Strawberry Lemon Blondies

Strawberry Lemon Blondies are the perfect blend of sweetness and tanginess, creating a delicious and refreshing dessert.

The buttery blondie base pairs beautifully with fresh strawberries and a hint of lemon, while a strawberry-lemon glaze adds the perfect finishing touch.

Whether you’re hosting a summer gathering or just in the mood for something fruity, these blondies are sure to hit the spot.

Strawberry Lemon Blondies

Prep Time: 15 minutes

Cook Time: 35 minutes

Cooling Time: 30 minutes

Total Time: 1 hour 20 minutes

Delightfully tangy, sweet, and perfect for every occasion!

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Ingredients

• 1 cup unsalted butter, room temperature
• ¾ cup granulated sugar
• 1 large egg
• ¼ cup fresh-squeezed lemon juice
• 2¼ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup diced fresh strawberries
• 1 cup powdered sugar, sifted
• 1 tbsp strawberry puree (from about 2 large strawberries)
• 1 tbsp lemon juice (adjust as needed for consistency)

Instructions

1. Preheat and Prep

1. Begin by preheating your oven to 350°F (175°C). This ensures your oven is ready when your batter is mixed.
2. Line a 9-inch square baking pan with parchment paper, leaving some excess hanging over the sides. This will allow you to easily lift the blondies out after baking, which makes glazing and slicing much easier. If you don’t have parchment paper, you can grease the pan with butter or non-stick spray, though parchment makes for a neater process.

2. Prepare the Blondie Batter

1. In a large mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or a stand mixer. Beat on medium speed until the mixture becomes light and fluffy, which should take around 3-4 minutes. Properly creaming the butter and sugar gives the blondies a tender texture.
2. Add the egg to the butter mixture, and beat on low to medium speed until it’s fully incorporated. You want the batter to look smooth before moving on to the next step.
3. Pour in the fresh lemon juice. It might not mix perfectly with the butter and sugar at this stage, but that’s okay. The flour added in the next step will help bring everything together.

3. Mix the Dry Ingredients

1. In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the baking powder is evenly distributed, which will help the blondies rise evenly as they bake.
2. Gradually add the dry flour mixture into the wet butter mixture in 2-3 additions. Stir slowly or mix on the lowest speed until there are no dry streaks of flour visible. The batter will be quite thick, so don’t worry if it seems heavy. Be careful not to overmix, as that can result in a denser texture.
3. Gently fold in the diced fresh strawberries, being careful not to crush them. Use a spatula to mix the strawberries evenly into the batter. The strawberries will provide bursts of flavor and moisture throughout the blondies.

4. Bake the Blondies

1. Once the batter is ready, transfer it to your prepared baking pan. Since the batter is thick, use a large offset spatula or the back of a spoon to spread it out evenly. Take your time to ensure it’s level, as this will help the blondies bake uniformly.
2. Place the pan in the preheated oven and bake for 30-35 minutes. Keep an eye on the blondies after the 30-minute mark—when the edges are turning golden and a toothpick inserted into the center comes out mostly clean (with some moist crumbs), they’re done. Be cautious not to overbake, as this can lead to a dry texture. The center should be set but still slightly soft.
3. Once baked, remove the blondies from the oven and let them cool completely in the pan on a wire rack. Cooling in the pan helps them set properly.

5. Prepare the Strawberry-Lemon Glaze

1. While the blondies cool, prepare the strawberry puree for the glaze. Trim and hull 2 large strawberries, then puree them in a small food processor or blender until smooth. Alternatively, you can mash them with a fork or the back of a spoon.
2. Strain the puree through a fine mesh strainer to remove any seeds or large bits. You’ll need about 1 tablespoon of the smooth strawberry puree for the glaze. Set it aside.
3. In a medium bowl, combine the sifted powdered sugar, strawberry puree, and fresh lemon juice. Whisk everything together until the glaze is smooth and no lumps remain. If the glaze is too thick, add a little more lemon juice, a few drops at a time, to reach a spreadable consistency. If it’s too thin, add more powdered sugar to thicken it up.

6. Glaze and Slice

1. Once the blondies have completely cooled, carefully lift them out of the pan using the parchment paper overhang. This makes it easier to glaze and slice.
2. Spread the strawberry-lemon glaze evenly over the top of the cooled blondies using a spatula or the back of a spoon. Be sure to cover the entire surface to add a sweet, tangy finish.
3. Allow the glaze to set for 10-15 minutes before slicing the blondies into squares. For cleaner cuts, use a sharp knife and wipe the blade between slices.

FAQs

1. Can I use frozen strawberries?
Yes, but be sure to thaw them first and pat them dry to remove excess moisture. Too much moisture may affect the texture of the blondies.

2. How do I store Strawberry Lemon Blondies?
Store these blondies in an airtight container at room temperature for up to 2 days. For longer storage, place them in the fridge for up to 5 days.

3. Can I substitute the lemon juice?
Lemon juice gives these blondies their signature tang, but you could substitute with lime juice for a different flavor twist.

4. How can I prevent the blondies from becoming too dry?
Be sure to watch your baking time closely—overbaking can dry them out. When the edges start turning golden, check for doneness with a toothpick. It should come out slightly moist, not wet.

5. Can I freeze these blondies?
Yes! You can freeze them (without the glaze) for up to 2 months. Thaw and glaze them after defrosting for best results.