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Strawberry Lemon Blondies




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a stack of strawberry lemon blondies 2

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.  

a stack of strawberry lemon blondies with silver forks

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 🙂

Fresh strawberries in a basket

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.  

A strawberry lemon blondie with fresh strawberries

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.

making strawberry lemon 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.

Strawberry lemon blondies just out of the oven

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…

Glazing strawberry lemon bars

This is one strawberry dessert that is more than meets the eye.  It’s all about that party in your mouth!

Slicing strawberry lemon blondies

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.

 

A stack of Strawberry Lemon Blondies ~ 3


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


a stack of strawberry lemon blondies 2
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3.51 from 2783 votes

Strawberry Lemon Blondies

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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Yield 12 servings
Calories 319kcal

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

Calories: 319kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 105mg | Potassium: 79mg | Fiber: 1g | Sugar: 23g | Vitamin A: 493IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 1mg

 

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More strawberry desserts ~

Strawberry Rhubarb Pie

Strawberry Rhubarb Pie slice with ice cream

 


Easy Strawberry Cake

strawberry cake topped with strawberries

 


Strawberry Buttermilk Cake

A slice of strawberry buttermilk cake 2

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276 Comments

    Leave a Reply






  • Reply
    Gayle
    July 4, 2020 at 6:39 am

    5 stars
    These 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!

    • Reply
      Sue
      July 4, 2020 at 6:46 am

      Thanks Gayle, it sounds like you really enjoyed them 🙂

  • Reply
    Samantha
    July 1, 2020 at 7:47 pm

    4 stars
    Do they have to go in the fridge after or can you store in air tonight container on counter?

    • Reply
      Sue
      July 2, 2020 at 5:50 am

      You can store them on the counter for a day or two.

  • Reply
    kel
    June 30, 2020 at 11:54 am

    5 stars
    I 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.

  • Reply
    Brandy
    June 30, 2020 at 7:03 am

    Can 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….

    • Reply
      Sue
      June 30, 2020 at 7:12 am

      I think that should be fine.

  • Reply
    Valerie Brooks
    June 29, 2020 at 1:26 pm

    5 stars
    Can you use frozen strawberries ? I just froze 2 of beautiful,sweet strawberries before I saw this recipe.

    • Reply
      Sue
      June 29, 2020 at 1:53 pm

      You 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.

  • Reply
    jessica n Knesal
    June 29, 2020 at 11:00 am

    1 star
    These are more like a cake, or bread. Not dense or sweet.

  • Reply
    Joette
    June 28, 2020 at 5:35 pm

    Have 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?

    • Reply
      Sue
      June 28, 2020 at 6:05 pm

      Yes, you could freeze them, but wait on the glaze.

  • Reply
    Michele A.
    June 24, 2020 at 12:39 pm

    4 stars
    This 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!

  • Reply
    Jan V
    June 23, 2020 at 10:09 pm

    5 stars
    Easy, 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.

  • Reply
    Sarah
    June 23, 2020 at 6:49 pm

    5 stars
    I’m planning to make these for a party. Are they best if made that day or can I make them the night before?

  • Reply
    JenniferS
    June 19, 2020 at 7:48 pm

    4 stars
    They 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.

  • Reply
    I have a question
    June 17, 2020 at 2:24 pm

    5 stars
    Question: 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.

    • Reply
      Sue
      June 17, 2020 at 7:15 pm

      It can take a while for the blondies to cool, so you do need patience!

  • Reply
    Isabella
    June 17, 2020 at 1:43 pm

    5 stars
    Loved 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.

  • Reply
    Myla Smith
    June 16, 2020 at 12:58 pm

    5 stars
    First, 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.

  • Reply
    Julie Pelletier
    June 16, 2020 at 7:09 am

    5 stars
    These 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

  • Reply
    Melissa
    June 14, 2020 at 7:29 pm

    1 star
    When 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.

    • Reply
      Sue
      June 15, 2020 at 5:14 am

      Sorry you didn’t have a good experience Melissa.

  • Reply
    Dimple
    June 14, 2020 at 12:26 pm

    5 stars
    Hello if we don’t have APF can we use pancake mix instead and how much?

    • Reply
      Sue
      June 14, 2020 at 12:29 pm

      Gosh, I haven’t tried that so I can’t say, sorry!

    • Reply
      JenniferS
      June 19, 2020 at 7:57 pm

      Yes, 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!

  • Reply
    Kristen
    June 12, 2020 at 8:56 pm

    5 stars
    I 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!

  • Reply
    Ashley
    June 12, 2020 at 5:09 pm

    5 stars
    These are delicious! My son (5) and I made these up today. He did most of the work as I supervised.

  • Reply
    Ruth
    June 12, 2020 at 5:35 am

    5 stars
    These 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!

  • Reply
    Lauren
    June 11, 2020 at 10:49 am

    5 stars
    I 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!

  • Reply
    Pamela
    June 9, 2020 at 7:34 pm

    I 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!

    • Reply
      Sue
      June 10, 2020 at 4:25 am

      It sounds like they might have baked too long?

      • Reply
        Shawna
        June 22, 2020 at 7:43 am

        4 stars
        I 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.

  • Reply
    Mark S.
    June 7, 2020 at 7:36 pm

    My 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

    • Reply
      Sue
      June 8, 2020 at 6:47 am

      Love that you’re starting your son out on the right foot, everybody needs to know how to bake 🙂

  • Reply
    Nikki
    June 7, 2020 at 5:04 pm

    1 star
    Very weird texture and not sweet enough. Would not make again! Had to throw them out… and I followed the recipe to a T.

  • Reply
    Trish
    June 7, 2020 at 2:47 pm

    1 star
    i 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.

    • Reply
      Sue
      June 8, 2020 at 6:51 am

      That’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.

    • Reply
      JenniferS
      June 19, 2020 at 8:01 pm

      Frozen strawberries?

      • Reply
        Sue
        June 20, 2020 at 5:31 am

        Yes, but you’d have to thaw slightly to chop them, and I’d drain excess juice before using.

  • Reply
    Katie
    June 7, 2020 at 6:55 am

    5 stars
    These 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!

  • Reply
    Katie
    June 4, 2020 at 2:34 pm

    If i don’t have parchment paper can I just spray the pan with baking spray or is the parchment necessary?

    • Reply
      Sue
      June 4, 2020 at 3:11 pm

      You don’t have to use the parchment, it just helps lift the blondies out for cutting.

  • Reply
    Rachel
    June 3, 2020 at 4:49 pm

    5 stars
    I 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!

    • Reply
      Sue
      June 3, 2020 at 7:09 pm

      Thank you for this Rachel, I know a lot of folks will be interested.

  • Reply
    Pat
    June 1, 2020 at 3:20 am

    5 stars
    These 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!

  • Reply
    Lauren
    May 26, 2020 at 6:19 pm

    5 stars
    Turned 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!

  • Reply
    Izzy
    May 22, 2020 at 11:43 am

    Hello! 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?

  • Reply
    Vick
    May 20, 2020 at 12:10 pm

    Could I use raspberries instead??

  • Reply
    Catherine Schrock
    May 19, 2020 at 9:07 am

    5 stars
    Easy 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.

  • Reply
    Miranda Pisino
    May 16, 2020 at 6:56 pm

    You 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.

    • Reply
      Sue
      May 16, 2020 at 8:22 pm

      Thanks for looking out for me Miranda…unfortunately this kind of thing is rampant, and almost impossible to keep on top of. So sad.

  • Reply
    Bhadra
    May 16, 2020 at 12:13 pm

    4 stars
    I was wondering if I can change strawberry for pineapple
    I really dont know if it could work.i just wanted opinions

    • Reply
      Sue
      May 16, 2020 at 1:31 pm

      Well, 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.

  • Reply
    Kiara
    May 15, 2020 at 3:20 pm

    5 stars
    Is 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.

    • Reply
      Sue
      May 15, 2020 at 4:23 pm

      Not sure because the puree would be wetter. Might be worth a try.

  • Reply
    Ellen Barth
    May 15, 2020 at 1:30 pm

    Do you think ground up freeze dried strawberries would work in the glaze? I have seen them used in other glaze recipes.

    • Reply
      Sue
      May 15, 2020 at 4:24 pm

      Yes! I just made strawberry cookies on the blog where I used them and the flavor is wonderful.

  • Reply
    DonnaMarie
    May 15, 2020 at 10:01 am

    5 stars
    I 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?

  • Reply
    Lauren R.
    May 14, 2020 at 3:34 pm

    I made these today with my kids and we love them! Thank you so much for sharing this delightful recipe with us ?

  • Reply
    Becky
    May 13, 2020 at 2:28 pm

    5 stars
    made today, just tried a piece, these are very moist. recipe is a keeper!! thank you.

  • Reply
    Meagan
    May 12, 2020 at 9:41 am

    Can I substitute coconut oil for the butter to make healthier?

  • Reply
    Ellie
    May 10, 2020 at 10:10 pm

    4 stars
    Delicious and easy. Came out perfect.

  • Reply
    Maine s.
    May 10, 2020 at 1:08 pm

    5 stars
    Made the strawberry lemon blondies for Mother’s Day. Came out great!

  • Reply
    Lori Dwyer
    May 9, 2020 at 2:01 pm

    5 stars
    Great 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.

  • Reply
    Alyze
    May 8, 2020 at 6:08 pm

    5 stars
    Instead 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!

    • Reply
      Sue
      May 8, 2020 at 8:55 pm

      Happy b’day Alyze 🙂

  • Reply
    Debbie
    April 29, 2020 at 9:51 am

    I have another question. Your recipe says to use baking powder but the video indicates baking soda. Which one is correct?

    • Reply
      Sue
      April 29, 2020 at 11:42 am

      It’s baking powder, we’re remaking the video currently!

  • Reply
    Debbie
    April 29, 2020 at 9:31 am

    Can they be frozen?

    • Reply
      Sue
      April 29, 2020 at 12:03 pm

      They should freeze well, just cool completely, and wrap well!

  • Reply
    Jackeline
    April 26, 2020 at 5:02 pm

    Can we substitute the lemons for limes?

    • Reply
      Sue
      April 26, 2020 at 5:38 pm

      You could definitely try, but limes are a little sharper than lemons, so keep that in mind.

    • Reply
      Ellie
      April 28, 2020 at 1:06 pm

      Love it!!!!!!!

  • Reply
    Madyson
    April 25, 2020 at 5:11 pm

    4 stars
    This 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.

    • Reply
      Sue
      April 25, 2020 at 8:03 pm

      That’s usually a sign of not mixing thoroughly, maybe some of the butter or flour was not mixed in completely?

  • Reply
    Lauren
    April 24, 2020 at 11:18 am

    5 stars
    This 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.

    • Reply
      Sue
      April 24, 2020 at 6:23 pm

      It sounds like your batter needed a little extra moisture Lauren, but glad it worked out 🙂

  • Reply
    Hannah Moer
    April 14, 2020 at 7:29 pm

    Hey!!
    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!

    • Reply
      Sue
      April 14, 2020 at 7:32 pm

      Hey Hannah ~ no they shouldn’t be gooey, just soft and moist. It sounds like they needed a little more baking time.

  • Reply
    AJ
    April 11, 2020 at 7:59 pm

    5 stars
    Making these for Easter! Turned out freaking amazing! Can’t wait for everyone to try these! Thanks !!

  • Reply
    Nicole
    April 11, 2020 at 5:12 am

    Can I make these the day before serving? If so- do you leave out or refrigerate?

    • Reply
      Sue
      April 11, 2020 at 6:24 am

      I would leave them out Nicole, covered with foil, and if possible, glaze them the day you are serving, it will stay nicer that way.

  • Reply
    Christien
    April 7, 2020 at 2:37 am

    4 stars
    The 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.

  • Reply
    Emily Covarrubias
    April 6, 2020 at 1:30 pm

    Can’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!

    • Reply
      Emily C.
      April 6, 2020 at 1:35 pm

      Never mind, just saw that others asked the same thing and you answered, sorry :).

  • Reply
    Harriet
    April 2, 2020 at 8:22 am

    I 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!

    • Reply
      Kat
      May 12, 2020 at 6:10 am

      Did 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.

      • Reply
        Sue
        May 12, 2020 at 6:44 am

        Each stick of butter is a half cup Kat, so it’s correct. Sticks can be confusing, especially if you live outside the US.

  • Reply
    Mary
    April 1, 2020 at 11:40 am

    5 stars
    I 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!

    • Reply
      Sue
      April 1, 2020 at 12:03 pm

      Thanks SO much for that info Mary, other gf readers will love to know.

  • Reply
    Lillian
    April 1, 2020 at 11:00 am

    I 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!

  • Reply
    Penn
    March 31, 2020 at 3:37 pm

    5 stars
    Your 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

    • Reply
      Sue
      March 31, 2020 at 7:26 pm

      Yes, the recipe is correct, Penn. I’m so glad you liked these 🙂

  • Reply
    Cassie320
    March 30, 2020 at 6:20 pm

    5 stars
    I 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!

    • Reply
      Sue
      March 31, 2020 at 1:26 pm

      Thanks for coming back to let us know Cassie!

  • Reply
    Christa
    March 26, 2020 at 4:48 pm

    I 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?

    • Reply
      Sue
      March 26, 2020 at 7:51 pm

      I 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.

    • Reply
      Sandy
      March 30, 2020 at 9:01 pm

      Can I use frozen strawberries in the lemon strawberry Blondie’s?

      • Reply
        Sue
        March 30, 2020 at 9:17 pm

        You’ll need to chop them, so they will be quite juicy after thawing. You may need to drain them first.

  • Reply
    Adia
    March 23, 2020 at 9:25 pm

    I was afraid I overcooked the bondies, but after reading the comments it sounds like they r fine ?, thanks ?.

  • Reply
    donna crews
    March 14, 2020 at 1:22 pm

    5 stars
    These were so moist and flavorful, just the right amount of sweet and tart.

  • Reply
    Mary
    March 12, 2020 at 10:56 am

    Mine 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.

    • Reply
      Sue
      March 12, 2020 at 11:05 am

      It 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.

  • Reply
    Judy
    February 13, 2020 at 12:08 pm

    What would the baking instructions for an 8X8 inch pan?

    • Reply
      Maryann
      April 10, 2020 at 6:26 pm

      I’d like to know the baking time for an 8×8 as well

      • Reply
        Sue
        April 10, 2020 at 8:26 pm

        I’d give them about 10 more minutes, but check earlier, just to be sure.

  • Reply
    Michele Jamison
    January 21, 2020 at 4:21 pm

    My grandson loves strawberries but is allergic to egg a do you think applesauce substitute would work?

    • Reply
      Sue
      January 21, 2020 at 8:08 pm

      I’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.

  • Reply
    Sammy
    November 10, 2019 at 7:35 pm

    5 stars
    I 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.

  • Reply
    Kelly
    November 10, 2019 at 12:23 pm

    These 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!

  • Reply
    Debra
    November 7, 2019 at 8:19 am

    Could I use frozen strawberries in the blondes? Also what about the strw.berry rhubarb pie?

    • Reply
      Sue
      November 7, 2019 at 8:31 am

      You 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.

  • Reply
    Carol Conway
    October 15, 2019 at 8:32 pm

    5 stars
    Absolutely delicious & easy to make!

  • Reply
    Jen
    September 21, 2019 at 4:36 am

    These 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!!!!

    • Reply
      Sue
      September 21, 2019 at 8:14 am

      Try 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.

  • Reply
    LQ-84i
    September 14, 2019 at 9:22 am

    Hi,

    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.

    • Reply
      Sue
      September 14, 2019 at 9:35 am

      I’ve never considered peach with lemon, it doesn’t sound great right off the bat. You might try subbing the lemon with peach nectar.

  • Reply
    Cassie
    September 9, 2019 at 6:34 am

    I didn’t like the fact that it was like shortbread. I thought it would be more like a brownie texture.

    • Reply
      Sue
      May 10, 2020 at 5:10 pm

      Mine were soft like a brownie, Cassie, maybe cook them a little less next time.

  • Reply
    Jann
    September 8, 2019 at 3:06 pm

    In SoCal, strawberry season is almost over. So…will this work with the strawberries I’ve frozen?

    • Reply
      Sue
      September 8, 2019 at 3:22 pm

      It 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.

  • Reply
    Cathy Smith
    August 18, 2019 at 7:50 pm

    Would you suggest any high altitude changes? I am at 5,280 feet above sea level. Thank you!

  • Reply
    Kim
    August 16, 2019 at 3:52 pm

    How to store this for serving tomorrow? Thank you!

    • Reply
      Sue
      August 16, 2019 at 4:30 pm

      I’d keep it on the counter, just loosely topped with foil.

  • Reply
    Samantha
    August 15, 2019 at 8:56 pm

    Have you ever tried making these with gluten free flour? Any tips with that?

    • Reply
      Sue
      August 15, 2019 at 9:14 pm

      I would try a good gf baking mix ~ check the comments, I think other readers have done this.

  • Reply
    Sharie
    August 14, 2019 at 1:50 pm

    5 stars
    I 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!

    • Reply
      Sue
      August 14, 2019 at 3:27 pm

      Thanks so much Sharie, fellow shortbread lover here 🙂

  • Reply
    Sweets of pleasure
    August 13, 2019 at 9:43 pm

    5 stars
    I 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

    • Reply
      Sue
      August 14, 2019 at 9:25 am

      Thank you!

  • Reply
    Brenda
    August 13, 2019 at 1:33 pm

    For 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?

    • Reply
      Sue
      August 13, 2019 at 1:40 pm

      hey 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.

  • Reply
    Melony
    August 6, 2019 at 5:21 pm

    Can this be doubled for a 13×9 pan? Can’t wait to bake this!

    • Reply
      Sue
      August 6, 2019 at 5:31 pm

      I think that should work Melony.

  • Reply
    Shawna
    July 15, 2019 at 5:35 pm

    They 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.

    • Reply
      Sue
      July 15, 2019 at 6:02 pm

      Blondies 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!

  • Reply
    Elizabeth Hansen
    June 28, 2019 at 1:57 pm

    I 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!

    • Reply
      Sue
      June 28, 2019 at 3:57 pm

      Hi 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 🙂

      • Reply
        Sue
        May 10, 2020 at 6:30 pm

        The nutrition calculation is fixed and accurate now.

  • Reply
    Darlene
    June 27, 2019 at 8:41 am

    How many servings does this make, please?

    • Reply
      Sue
      June 27, 2019 at 9:51 am

      Depending on how you cut them, 9-12.

      • Reply
        Shannon
        June 28, 2019 at 8:23 am

        How many servings per your nutritional chart?

        • Reply
          Sue
          May 10, 2020 at 4:59 pm

          12 servings

  • Reply
    Amanda
    June 20, 2019 at 12:01 pm

    5 stars
    My 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.

    • Reply
      Sue
      June 20, 2019 at 12:55 pm

      Thanks Amanda, let us know how it goes with the blackberries, I plan to do the same one of these days 🙂

  • Reply
    Wendy
    June 16, 2019 at 3:07 pm

    These look amazing! But how many servings? I can’t find that info anywhere, and without it, the nutrition information is worthless. Thanks!

    • Reply
      Erin G
      July 8, 2019 at 2:11 pm

      Just type the whole recipe into your own nutrition calculator and then YOU decide how many servings it makes for your family.

    • Reply
      Meghan
      July 24, 2019 at 11:43 am

      I 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.

    • Reply
      Sue
      May 10, 2020 at 5:08 pm

      This will make 9-12 servings.

  • Reply
    Alicia
    June 15, 2019 at 8:06 pm

    5 stars
    Made 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!

  • Reply
    Linda
    June 15, 2019 at 5:51 am

    Can I double it for a 9 x 13 pan?

    • Reply
      Sue
      June 15, 2019 at 8:02 am

      That should work!

  • Reply
    Donna Wakefield
    June 12, 2019 at 6:03 pm

    Has anyone tried this with Splenda instead of suger

    • Reply
      Sue
      May 10, 2020 at 6:19 pm

      If you use a granulated version that works as a 1 to 1 substitute, then it should work fine.

  • Reply
    Carol VanScoter
    June 3, 2019 at 7:24 pm

    Can 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

    • Reply
      Sue
      June 3, 2019 at 8:45 pm

      Because 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.

    • Reply
      Angel
      June 9, 2019 at 1:11 pm

      5 stars
      Speaking of making this my own, I love lime so I subbed in lime juice for lemon and it was perfect!

      • Reply
        Sue
        June 9, 2019 at 1:18 pm

        Nice idea!

  • Reply
    Pamela
    May 28, 2019 at 3:55 pm

    5 stars
    These were absolutely FABULOUS!

    • Reply
      Sue
      May 28, 2019 at 4:26 pm

      Yay 🙂 So glad you liked them.

  • Reply
    Michelle
    May 24, 2019 at 8:13 am

    5 stars
    These 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!

    • Reply
      Sue
      May 24, 2019 at 8:22 am

      Thanks so much for this Michelle ) I’m drooling just thinking about the ice cream melting over these blondies!

  • Reply
    Lori
    May 22, 2019 at 7:17 pm

    I’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?

    • Reply
      Sue
      May 22, 2019 at 8:24 pm

      I wish I could say for sure, Lori, but I haven’t tried that. It seems to me that it should work.

  • Reply
    Liz Peters, Sweeness Squared
    May 19, 2019 at 6:27 pm

    5 stars
    Hi 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

    • Reply
      Sue
      May 19, 2019 at 7:16 pm

      Thanks 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!!

  • Reply
    CiCi
    May 14, 2019 at 4:52 pm

    5 stars
    These 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.

  • Reply
    JodiB
    May 8, 2019 at 6:36 pm

    Is 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.

    • Reply
      Sue
      May 8, 2019 at 7:28 pm

      You could use raspberries, blackberries, or blueberries. Also I wonder if you could cook them as a filling first, would that work for him?

  • Reply
    Pat
    May 8, 2019 at 1:58 pm

    5 stars
    These are fabulous! Definitely more shortbread like with a bit of a tang in the frosting.

  • Reply
    Heather
    May 8, 2019 at 12:53 pm

    Anyone tried it in a 9 x 13 and know how long to cook?

    • Reply
      Sue
      May 8, 2019 at 1:05 pm

      Cooking 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.

    • Reply
      Kelly
      May 19, 2019 at 4:18 pm

      I 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!

  • Reply
    Tiffany
    May 8, 2019 at 6:06 am

    Instead of parchment paper, could I just butter my pan?

    • Reply
      Sue
      May 8, 2019 at 7:56 am

      Yes, that’s totally fine.

  • Reply
    Claudia
    May 7, 2019 at 4:16 pm

    I have to log everything I eat. I love these and need to account for it. Can you provide nutrition information? Thank you!

    • Reply
      Sue
      May 7, 2019 at 7:17 pm

      I’ll work on that Claudia 🙂

    • Reply
      Erin G
      July 8, 2019 at 2:13 pm

      Plug the whole recipe into any online nutrition calculator and do it yourself.

  • Reply
    Jesse
    May 4, 2019 at 8:26 pm

    This was great, but 1 egg was not enough. It was crumbly like biscuits. I’ll make it with at 2 or 3 next time.

  • Reply
    Jenny
    May 4, 2019 at 3:33 am

    5 stars
    This is a DELICIOUS recipe!! It’s dangerous because I can’t stop eating it!!!

  • Reply
    Cheri Ubben
    May 3, 2019 at 5:09 am

    Could you double this recipe and put it in a 9×13 pan?

    • Reply
      Sue
      May 3, 2019 at 8:15 am

      I 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.

  • Reply
    Deanna Sinopoli
    May 2, 2019 at 8:26 am

    It 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.

  • Reply
    Cheri Ubben
    May 2, 2019 at 5:27 am

    Could you double this recipe and put it in a 9×13 pan??

    • Reply
      Sue
      May 10, 2020 at 4:53 pm

      I haven’t tried but I imagine you could.

  • Reply
    Bea Baranowska
    May 1, 2019 at 10:09 am

    Has 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 🙁

    • Reply
      Sue
      May 1, 2019 at 11:17 am

      Conversions 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.

      • Reply
        Sue
        May 1, 2019 at 11:43 am

        I 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.

  • Reply
    Kathy B
    April 30, 2019 at 9:55 am

    5 stars
    I loved these and so did everyone I shared them with!

    • Reply
      Sue
      April 30, 2019 at 9:56 am

      Thanks Kathy 🙂

  • Reply
    Darlene
    April 25, 2019 at 12:49 pm

    5 stars
    I 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!

    • Reply
      Sue
      April 29, 2019 at 7:44 pm

      The lemon curd really does sound perfect for these!

  • Reply
    Cindy
    April 23, 2019 at 3:41 pm

    I made these and the batter needed a little zing for me so I added a tsp of clear Mexican Vanilla! Perfect!

    • Reply
      Sue
      April 23, 2019 at 3:50 pm

      You can never go wrong with a little vanilla ~ glad you loved these Cindy 🙂

  • Reply
    Cat
    April 23, 2019 at 7:06 am

    Made 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.

    • Reply
      Karen R.
      April 27, 2019 at 5:31 am

      Reduce your bake time? Sounds overdone.

      • Reply
        Sue
        April 29, 2019 at 8:03 pm

        It’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.

  • Reply
    Rhonda
    April 19, 2019 at 5:29 pm

    5 stars
    I took a pan of these to work and they were a big hit! You made a bunch of hungry nurses very happy. Thank you!

    • Reply
      Sue
      April 19, 2019 at 5:47 pm

      Haha, I’m honored!

  • Reply
    Sarah McElroy
    April 19, 2019 at 9:07 am

    5 stars
    Oh 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.

    • Reply
      Sue
      April 19, 2019 at 9:24 am

      Thanks 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 🙂

      • Reply
        MAUDEREE s CARROLL
        June 13, 2019 at 5:07 pm

        I 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.

  • Reply
    Brenda
    April 18, 2019 at 10:50 pm

    Thinking of adding a little cream cheese to the frosting.. good or bad idea?

    • Reply
      Sue
      April 19, 2019 at 7:03 am

      Honestly 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.

  • Reply
    Suzie
    April 16, 2019 at 3:54 pm

    Made 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.

    • Reply
      Sue
      April 16, 2019 at 3:57 pm

      Thanks Suzie ~ and remember you can always thicken a glaze with a little more powdered sugar to get it just the way you want.

  • Reply
    Deb
    April 16, 2019 at 10:49 am

    If you use a different fruit, say rhubarb or strawberry and rhubarb would you still use the lemon?

    • Reply
      Sue
      April 16, 2019 at 10:53 am

      Yes, 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.

  • Reply
    Darlene
    April 15, 2019 at 2:07 pm

    I 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?

    • Reply
      Sue
      April 15, 2019 at 2:17 pm

      I 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.

  • Reply
    Darlene
    April 13, 2019 at 7:40 pm

    I plan on making these for Easter. I will let you know how they turn out! They look and sound scrumptious!

  • Reply
    Jordan
    April 10, 2019 at 7:52 pm

    5 stars
    Made 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

    • Reply
      Sue
      April 29, 2019 at 8:05 pm

      I really love it when my recipes becomes ‘signature recipes’ for you guys ~ yay!

  • Reply
    Patricia Hunter
    April 10, 2019 at 7:10 pm

    I’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.

    • Reply
      Sue
      April 29, 2019 at 8:04 pm

      I’m sorry they didn’t work out for you Patricia!

  • Reply
    Donna Baker
    April 7, 2019 at 1:44 pm

    I 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..

    • Reply
      Sue
      April 7, 2019 at 5:07 pm

      Donna 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.

  • Reply
    Erin
    April 5, 2019 at 11:34 am

    Can something be sub in placed of the Lemon juice? More like a strawberry bar, no lemon.

    • Reply
      Sue
      April 5, 2019 at 12:11 pm

      You might try milk in the blondie batter, and just use more strawberry puree in the icing.

  • Reply
    Penny Ramirez
    April 4, 2019 at 5:29 pm

    Making these tonight for a baby shower – the pink is perfect since the baby girl has already arrived! Thanks again for another inspiring recipe!

    • Reply
      Sue
      April 4, 2019 at 5:35 pm

      Perfect!

      • Reply
        Sue
        April 4, 2019 at 7:44 pm

        So now I should come up with a blueberry version for those boy babies 😉

        • Reply
          Penny Ramirez
          April 4, 2019 at 9:27 pm

          I was thinking about that too!

  • Reply
    Ellie
    April 4, 2019 at 4:31 am

    can i make this as cupcakes ?

    • Reply
      Sue
      April 4, 2019 at 7:19 am

      I 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!

  • Reply
    Shay
    April 3, 2019 at 10:30 am

    Can you add a printable version of the recipe, Pintrest is flaky and this long instructions

    • Reply
      Sue
      April 3, 2019 at 11:21 am

      There’s a Print button to the right of the recipe, Shay!

    • Reply
      Cynthia
      April 6, 2019 at 11:24 am

      What about turning this recipe ketogenic?
      Actually only the flour part I can substitute the sugar wit baking splenda

      • Reply
        Sue
        April 29, 2019 at 8:10 pm

        Almond flour would be worth a try ~ if you experiment, let us know how it goes, Cynthia.

  • Reply
    Carol Stewart
    April 2, 2019 at 7:55 am

    Can I make the glaze without lemon juice?

    • Reply
      Sue
      April 2, 2019 at 9:06 am

      Yes, sure. You’ll need a little more strawberry juice or puree.

    • Reply
      Amy
      April 20, 2019 at 5:51 pm

      Can I grease pan with butter instead of using parchment paper. Also would you refrigerate or leave room temp after u bake them?

      • Reply
        Sue
        April 29, 2019 at 8:11 pm

        Yes, 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.

  • Reply
    Teri C.
    April 1, 2019 at 9:11 pm

    What is fluff?/scoop/level
    Like sifting flour?

    • Reply
      Sue
      April 1, 2019 at 9:26 pm

      Hey 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.

  • Reply
    Jen
    April 1, 2019 at 2:28 pm

    5 stars
    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 🙂 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.

    • Reply
      Sue
      April 3, 2019 at 6:46 am

      Wow, I’ll take those fans! Thanks for coming back to let me know Jen 🙂

  • Reply
    Mary Ann | The Beach House Kitchen
    April 1, 2019 at 5:18 am

    I am so excited to give these a try Sue! They look wickedly irresistible! So perfect for spring and summer parties!

    • Reply
      Sue
      April 29, 2019 at 8:11 pm

      I think wickedly irresistible is a perfect description 🙂

  • Reply
    Michele
    March 31, 2019 at 6:11 pm

    I would like to make for a church meeting. Can the recipe be doubled and made in a 9×13 pan?

    • Reply
      Sue
      March 31, 2019 at 6:29 pm

      I think that should be fine.

    • Reply
      Caroline
      April 27, 2019 at 11:23 am

      Michele, how did it turn out in a 9×13?

  • Reply
    Barbara
    March 31, 2019 at 4:29 pm

    Since I’m a vanilla lover, I’m planning to add a teaspoon of vanilla to this recipe. Can’t wait to try it! Thanks!

    • Reply
      Sue
      March 31, 2019 at 4:33 pm

      That will definitely be yummy 🙂

  • Reply
    Marlene
    March 30, 2019 at 4:07 pm

    How 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?

    • Reply
      Sue
      March 30, 2019 at 4:18 pm

      I 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.

      • Reply
        Marlene
        March 31, 2019 at 3:07 pm

        Darn, I’m away part of the weekend so will have to wait to try these; can only make them Sat. morning.

      • Reply
        Lisa
        June 6, 2020 at 4:21 am

        Sue – how about assembling the batter and refrigerating overnight, baking in the morning?

        • Reply
          Sue
          June 6, 2020 at 4:40 am

          I 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!

  • Reply
    Kristi Timmermans
    March 30, 2019 at 10:10 am

    I’m going to show this to my home economics class. Thank you so much! I smelled strawberries while I was reading this 🙂

  • Reply
    Liz
    March 29, 2019 at 5:06 pm

    I 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?

    • Reply
      Sue
      March 29, 2019 at 6:18 pm

      You 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.

  • Reply
    Nancy Salmon
    March 29, 2019 at 1:02 pm

    White 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!

    • Reply
      Sue
      March 29, 2019 at 1:43 pm

      It’s a perfect Sunday brunch kind of treat 🙂

  • Reply
    Judy
    March 29, 2019 at 10:37 am

    Reading 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.

    • Reply
      Sue
      March 29, 2019 at 12:27 pm

      Thanks 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??

  • Reply
    Colleen
    March 29, 2019 at 10:07 am

    Oh Sue!! These look so scrumptious!! Perfect timing! I’ve been looking for something like this for Easter! Thanks girlie!

  • Reply
    Donna
    March 29, 2019 at 9:08 am

    Do 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.

    • Reply
      Sue
      March 29, 2019 at 9:37 am

      I 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.

  • Reply
    Carrie Lee
    March 29, 2019 at 8:52 am

    Is there a gluten free option? These sounds delicious! I bet it would be great with almond and coconut flours?

    • Reply
      Sue
      March 29, 2019 at 9:38 am

      The 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 🙂

      • Reply
        Kristy
        July 12, 2019 at 12:08 pm

        5 stars
        I’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!

        • Reply
          Sue
          July 12, 2019 at 12:48 pm

          Thanks a million Kristy, I know lots of people will want to try your gf version.

  • Reply
    Donna Cash
    March 29, 2019 at 7:30 am

    Sue, you have outdone yourself this time. These are the most beautiful things, and I’ll make some this weekend. Wow!

    • Reply
      Sue
      March 29, 2019 at 7:35 am

      I had the last one this morning with my coffee, I think you’ll love them Donna <3

  • Reply
    2 sosters recipes
    March 29, 2019 at 7:29 am

    These blondes are so pretty!! Love strawberries and can’t wait to try this recipe Sue! Thanks for sharing!

    • Reply
      Sue
      March 29, 2019 at 7:35 am

      It’s an easy way to jump into strawberry season, nothing fancy, but they hit the spot!

  • Reply
    Kathryn Munro
    March 29, 2019 at 7:26 am

    Could you use cake flour with these?
    I can’t wait to try them. They look amazing.

    • Reply
      Sue
      March 29, 2019 at 7:36 am

      Sure, I don’t see why not.

  • Reply
    Tricia | Saving Room for Dessert
    March 29, 2019 at 6:07 am

    Oh my, I make lemon blondies but never thought to add strawberries! So pretty and springlike and no doubt delicious. Pinned!

    • Reply
      Sue
      March 29, 2019 at 7:12 am

      It’s a lovely combo Tricia, the lemon really brightens up the flavor of the berries 🙂

  • Reply
    angiesrecipes
    March 29, 2019 at 2:31 am

    What 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.

    • Reply
      Sue
      March 29, 2019 at 7:12 am

      I 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!

      • Reply
        Mechelle
        April 3, 2019 at 2:50 am

        I thought it was the texture. A brownie but not brown lol