Get the amazing flavors of summer dessert dreams in this perfect summer treat, Strawberry Lemon Blondies. This strawberry blondies recipe uses fresh strawberries and fresh lemon juice to produce the best strawberry blondie recipe with a fresh fruit lemon flavor.
And of course, we would be remiss to make blondie batter without turning it into a creamy white chocolate blondies recipe in part too!
When using the fresh berries in this strawberry dessert you will get wonderfully moist and delicious strawberry blondies.
This is a great recipe to use during the strawberry season with you have those perfectly juicy strawberries. So be sure to add this combination of strawberries and lemon to the lineup when you need an easy recipe to use up your diced strawberries.
Great blondies recipes to try:
- Loaded Blonde Brownies Recipe {Blondies}
- Thick and Chewy M&M Blondies Recipe
- Butterscotch Chocolate Chip Blondies Recipe
Ingredients used to make Strawberry Lemon Blondies:
For the blondies:
- Unsalted butter
- Granulated white sugar
- Light brown sugar
- Egg, room temperature
- Egg yolk, room temperature
- Freshly squeezed lemon juice
- Lemon zest
- All-purpose flour
- Baking powder
- Salt
- Chopped strawberries
- White chocolate chips (optional)
Glaze:
- Freeze-dried strawberries
- Hot water
- Powdered sugar
- Heavy cream
- Lemon zest
How to make Strawberry Lemon Blondies:
For the blondies
- Prep. Preheat the oven to 350 degrees F and line a 9 X 9 inch cake pan with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar in the bowl of a stand mixer on medium-high speed for 2-3 minutes. The mixture should become fluffy and significantly lighter in color for best results.
- Add the eggs and the lemon. Add the wet ingredients, egg, and egg yolk, and mix on medium speed until combined. Add the lemon juice and lemon zest and mix until incorporated.
- Add the dry ingredients. Measure the flour, baking powder, and salt directly into the bowl with the butter/sugar/egg mixture. Mix on low speed until incorporated.
- Add the mix-ins. Gently fold the strawberries and the sweet white chocolate chips into the batter.
- Bake. Spread the blondie batter into the baking pan prepared with cooking spray and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool. Allow the blondies to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
To make the glaze
- Powder the strawberries. Add the freeze-dried strawberries to a spice grinder and grind until fine.
- Rehydrate the strawberries. In a medium-sized mixing bowl, whisk together the freeze-dried strawberries and the hot water. Allow the mixture to sit for a couple of minutes before whisking again until smooth.
- Finish the glaze. Add the powdered sugar, milk, and lemon zest. Whisk until smooth. If the glaze is too thin, add more powdered sugar, 1 tablespoon at a time. If the glaze is too thick, add more heavy cream, 1 teaspoon at a time.
- Glaze the blondies. Using a rubber spatula, spread the glaze over the top of the cooled blondies.
- Serve. Slice the dessert into squares and serve.
How to store these strawberry bars:
Once you have satisfied your sweet tooth, either wrap the baking dish with plastic wrap or place the lid on the dish and store it on the counter at room temperature for 4-5 days.
More strawberry recipes:
- No Bake Strawberry Cheesecake Bars Recipe
- Puffy Strawberry Cream Cheese French Toast Recipe
- Strawberry Shortcake Bars Recipe
- 5 Minute Strawberry Jello Salad Recipe
- Mini Strawberry Cheesecakes Recipe
Crowd pleaser dessert bars like these easy strawberry blondies:
- Lunch Lady Peanut Butter Bars Recipe
- Sheet Pan Chocolate Chip Cookie Bars Recipe
- Cream Cheese and Pumpkin Roll Bars Recipe
- No Bake Scotcheroo Bars Recipe
- Cake Mix Cookie Bars Recipe
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Strawberry Lemon Blondies Recipe
This strawberry blondies recipe uses fresh strawberries and fresh lemon juice to produce the best strawberry blondie recipe with a fresh fruit lemon flavor.
Serving
Ingredients
Blondies
- 1 cup butter
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- ¼ cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 2¼ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups chopped strawberries
- ¾ cup white chocolate chips, optional
Glaze
- ½ cup freeze dried strawberries
- 2 Tablespoons hot water
- 1½ cups powdered sugar
- 2 Tablespoons heavy cream
- 1 teaspoon lemon zest
Instructions
Blondies
- Preheat the oven to 350 degrees F and line a 9 X 9 inch cake pan with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar in the bowl of a stand up mixer on medium-high speed for 2-3 minutes. The mixture should become fluffy and significantly lighter in color.
- Add the egg and the egg yolk and mix on medium speed until combined. Add the lemon juice and lemon zest and mix until incorporated.
- Measure the flour, baking powder, and salt directly into the bowl with the butter/sugar/egg mixture. Mix on low speed until incorporated.
- Gently fold the strawberries and the white chocolate chips into the batter.
- Spread the blondie batter into the prepared baking pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the blondies to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Glaze
- Add the freeze-dried strawberries to a spice grinder and grind until fine
- In a medium-sized mixing bowl, whisk together the freeze-dried strawberries and the hot water. Allow the mixture to sit for a couple of minutes before whisking again until smooth.
- Add the powdered sugar, milk, and lemon zest. Whisk until smooth. If the glaze is too thin, add more powdered sugar, 1 tablespoon at a time. If the glaze is too thick, add more heavy cream, 1 teaspoon at a time.
- Using a rubber spatula, spread the glaze over the top of the cooled blondies.
- Slice the dessert into squares and serve.
Notes
Once you have satisfied your sweet tooth, either wrap the baking dish with plastic wrap or place the lid on the dish and store it on the counter at room temperature for 4-5 days.
Nutrition
Calories: 454 kcal · Carbohydrates: 63 g · Protein: 4 g · Fat: 21 g · Saturated Fat: 13 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 76 mg · Sodium: 216 mg · Potassium: 242 mg · Fiber: 2 g · Sugar: 42 g · Vitamin A: 557 IU · Vitamin C: 134 mg · Calcium: 61 mg · Iron: 4 mg
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