1. Prepare the Oven and Baking Pan: Setting the Stage for Baking

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Line Baking Pan: Line a 9-inch square baking pan with parchment paper, leaving an overhang on two sides. This will make it easy to lift the blondies out of the pan after they’ve cooled.
   • Tip: You can also lightly grease the pan with butter or non-stick cooking spray, but parchment paper is highly recommended for easy removal.

2. Combine Dry Ingredients: Ensuring Even Distribution

1. Whisk Together: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.

3. Cream Together Butter and Sugar: Creating a Light and Fluffy Base

1. Combine Butter and Sugar: In a large mixing bowl, using an electric mixer (handheld or stand mixer), cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.

4. Incorporate Egg: Adding Richness and Moisture

1. Add Egg: Add the egg to the creamed butter and sugar mixture. Beat well until fully incorporated.

5. Add Lemon Juice: Infusing with Citrus Flavor

1. Add Lemon Juice: Add the ¼ cup of fresh lemon juice and the zest of one lemon to the batter, mix. The mixture may look slightly curdled at this point, but that’s okay.

6. Gradually Add Dry Ingredients: Bringing the Batter Together

1. Combine: With the mixer on low speed, gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Be careful not to overmix.
   • Tip: Overmixing can develop the gluten in the flour, resulting in tough blondies.

7. Fold in Strawberries: Adding Bursts of Freshness

1. Add Strawberries: Gently fold in the diced fresh strawberries using a rubber spatula until they are evenly distributed throughout the batter.

8. Bake to Perfection: Achieving a Chewy, Golden-Brown Treat

1. Pour Batter into Pan: Pour the batter into the prepared 9-inch square baking pan and spread it evenly with a spatula.
2. Bake: Bake in the preheated oven for 30-35 minutes.
   • Check for Doneness: The blondies are done when the edges are starting to turn golden brown and the center is set. A toothpick inserted into the center should come out with moist crumbs attached, not wet batter.
   • Tip: Don’t overbake, or the blondies will be dry.

9. Cool and Glaze: Adding the Finishing Touches

1. Cool Completely: Let the blondies cool completely in the pan on a wire rack. This is important for the texture and to prevent them from crumbling when you cut them.
2. Prepare Glaze (While Cooling): While the blondies are cooling, make the glaze. Trim a few strawberries for the glaze. Puree them in a small food processor or blender.
3. Strain Puree: Strain the puree through a small strainer to get 1 tablespoon of smooth puree.
4. Whisk Glaze Ingredients: In a small bowl, whisk together the sifted powdered sugar, 1 tablespoon of strawberry puree, and about 1 tablespoon of lemon juice until smooth.
   • Adjust Consistency: If your glaze is too thin, add a touch more sugar. If it’s too thick, add more lemon juice, a little at a time, until it reaches a spreadable consistency.
5. Spread Glaze: Once the blondies are completely cool, spread the glaze evenly over the top.
6. Set: Let the glaze set.

10. Slice and Serve: Enjoying Your Homemade Creation

1. Lift Out of Pan: Use the overhanging parchment paper to carefully lift the cooled and glazed blondies out of the pan.
2. Slice: Place them on a cutting board and cut them into squares.
3. Serve: Serve and enjoy your Strawberry Lemon Blondies!