Strawberry Lemon Blondies

Introduction & Inspiration

Whenever spring rolls around, I find myself craving all things lemon and strawberry. There’s something about that bright citrus flavor mixed with juicy berries that instantly feels like sunshine.

That craving is exactly what inspired these Strawberry Lemon Blondies. They’re soft, buttery bars infused with fresh lemon juice, studded with sweet strawberry pieces, and topped with a tangy strawberry lemon glaze.

I wanted something easy to whip up that still felt a little special. These blondies deliver in every way—simple, seasonal, and totally delicious.

Nostalgic Appeal

This recipe takes me back to summers in my childhood kitchen. My mom always had a lemon dessert on the counter—whether it was lemon bars or pound cake. And strawberries? They were in everything we made when they were in season.

Combining these two flavors feels like a nod to those simple, joyful treats I grew up with. Only now, I get to create my own version and share it with people I love.

Every time I slice into a batch of these blondies, I’m reminded of berry-stained fingers, warm sun, and sneaking extra bites off the cooling rack.

Homemade Focus

These blondies are the kind of dessert that celebrates homemade goodness. There’s no boxed mix or shortcuts here—just fresh fruit, real butter, and pantry staples mixed with love.

The dough is thick and buttery, just as a good blondie base should be. It’s scented with lemon juice and soft enough to melt in your mouth while holding its shape.

The strawberries are chopped fresh and gently folded into the batter so they stay juicy without turning the bars soggy. And the glaze? It’s a simple blend of strawberry purée, lemon juice, and powdered sugar—but it elevates the entire dessert.

Even though they’re easy to make, these blondies feel like something you’d buy at a fancy bakery.

Flavor Goal

The goal was to create a soft, chewy blondie that’s bursting with bright lemon flavor and fresh strawberry bites in every square.

The lemon juice in the batter adds a vibrant citrus note, balancing out the sweetness of the sugar and fruit. It’s not overpowering, but just enough to keep the blondies from feeling too rich.

The strawberries bring natural sweetness and juiciness. I love how they soften during baking and add pops of pink color and fruity flavor.

Then the glaze ties it all together. The strawberry puree adds flavor, the lemon juice keeps it zippy, and the powdered sugar makes it smooth and glossy.

Each bite hits all the notes—tangy, sweet, soft, and just the right amount of chewy.

Ingredient Insights

Unsalted butter is the foundation of these blondies. It gives the bars their richness and moist, chewy texture. I make sure it’s at room temperature so it creams perfectly with the sugar.

Granulated sugar sweetens the bars without making them overly cakey. It balances the tartness of the lemon and complements the strawberries.

Egg helps bind the batter and adds richness. I only use one egg to keep the blondies dense and chewy, rather than light and fluffy.

Fresh lemon juice gives the blondies that unmistakable citrus brightness. It’s better than bottled—trust me. You’ll taste the difference.

All-purpose flour provides the structure. I use just enough to hold everything together without drying the bars out.

Baking powder gives a tiny bit of lift so the blondies don’t feel too heavy.

Salt enhances all the other flavors. Even in sweet baking, it’s an essential.

Fresh strawberries are the stars of the show. I dice them small so they distribute evenly and add flavor without making the blondies wet.

Powdered sugar is used for the glaze. It creates that beautiful, silky finish when mixed with strawberry puree and lemon juice.

Strawberry puree brings real berry flavor to the glaze. I make it from just two strawberries, blended and strained for smoothness.

Lemon juice in the glaze adds tang and thins it to the perfect spreadable consistency.

Essential Equipment

You don’t need anything fancy to make these blondies. A hand mixer or stand mixer makes creaming the butter and sugar easier, but a whisk and strong arm work too.

A large mixing bowl, a rubber spatula, and a measuring cup are all standard.

I line a 9-inch square baking pan with parchment paper, leaving an overhang so I can lift the blondies out easily once they’re cooled.

A small food processor or blender is handy for pureeing the strawberries for the glaze. And a fine mesh strainer ensures a smooth, seedless finish.

Lastly, a small offset spatula makes it easy to spread the thick dough and smooth out the glaze.

List of Ingredients (With Measurements)

For the Blondies
1 cup unsalted butter, at room temperature
¾ cup sugar
1 large egg
¼ cup fresh squeezed lemon juice
2¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup diced fresh strawberries

For the Glaze
1 cup powdered sugar, sifted
1 tablespoon strawberry puree (from about 2 large strawberries)
1 tablespoon lemon juice (or enough to thin the glaze)

Step-by-Step Instructions

Step 1: Prep the Oven and Pan
Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, letting the edges hang over for easy removal.

Step 2: Cream the Butter and Sugar
In a large bowl, cream the butter and sugar together until light and fluffy. This takes about 2–3 minutes with a hand mixer.

Add the egg and beat until fully incorporated.

Add the lemon juice and mix. It may not fully blend into the butter—don’t worry, that’s normal.

Step 3: Add the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.

Add the dry mixture to the wet ingredients and mix just until no dry flour remains. The dough will be thick.

Step 4: Fold in the Strawberries
Gently fold in the diced strawberries using a spatula. Be careful not to overmix—they should be evenly distributed but still intact.

Step 5: Spread and Bake
Spread the dough into the prepared pan. It will be thick, so use a spatula to smooth it evenly into the corners.

Bake for 30–35 minutes or until the edges are golden and the center is set. A toothpick inserted should come out moist but not wet.

Let the blondies cool in the pan on a rack.

Step 6: Make the Glaze
Trim and puree about two large strawberries in a small food processor. Strain the puree through a fine sieve to remove seeds.

In a bowl, whisk together the powdered sugar, 1 tablespoon of the puree, and lemon juice until smooth. Adjust thickness with more sugar or juice as needed.

Step 7: Glaze and Slice
Once the blondies are completely cooled, spread the glaze over the top.

Let the glaze set before lifting the blondies out of the pan and slicing into squares.

Troubleshooting

Blondies too dry? They may have been overbaked. Start checking at 28 minutes and remove them as soon as the center is set.

Glaze too runny? Add a bit more powdered sugar until it thickens to a spreadable consistency.

Strawberries making the dough watery? Make sure to dice them small and gently fold them in without crushing. Avoid using frozen berries.

Glaze too sweet? Use more lemon juice to balance it out.

Blondies sticking to the pan? Always line with parchment and grease the sides if needed.

Tips and Variations

Add lemon zest to the blondie batter for extra citrus aroma.

Sprinkle a few diced strawberries on top of the glaze for a pop of color.

Replace some strawberries with raspberries for a mixed berry variation.

Add ½ teaspoon vanilla extract for a softer flavor.

Top with white chocolate chips before baking for a decadent touch.

Serving and Pairing Suggestions

Serve these blondies with iced tea or lemonade for the perfect springtime snack.

Pair with a scoop of vanilla ice cream for a more indulgent dessert.

Cut into small squares for brunch platters, bake sales, or garden parties.

Dust with extra powdered sugar for a bakery-style finish.

Serve as a fruity twist on brownies for picnics and potlucks.

Nutritional Information (Approx. Per Blondie)

Calories: 280
Sugar: 22g
Fat: 14g
Saturated Fat: 9g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Sodium: 110mg
Cholesterol: 55mg

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Recipe Summary and Q&A

These Strawberry Lemon Blondies are soft, sweet, and bursting with flavor. Fresh strawberries, tangy lemon, and a glossy berry glaze come together in a dessert that’s as beautiful as it is delicious.

Can I make them ahead of time?
Yes! Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5.

Can I use frozen strawberries?
Fresh is best for texture. If using frozen, thaw and drain well to remove excess moisture.

Do they freeze well?
You can freeze them without glaze for up to 2 months. Add glaze after thawing.

How do I store leftovers?
Store in an airtight container in a cool place or the fridge if your kitchen is warm.

Can I double the recipe?
Yes! Bake in a 9×13-inch pan and increase the baking time by 5–10 minutes.

This is the kind of dessert that brings smiles to everyone’s face. Easy to make, hard to resist, and guaranteed to brighten your day.