Strawberry Lemon Blondies: A Sweet and Tangy Delight
Strawberry Lemon Blondies are the perfect dessert to brighten up any occasion with their irresistible combination of tart lemon and sweet, juicy strawberries. With a soft, melt-in-your-mouth texture, these blondies are an easy-to-make treat that blends the best of both fruity and creamy flavors. The vibrant pink of fresh strawberries adds a gorgeous pop of color to the rich, golden batter, making these blondies not only delicious but also visually stunning. The tangy glaze, infused with fresh strawberry puree and a hint of lemon, enhances the flavors of this delightful dessert and makes it truly stand out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert, Bars, Baked Goods, Fruit Desserts
- Method: Baking
- Cuisine: American, Sweet, Fruit-based
- Diet: Vegetarian
Ingredients
For the Blondies:
- 1 cup unsalted butter (room temperature): The butter gives the blondies a rich, smooth texture and flavor. Ensure that it’s softened to room temperature for easy mixing.
- 3/4 cup sugar: The sugar adds sweetness, balancing out the tart lemon and the fresh strawberries in the recipe.
- 1 large egg: The egg provides structure and helps bind the ingredients together.
- 1/4 cup fresh squeezed lemon juice: The lemon juice gives a zesty, refreshing tang to the batter that pairs beautifully with the strawberries.
- 2 1/4 cups all-purpose flour: This is the base for the blondie batter and gives them a soft, slightly chewy texture.
- 1/2 tsp baking powder: The leavening agent that helps the blondies rise and become light and fluffy.
- 1/2 tsp salt: A pinch of salt balances the sweetness and enhances the overall flavors.
- 1 cup diced fresh strawberries: The star of the show! Fresh strawberries provide natural sweetness and moisture while infusing the blondies with their bright flavor and beautiful color.
For the Glaze:
- 1 cup powdered sugar (sifted): This creates the perfect smooth and shiny glaze for the blondies.
- 1 Tbsp strawberry puree: Fresh strawberries pureed into a smooth consistency add a fruity touch to the glaze. You’ll need about 2 large strawberries for this step.
- 1 Tbsp lemon juice: A little lemon juice helps thin the glaze and adds a burst of citrus that complements the lemon in the blondies.
Instructions
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving long edges hanging over the sides. This will make it easy to lift the blondies out of the pan later for glazing and slicing. Grease the pan lightly if you aren’t using parchment paper.
Step 2: Mix the Blondie Batter
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This process helps incorporate air into the batter, ensuring your blondies are light and soft.
Add the egg to the mixture and beat until fully incorporated. Follow with the fresh lemon juice, mixing until it’s combined. It’s okay if the lemon juice doesn’t fully blend in at this point — it will come together once you add the dry ingredients.
In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and a pinch of cinnamon (optional for extra warmth). Gradually fold this dry mixture into the wet ingredients. Mix until there’s no dry flour left, but be careful not to overmix to avoid dense blondies.
Once the batter is well mixed, gently fold in the diced fresh strawberries. Be gentle with this step to avoid mashing the strawberries too much. You want to keep little chunks of fruit throughout the batter for bursts of strawberry flavor in every bite.
Step 3: Bake the Blondies
Spread the batter evenly in your prepared baking pan. The dough will be thick, so take your time and use a large offset spatula or the back of a spoon to spread it out evenly.
Place the pan in the preheated oven and bake for 30-35 minutes. The blondies should start turning golden brown around the edges, and the center should be set. Test by inserting a toothpick into the center — it should come out moist but not wet. Avoid over-baking to keep them soft and tender.
Once baked, remove the pan from the oven and let the blondies cool on a wire rack for at least 15 minutes. This cooling period will help them firm up a little, making it easier to cut them into perfect squares or bars.
Step 4: Make the Strawberry Glaze
While the blondies are cooling, it’s time to prepare the glaze. Start by pureeing the fresh strawberries in a small food processor. You’ll need about 2 large strawberries to yield 1 tablespoon of strawberry puree. Once pureed, strain the mixture through a fine mesh strainer to remove any seeds, leaving you with a smooth, vibrant puree.
In a mixing bowl, combine the sifted powdered sugar, 1 tablespoon of strawberry puree, and 1 tablespoon of fresh lemon juice. Whisk the ingredients together until the glaze is smooth and free of lumps. If the glaze is too thin, add a little more powdered sugar. If it’s too thick, thin it out with a bit more lemon juice or strawberry puree.
Step 5: Glaze the Blondies
Once the blondies have cooled, carefully lift them out of the pan using the parchment paper. Transfer the blondies to a cutting board or serving platter. Spoon the glaze evenly over the top of the blondies, allowing it to drizzle down the sides. The glaze will add a shiny, sweet finish to the bars while complementing the fresh lemon and strawberry flavors.
Allow the glaze to set for about 10-15 minutes before slicing the blondies into squares. You’ll be left with perfectly glazed, beautifully moist bars that are sure to impress anyone who takes a bite.
Notes
While the recipe as written is delicious, there are many ways to customize it based on what you have on hand or your personal preferences.
- Flour: If you’re looking for a gluten-free version, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just ensure it’s a blend designed for baking to maintain the right texture.
- Strawberries: While fresh strawberries are ideal, frozen strawberries can also be used. Just be sure to thaw and drain them well before adding them to the batter to avoid excess moisture.
- Gluten-Free Option: Use a gluten-free flour blend that includes xanthan gum to help the blondies hold their shape and texture. This will ensure the batter remains thick and the bars retain a nice chew.
- Nuts: Add chopped walnuts or pecans to the batter for some crunch and depth. These nuts complement the fruity flavors of the strawberries and lemon.
- Other Fruits: Don’t feel limited to just strawberries! Try substituting with blueberries, raspberries, or even a combination of berries for a different fruity twist. You could also experiment with rhubarb for a more tart flavor.