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Strawberry Lemon Blondies are soft-baked bars packed full of fresh, juicy strawberries, tangy bright lemon flavor, and finished off with a sweet strawberry jam glaze. Perfect springtime strawberry dessert!
Strawberry Lemon Blondies Recipe
These bright and luscious bars deliver an amazing combination of buttery edges, a soft and thick blondie bar center, and finished off with the perfectly bright and sweet strawberry jam glaze.
If you want a different version of blondies be sure and try these popular Chocolate Chip Blondie Bars. For more recipes that use fresh strawberries, try our Strawberry Jello Pie and this Easy Strawberry Cake.
Ingredients You Need
- All-Purpose Flour – Make sure this is spooned into the measuring cup and then leveled out. This ensures that you don’t add too much flour which can result in dry & dense blondies.
- Baking Powder
- Salt – I use kosher salt or sea salt.
- Butter – Salted butter or unsalted butter will both work great, it just depends on what your preference is. I prefer using slated butter. If you’re worried about the salt content, either make sure you use unsalted butter or reduce the salt called for in the recipe.
- Granulated Sugar
- Large Egg
- Lemon Zest + Lemon Juice : Zest the lemon first and then squeeze it for the fresh lemon juice. The fresh, bright, citrus flavor is amazing with the fresh strawberries in these blondies.
- Chopped Strawberries
- Powered Sugar : The sweetener for the strawberry glaze.
- Strawberry Jam
How To Make Blondies with Strawberries and Fresh Lemon
Here are the simple, easy-to-follow instructions for making this blondie bar recipe. Be sure and read to the bottom of the page where there is a detailed recipe card with all my tips for success, along with a printable recipe option.
- Preheat the oven to 350 degrees F. Spray an 8×8-inch square baking pan with cooking spray or line with parchment paper. I prefer using parchment paper so I can leave a little overhang, which makes it easier to pull the blondies out and cut them.
- In a small mixing bowl, whisk together the flour, baking powder, and salt.
- In a separate larger mixing bowl, use an electric hand mixer (or a stand mixer works also) and cream together the butter and sugar until fluffy. This takes at least 2 minutes. Mix in the eggs, lemon zest, lemon juice and beat just until combined.
- Dump the dry ingredients into the wet ingredients and beat on low speed just until combined.
- Carefully and gently mix in the chopped strawberries with a wooden spoon or spatula. The dough will be quite thick.
- Spread the dough into the prepared pan. The dough is thick so take your time and gently spread it around evenly. It helps if you dollop the dough all over the pan rather than dump it into one pile in the center of the pan.
- Bake for 32-35 minutes or until the edges are golden brown and the top starts to brown just slightly. When gently pressed on, the top of the bars should spring back. Allow the blondies to cool in the warm pan until they’ve reached room temperature. About 1 hour.
- Once the blondies have cooled prepare the glaze. Whisk the all the glaze ingredients together and pour it over the blondies. Let set for 15 minutes before cutting into squares.
Expert Tips
- Fresh Lemon : I don’t recommend using bottled lemon juice for this recipe. You need fresh lemon zest anyways, so squeeze that lemon for that bright and citrusy juice. It makes a huge difference in the fresh taste of these blondies.
- Baking Tips : Keep an eye on the blondies while they’re baking to ensure that they don’t over bake. If they bake for too long, they will be dry instead of moist and soft, almost velvety-like texture to them. Use a toothpick to test for doneness or gently press on the top of the bars with your finger – the blondies should spring back when gently pressed on. Look for the edges to be golden brown and pulled slightly away from the edge of the pan. The tops of the bars should not look wet or raw at all, but rather just starting to turn a light golden brown color.
How To Store Strawberry Lemon Blondies
Room Temperature : Store the blondies in an airtight container at room temperature for up to 3 days.
Fridge : Put the blondies in an airtight container in the fridge for up to 7 days. Enjoy chilled or let it sit at room temperature for a few minutes to soften and warm up.
Freezer : Before adding the glaze, cover the blondies with plastic wrap and then foil. Store in the freezer for up to 3 months. Thaw overnight in the fridge, then bring them to room temperature for serving. Add the glaze right before serving.
Kitchen Supplies I Recommend For This Recipe
- 8×8 Square Baking Pan : Not all baking pans are created equal! I only use this USA Square Baking Pan. A good quality pan makes a huge difference when baking – it helps the blondies bake more evenly and prevents the bottoms from getting too browned.
- Electric Hand Mixer : I love this KitchenAid Cordless Hand Mixer. Dealing with cords in the kitchen can get frustrating, but with this one you just charge it up, and it lasts forever on that single charge! Plus there are several fun colors to choose from.
- Measuring Cups & Spoons Set : I link to this set all the time! They are solid, stainless steel, don’t rust at all, and I’ve had mine for years.
- Flour Storage Container : I love this Flour Storage Container because it holds exactly one 5 pound of flour, and it comes with a handy scoop (that conveniently stores in the lid) so you can measure flour the correct way – scoop and level method. Use the scoop to scoop the flour into the measuring cup and then level it off.
- Citrus Zester + Juicer : I love this OXO Citrus Zester and the matching OXO Citrus Juicer.
Strawberry Lemon Blondies
Strawberry Lemon Blondies are soft-baked bars packed full of fresh, juicy strawberries, tangy bright lemon flavor, and finished off with a sweet strawberry jam glaze. Perfect springtime strawberry dessert!
Ingredients
Strawberry Lemon Blondies
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt (*see notes)
- 1 cup (2 sticks) unsalted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 tablespoon lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 cup chopped strawberries (fresh not frozen)
Strawberry Jam Glaze
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon strawberry jam or preserves
Instructions
- Preheat the oven to 350℉. Spray an 8×8-inch square baking pan with cooking spray or line with parchment paper.
- In a small bowl whisk together the flour, baking powder, and salt until combined.2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- In a separate larger bowl, use an electric mixer or a stand mixer with the paddle attachment, to cream together the butter and sugar until fluffy, combined, and much lighter in color. * This takes at least 2 minutes of beating.1 cup (2 sticks) unsalted butter, 1 cup granulated sugar
- Mix in the egg, lemon zest, and lemon juice on medium-low speed just until combined.1 large egg, 1 tablespoon lemon zest, 2 tablespoons freshly squeezed lemon juice
- Dump the dry ingredients into the wet ingredients and mix on low speed, increase speed as needed, just until combined and no flour pockets or streaks remain in the batter. The batter will be quite thick.
- Add the chopped strawberries and mix gently, with a wooden spoon, until combined.1 cup chopped strawberries
- Spread the batter into the prepared pan. The batter is thick so it might take a little bit of work to get it evenly spread out. * It's helpful if you dollop large spoonfuls of the batter all over the pan rather than dump it all in one pile in the center of the pan.
- Bake for 32-35 minutes or until the edges are golden brown and set, and the top is just starting to turn lightly golden brown. Remove them from the oven and allow the blondies to cool to room temperature inside the pan. About 1 hour.
- Make The Strawberry Jam Glaze : Once the blondies have cooled, whisk together all the glaze ingredients in a mixing bowl. Pour the glaze over the blondies and let it set for 15 minutes before cutting and serving.1 cup powdered sugar, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon strawberry jam or preserves
Notes
Salt : If using salted butter (which is totally fine, I usually do) reduce the salt to 1/4 teaspoon, or not at all, depending on your preference. I prefer using kosher salt or sea salt and I reduce it to 1/4 teaspoon when I make the blondies with salted butter.
Lemon Zest + Juice : Zest the lemon first and then squeeze the juice out of it. A tip for getting maximum lemon juice is to roll the lemon (between your palm and the counter top) until it’s fragrant. This helps loosen up all the juices inside the lemon.
Room Temperature Egg : If you remember to, just place the egg out on the counter top about 15-30 minutes prior to making the recipe. The room temperature egg just incorporates and mixes more evenly into the batter, but it’s not the end of the world if you use it straight from the fridge.
Nutrition
Calories: 337kcal | Carbohydrates: 45g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 107mg | Potassium: 126mg | Fiber: 1g | Sugar: 28g | Vitamin A: 517IU | Vitamin C: 10mg | Calcium: 43mg | Iron: 1mg
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