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.

Prep Time20

Cook Time35

Cool Time30

Total Time1 25

Course: Dessert

Cuisine: American

Keyword: Best Blondies recipe, Strawberry Lemon Blondies, strawberry lemon recipe

Servings:

Calories: 454kcal

Equipment

9x9 Cake Pan
Hand or Stand Mixer
Medium Sized Mixing Bowl
Spice Grinder
Whisk

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