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
Video
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.
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
My family and I went nuts for this, thank you. I added cream cheese to the glaze because I had the urge, and it was delicious.
This recipe was so great! I had recently gone strawberry picking, and need something to do with the fresh strawberries. These were perfect. So fresh tasting, and simple to make. I made two pans and they lasted a day and a half in my house!
You’re so lucky, we don’t have strawberries…yet!
I also am wondering if they freeze well
Yes, although better without the glaze. You can glaze after thawing.
I just made these. I ran out of lemon juice for the glaze but so I used a tiny bit of whole milk. I had zested the lemon because I couldn’t remember if I needed it, but I added it to the glaze and it’s the perfect lemon flavor! I’m taking them to work to share as a beautiful spring treat.
Do I need to grease the parchment paper before putting the batter in the pan.
No, the paper is nonstick.
Do you think I could use freeze-dried strawberries?
I don’t think they would work so well in these blondies Brooke, but honestly I don’t bake with freeze dried fruit much, so I could be wrong. I worry about that texture and whether it would be appealing in a blondie.
Hi!
Could you substitute something else non citrus for lemon juice?
Yes, you can use milk or cream and make a plain vanilla frosting glaze.
These sound delicious but I was wondering if they would bake up well as a brownie bite in a mini cupcake tin and how long you would need to bake them. I thought a bite size would be good at a party were there are lots of options to choice from. That way you can get a little taste of everything if it’s in smaller sizes.
I really like that idea Dawn, I may try that myself. I can’t be exact on baking time, but I’d check them at 10 minutes.
Did you ever decide to try these in the mini cupcake tins? I also think they’d be great for a party or gathering in that bite size.
I haven’t ~ let me know if you do!
Can you freeze these?
I am just curious if this could be made into something crispier/crunchier, a little less soft. I prefer my baked goods with a little bit of crunch and tend to stray away from overly soft things, but I *love* lemon and strawberry so I am curious to try this. Will leaving it in the oven for a few more minutes ruin it and totally dry it out?
They are soft, but yes, if you keep baking a bit longer they’ll develop a crunch.