Strawberry Lemon Blondies

Sometimes, the simplest desserts are the ones that bring the most joy. I first tried these strawberry lemon blondies at a spring gathering, and I couldn’t help but sneak one (or maybe two) before I even finished taking pictures! The combination of jammy, fresh strawberries with tangy lemon creates a dessert that’s irresistibly moist and full of flavor. This recipe is perfect for beginner bakers because it requires minimal prep time and delivers maximum satisfaction. In under an hour, you can have a beautiful, fruity treat that’s sure to impress.

Why This Recipe is Special

What makes these strawberry lemon blondies so special is their balance of flavors and textures. The blondie base is dense and moist, like soft shortbread, but with the freshness of strawberries and the bright zing of lemon. The glaze is what really sets them apart, offering a glossy, tart finish that complements the sweetness of the blondies perfectly. Not only are they a joy to eat, but they’re also incredibly easy to make, which makes them ideal for beginners looking to create something impressive with minimal effort.

Ingredients and Preparation

To make these delicious strawberry lemon blondies, you will need the following ingredients:

• Unsalted butter: Provides the rich, smooth base for the batter and helps achieve that dense, moist texture.
• Sugar: Adds sweetness to balance the tartness of the lemon and the berries.
• Egg: Acts as a binder and contributes to the structure of the blondies.
• Fresh squeezed lemon juice: Offers the essential tang that pairs perfectly with the strawberries.
• All-purpose flour: The main structure for the blondies, providing the right consistency.
• Baking powder: Helps the batter rise slightly, giving the blondies a soft texture.
• Salt: Enhances the flavor and balances the sweetness.
• Fresh strawberries: The star of the dish, providing juiciness and flavor. Fresh strawberries are best as they don’t add extra moisture like frozen berries might.
• Powdered sugar: Used for the glaze, creating a smooth, shiny finish.
• Strawberry puree: Adds a natural pink color and enhances the strawberry flavor in the glaze.
• Lemon juice: Used in the glaze to balance the sweetness with a touch of tartness.

Alternative ingredient suggestions:

• If you prefer a different berry, blueberries, raspberries, or even a mix of berries can be substituted.
• For a gluten-free version, you can use a 1-to-1 gluten-free flour blend, such as Bob’s Red Mill or King Arthur Flour.
• If you don’t have fresh strawberries for the glaze, you can use a bit more lemon juice or even a simple powdered sugar glaze for a lighter option.

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F and line a 9-inch square baking pan with parchment paper for easy removal of the blondies.

Step 2: Cream the unsalted butter and sugar together until fluffy, then add the egg and continue mixing until fully combined.

Step 3: Beat in the lemon juice. It may not fully incorporate at first, but that’s okay.

Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth and no dry flour remains.

Step 5: Gently fold in the diced fresh strawberries, ensuring they are evenly distributed throughout the batter.

Step 6: Spread the thick batter evenly into the prepared pan, using a large offset spatula to smooth the surface.

Step 7: Bake the blondies for 30-35 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out moist but not wet. Be careful not to over-bake.

Step 8: Allow the blondies to cool completely on a rack before preparing the glaze.

Step 9: For the glaze, puree the strawberries in a food processor, then strain the mixture to extract 1 tablespoon of strawberry puree.

Step 10: In a small bowl, whisk together the powdered sugar, strawberry puree, and lemon juice. If the glaze is too thick, add more lemon juice until it reaches a spreadable consistency.

Step 11: Drizzle the glaze over the cooled blondies and let it set before slicing into squares.

Beginner Tips and Notes

• Be careful not to over-bake the blondies. They should still be moist in the center. A toothpick test is the best way to check; it should come out mostly clean, not wet.
• If you have trouble spreading the thick batter, use a large offset spatula or the back of a spoon to gently press it into the corners.
• Let the blondies cool completely before glazing. If they’re too warm, the glaze will soak into the blondies instead of sitting on top.
• For a firmer texture, try chilling the blondies before slicing.

Serving Suggestions

These strawberry lemon blondies are perfect on their own, but they also pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of tea or lemonade would make a great beverage pairing, especially for spring or summer gatherings. Leftovers can be stored at room temperature, loosely covered with foil to prevent them from getting too moist.

Conclusion

These strawberry lemon blondies are the perfect spring dessert: light, tangy, and irresistibly delicious. They’re easy enough for beginner bakers to whip up in no time and will impress anyone lucky enough to try them. I encourage you to give this recipe a go and share your experience in the comments — I’d love to hear how they turned out for you!

FAQ About Strawberry Lemon Blondies

More Relevant Recipes

• Crème Brûlée Cheesecake Cupcakes
• Strawberry Cheesecake Dump Cake Recipe
• Fudgy Chewy Brookies – The Sisters Cooking

Print