Name: Strawberry Lemon Blondies
Prep time: 15 min
Cook time: PT-487537H16M7S
Total time: PT-487537H16M7S
Ingredients: 1 cup unsalted butter, melted and cooled; ¾ cup granulated sugar; 1 large egg; ¼ cup fresh lemon juice; 2¼ cups all‑purpose flour; ½ tsp baking powder; ½ tsp salt; 1 cup diced fresh strawberries; Glaze:; 1 cup powdered sugar, sifted; 1 Tbsp fresh strawberry puree (or jam); ~1 Tbsp lemon juice (adjust for consistency)

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I adore how these bars combine juicy fresh strawberries with bright lemon flavor in a moist, tender blondie that’s soft, dense, and absolutely delightful.

Strawberry Lemon Blondies

Why I’ll Love This Recipe

I love the perfect balance of sweetness and tartness—from the lemon juice in the batter and glaze and the fresh strawberries in each bite. The texture is rich yet moist, and the pink glaze adds a pretty finishing touch. Readers rave about how remarkably tender and flavorful these bars are.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

unsalted butter (room temperature)
granulated sugar
large egg
fresh lemon juice
all-purpose flour
baking powder
salt
diced fresh strawberries
powdered sugar
strawberry puree (glaze)

directions

I preheat the oven to 350 °F (175 °C) and line a 9×9-inch pan with parchment for easy removal
I cream the butter and sugar until fluffy, then beat in the egg.
I stir in lemon juice next—it might not fully mix in at first but that’s okay
I whisk together flour, baking powder, and salt, and fold into the wet ingredients.
I gently fold in the diced strawberries—be careful not to overmix, since the batter is quite thick
I spread the batter evenly into the pan using an offset spatula, taking my time—it’s thick, like most blondie batters
I bake for 30–35 minutes, or until golden around the edges and set in the center—ideally moist crumbs on a toothpick, not completely clean
I let the pan cool completely on a rack.
For the glaze, I blend powdered sugar with about 1 tablespoon strawberry puree (made from fresh strawberries) and a touch of lemon juice until smooth. I test and adjust thickness before spreading it over the cooled blondies
I allow the glaze to set before slicing into bars.

Servings and timing

Makes about 12 bars from a 9×9 pan
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: about 45 minutes

Variations

I can swap raspberries, blueberries, or a mixed berry combo for strawberries—berries tossed in a light dusting of flour before folding in helps prevent sinking.
For a gluten‑free twist, I use Bob’s Red Mill or King Arthur 1-to-1 flour with excellent results
If I want something less sweet, I reduce granulated sugar slightly—many say ½ cup works nicely without losing moistness

storage/reheating

I store them at room temperature loosely covered with foil; plastic wrap traps too much moisture and softens the texture
These blondies keep moist for a day or two at room temp.
To freeze: I let them cool fully, wrap in plastic then foil, and they’ll keep for about 1 month. I thaw them before serving.
No reheating needed—they’re best at room temperature so the crumb stays rich and juicy.

FAQs

What if I don’t have fresh strawberries?

I’d avoid using frozen berries unless they’re thawed, drained, and patted dry—otherwise they can make the batter overly wet.

Can I omit the glaze?

Yes—I enjoy them plain, but the light strawberry‑lemon glaze adds a bright finish both in flavor and color.

How do I avoid overbaking them?

I check with a toothpick in the center—it should come out with moist crumbs, not completely clean. Pull them a few minutes early rather than later.

Will these be cakey?

Some readers note they’re more cake‑like than fudgy blondies, especially when fruit adds moisture. I find careful timing and texture testing helps ensure a chewy center.

How should I cut them neatly?

Once fully cooled and the glaze has set, I lift them out with parchment and slice using a sharp knife for clean edges.

Conclusion

I find these strawberry lemon blondies to be a beautiful marriage of juicy fruit and bright citrus in a buttery, tender bar. They look stunning with their pink glaze and taste like spring in every bite. Perfect for potlucks, picnics, or anytime I want something sweet but fresh.