• 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.