These Strawberry Lemon Blondies are thick, buttery, and packed with fresh strawberry pieces and bright lemon flavor. The sweet-tart glaze on top adds the perfect finishing touch. I first made these on a warm April afternoon when I had way too many strawberries from the farmer's market, and they've been a spring favorite ever since.
They're simple to put together, and if you love easy treats like my Easy Shortbread Cookies Recipe or Easy Belgian Waffle Recipe, you'll love how quickly these come together with ingredients you probably already have.
Why You'll Love Strawberry Lemon Blondies Recipe
This one's a keeper for so many reasons. The strawberries stay soft and jammy inside, and the lemon zest adds little bursts of brightness. The texture is perfectly dense, not cakey, with crispy edges and a chewy center.
It's also really forgiving. If your strawberries are a little tart, the glaze balances them out. If they're super sweet, the lemon juice cuts through. You can make these in under an hour, and they keep well for days. Plus, they look gorgeous on a plate, especially with that shiny glaze and those little pink strawberry flecks peeking through.
If you're into fruity desserts, these are right up there with treats like Christmas Tree Cupcakes, but with a fresh, springy vibe instead.
Jump to:
- Why You'll Love Strawberry Lemon Blondies Recipe
- Strawberry Lemon Blondies Ingredients
- HOW TO MAKE Strawberry Lemon Blondies
- You can tweak this recipe a little depending on what you have on hand.
- Equipment FOR Strawberry Lemon Blondies
- Storage Tips
- The Day Lily Helped Me Taste-Test
- Expert Tips
- What Makes These Blondies So Good
- FAQ
- Related
- Pairing
- Strawberry Lemon Blondies
Strawberry Lemon Blondies Ingredients
Here's what you'll need to make these sweet and tart blondie bars from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Blondies:
Salted butter: Adds richness and helps create that dense, chewy texture. Make sure it's softened so it creams smoothly with the sugar.
Granulated white sugar: Sweetens the batter and gives the blondies their classic soft crumb.
Egg: Binds everything together and adds moisture.
Lemon juice: Brings that bright, tangy flavor that balances the sweetness. Fresh-squeezed tastes best.
Lemon zest: Adds little pops of citrus throughout the batter. Don't skip this, it makes a big difference.
All-purpose flour: Forms the structure and keeps the blondies soft and dense. Spoon and level it so you don't add too much.
Baking soda: Helps the blondies rise just a little and keeps the texture light.
Fresh strawberries: The star ingredient. Dice them small so they spread evenly through the batter and bake up soft and jammy.
For the Glaze:
Powdered sugar: Creates that smooth, sweet glaze that soaks into the top.
Lemon juice: Adds tanginess and helps thin the glaze to the perfect consistency.
Strawberry jam: Gives the glaze a hint of pink color and extra strawberry flavor.
HOW TO MAKE Strawberry Lemon Blondies
Let's get these Strawberry Lemon Blondies made. They're easier than you think.
Preheat your oven: Set your oven to 350°F and line a 9×9-inch baking pan with parchment paper. This keeps the blondies from sticking and makes cleanup easy.
Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together with a hand or stand mixer until smooth and creamy, about 30 seconds. It should look pale and fluffy.
Add the wet ingredients: Beat in the egg, lemon juice, and lemon zest until everything is fully mixed and the batter looks smooth.
Mix in the dry ingredients: Add the flour and baking soda to the bowl. Beat just until combined. Don't overmix, or the blondies can turn out tough.
Fold in the strawberries: Gently stir in the diced strawberries until they're evenly spread throughout the batter. The batter will be thick and sticky.
Bake: Pour the batter into your prepared pan and smooth the top. Bake for 46 to 50 minutes, or until a toothpick inserted about 1 inch from the edge comes out clean. The center might look slightly soft, and that's okay.
Make the glaze: While the blondies bake, whisk together the powdered sugar, lemon juice, and strawberry jam in a small bowl until smooth and pourable.
Glaze and cool: Once the blondies are fully cooled, pour the glaze over the top and spread it gently with a spoon. Let the glaze set for about 10 minutes, then cut into 9 squares and serve.
You can tweak this recipe a little depending on what you have on hand.
Butter: If you only have unsalted butter, use it and add a pinch of salt to the dry ingredients. The flavor will still be great.
Strawberries: Frozen strawberries can work in a pinch. Thaw them, drain well, and pat them dry with a paper towel so they don't add too much moisture to the batter.
Lemon juice: Bottled lemon juice works if you're in a hurry, but fresh tastes brighter and more vibrant.
Glaze: You can skip the strawberry jam and just use lemon juice and powdered sugar for a plain lemon glaze. It's simpler and still delicious.
Equipment FOR Strawberry Lemon Blondies
This recipe doesn't require much.
You'll need a hand or stand mixer to cream the butter and sugar and mix the batter. A 9×9-inch baking pan is the right size for thick, chewy Strawberry Lemon Blondies. Line it with parchment paper or spray it with cooking spray so the Strawberry Lemon Blondies lift out easily.
For the glaze, a small bowl and a whisk are all you need. If you don't have a whisk, a fork works just fine.
Storage Tips
These Strawberry Lemon Blondies keep really well, which makes them great for meal prep or making ahead.
Store them in an airtight container at room temperature for up to 3 days. The glaze will stay shiny and the Strawberry Lemon Blondies will stay soft. If you want them to last longer, refrigerate them for up to a week. They taste great cold, almost like a Strawberry Lemon Blondies dessert bar.
You can also freeze them. Wrap each square individually in plastic wrap, then store them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature for about 30 minutes before eating.
The Day Lily Helped Me Taste-Test
Last time I made these, Lily wandered into the kitchen right as I was pulling the pan from the oven. She stood on her tiptoes, sniffing the air. "Smells like lemonade," she said, eyes wide.
I laughed. "Close. Strawberry lemon blondies."
She watched me drizzle the glaze over the top, then immediately poked her finger into the edge before I could stop her. "Oops," she giggled, licking her finger. "Too sticky."
When I finally cut her a square ten minutes later, she took one bite and announced, "This tastes like spring." Then she ate two more pieces before dinner. I couldn't even argue with her.
Expert Tips
Here are a few things I've learned from making these over and over.
Don't skip the lemon zest. It adds so much more flavor than just the juice alone. Zest the lemon before you juice it so it's easier to handle.
Make sure your butter is softened, not melted. Softened butter creams better and gives the blondies that dense, chewy texture. If you forget to take it out ahead of time, cut it into small cubes and let it sit for 10 minutes.
Let the Strawberry Lemon Blondies cool completely before glazing. If they're still warm, the glaze will soak in too much and disappear. Cooling also makes them easier to cut into clean squares.
Use fresh strawberries if you can. They hold their shape better and taste brighter than frozen ones.
What Makes These Blondies So Good
Strawberry Lemon Blondies are one of those fresh fruit blondie bars that taste like they came from a bakery, but they're way easier than you'd think. The dough is dense and chewy, almost like a soft lemon dessert bar, with juicy strawberry pieces scattered throughout. The glaze adds a glossy sweetness that balances the tangy lemon perfectly.
You don't need any fancy equipment or hard-to-find ingredients. Just butter, sugar, flour, fresh strawberries, and a couple of lemons. The whole thing bakes in one pan, and the glaze takes about two minutes to whisk together. It's the kind of recipe that feels special but doesn't stress you out.
FAQ
Can you put strawberries in blondies?
Yes, absolutely. Fresh strawberries add moisture and a sweet-tart flavor that pairs perfectly with the buttery blondie base. Just dice them small and fold them in gently so they spread evenly.
What does lemon juice do to strawberries?
Lemon juice brightens the flavor of strawberries and brings out their natural sweetness. It also adds a tangy contrast that keeps the dessert from tasting too sugary.
What is a lemon blondie?
A lemon blondie is a dense, chewy dessert bar made with butter, sugar, flour, and lemon juice or zest. It's similar to a brownie but with a lighter color and a citrusy flavor instead of chocolate.
What can I bake with lots of strawberries?
You can bake strawberry muffins, strawberry shortcake, Strawberry Lemon Blondies crisp, or these blondies. Any recipe that uses fresh fruit works well. Strawberries also freeze beautifully, so you can save them for later.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Strawberry Lemon Blondies:
Strawberry Lemon Blondies
Ingredients
Method
- Preheat the oven to 350°F and line a 9x9 inch baking pan with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until smooth, using a hand mixer or stand mixer.
- Add the egg, lemon juice, and lemon zest to the butter-sugar mixture, mixing until fully incorporated.
- Sift in the flour and baking soda, then beat the mixture until just combined, making sure not to overmix.
- Gently fold in the diced strawberries until evenly distributed, but avoid overworking the batter.
- Transfer the thick batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted comes out clean from the edge.
- Meanwhile, in a small bowl, whisk together powdered sugar, lemon juice, and strawberry jam until smooth to create the glaze.
- Allow the blondies to cool completely in the pan before spreading the glaze over the top.
- Let the glaze set for about 10 minutes before cutting the blondies into squares and serving.
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