If you’re looking for a dessert that’s the very definition of sunshine on a plate, these Strawberry Lemon Blondies check all the boxes. Think: dense, buttery blondie bars absolutely bursting with juicy strawberries, bright lemon zest, and a tangy lemon glaze that ties it all together. They’re sweet, a little tart, and so very moist — truly the perfect treat for spring, summer, or anytime you want a lift! Whether you’re baking for a picnic, potluck, or just because, Strawberry Lemon Blondies are a guaranteed crowd-pleaser with their gorgeous flavor, bold color, and crave-worthy texture.
Ingredients You’ll Need
There’s something so wonderfully simple about the ingredient list for Strawberry Lemon Blondies. Every element has a job to do, from buttery richness to zingy citrus, and fresh strawberries bring both flavor and beautiful color.
- Unsalted butter: Melted for ultimate chewiness and that signature blondie richness.
- Granulated sugar: Sweetens the bars and keeps the crumb tender.
- Large eggs: Bind everything together while adding richness and a bit of lift.
- Fresh lemon juice: Infuses bright citrus flavor throughout both batter and glaze.
- Lemon zest: Packs extra lemony aroma for that irresistible fresh taste.
- Vanilla extract: Deepens the flavor and enhances the fruity notes.
- Salt: Just a pinch brings all the other flavors into sharper focus.
- All-purpose flour: The blondie’s backbone, keeping the bars sturdy but tender.
- Chopped fresh strawberries (patted dry): Juicy bursts of berry flavor and pockets of pretty pink in every bite.
- Powdered sugar (for glaze): Creates a perfectly silky, sweet lemon drizzle on top.
- Lemon juice (for glaze): A tart balance for the sweet glaze, and the final boost of citrus.
How to Make Strawberry Lemon Blondies
Step 1: Prep Your Pan and Oven
Get started by preheating your oven to 350°F (175°C). This ensures your blondies bake up evenly with a golden finish. Take a sturdy 8×8-inch baking pan, line it with parchment paper, and leave a bit of overhang so the blondies are easy to lift out later. This little trick is a lifesaver for neat squares!
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted (and slightly cooled!) butter with granulated sugar until the mixture is glossy and smooth. Next, add your eggs, fresh lemon juice, lemon zest, vanilla extract, and salt. Whisk it all together until you have a satiny, well-combined batter — you’ll notice the lemony aroma right away!
Step 3: Fold in Dry Ingredients
Sprinkle the all-purpose flour into your wet mixture and fold gently just until combined. Try not to overmix at this stage; you want a tender crumb for your Strawberry Lemon Blondies, not a tough one.
Step 4: Add the Strawberries
This is where it gets exciting! Gently fold in the chopped, patted-dry strawberries. Drying the berries is important because it keeps the bars from becoming soggy. Stir just enough to spot even berry distribution throughout your batter.
Step 5: Bake to Perfection
Pour the blondie batter into your prepared pan, smoothing the top with a spatula so it bakes up evenly. Pop it into the oven and bake for 30 to 35 minutes, or until the top looks just set and a toothpick poked in the center comes out mostly clean with a few moist crumbs. Every oven is a little different, so keep an eye on things towards the end of baking!
Step 6: Cool and Glaze
Once baked, let the blondies cool completely in the pan (the anticipation is real, but it’s worth it). While they cool, whisk together the powdered sugar and a tablespoon of lemon juice until you have a smooth, pourable glaze. Drizzle it generously over the cooled blondies, then let the glaze set before slicing into squares. For extra neat edges, chill the pan for about 30 minutes before cutting.
How to Serve Strawberry Lemon Blondies
Garnishes
To make each slice of Strawberry Lemon Blondies extra special, try garnishing with a scattering of fresh strawberry slices, a touch of extra lemon zest, or even a few edible flowers. These finishing touches make every bar pop and add a hint of elegance to this already irresistible treat.
Side Dishes
These blondies are perfect all on their own, but for a truly swoon-worthy dessert plate, serve alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a light summer brunch, pair with a bright fruit salad or enjoy as part of a dessert platter with shortbread cookies and lemon bars.
Creative Ways to Present
Bring out your inner host by serving Strawberry Lemon Blondies cut into bite-sized cubes on skewers for a picnic, stacking them in pretty layers as part of a dessert centerpiece, or wrapping individual squares with parchment and twine for the sweetest edible gifts. The vibrant drizzle and pops of berry color make them a show-stopper on any table.
Make Ahead and Storage
Storing Leftovers
Strawberry Lemon Blondies keep beautifully! Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you chill them, let them come to room temperature before enjoying for the best texture.
Freezing
For longer storage, you can freeze Strawberry Lemon Blondies. Once sliced and fully cooled, wrap individual blondie squares tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
Reheating
If you want to serve your blondies warm (which makes the glaze just slightly gooey and the flavors pop!), microwave a square for 10–15 seconds. Just be careful not to overheat, as the glaze can melt quickly. A quick warm-up brings back that fresh-baked magic.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh is best for Strawberry Lemon Blondies since frozen strawberries release more moisture, which can make the bars soggy. If you must use frozen, thaw and pat them as dry as possible before adding, and be prepared for slightly softer results.
How do I know when the blondies are done baking?
The top should look set and a toothpick poked in the center should come out with just a few moist crumbs (not wet batter). Overbaking can lead to dry bars, so check a few minutes before the shortest suggested time.
Can I double this recipe for a larger crowd?
Absolutely! Double all ingredients and bake in a 9×13-inch pan. Keep an eye on the baking time — it may need a few extra minutes but start checking around 35 minutes.
What’s the best way to get neat, clean slices?
For perfectly tidy squares, let your Strawberry Lemon Blondies cool completely, then chill them for 30 minutes. Use a sharp knife wiped clean between slices for those bakery-perfect edges.
Can I make them gluten-free?
Yes! Substitute a good-quality 1:1 gluten-free all-purpose flour blend for the regular flour. Just make sure the blend contains xanthan gum or another binding agent for the best texture.
Final Thoughts
I can’t wait for you to try these Strawberry Lemon Blondies! They’re a burst of summertime flavor, easy enough for a weeknight but special enough for company. One bite, and you’ll see why they’ve become a go-to favorite at my table. Happy baking!
Print
Strawberry Lemon Blondies Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 blondies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect blend of sweet strawberries and zesty lemon with these delightful Strawberry Lemon Blondies. These moist and chewy blondies are bursting with fresh fruit flavor and topped with a tangy lemon glaze.
Ingredients
Blondies:
- 1 cup unsalted butter, melted and slightly cooled
- 1 1/4 cups granulated sugar
- 2 large eggs
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 cup chopped fresh strawberries (patted dry)
Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Mix Batter: In a large bowl, whisk melted butter and granulated sugar. Add eggs, lemon juice, lemon zest, vanilla, and salt. Fold in flour, then strawberries.
- Bake: Pour batter into pan, bake for 30-35 minutes until set. Cool in pan.
- Glaze: Mix powdered sugar and lemon juice. Drizzle over cooled blondies.
- Serve: Slice and enjoy!
Notes
- Pat dry strawberries to avoid excess moisture in the batter.
- Chill blondies after glazing for easier slicing.
Nutrition
- Serving Size: 1 blondie
- Calories: 290
- Sugar: 24g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
