We’re baking these quick and easy strawberry lemon blondies on repeat right now! The combination of jammy strawberries and tangy lemon is soooo good.
If you could only have one strawberry dessert this season, these fruity little strawberry lemon blondies 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 🙂
related quick and easy strawberry desserts
- Strawberry Buttermilk Cake
- Strawberry Shortcake
- Fresh Strawberry Galette
- Fresh Strawberry Shortbread Cookies
strawberry lemon blondies ingredient notes
The juicy strawberries and tart lemon are coequal partners in this recipe!
the strawberries
- of course look for the reddest ripest berries you can find ~ but remember that baking softens and sweetens berries, so even before the really good strawberries start showing up at market, you can make these blondies!
- I recommend fresh strawberries for this recipe: frozen berries will add too much moisture to the blondies.
the lemon
- lemons vary greatly in how much juice they’ll give, so plan on 2 lemons for this recipe. I prefer thin skinned lemons, they’ll be the juiciest.
prep and baking tips
- Fresh berries are best, and I like to dice rather than slice them so they get well distributed in the batter.
- 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.
- Do not over-bake! Watch carefully, especially if your oven runs hot.
- Be sure to let them cool before frosting or that gorgeous rosy glaze will sink right in!
I recommend a 9″ square ceramic baking dish
- 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 side handles help when you’re trying to get it in and out of a hot oven.
The pretty pink glaze is naturally colored
Strawberry lemon 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…
what to expect from strawberry lemon blondies
These little beauties 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.
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.
storing and freezing
Store your blondies at room temperature. I don’t recommend wrapping in plastic as that will make these too moist. Cover them loosely with foil. The fruit will keep them moist.
Let cool completely before freezing, then wrap in plastic and again in foil. Use within one month.
variation suggestions
Use blueberries or raspberries instead of strawberries.
Top your blondies with a simple lemon glaze, just mix lemon juice and powdered sugar.
Gluten free: use a good quality gf baking mix in place of AP flour. I recommend Bob’s Red Mill or King Arthur Flour.
Reduce sugar: use 1/2 cup sugar.
summary of 4,000+ reviews!
Thanks for sharing your wealth of baking experiences, tips, tricks, and creativity. Together we can help each other make the perfect strawberry lemon blondies!!
Overview
- Overwhelmingly positive: the vast majority of commenters rave about the recipe, describing the blondies as delicious, easy to make, moist, and flavorful. One person said, “These are so delicious! I’ve made them three times already.” Another raved, “Best blondies I’ve ever made! My family devoured them.”
- Perfect flavor balance: People love the sweet and tart combo. A commenter wrote, “The lemon glaze is the perfect finishing touch! It really brings out the strawberry flavor.” Another said, “The balance of lemon and strawberry is spot on.”
- Moist and tender: Everyone agrees on the texture. Someone described them as “incredibly moist and not at all dry.” Another said, “They are so soft and chewy!”
Useful Tips & Modifications
- Avoid over baking: Several warnings. One person cautioned, “Don’t overbake them! I took mine out a few minutes early, and they were perfect.” Another said, “Check with a toothpick – you want it to come out mostly clean, not completely clean.”
- Fruit substitutions
- Raspberries: “I substituted raspberries because that’s what I had, and they were amazing!”
- Mixed Berries: “I think blueberries or a mix of berries would also work really well.”
- Gluten-free adaptations (popular topic)
- Commenter success: “I used Bob’s Red Mill 1-to-1 Gluten Free Baking Flour, and they turned out great!”
- Sugar reduction: “I found them a bit too sweet, so next time, I’ll try reducing the sugar by 1/4 cup.”
- Frozen strawberries: “I only had frozen strawberries, so I thawed them and drained them really well. They still worked, but fresh is definitely better.”
- Preventing sinking fruit: “I tossed the strawberries in a little flour before adding them to the batter, and they didn’t sink!”
- Glaze adjustments : “I added a little more lemon juice to the glaze to make it thinner.”
- Slicing tips: “Let them cool completely before cutting them – they’ll be much easier to slice.”
Common Questions
- “Can I make these without fresh strawberries?”
- I generally don’t recommend using frozen strawberries because they can make the blondies too moist. Some readers have had success with draining them really well first.
- “What gluten-free flour blend do you recommend?”
- I recommend Bob’s Red Mill or King Arthur Flour.
- “How do I store these to keep them moist?”
- These blondies will stay moist because of the fruit content. I recommend keeping them at room temperature loosely covered with foil.
- “Can I freeze these?”
- Yes, let them cool completely, then wrap in plastic and again in foil. Use within a month.
Add The View from Great Island as a Trusted Google Source
Strawberry Lemon Blondies
Video
Equipment
- 9×9 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. 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.
Nutrition
Hi Sue,
I made these exactly as written and sold them at the Steveston Farmers Market , just outside of Vancouver today. They were a huge hit. The pretty pink colour of the glaze was eye-catching and brightened up my table for sure! Thanks for another keeper
Thanks for coming back to let me know Liz ~ I’ve actually heard of several people selling these in various parts of the country/continent 😉 I love that!!
These were delicious! Very hard to stop at two (couldn’t stop at one) 🙂 They are definitely best the first day, but they got polished off shortly there after. The texture was like a cross between shortbread and cake, and the fresh strawberries, both in the cake and glaze, made this recipe. Perfect for spring and summer! Thank you for sharing.
Is there any way to get the strawberry/lemon flavor combo without using fresh berries? My father in law loves this combination but he is allergic to fresh strawberries. As I’m sure you can imagine, it makes all these yummy spring desserts more difficult.
You could use raspberries, blackberries, or blueberries. Also I wonder if you could cook them as a filling first, would that work for him?
These are fabulous! Definitely more shortbread like with a bit of a tang in the frosting.
Anyone tried it in a 9 x 13 and know how long to cook?
Cooking times are usually determined by the depth of the batter, so I would guess that the cooking time will be similar. Check it on the early side.
I just baked in a 9×13 and took it out at 27 minutes. I think they maybe could have gone a bit longer. The edges weren’t brown, but the toothpick came out clean! Flavor is good, but the consistency is different than what it is in the pictures!
Instead of parchment paper, could I just butter my pan?
Yes, that’s totally fine.
I have to log everything I eat. I love these and need to account for it. Can you provide nutrition information? Thank you!
I’ll work on that Claudia 🙂
Plug the whole recipe into any online nutrition calculator and do it yourself.
This was great, but 1 egg was not enough. It was crumbly like biscuits. I’ll make it with at 2 or 3 next time.
This is a DELICIOUS recipe!! It’s dangerous because I can’t stop eating it!!!
Could you double this recipe and put it in a 9×13 pan?
I think that should work Cheri. Just watch the baking time, depending on your pan, whether it’s glass or metal, etc, the baking time will be different.