Strawberry Lemon Blondies

There’s something magical about that first bite of a strawberry lemon blondie. It’s like capturing the brightness of a sunny afternoon, the scent of blooming gardens, and the sound of laughter floating through an open window—all in one bite. These strawberry lemon blondies are more than just a sweet treat. They’re the taste of springtime joy, the reward for surviving a long winter, and the ultimate crowd-pleaser for picnics, potlucks, and afternoon tea alike.

In our family, these blondies have become a spring staple. As soon as the markets are stocked with plump, fragrant strawberries and the lemon tree in my grandmother’s backyard starts offering its bounty, we dust off this cherished recipe. It’s been handed down, tweaked, and lovingly perfected over time. Every year, we gather to bake these blondies as a sort of seasonal ritual—a way to slow down, connect, and celebrate nature’s freshest flavors.

The combination of buttery blondie, tart lemon, and sweet strawberries is nothing short of enchanting. And that pale pink glaze on top? It’s the cherry on the cake—or, in this case, the berry on the blondie.

Why You’ll Love This Recipe:

• Fresh and Fruity: Captures the bright, zesty flavors of spring.
• Simple to Make: No fancy tools, no complicated steps—just home-baked comfort.
• Perfect for Sharing: These bars slice beautifully and transport well.
• Visually Stunning: That pink strawberry glaze makes them as pretty as they are delicious.

INGREDIENTS YOU’LL NEED:

For the Blondies:

• 1 cup unsalted butter, room temperature
• ¾ cup granulated sugar
• 1 large egg
• ¼ cup fresh lemon juice
• 2¼ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup diced fresh strawberries

For the Glaze:

• 1 cup powdered sugar, sifted
• 1 tablespoon strawberry purée (about 2 fresh strawberries, blended)
• 1 tablespoon lemon juice (adjust to desired consistency)

HOW TO MAKE STRAWBERRY LEMON BLONDIES:

Step-by-Step Instructions:

Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, letting it hang over the edges—this makes lifting out the blondies much easier later.

Step 2: Cream the Butter and Sugar
In a large bowl, cream together the butter and sugar until light and fluffy. This step is key to getting that soft, melt-in-your-mouth texture. Add the egg and beat until fully incorporated. Stir in the lemon juice—don’t worry if it looks slightly curdled; that’s perfectly normal.

Step 3: Mix in Dry Ingredients
In a separate bowl, whisk the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Overmixing can make the blondies dense, so stop as soon as you no longer see flour streaks.

Step 4: Add Strawberries
Gently fold in the diced strawberries. Use a spatula and light strokes to avoid smashing the fruit.

Step 5: Bake
Spread the batter evenly into the prepared pan. Bake for 30–35 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean. Let the blondies cool completely in the pan.

Step 6: Glaze It Up
In a small bowl, whisk together the powdered sugar, strawberry purée, and lemon juice until smooth. The glaze should be pourable but not too runny. Once the blondies are cool, spread the glaze evenly on top and let it set before slicing.

HELPFUL TIPS:

• Use Fresh Strawberries: Frozen berries can add too much moisture. If you must use them, thaw and pat dry thoroughly.
• Zest it Up: Add lemon zest to the batter for extra citrus punch.
• Cool Before Glazing: Warm blondies will melt your glaze into a sticky mess.
• Don’t Overbake: Keep an eye on them—overbaking leads to dryness.

DETAILS:

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12–16 blondies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

• Room Temperature Storage: Keep in an airtight container for up to 3 days.
• Refrigeration: Extend freshness up to 7 days—just let them come to room temp before serving.
• Freezing: Freeze the blondies (unglazed) for up to 3 months. Glaze after thawing.

NUTRITIONAL INFORMATION (Per Serving):

• Calories: 250
• Fat: 12g
• Saturated Fat: 7g
• Carbs: 32g
• Sugar: 18g
• Protein: 3g
• Fiber: 1g
• Sodium: 150mg

FREQUENTLY ASKED QUESTIONS:

Can I make these ahead of time?
Yes! Bake and glaze them a day in advance. They actually taste even better the next day.

What if I don’t have fresh lemons?
Bottled lemon juice works in a pinch, but fresh gives the best flavor.

Can I double the recipe?
Absolutely. Use a 9×13 pan and increase bake time by about 5–10 minutes.

STORAGE INSTRUCTIONS:

Store strawberry lemon blondies in a sealed container at room temperature for up to 3 days. For longer storage, refrigerate or freeze (without glaze) and thaw when ready to enjoy.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these fruity favorites:

• Lemon Raspberry Meringue Cheesecake
• Custard Bread Pudding with Vanilla Sauce
• Easy Lemon Brownies

CONCLUSION:

There’s something wonderfully nostalgic and uplifting about strawberry lemon blondies. They’re easy enough for a weekday bake but special enough to bring to a brunch or family gathering. With their balance of buttery sweetness, fresh berries, and zingy lemon, they offer a bite of sunshine you can enjoy any time of year. Whether shared with friends or savored solo with a cup of tea, this is one recipe you’ll keep coming back to.

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