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
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
Equipment
- 9x9 square baking pan
- parchment paper for easy removal optional
Ingredients
blondies
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1/4 cup fresh squeezed lemon juice
- 2 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup diced fresh strawberries
glaze
- 1 cup powdered sugar, sifted, measure out your sugar before sifting.
- 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 is optional but 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. I like to use a large offset spatula for this job.
- 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.
Video
Notes
- When you measure out the flour, first fluff the flour, then scoop it with your cup, and then level it without compacting it. This method helps insure an accurate amount.
- If you don't want to bother with the strawberry puree for the icing, just use lemon juice. I don't recommend using strawberry jam because it would be too sweet combined with the sugar.
- Do a little test before glazing your blondies. Â Spoon a bit of glaze on the blondies and see how it does...if it soaks right in it is too thin you can add more sugar. If it's too thick you can thin it down with more puree or lemon juice.
- For a variation, try this with diced rhubarb, blueberries, or raspberries. You could also use a combination of strawberries and rhubarb. Â
Nutrition
Thanks for pinning!
More strawberry desserts ~
Strawberry Shortbread Cookies
Easy Strawberry Cake
Strawberry Buttermilk Cake
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.
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!
Wasn’t sure pan side 9×13?? Or is 8×8 ok?
Thanks about to make this now
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.
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
It’s powder Samantha sorry about that error.
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.
What a shame Amanda! I’m not sure what could be causing your aftertaste.
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.
Thanks!
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.
Great thank you!
Can these be done ahead of a party and pit in the Freezer?
They should freeze fine, but if it were me I’d glaze them after defrosting.
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!
how long do these save for?
They’ll keep for up to a week Amelia.
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!!
Thanks Jessica, I’m going picking tomorrow, and I can’t wait!