Ingredients
Scale
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh strawberries, chopped
- Zest of 2 lemons
- Juice of 2 lemons
- 1 cup powdered sugar (for the glaze)
Instructions
- Prepare the oven and pan:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper. - Cream the butter and sugar:
In a large mixing bowl, beat the butter and sugar together until light and fluffy. - Add eggs and vanilla:
Mix in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract. - Combine dry ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. - Mix wet and dry ingredients:
Gradually add the dry mixture to the wet ingredients. Mix until just combined, being careful not to overmix. - Fold in strawberries and lemon zest:
Gently fold the chopped strawberries and lemon zest into the batter, distributing evenly. - Transfer to the baking pan:
Pour the batter into the prepared pan and spread it out evenly with a spatula. - Bake the blondies:
Bake for 30–35 minutes, or until the edges pull away from the pan and a toothpick inserted in the center comes out with a few moist crumbs. - Prepare the glaze:
While the blondies cool, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Adjust the consistency with more lemon juice if needed. - Glaze and serve:
Once the blondies are completely cool, drizzle the lemon glaze over the top. Let it set before slicing into squares and serving.
