Strawberry Lemon Blondies

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. A hint of lemon gives these strawberry bars a bright, tangy vibe.

a stack of strawberry lemon blondies with silver forks

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 🙂

Fresh strawberries in a basket

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.

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. 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.

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

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…

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 the one above. 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
3.81 from 3500 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
Total Time 45 minutes
Yield 12 servings
Calories 319kcal
Author Sue Moran



  • 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.


Cook's 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.


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
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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strawberry and lemon blondies pin


More strawberry desserts ~

Strawberry Shortbread Cookies

strawberry shortbread cookies in a ceramic berry basket



Easy Strawberry Cake

strawberry cake topped with strawberries


Strawberry Buttermilk Cake

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    Leave a Reply

    Please rate this recipe!

  • Reply
    June 6, 2021 at 10:29 am

    5 stars
    I made these blondies last month and shared them with my family. We both enjoyed them and I was surprised at how delicious they were. They didn’t last too long after I removed them from the oven. I didn’t strain the strawberry puree because I don’t have a good sieve. I just mashed the strawberries and used mostly the juice of the strawberries and some of the fruit as a part of the glaze. Very delicious.

  • Reply
    May 28, 2021 at 4:36 pm

    Do these need to be refrigerated?

    • Reply
      Sue Moran
      May 28, 2021 at 5:12 pm

      No, you can store them at room temperature.

  • Reply
    May 28, 2021 at 10:30 am

    5 stars
    These were very good. It was a pretty simple recipe which I loved. I would love a bit more lemon in the blondie- maybe I’ll add some lemon zest next time. I plan to try it with gluten free flour and either honey or coconut sugar next time.

  • Reply
    May 14, 2021 at 9:48 pm

    5 stars
    Wow!! I drooled over the picture and couldn’t wait to try these. I will be making these all the time! Yum!!!

  • Reply
    Maggie Brown
    May 10, 2021 at 12:47 pm

    3 stars
    These did not turn out great for me. I believe there was too much flour in the recipe and not enough sugar. They were very crumbly. the taste was great… planning on trying again. Will try with less flour and possibly two eggs to improve texture. The icing was perfect.

  • Reply
    May 1, 2021 at 7:49 am

    Can I use quick frozen strawberries?

    • Reply
      Sue Moran
      May 1, 2021 at 8:23 am

      The issue would be chopping them, Sheery. Once you thaw frozen strawberries they tend to be a little wet. It would be worth a try, though.

  • Reply
    Meaghan Harper
    April 29, 2021 at 6:25 pm

    4 stars
    I agree that I wouldn’t classify it as a blondie, it is more like a shortbread. I didn’t get enough of the lemon flavor, but the texture was good and the glaze is great. I HIGHLY recommend serving with a side of lemon ice cream! The moisture of the ice cream really sets the flavor of these off. Would bake again!

  • Reply
    Carol L.
    April 28, 2021 at 2:30 pm

    5 stars
    I made these exactly as written and we loved them. They’re lemony but the strawberry is there too. The texture is soft and dense. And they’re really pretty! Great for a picnic.

  • Reply
    April 27, 2021 at 11:46 am

    These are super pretty and soft and moist… but there actually too intense/sweet/tart for me and my family! I think if I’d left off the glaze, we’d be in business. But my kids have even found them too sweet! Bummer, cause I’d been excited about making them for a while. I did substitute strawberry jam in the glaze for the strawberry puree, maybe that made it a little too sweet?

  • Reply
    April 27, 2021 at 10:51 am

    5 stars
    Wow, we didn’t even wait to glaze before taking a few bites and man oh man are they delicious. I was looking for a way to use up some strawberries and I love that these allow the natural flavor to come through without any type of maceration. I’m sure the glaze will make them even more irresistible. Thanks for the great recipe.

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