 7:36 pmMy 10 yr old son and I made this wonderful dessert for my wife. Wow!!! Fairly easy to whip up and tasted absolutely wonderful. Needed to stay in oven several minutes longer than the suggested time. I normally don’t write feedbacks but felt inclined to do so here. Very pleasantly surprised. What a treat. Thanks
Sue
June 8, 2020 at 6:47 amLove that you’re starting your son out on the right foot, everybody needs to know how to bake 🙂
Nikki
June 7, 2020 at 5:04 pmVery weird texture and not sweet enough. Would not make again! Had to throw them out… and I followed the recipe to a T.
Trish
June 7, 2020 at 2:47 pmi just tried to make these and after baking for 60 minutes, it is a soup – a brown bubbling soup. I can’t think of what I did wrong, since I weighed everything.
Sue
June 8, 2020 at 6:51 amThat’s so strange Trish ~ it’s got to be your oven temperature, I would guess. Check it with an oven thermometer next time, they’re cheap and are worth their weight in gold. They’ll tell you the exact temperature in your oven so you can compensate accordingly.
JenniferS
June 19, 2020 at 8:01 pmFrozen strawberries?
Sue
June 20, 2020 at 5:31 amYes, but you’d have to thaw slightly to chop them, and I’d drain excess juice before using.
Katie
June 7, 2020 at 6:55 amThese were SO GOOD. As other reviewers have said, they’re very rich, so I’d recommend cutting them into bite-sized pieces. They’re like a moist shortbread. Tangy, sweet, and buttery. Huge hit at our house!
Katie
June 4, 2020 at 2:34 pmIf i don’t have parchment paper can I just spray the pan with baking spray or is the parchment necessary?
Sue
June 4, 2020 at 3:11 pmYou don’t have to use the parchment, it just helps lift the blondies out for cutting.
Rachel
June 3, 2020 at 4:49 pmI made this today and made it gluten free with 1:1 GF flour. I needed to bake it about 8 min longer because of the substitution. The combination of strawberry and lemon is screaming summer. Thanks for this recipe!
Sue
June 3, 2020 at 7:09 pmThank you for this Rachel, I know a lot of folks will be interested.
Pat
June 1, 2020 at 3:20 amThese turned out great! I just mashed my strawberries in a baggie so there were some pieces in the glaze but I didn’t think it hurt the recipe any. Let me just say there were none left at a small cookout of 8 (Social distancing). And the person. who NEVER eats desserts had two bars!
Lauren
May 26, 2020 at 6:19 pmTurned out really good! I only had self rising flour so I used that without the baking powder or salt so mine were a little more fluffy than intended but still tasted great!
Izzy
May 22, 2020 at 11:43 amHello! I am very excited to use this recipe, but I’ve encountered a problem: I do not have a 9’ baking pan the closest one I have is 8×8. Could I use that one instead?
Vick
May 20, 2020 at 12:10 pmCould I use raspberries instead??
Sue
May 20, 2020 at 1:23 pmSure.
Catherine Schrock
May 19, 2020 at 9:07 amEasy to follow recipe. They turned out exactly as pictured and were lovely and moist. I froze most of the batch but kept out a couple of pieces for the next day, carefully wrapped. I found that the spots that had surface berries turned the glaze mushy and the berries themselves turned a very unappealing color. Will make sure the remainder are eaten the same day the come out of the freezer.
Miranda Pisino
May 16, 2020 at 6:56 pmYou may already be aware but just in case thought I would let you know a blog called meismommy is using your description, photos and even your video of this recipe without a link or credit.
Sue
May 16, 2020 at 8:22 pmThanks for looking out for me Miranda…unfortunately this kind of thing is rampant, and almost impossible to keep on top of. So sad.
Bhadra
May 16, 2020 at 12:13 pmI was wondering if I can change strawberry for pineapple
I really dont know if it could work.i just wanted opinions
Sue
May 16, 2020 at 1:31 pmWell, I haven’t thought about that, but it might work, if you use small chunks of pineapple. I have a nice recipe for pineapple bars, if you’re interested.
Kiara
May 15, 2020 at 3:20 pmIs it possible to sub strawberry purée and maybe drizzle it into the batter instead of using whole strawberries? I have some purée on hand that I want to use up.
Sue
May 15, 2020 at 4:23 pmNot sure because the puree would be wetter. Might be worth a try.
Ellen Barth
May 15, 2020 at 1:30 pmDo you think ground up freeze dried strawberries would work in the glaze? I have seen them used in other glaze recipes.
Sue
May 15, 2020 at 4:24 pmYes! I just made strawberry cookies on the blog where I used them and the flavor is wonderful.
DonnaMarie
May 15, 2020 at 10:01 amI am using the glaze for my strawberry Angel food cake but do you have a recipe for a strawberry mascarpone Spread fir the split center? My idea is to combine mascarpone with powdered sugar and thin it with some milk/cream and pinken it up. Think that will work if I mascerate the strawberries?
Lauren R.
May 14, 2020 at 3:34 pmI made these today with my kids and we love them! Thank you so much for sharing this delightful recipe with us ?
Becky
May 13, 2020 at 2:28 pmmade today, just tried a piece, these are very moist. recipe is a keeper!! thank you.
Meagan
May 12, 2020 at 9:41 amCan I substitute coconut oil for the butter to make healthier?
Ellie
May 10, 2020 at 10:10 pmDelicious and easy. Came out perfect.
Maine s.
May 10, 2020 at 1:08 pmMade the strawberry lemon blondies for Mother’s Day. Came out great!
Lori Dwyer
May 9, 2020 at 2:01 pmGreat recipe. Very fresh taste. Made batter day before and baked in the morning Added a dropped white glaze (10x with lemon juice) on top of the pink frosting. Will definitely make again.
Alyze
May 8, 2020 at 6:08 pmInstead of a birthday cake, made these for my big six-oh today…well, actually I made them last night and glazed them today. They turned out JUST like the photos above and were delicious. I’m very happy with this receipt – thank you!
Sue
May 8, 2020 at 8:55 pmHappy b’day Alyze 🙂
Debbie
April 29, 2020 at 9:51 amI have another question. Your recipe says to use baking powder but the video indicates baking soda. Which one is correct?
Sue
April 29, 2020 at 11:42 amIt’s baking powder, we’re remaking the video currently!
Debbie
April 29, 2020 at 9:31 amCan they be frozen?
Sue
April 29, 2020 at 12:03 pmThey should freeze well, just cool completely, and wrap well!
Jackeline
April 26, 2020 at 5:02 pmCan we substitute the lemons for limes?
Sue
April 26, 2020 at 5:38 pmYou could definitely try, but limes are a little sharper than lemons, so keep that in mind.
Ellie
April 28, 2020 at 1:06 pmLove it!!!!!!!
Madyson
April 25, 2020 at 5:11 pmThis turned out amazing and the whole family loved it! The only thing I found confusing that one corner of the 9×9 pan turned out crumbly 🙁 Does anyone know why? The inside was still gooey so I don’t think over-baking was a problem.
Sue
April 25, 2020 at 8:03 pmThat’s usually a sign of not mixing thoroughly, maybe some of the butter or flour was not mixed in completely?
Lauren
April 24, 2020 at 11:18 amThis recipe is thickkkkkkkk, so be prepared for some elbow grease, it’s like cookie dough consistency and a bit hard to spread and mix. I was concerned for my cheap little hand mixer haha. But it is absolutely delicious. I added another 1-2 tbsp if lemon juice because I like things a bit more tart, but honestly it’s perfect.
Sue
April 24, 2020 at 6:23 pmIt sounds like your batter needed a little extra moisture Lauren, but glad it worked out 🙂
Hannah Moer
April 14, 2020 at 7:29 pmHey!!
Loved your recipe. Super easy to follow and it turned out super beautiful and yummy!! Only question I have, do the blondes when finished baking supposed to be gooey at the center? Mine turned a little gooey in the center so I kept adding a few minutes at a time. Perfect spring recipe!
Sue
April 14, 2020 at 7:32 pmHey Hannah ~ no they shouldn’t be gooey, just soft and moist. It sounds like they needed a little more baking time.
AJ
April 11, 2020 at 7:59 pmMaking these for Easter! Turned out freaking amazing! Can’t wait for everyone to try these! Thanks !!
Nicole
April 11, 2020 at 5:12 amCan I make these the day before serving? If so- do you leave out or refrigerate?
Sue
April 11, 2020 at 6:24 amI would leave them out Nicole, covered with foil, and if possible, glaze them the day you are serving, it will stay nicer that way.
Christien
April 7, 2020 at 2:37 amThe batter is a bit tough to spread out but it is worth the effort because the blondie is so perfect and yum. I reduced sugar to 110grams instead of 164. Still more than sweet enough. I only had 50g of icing sugar left so used less lemon juice and it was just fine, just not quite enough to cover the whole cake but I drizzled instead. Thanks so much.
Emily Covarrubias
April 6, 2020 at 1:30 pmCan’t wait to try! Question: Could frozen strawberries be used? Definitely prefer fresh, but they’re insanely expensive at the store right now, and I always keep frozen on hand.
Thanks!
Emily C.
April 6, 2020 at 1:35 pmNever mind, just saw that others asked the same thing and you answered, sorry :).
Harriet
April 2, 2020 at 8:22 amI made these and my batter was runny. I’m not sure where I went wrong but it just wont cook and the whole thing is just molten. Was so looking forward to eating this!
Kat
May 12, 2020 at 6:10 amDid you use one stick or two of butter? This is actually confusing because the recipe says one cup OR two sticks…which are different amounts of butter. My guess is that this may have been the cause.
Sue
May 12, 2020 at 6:44 amEach stick of butter is a half cup Kat, so it’s correct. Sticks can be confusing, especially if you live outside the US.
Mary
April 1, 2020 at 11:40 amI converted the flour to King Arthur Gluten Free Cup for cup and they turned out beautifully. They did need the full 35 minutes as per the low and slow GF baking Motto. Great recipe!
Sue
April 1, 2020 at 12:03 pmThanks SO much for that info Mary, other gf readers will love to know.
Lillian
April 1, 2020 at 11:00 amI just made these blondies but have yet to try them (although I am very excited!) I just taste tested my glaze and it tastes off even though I followed the recipe exactly. Any tips on how to make it taste better? Thanks!
Penn
March 31, 2020 at 3:37 pmYour recipe was very easy to follow. It was delicious and pretty. I just love to make anything with lemon. Anyway, I used baking powder from your ingredient list that you gave but on your video it said baking soda. Is either one ok? Thank you
Sue
March 31, 2020 at 7:26 pmYes, the recipe is correct, Penn. I’m so glad you liked these 🙂
Cassie320
March 30, 2020 at 6:20 pmI really loved how these turned out! I typically only bake peanut butter or chocolate recipes and I’m so glad I tried something new. I can’t wait to bake these again and bring them to a spring or summer party!
Sue
March 31, 2020 at 1:26 pmThanks for coming back to let us know Cassie!
Christa
March 26, 2020 at 4:48 pmI ended up with lemon extract and don’t know what to use it for. Do you think I could use it here instead of fresh lemons? What would the measurement be? And I would probably have to add in milk or something for moisture right?
Sue
March 26, 2020 at 7:51 pmI haven’t tried this, but you might try adding 1/2 teaspoon to milk and substitute it for the lemon juice. It’s not ideal, but might work.
Sandy
March 30, 2020 at 9:01 pmCan I use frozen strawberries in the lemon strawberry Blondie’s?
Sue
March 30, 2020 at 9:17 pmYou’ll need to chop them, so they will be quite juicy after thawing. You may need to drain them first.
Adia
March 23, 2020 at 9:25 pmI was afraid I overcooked the bondies, but after reading the comments it sounds like they r fine ?, thanks ?.
donna crews
March 14, 2020 at 1:22 pmThese were so moist and flavorful, just the right amount of sweet and tart.
Mary
March 12, 2020 at 10:56 amMine were very crumbly. I had made them as a finger food for a reception, but I think they will be too messy. Did I not bake them long enough? I baked them 35 minutes, but they were browned all over, not just the edges. Maybe a faulty oven? I baked them at my daughter’s house and her oven is pretty old.
Sue
March 12, 2020 at 11:05 amIt sounds like maybe they were over baked a little Mary, if they were crumbly. They should be on the moist side. Ovens can be so annoying when it comes to temperature, my guess is your daughter’s oven might run hot.
Judy
February 13, 2020 at 12:08 pmWhat would the baking instructions for an 8X8 inch pan?
Maryann
April 10, 2020 at 6:26 pmI’d like to know the baking time for an 8×8 as well
Sue
April 10, 2020 at 8:26 pmI’d give them about 10 more minutes, but check earlier, just to be sure.
Michele Jamison
January 21, 2020 at 4:21 pmMy grandson loves strawberries but is allergic to egg a do you think applesauce substitute would work?
Sue
January 21, 2020 at 8:08 pmI’m not sure Michele, if you’ve used applesauce in place of eggs before then I would say go for it. You might also think about an egg substitute like a flax egg or Bob’s Red Mill egg replacer.
Sammy
November 10, 2019 at 7:35 pmI love it I made it keto and gluten free and still delicious. Thanks sooo much for the lovely recipe my son and I loved the dessert very much.
Kelly
November 10, 2019 at 12:23 pmThese are delicious. You really need to “underbake” for the gooey texture. I was worried when I read the comments that they’d be dry but I followed the recipe. And took them out when toothpick was moist but not wet. It looked a bit raw to me. But in the end it was marvellous and ooey gooey!
Debra
November 7, 2019 at 8:19 amCould I use frozen strawberries in the blondes? Also what about the strw.berry rhubarb pie?
Sue
November 7, 2019 at 8:31 amYou can try to use frozen strawberries, but you’d want to chop them while still fairly frozen to prevent the whole thing from being too wet. It would be the same issue with the pie. If you get excess juice, you might want to drain off for the pie, or use my newest find, Instant Clearjel, which is a super thickener.
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.
Sue
May 10, 2020 at 5:10 pmMine were soft like a brownie, Cassie, maybe cook them a little less next time.
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 🙂
Sue
May 10, 2020 at 6:30 pmThe nutrition calculation is fixed and accurate now.
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?
Sue
May 10, 2020 at 4:59 pm12 servings
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.
Sue
May 10, 2020 at 5:08 pmThis will make 9-12 servings.
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
Sue
May 10, 2020 at 6:19 pmIf you use a granulated version that works as a 1 to 1 substitute, then it should work fine.
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??
Sue
May 10, 2020 at 4:53 pmI haven’t tried but I imagine you could.
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.
Lisa
June 6, 2020 at 4:21 amSue – how about assembling the batter and refrigerating overnight, baking in the morning?
Sue
June 6, 2020 at 4:40 amI haven’t tried that, but have had success with muffin batter refrigerated overnight. I’m wondering if the berries would release moisture overnight, though, and change the outcome. Not sure, sorry!
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