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.  

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 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 and 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

They’re 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 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


 


Strawberry Lemon Blondies
Rate this recipe
956 ratings

Prep Time: 15 minutes

Cook Time: 30 minutes

Category: dessert

Cuisine: American

Calories per serving: 211.08 kcal

Fat per serving: 1.11 g

Saturated fat per serving: 0.35 g

Carbs per serving: 46.11 g

Protein per serving: 4.34 g

Fiber per serving: 1.25 g

Sugar per serving: 19.37 g

Sodium per serving: 158.38 mg

Trans fat per serving: 0.01 g

Cholesterol per serving: 21.14 mg

a stack of strawberry lemon blondies 2

Strawberry Lemon Blondies ~ these easy strawberry blondies are moist and dense, (think soft shortbread) with plenty of little jammy pockets thanks to a cup of diced fresh strawberries in the batter.  The hint of lemon revs up the berry flavor and gives these strawberry bars a bright, tangy vibe.  

Ingredients

    blondies
  • 1 cup (2 sticks or 228 grams) unsalted butter, at room temperature
  • 3/4 cup sugar (164 grams)
  • 1 large egg
  • 1/4 cup (55 grams) fresh squeezed lemon juice
  • 2 1/4 cups (306 grams) all purpose flour (use the fluff/scoop/level method for measuring)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (127 grams) diced fresh strawberries
    glaze
  • 1 cup (112 grams, unsifted weight) powdered sugar, sifted
  • 1 Tbsp strawberry puree (you'll need about 2 large strawberries, instructions below)
  • lemon juice, about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency

Instructions

  1. Preheat the oven to 350F
  2. 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.
  3. Cream the butter and sugar until fluffy. Beat in the egg.
  4. 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.
  5. Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
  6. Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible.
  7. 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.
  8. 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.
  9. Spread the glaze over the cooled blondies. Let the glaze set before slicing.
Nutrition label for Strawberry Lemon Blondies

Make these strawberry lemon blondies your own ~

  • Try this with diced rhubarb, or a combination of strawberries and rhubarb.  Or how about blueberries or raspberries.
  • If you don’t want to bother with the strawberry puree for the icing, just use lemon juice.

 

Thanks for pinning!

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118 Comments

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

    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
    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

      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

    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

    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

    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

    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

    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
    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

    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
    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

    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

    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

    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

    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

    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

    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
    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
    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

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