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