Strawberry Lemon Blondies

Square photos of the bars cut into pieces.

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!

Course Dessert

Cuisine American

Keyword strawberry lemon blondies, strawberry lemon dessert

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 337kcal

Author Jessica - Together as Family

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 8x8-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.

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