Lemon Strawberry Blondies Recipe
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These Strawberry blondies are soft and chewy bars filled with juicy fresh berries, white chocolate, and bright lemon flavors. They’re finished with a fresh strawberry glaze that’s delicious and pretty at the same time!
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Why I Love These Strawberry Blondies
Blondie bars are always a classic treat, and they’re easy to palate to create all kinds of variations like Apple Cinnamon Blondies or a more decadent Chocolate Chip Rolo Blondies.
But this strawberry blondie recipe will always have my heart. Filled with ripe and juicy berries and a sweet, tender, and chewy crumb, these cookies are perfect for strawberry season—or anytime you wish the days were warm and sunny!
Simple to make with easy ingredients likely in your pantry, plus a pint or so of fresh strawberries. That’s it!
Key Ingredients in Blondies
- Strawberries: I recommend fresh strawberries in this recipe, as frozen and thawed berries add too much moisture.
- Butter: Provides richness and moisture, creating a tender crumb.
- Sugar: Adds sweetness and helps elevate these blondies’ fresh strawberry and lemon flavors.
- Flour: This gives the blondies structure. I’m using all-purpose flour, but you can also use a one-to-one flour replacement for gluten-free blondies.
- Baking Powder + Salt: Lifts the crumb for a lighter texture, and salt enhances the natural flavors.
- Eggs: Bind the ingredients and add moisture.
- Lemon: Using both the juice and the zest brightens the flavor of this easy dessert recipe.
- Vanilla Extract: Enhances the overall flavor.
How to Make Strawberry Blondies
Preheat the oven to 350°F and line a 9-inch square baking pan with parchment paper, leaving an overhang to remove the bars from the pan after baking easily.
Step 1: Combine the wet ingredients
Combine sugar and lemon zest in a small bowl, rubbing the zest into the sugar until fragrant. This helps infuse the blondies with a bright flavor. Then, in a large bowl or the bowl of a stand mixer, cream the butter and lemon sugar until fluffy. Beat in the egg until combined, and mix in the lemon juice and vanilla extract.
Step 2: Fold in dry ingredients, white chocolate & fresh strawberries
Add the flour, baking powder, and salt, and mix into the creamed butter mixture until there are no dry flour streaks. Fold in the white chocolate chips and gently fold in the diced strawberries.
Spread the mixture evenly into the prepared pan. I like to use an offset spatula or rubber spatula. The dough will be very thick.
Step 3: Bake
Bake for 30-35 minutes, or just until the edges are beginning to turn golden and the center is set. A toothpick inserted in the center should be moist but not wet. It’s important to avoid overbaking the blondies, or they will become dry quickly. Let them cool on a rack.
How to make a fresh strawberry glaze
Trim 2-3 fresh strawberries and puree them in a small food processor until they form a liquid. Strain the puree with a small strainer to remove the seeds. You will need about 1 tablespoon of puree. Whisk the sugar, puree, and lemon juice until silky smooth and at the desired spreadable consistency. Add a bit more sugar to thicken or a bit more lemon juice to thin if needed.
Spread the glaze over the cooled blondies. Let the glaze set before slicing.
Baking Tips
- Fresh berries are best, and I like to dice rather than slice them so they get well distributed in the batter.
- Gently fold in the strawberries to avoid crushing them.
- Do not overbake! Watch them carefully, especially if your oven runs hot, to ensure the blondies are moist and tender.
- For neatly cut bars, chill or let the blondie bars cool completely, and let the glaze set. Then use a sharp knife and wipe it clean between each cut.
How do you tell when blondies are done baking?
These strawberry blondies should be soft in the middle, giving them a chewy texture but not runny when tested with a toothpick. A few moist crumbs on the toothpick are perfect.
Storing Blondies
Strawberry blondies will stay fresh in an airtight container at room temperature for 1 day, but are best stored in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature.
They also freeze well in an airtight container for up to three months; allow to defrost before serving.
More Strawberry Desserts
- Strawberry Macaron Recipe: A delicious and dainty teatime sweet.
- Strawberry Upside Down Cake: Fresh strawberries, light and tender cake, and a beautiful strawberry mosaic on the top!
- Sweet and tender Buttermilk Strawberry Scones, when the berries are fresh and sweet.
- Easy Strawberry Trifle Recipe for a showstopping dessert that looks like you spent hours instead of minutes!
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Lemon Strawberry Blondies Recipe
Ingredients
- 1 tablespoon lemon zest
- 3/4 cup granulated sugar
- 1 cup unsalted butter softened to room temperature
- 1 large egg
- 1/4 cup lemon juice fresh squeezed
- 1 teaspoon vanilla
- 2 ¼ cups all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup diced fresh strawberries
Strawberry Glaze
- 1 cup powdered sugar sifted
- 1 tablespoon strawberry puree (about 2-3 fresh strawberries)
- lemon juice to thin the glaze to desired consistency
Equipment
Instructions
- Preheat the oven to 350°F and line a 9-inch square baking pan with parchment paper, leaving an overhang to easily remove the bars from the pan after baking.
- Combine sugar and lemon zest in a small bowl, rubbing the zest into the sugar until fragrant. This helps infuse the blondies with a bright flavor. Then, in a large bowl or the bowl of a stand mixer, cream the butter and lemon sugar until fluffy. Beat in the egg until combined, and mix in the lemon juice and vanilla extract.
- Add the flour, baking powder, and salt, and mix into the creamed butter mixture until there are no dry flour streaks. Fold in the white chocolate chips and then gently fold in the diced strawberries.
- Spread the mixture evenly into the prepared pan. I like to use an offset spatula or rubber spatula. The dough will be very thick.
- Bake for 30-35 minutes, or just until the edges are beginning to turn golden and the center is set. A toothpick inserted in the center should be moist but not wet. It's important to avoid overbaking the blondies, or they will become dry quickly. Let them cool on a rack.
Fresh Strawberry Glaze
- Trim 2-3 fresh strawberries and puree them in a small food processor until they form a liquid. Strain the puree with a small strainer to remove the seeds. You will need about 1 tablespoon of puree. Whisk the sugar, puree, and lemon juice until silky smooth and at the desired spreadable consistency. Add a bit more sugar to thicken or a bit more lemon juice to thin if needed.
- Spread the glaze over the cooled blondies. Let the glaze set before slicing.
Video
Notes
- Glaze: I like to test the thickness of the glaze by spooning a little on a corner of the blondies. At that point, I can adjust the thickness of the glaze as needed.
- Storing: Strawberry blondies will stay fresh in an airtight container at room temperature for about 1 day; however, they are best stored in the refrigerator for up to 5 days or frozen for longer storage.
- Variations: This delicious recipe is easy to vary with the ingredients. Try substituting diced rhubarb (or a combination of rhubarb and strawberries, such as in Strawberry Rhubarb Pie) or berries like blueberries or raspberries.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
These strawberry blondes are delicious and filled with fresh strawberry flavor. I love how the hint of lemon elevates the sweet, fresh berries. The glaze makes these easy cookie bars irresistible!