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
- 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.
- 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.
Thanks for pinning!
More strawberry desserts ~
Strawberry Shortbread Cookies
Easy Strawberry Cake
Strawberry Buttermilk Cake
Questions and Reviews
Mine were very crumbly. I had made them as a finger food for a reception, but I think they will be too messy. Did I not bake them long enough? I baked them 35 minutes, but they were browned all over, not just the edges. Maybe a faulty oven? I baked them at my daughter’s house and her oven is pretty old.
It sounds like maybe they were over baked a little Mary, if they were crumbly. They should be on the moist side. Ovens can be so annoying when it comes to temperature, my guess is your daughter’s oven might run hot.
What would the baking instructions for an 8X8 inch pan?
I’d like to know the baking time for an 8×8 as well
I’d give them about 10 more minutes, but check earlier, just to be sure.
My grandson loves strawberries but is allergic to egg a do you think applesauce substitute would work?
I’m not sure Michele, if you’ve used applesauce in place of eggs before then I would say go for it. You might also think about an egg substitute like a flax egg or Bob’s Red Mill egg replacer.
I love it I made it keto and gluten free and still delicious. Thanks sooo much for the lovely recipe my son and I loved the dessert very much.
These are delicious. You really need to “underbake” for the gooey texture. I was worried when I read the comments that they’d be dry but I followed the recipe. And took them out when toothpick was moist but not wet. It looked a bit raw to me. But in the end it was marvellous and ooey gooey!
Could I use frozen strawberries in the blondes? Also what about the strw.berry rhubarb pie?
You can try to use frozen strawberries, but you’d want to chop them while still fairly frozen to prevent the whole thing from being too wet. It would be the same issue with the pie. If you get excess juice, you might want to drain off for the pie, or use my newest find, Instant Clearjel, which is a super thickener.
Absolutely delicious & easy to make!
These look wonderful! Unfortunately I am not a fan of lemon – can I omit from the recipe? I know the glaze needs it though……any suggestions??? Thank you!!!!
Try subbing buttermilk, half and half, or milk for the lemon in both the blondies and the glaze. You might want to add some vanilla to both as well, for a flavor boost.
I’d love to try these Blondies but the strawberries turn out to be an issue (season’s over): low quality, high prices.
Do you think they work with peaches? I can still get decent ones and I love them but I’m not sure it pairs with the lemon. Thanks.
I’ve never considered peach with lemon, it doesn’t sound great right off the bat. You might try subbing the lemon with peach nectar.
I didn’t like the fact that it was like shortbread. I thought it would be more like a brownie texture.
Mine were soft like a brownie, Cassie, maybe cook them a little less next time.