Strawberry Lemon Blondies Recipe

Introduction

Strawberry Lemon Blondies are charming pink bars that offer a delightful balance of sweet and tart flavors. With a soft, melt-in-your-mouth texture, they make a perfect spring or summer dessert to brighten up any occasion.

Ingredients

• 1 cup unsalted butter, at room temperature
• 3/4 cup sugar
• 1 large egg
• 1/4 cup fresh squeezed lemon juice
• 2 1/4 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup diced fresh strawberries
• For the glaze:
• 1 cup powdered sugar, sifted
• 1 Tbsp strawberry puree (about 2 large strawberries)
• About 1 Tbsp lemon juice (to thin the glaze)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving long edges for easy removal (optional but recommended).
2. Step 2: In a bowl, cream the butter and sugar together until fluffy. Beat in the egg fully.
3. Step 3: Beat in the lemon juice. It may not fully blend at this stage, which is normal.
4. Step 4: Whisk together the flour, baking powder, and salt, then add to the wet ingredients. Mix until no dry flour remains.
5. Step 5: Gently fold in the diced strawberries. Spread the thick batter evenly into the prepared pan, using an offset spatula for best results.
6. Step 6: Bake for 30-35 minutes until edges are lightly golden and the center is set but moist. A toothpick should come out with moist crumbs but not wet batter. Let cool on a rack.
7. Step 7: Prepare the glaze by pureeing trimmed strawberries in a small food processor. Strain to get 1 Tbsp of puree.
8. Step 8: Whisk together the sifted powdered sugar, strawberry puree, and lemon juice until smooth. Adjust thickness by adding more sugar or lemon juice as needed.
9. Step 9: Spread the glaze over the cooled blondies. Let it set before slicing and serving.

Tips & Variations

• Fluff and lightly spoon your flour before measuring to ensure accuracy and avoid dense blondies.
• If you want a simpler glaze, you can use lemon juice alone instead of strawberry puree to avoid extra sweetness.
• Test the glaze thickness by spooning a small amount on the blondies—if it soaks in immediately, add more sugar; if too thick, thin with more puree or lemon juice.
• Try variations with diced rhubarb, blueberries, raspberries, or a combination of strawberries and rhubarb for different flavor twists.

Storage

Store these blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Reheat slices gently in the microwave for a few seconds if desired, but they are delicious served at room temperature as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for texture and flavor, especially in the batter, but you can use thawed frozen strawberries if needed. Drain excess liquid well to avoid soggy blondies.

What if I don’t have a food processor for the glaze?

You can mash the strawberries finely with a fork and then strain the puree through a fine mesh sieve to remove seeds and pulp, achieving a smooth glaze.

Strawberry Lemon Blondies Recipe

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★★★★★

5 from 143 reviews

• Author: Harper
• Total Time: 45 minutes
• Yield: 12 servings 1x

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Description

Strawberry Lemon Blondies are delightful pink bars that combine the sweet and tart flavors of strawberries and lemon, featuring a soft, melt-in-your-mouth texture. Perfect for spring, Easter, or any occasion where a fruity, fresh dessert is appreciated.

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Ingredients

Scale 1x2x3x

Blondies

• 1 cup unsalted butter, at room temperature
• 3/4 cup sugar
• 1 large egg
• 1/4 cup fresh squeezed lemon juice
• 2 1/4 cups all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup diced fresh strawberries

Glaze

• 1 cup powdered sugar, sifted
• 1 Tbsp strawberry puree (about 2 large strawberries)
• About 1 Tbsp lemon juice, or enough to thin the glaze to spreadable consistency

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the blondies.
2. Prepare the Baking Pan: Line a 9-inch square baking pan with parchment paper, leaving long edges for easy removal of the blondies. This step is optional but recommended for ease of glazing and slicing later.
3. Cream Butter and Sugar: In a mixing bowl, cream together the room temperature unsalted butter and sugar until the mixture is fluffy and light in texture.
4. Add Egg: Beat in the large egg until fully incorporated into the butter and sugar mixture.
5. Add Lemon Juice: Beat in the fresh squeezed lemon juice. It might not fully blend in, which is normal and adds to the flavor.
6. Mix Dry Ingredients: Whisk together the all purpose flour, baking powder, and salt in a separate bowl. Then gradually add this to the wet ingredients, mixing until no dry flour remains.
7. Fold in Strawberries: Gently fold the diced fresh strawberries into the batter, being careful not to break them up too much.
8. Transfer to Pan: Spread the thick batter evenly into your prepared baking pan using an offset spatula for a smooth, even surface.
9. Bake: Bake the blondies for 30 to 35 minutes until the edges start turning golden and the center feels set. A toothpick inserted in the middle should come out moist but not wet. Avoid overbaking to keep them moist and tender.
10. Cool: Remove from oven and place the pan on a wire rack to cool completely before glazing.
11. Prepare Strawberry Puree: Trim and puree about 2 large strawberries using a small food processor, then strain through a fine strainer to yield 1 tablespoon of smooth puree.
12. Make the Glaze: In a small bowl, whisk together the sifted powdered sugar, strawberry puree, and lemon juice until the glaze is smooth and free of lumps. Adjust the glaze thickness by adding more sugar if too thin, or more lemon juice if too thick.
13. Glaze the Blondies: Spread the prepared glaze evenly over the cooled blondies. Allow the glaze to set before slicing and serving.

Notes

• Measure flour properly by fluffing it first, then scooping with a cup, and leveling without compacting for accuracy.
• If you prefer to skip the strawberry puree in the glaze, lemon juice alone works well, but avoid using strawberry jam as it can make the glaze too sweet.
• Test the glaze consistency by spooning a bit onto the blondies; add more sugar if it soaks in too quickly or more liquid if it is too thick.
• Try experimenting with other berries or fruits like rhubarb, blueberries, or raspberries for a different twist, or use a combination like strawberries and rhubarb.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: baking, blondies, dessert, easter, easy, lemon, Mother’s Day, recipe, spring, strawberries, valentines day