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. A hint of lemon gives these strawberry bars a bright, tangy vibe.
We’re baking strawberry lemon blondies on repeat right now!
If you could only have one strawberry dessert this season, these fruity little strawberry bars would have to be the one, they’re ridiculously easy to throw together and completely irresistible…take it from me, I had my fork in one before I could finish my photo shoot. That’s always a sign of a good recipe 🙂
TIP: baking softens, sweetens, and brings out the best in pre-season berries, so even before the really good strawberries start showing up at market, you can make fabulous strawberry desserts.
If you like your desserts soft and moist, I know these strawberry lemon blondies will appeal to you.
There’s nothing dry or crumbly about them, they melt in the mouth like a great blondie should. Only instead of nuts and chocolate you’ve got juicy strawberries and tart lemon. Yum.
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 amazing 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 decadent Almond Butter Skillet Blondies.
The plush batter for these strawberry lemon blondies is thick but easy to work with. Take a minute to spread it out evenly in your pan so it bakes up nice and flat.
The pretty pink glaze is naturally colored
Blondies are pretty unassuming when they come out of the oven, but just wait. Let them cool down a bit, then drizzle on the tart glaze (I use a tablespoon of strained strawberry puree to create that pretty color naturally)…things are about to get interesting…
This is one strawberry dessert that is more than meets the eye. It’s all about that party in your mouth!
tvfgi recommends: a 9″ square ceramic baking dish
When it comes to small bakes like brownies and blondies, I like to bake in ceramic or stoneware. I think it bakes evenly without over cooking the edges. They come in so many pretty colors, but I’m partial to my white pan. Every kitchen needs one.
I recommend the 9″ size, and look for something with weight to it, like the one above. The side handles help when you’re trying to get it in and out of a hot oven.
Reader Rave ~
“You have gained a few fans! Made this for our Sunday night family gathering and everyone kept going back for more. I cut them into smaller pieces so everyone felt less guilty splurging 🙂 Thank you for a very yummy recipe.” ~ Jen
Strawberry Lemon Blondies
- 1 cup (2 sticks or 228 grams) unsalted butter, at room temperature
- 3/4 cup (164 grams) granulated sugar
- 1 large egg
- 1/4 cup (55 grams) fresh squeezed lemon juice
- 2 1/4 cups (306 grams) all purpose flour (use the fluff/scoop/level method for measuring)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (127 grams) diced fresh strawberries
- 1 cup (112 grams) unsifted weight powdered sugar, sifted
- 1 Tbsp strawberry puree, you'll need about 2 large strawberries, instructions below
- lemon juice, about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency
- 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 fully 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. The dough is thick, so take your time.
- 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.
- 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.
Thanks for pinning!
More strawberry desserts ~
Strawberry Shortbread Cookies
Easy Strawberry Cake
Strawberry Buttermilk Cake
Questions and Reviews
Very weird texture and not sweet enough. Would not make again! Had to throw them out… and I followed the recipe to a T.
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.
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.
Yes, but you’d have to thaw slightly to chop them, and I’d drain excess juice before using.
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!
If i don’t have parchment paper can I just spray the pan with baking spray or is the parchment necessary?
You don’t have to use the parchment, it just helps lift the blondies out for cutting.
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!
Thank you for this Rachel, I know a lot of folks will be interested.
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!
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!
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?
Could I use raspberries instead??
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.