These Strawberry Lemon Blondies are a burst of sunshine in every bite, blending the zesty tang of lemon with the sweet juiciness of fresh strawberries. With a golden, chewy base and pockets of fruity goodness, they’re the perfect balance of rich, buttery texture and bright, refreshing flavor. Ready in just over an hour, they’re an effortless treat that feels indulgent yet light.
Each bite delivers a luscious contrast of creamy, melt-in-your-mouth blondie and the slight crunch of strawberry bits, making them irresistible for any occasion. Whether you’re craving a midday pick-me-up or a dessert to impress, these blondies are a vibrant, crowd-pleasing delight that’s as easy to make as it is to love.
Ingredients for Strawberry Lemon Blondies
- Blondies:
- 1 cup butter (unsalted, softened)
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- ¼ cup freshly squeezed lemon juice (about 1-2 lemons)
- 2 teaspoons lemon zest (finely grated)
- 2¼ cups all-purpose flour (spooned and leveled)
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups chopped strawberries (fresh, patted dry)
- ¾ cup white chocolate chips (optional, or substitute with dark chocolate chips)
- Glaze:
- ½ cup freeze-dried strawberries
- 2 Tablespoons hot water
- 1½ cups powdered sugar (sifted)
- 2 Tablespoons heavy cream (or milk for a lighter glaze)
- 1 teaspoon lemon zest (finely grated)
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Cream Butter and Sugars: In a stand mixer or large bowl, cream together the butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until fluffy and light in color.
- Add Eggs and Lemon: Add the egg and egg yolk, mixing on medium speed until fully combined. Then, mix in the lemon juice and lemon zest until incorporated.
- Incorporate Dry Ingredients: Add the flour, baking powder, and salt directly to the bowl. Mix on low speed until just combined. Avoid overmixing.
- Fold in Strawberries and Chocolate: Gently fold the chopped strawberries and white chocolate chips (if using) into the batter using a spatula.
- Bake: Spread the batter evenly into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown.
- Cool: Let the blondies cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (about 30 minutes).
- Make the Glaze: While the blondies cool, grind the freeze-dried strawberries into a fine powder using a spice grinder or blender. In a medium bowl, whisk the strawberry powder with hot water and let it sit for 2 minutes. Add powdered sugar, heavy cream, and lemon zest, whisking until smooth. Adjust consistency with more powdered sugar (for thickness) or cream (for thinness).
- Glaze and Serve: Spread the glaze evenly over the cooled blondies using a spatula. Slice into squares and serve. Enjoy!
Sweet & Tangy Serving Suggestions
These Strawberry Lemon Blondies are delicious on their own, but you can elevate them with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. For a refreshing twist, serve with a side of fresh berries or a drizzle of honey. They also pair beautifully with a cup of herbal tea or iced lemonade for a light afternoon treat.
How to Store & Keep Them Fresh
Store the blondies in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. If you’d like to freeze them, wrap individual squares in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving, and add a fresh glaze if desired.
Fun Recipe Variations to Try
Switch up the flavors by using raspberries or blueberries instead of strawberries. For a nutty twist, add ½ cup of chopped almonds or pecans to the batter. If you’re a fan of citrus, swap the lemon zest and juice for lime or orange. You can also skip the white chocolate chips and use dark or milk chocolate for a richer flavor.
Time-Saving Tips for Busy Bakers
To save time, prepare the glaze while the blondies are baking. Use pre-chopped strawberries or a food processor to quickly dice them. If you’re in a rush, skip the glaze and dust the blondies with powdered sugar for a simple yet elegant finish. Pre-measure your ingredients the night before to streamline the baking process.
Essential Equipment for Perfect Blondies
A stand mixer or hand mixer makes creaming the butter and sugar a breeze. Use a microplane zester for finely grated lemon zest, and a spice grinder or small food processor to grind the freeze-dried strawberries for the glaze. A 9×9-inch baking pan with parchment paper ensures easy removal and clean slices.
Strawberry Lemon Blondies Recipe
Ingredients
Blondies
- 1 cup butter
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- ¼ cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 2¼ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups chopped strawberries
- ¾ cup white chocolate chips, optional
Glaze
- ½ cup freeze dried strawberries
- 2 Tablespoons hot water
- 1½ cups powdered sugar
- 2 Tablespoons heavy cream
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350 degrees F and line a 9 X 9 inch cake pan with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar in the bowl of a stand up mixer on medium-high speed for 2-3 minutes. The mixture should become fluffy and significantly lighter in color.
- Add the egg and the egg yolk and mix on medium speed until combined. Add the lemon juice and lemon zest and mix until incorporated.
- Measure the flour, baking powder, and salt directly into the bowl with the butter/sugar/egg mixture. Mix on low speed until incorporated.
- Gently fold the strawberries and the white chocolate chips into the batter.
- Spread the blondie batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the blondies to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Add the freeze-dried strawberries to a spice grinder and grind until fine.
- In a medium-sized mixing bowl, whisk together the freeze-dried strawberries and the hot water. Allow the mixture to sit for a couple of minutes before whisking again until smooth.
- Add the powdered sugar, milk, and lemon zest. Whisk until smooth. If the glaze is too thin, add more powdered sugar, 1 tablespoon at a time. If the glaze is too thick, add more heavy cream, 1 teaspoon at a time.
- Using a rubber spatula, spread the glaze over the top of the cooled blondies.
- Slice the dessert into squares and serve.