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.

free ebook newsletter signup


Thanks for pinning!

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

A slice of strawberry buttermilk cake 2

You Might Also Like


    Leave a Reply

    Please rate this recipe!

  • Reply
    September 21, 2021 at 7:44 pm

    5 stars
    Just made these for my husband’s birthday dessert because he loved them so much the first time I made them. So good! I doubled the recipe this time and used a 9×13 pan. They took a while longer to bake, and were a bit thicker. I also have used strawberry jam in place of the purée in the glaze both times and it worked great! Yum!!! Forever will be a family favorite.

  • Reply
    August 31, 2021 at 1:39 pm

    5 stars
    Everyone thought they were delicious! Was looking for something different and summery. Your photos look exactly like what I made! They are sweet, yet tangy. So pretty too! Looking forward to trying them with other fruits.

    Side note…they are great cool and room temp, but I preferred them after they came to room temp.

    Thank you for the great recipe!

  • Reply
    August 29, 2021 at 3:38 pm

    Wasn’t sure pan side 9×13?? Or is 8×8 ok?

    Thanks about to make this now

    • Reply
      Sue Moran
      August 29, 2021 at 3:50 pm

      This is made in a 9×9 square pan Darcie. If you like you can make it in an 8×8, or double the recipe for the 9×13, they’ll take a little longer to bake in either case.

  • Reply
    August 22, 2021 at 10:06 pm

    Hello!! Just wanted to double check about this recipe. In the video it says baking soda but the ingredient list says powder and wanted to make sure which one it was

    • Reply
      Sue Moran
      August 23, 2021 at 6:00 am

      It’s powder Samantha sorry about that error.

  • Reply
    August 22, 2021 at 1:41 pm

    4 stars
    I so badly wanted to love these. The taste was just a bit overwhelming and strong. Especially the aftertaste. I don’t know if it was the Strawberries I used or what. I have a double batch just sitting in my fridge that will go uneaten.

    • Reply
      Sue Moran
      August 22, 2021 at 1:53 pm

      What a shame Amanda! I’m not sure what could be causing your aftertaste.

  • Reply
    June 30, 2021 at 11:06 am

    5 stars
    These were so good! I made a batch and plan on making another today! Quick questions since I am a beginner baker. 1) They were really thick and not as moist as I would have liked, what’s a good way to do that? 2) how long should I let them rest before I put the glaze on? I think I did it too soon.


    • Reply
      Sue Moran
      June 30, 2021 at 12:11 pm

      I would let them cool completely if you want the glaze to stay nice and thick. As for moisture, make sure you don’t over measure your flour (I like to fluff the flour first, then lightly scoop it with my measuring cup and swipe the top flat. Also make sure you don’t accidentally over bake them, which might dry them out.

      • Reply
        June 30, 2021 at 12:33 pm

        Great thank you!

  • Reply
    NICKI Behr
    June 28, 2021 at 10:31 am

    Can these be done ahead of a party and pit in the Freezer?

    • Reply
      Sue Moran
      June 28, 2021 at 11:00 am

      They should freeze fine, but if it were me I’d glaze them after defrosting.

  • Reply
    Lynn Magill
    June 20, 2021 at 8:18 pm

    5 stars
    I made these for Father’s Day today and they were a huge hit. My stepdaughter says they’re her new favorite dessert. Perfect consistency/texture and easy to make!

  • Reply
    Amelia Rivers
    June 19, 2021 at 10:55 pm

    how long do these save for?

    • Reply
      Sue Moran
      June 20, 2021 at 7:35 am

      They’ll keep for up to a week Amelia.

  • Reply
    June 13, 2021 at 6:20 pm

    5 stars
    Searched the internet to find a recipe with fresh strawberries since my Husband, daughter and I went strawberry picking yesterday. Came across this recipe. I had no clue what to expect as I have never made blondies before. I made this recipe exactly how it is written and let me tell you, this did not disappoint. They are soft and fluffy and have the right amounts of each flavor. My husband couldn’t stop talking about them, he even loves them and he’s not a huge lemon person. I will make these again for sure!!

    • Reply
      Sue Moran
      June 13, 2021 at 6:33 pm

      Thanks Jessica, I’m going picking tomorrow, and I can’t wait!

1 18 19 20 21 22

Sharing is Caring

Help spread the word. You're awesome for doing it!


Get my tips, tricks & recipes for easy

foolproof baking


logo png