Get ready to fall head over heels for Strawberry Lemon Blondies—a dreamy dessert that brings together juicy strawberries, bright citrus, and buttery blondie magic in every bite. These bars are irresistibly soft and chewy, with bursts of real fruit and just the right amount of tangy sweetness. Whether you’re looking for a summery afternoon treat or a pretty dessert to wow your friends, Strawberry Lemon Blondies are the answer. They’re perfect for picnics, potlucks, or simply brightening up a weekday snack with a pop of color and flavor!
Ingredients You’ll Need
The beauty of these Strawberry Lemon Blondies lies in their simplicity—each ingredient plays a starring role in creating the perfect texture and flavor. From the fresh strawberries to the zesty lemon, every element counts, so don’t skimp on quality!
- Unsalted butter (melted and cooled): Gives the blondies their rich, moist crumb and helps everything blend effortlessly.
- Granulated sugar: Adds sweetness but also helps keep the bars tender and chewy.
- Large eggs: Bind the batter and add a little lift for that soft, dense blondie texture.
- Lemon juice: Infuses every bite with bright, refreshing citrus flavor—freshly squeezed is best!
- Lemon zest: Packs an extra punch of lemony goodness and looks beautiful in the glaze and garnish.
- Vanilla extract: Rounds out the flavors and complements the fruitiness.
- All-purpose flour: The backbone of the blondies, giving them structure without making them heavy.
- Baking powder: A touch of leavener so your blondies aren’t too dense.
- Salt: Just enough to balance the sweetness and make the flavors pop.
- Fresh strawberries (diced): The star of the show, providing juicy bursts of color and flavor—be sure to pat them dry!
- Powdered sugar: Essential for that silky, tangy lemon glaze on top.
- Lemon juice (for glaze): Mix with powdered sugar for a drizzle that sets into a gorgeous sheen.
- Extra diced strawberries and lemon zest (optional): For a pretty, fresh finish that makes these bars truly show-stopping.
How to Make Strawberry Lemon Blondies
Step 1: Prep Your Pan and Heat the Oven
Start by preheating your oven to 350°F (175°C), so it’s ready when you are. Line a 9×13-inch baking pan with parchment paper, letting a little hang over the sides for easy lifting later. Give it a light greasing to ensure those blondies slide right out—no sticking allowed!
Step 2: Mix the Wet Ingredients
In a big mixing bowl, whisk together the melted, cooled butter and granulated sugar until the mixture is smooth and glossy. Add in the eggs, lemon juice, lemon zest, and vanilla extract. Stir until everything is beautifully combined and smells like a summer day.
Step 3: Combine Dry Ingredients Separately
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures your baking powder and salt are evenly distributed, so your Strawberry Lemon Blondies bake up perfectly every time.
Step 4: Bring It All Together & Add Strawberries
Gradually stir the dry ingredients into your wet mixture, being careful not to overmix—just until the batter comes together. Gently fold in the diced strawberries, making sure they’re patted dry first to prevent extra moisture. This keeps your blondies soft, not soggy!
Step 5: Bake to Golden Perfection
Spread the batter evenly in your prepared pan, smoothing the top with a spatula. Pop the pan into the oven and bake for 25 to 28 minutes. You’re looking for golden edges and a center that sets but is still soft—a toothpick should come out mostly clean. Let the blondies cool completely in the pan before moving on.
Step 6: Glaze and Garnish
While your blondies cool, whisk together powdered sugar and lemon juice until you have a smooth, pourable glaze. Drizzle generously over the cooled bars, then sprinkle with extra diced strawberries and lemon zest if you want to take them over the top. Slice into squares and get ready to swoon!
How to Serve Strawberry Lemon Blondies
Garnishes
A finishing touch makes all the difference! Dust your Strawberry Lemon Blondies with a little extra lemon zest for color, or scatter fresh diced strawberries on top for a burst of juicy freshness. The glaze sets into a shiny layer that makes every piece look bakery-worthy.
Side Dishes
Pair these blondies with a scoop of vanilla ice cream or a dollop of freshly whipped cream for a decadent dessert. For something lighter, serve them alongside fresh berries or a glass of iced tea—either way, these bars are the star!
Creative Ways to Present
Transform your Strawberry Lemon Blondies into a show-stopping dessert platter by arranging the squares on a cake stand and garnishing with mint leaves and edible flowers. For parties, cut them into bite-sized pieces and skewer with cocktail picks for easy, colorful snacking.
Make Ahead and Storage
Storing Leftovers
Keep any leftover blondies in an airtight container in the refrigerator for up to five days. They actually taste even better chilled, as the flavors have time to meld and the texture gets extra fudgy.
Freezing
Strawberry Lemon Blondies freeze beautifully. Wrap individual squares tightly in plastic wrap and place them in a zip-top bag. Freeze for up to three months—just thaw overnight in the fridge before serving.
Reheating
If you prefer your blondies slightly warm, pop them in the microwave for about 10 seconds. This softens the bar and makes the glaze a little gooey again, just like fresh-baked.
FAQs
Can I use frozen strawberries instead of fresh?
You can, but be sure to thaw and thoroughly drain them first—frozen strawberries tend to release more liquid, which can affect the texture of your blondies.
How do I know when Strawberry Lemon Blondies are done baking?
Look for golden edges and a center that’s set but still soft. A toothpick inserted in the center should come out mostly clean, with a few moist crumbs but no wet batter.
Can I make these gluten-free?
Absolutely! Swap in your favorite 1-to-1 gluten-free all-purpose flour blend. The results are still chewy, moist, and bursting with flavor.
Why do my blondies turn out soggy?
Excess moisture from the strawberries is usually the culprit. Always pat your diced strawberries dry before folding them into the batter, and avoid overbaking.
Is it necessary to refrigerate Strawberry Lemon Blondies?
Yes, refrigerating helps them set up and keeps them fresher longer—plus, the flavor is even brighter and more delicious when chilled!
Final Thoughts
It’s hard not to fall in love with Strawberry Lemon Blondies—they’re cheerful, easy to make, and guaranteed to bring a little sunshine to your table. Give them a try, share them with friends, and savor every fruity, zesty bite!
Print
Strawberry Lemon Blondies Recipe
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 16 blondies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these luscious Strawberry Lemon Blondies that perfectly blend the tartness of fresh strawberries and lemon with the rich, buttery sweetness of classic blondies. Soft, moist, and topped with a tangy lemon glaze, these bars are a vibrant summer dessert that’s simple to make and irresistibly delicious.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (melted and cooled)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Fruit
- 1 cup fresh strawberries (diced, patted dry)
Glaze
- 1 cup powdered sugar
- 2–3 tablespoons lemon juice
Garnish (Optional)
- Extra diced strawberries
- Lemon zest
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease to ensure easy removal and prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted and cooled butter with granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, followed by lemon juice, lemon zest, and vanilla extract, mixing thoroughly to combine all flavors.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure an even distribution of leavening agents without lumps.
- Blend Batter: Gradually stir the dry ingredient mixture into the wet mixture, folding carefully until just combined. Avoid overmixing to keep the blondies tender.
- Add Strawberries: Gently fold the diced, patted dry strawberries into the batter, being careful not to crush them and release excess moisture.
- Bake: Spread the batter evenly into the prepared pan. Bake in the preheated oven for 25 to 28 minutes or until the edges are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool: Allow the blondies to cool completely in the pan on a wire rack to set before glazing.
- Prepare Glaze: In a small bowl, whisk together the powdered sugar and 2 to 3 tablespoons of lemon juice until smooth and pourable.
- Glaze and Garnish: Drizzle the lemon glaze evenly over the cooled blondies. Garnish with extra diced strawberries and lemon zest if desired for a fresh, vibrant finish.
- Serve: Slice the blondies into 16 squares and serve chilled or at room temperature for a refreshing treat.
Notes
- For best results, pat strawberries dry before folding into the batter to prevent excess moisture that can make blondies soggy.
- Store blondies in an airtight container in the refrigerator for up to 5 days. They develop more flavor and a pleasant texture when chilled.
- You can substitute fresh lemon zest and juice with preserved lemon or lemon extract if fresh lemons are unavailable, adjusting quantity to taste.
- Use parchment paper with overhangs on the sides of the pan to easily lift the blondies out after baking.
Nutrition
- Serving Size: 1 blondie
- Calories: 210
- Sugar: 22 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
