These strawberry lemon blondies are a sweet treat that balances the bright flavors of strawberries and the zesty hint of lemon. They’re gooey and packed with fresh fruit, making each bite a joy.
This recipe resolves issues of dryness and lack of flavor commonly found in baked goods, offering a refreshing and enjoyable dessert experience.
I’ve often found that some desserts can be too dry or lack that special flavor punch. I wanted a recipe that avoided those pitfalls while still being simple. If you’ve ever tried a blondie that fell flat, you’ll be excited about what this recipe can do.
This dessert only takes about 45 minutes from start to finish, plus it bakes to a lovely golden hue. You’ll love how it combines sweetness with a refreshing tartness, appealing to both dessert lovers and fruit fans alike.
If you’re curious about other fruity options, don’t miss my strawberry biscuits that are perfect for springtime!
Table of contents
Why You Will Love This Recipe
- Bright and Tangy Flavor , The combination of fresh lemon juice and zest alongside strawberries creates a refreshing taste that’s light yet satisfying. This flavor duo really shines, making every bite feel like a taste of summer.
- Lovely Texture , These blondies have a soft, tender crumb with a chewy edge that gives a delightful eating experience. The added fruit also provides occasional bursts of juicy sweetness, making each piece inviting.
- Make-Ahead Convenience , You can whip up the strawberry lemon blondies ahead of time and store them in an airtight container. They stay fresh for several days, making them a great choice for meal prep or weekend baking plans.
- Perfect for Sharing , With a batch yielding enough for friends or family, these blondies are ideal for potlucks, picnics, or simply enjoying the sunny weather together. They’re easy to transport and sure to please everyone!
Strawberry Lemon Blondies Dessert Recipe
- Prep Time: 20 minutes
- Cool Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Category: dessert
- Method: Baking
- Diet: Vegetarian
Description
Delicious strawberry lemon blondies with a tender texture and bright flavors. Perfect for dessert or a sweet treat!
Ingredients
Scale
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 tablespoon lemon zest
- 2 large eggs, room temperature
- 1 tablespoon fresh lemon juice
- ¾ cup (95g) all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup (75g) fresh strawberries, chopped small
- ½ cup (60g) powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1½ teaspoons strawberry jam
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to make removing the blondies easier. Spray lightly with pan spray.
- Step 2: In a small bowl, combine ¾ cup granulated sugar with 1 tablespoon lemon zest. Mix together until the sugar becomes fragrant, which releases the lemon aroma.
- Step 3: In a large bowl, using a stand mixer or hand mixer, cream ½ cup softened unsalted butter and the lemon-scented sugar on high speed until light and fluffy. This will add air to the mixture and contribute to moist, tender blondies.
- Step 4: Beat in 2 large room-temperature eggs and 1 tablespoon fresh lemon juice until fully combined. Mix thoroughly to ensure a smooth batter.
- Step 5: Sift together ¾ cup all-purpose flour, ¼ teaspoon salt, and ¼ teaspoon baking powder to avoid clumps. Gently add these dry ingredients to the wet mixture and stir until just combined to prevent toughness.
- Step 6: With a spatula, carefully fold in ½ cup chopped fresh strawberries until evenly distributed. Use a gentle folding technique to keep the fruit intact and prevent it from sinking during baking.
- Step 7: Pour the batter evenly into the prepared baking pan. Use a spatula to smooth out the top for uniform baking.
- Step 8: Bake in the preheated oven for 25–28 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. Look for lightly golden edges and a slight bounce in the center as indicators.
- Step 9: Allow the blondies to cool in the pan for 15–20 minutes. Then lift them out using the parchment paper overhang and place on a wire rack to cool completely. Proper cooling helps them set and makes slicing cleaner.
- Step 10: In a small bowl, whisk together ½ cup powdered sugar, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and 1½ teaspoons strawberry jam until smooth and pourable. If too runny, gradually whisk in additional powdered sugar to thicken.
- Step 11: Spread the glaze evenly over the cooled blondies. Once glazed, cut into 9 equal squares and serve.
Notes
- Room Temperature: Store the blondies in an airtight container at room temperature away from heat or sunlight for up to 2 days.
- Refrigeration: Keep blondies wrapped tightly in an airtight container in the refrigerator for up to 7 days.
- Freezing: Wrap blondies in plastic wrap and place in a freezer-safe container; store for up to 3 months. Thaw at room temperature before serving.
- Do not overmix once the flour is added to keep the blondies tender and avoid density. Mix only until the dry ingredients are just incorporated.
- Check for doneness a few minutes early, around 23 minutes, to avoid overbaking brittle edges.
- Cool blondies fully on a wire rack for at least 30 minutes to prevent sogginess, especially before glazing.
- Sift dry ingredients together before mixing to prevent clumps and ensure even rise.
- Use a microplane to zest lemons finely without including the bitter white pith.
- Use fresh, firm, ripe strawberries for best texture; frozen can be substituted but may affect the final texture.
Nutrition
- Serving Size: 1 blondie
- Calories: 350
- Sugar: ¾ cup granulated sugar plus powdered sugar in glaze (½ cup) and strawberry jam (1½ teaspoons)
- Sodium: ¼ teaspoon salt
- Fat: ½ cup unsalted butter
- Saturated Fat: (from butter, exact values not specified)
- Unsaturated Fat: (from butter, exact values not specified)
- Trans Fat: 0g
- Carbohydrates: ¾ cup all-purpose flour plus sugars and fruit
- Fiber: (not specified)
- Protein: (from eggs and flour, not specified)
- Cholesterol: (from eggs and butter, not specified)
Ingredient Notes
- Strawberries: Use fresh, ripe strawberries for the best sweetness and flavor. Look for ones that are bright red and firm. Frozen works in a pinch but won’t have the same texture.
- Lemon zest: Fresh lemon zest gives a bright, tangy flavor; it’s key to balancing the sweetness. Use a microplane to get fine, fragrant zest without the bitter pith.
- Vanilla extract: Choose pure vanilla extract over imitation for a deeper, more complex flavor. It lends a warm note that elevates the blondies nicely.
- Brown sugar: Use packed light or dark brown sugar for great moisture and chewiness. It adds a rich caramel flavor that complements the strawberries perfectly.
- All-purpose flour: Go for a good-quality all-purpose flour for structure. Make sure to spoon and level the flour for accurate measurement to avoid dense blondies.
- Baking powder: This ingredient helps the blondies rise nicely. Check the expiration date, as old baking powder may not give you the lift you need!
- Butter: I recommend using unsalted butter for more control over the sweetness. Make sure it’s at room temperature for easy blending with the sugars.
- Egg: Use one large egg to bind everything together. It helps provide moisture and ensures the blondies hold their shape when baked.
- Strawberries: Use fresh, ripe strawberries for the best sweetness and flavor. Look for ones that are bright red and firm. Frozen works in a pinch but won’t have the same texture.
- Lemon zest: Fresh lemon zest gives a bright, tangy flavor; it’s key to balancing the sweetness. Use a microplane to get fine, fragrant zest without the bitter pith.
- Vanilla extract: Choose pure vanilla extract over imitation for a deeper, more complex flavor. It lends a warm note that elevates the blondies nicely.
- Brown sugar: Use packed light or dark brown sugar for great moisture and chewiness. It adds a rich caramel flavor that complements the strawberries perfectly.
- All-purpose flour: Go for a good-quality all-purpose flour for structure. Make sure to spoon and level the flour for accurate measurement to avoid dense blondies.
- Baking powder: This ingredient helps the blondies rise nicely. Check the expiration date, as old baking powder may not give you the lift you need!
- Butter: I recommend using unsalted butter for more control over the sweetness. Make sure it’s at room temperature for easy blending with the sugars.
- Egg: Use one large egg to bind everything together. It helps provide moisture and ensures the blondies hold their shape when baked.
Recipe Tips
- If your blondies seem too dense, be careful not to overmix the batter after adding flour; mix until just combined for a lighter texture.
- When the edges of blondies overbake, check for doneness a few minutes early, around 23 minutes, by inserting a toothpick in the center.
- If the strawberry lemon blondies cool slowly and become soggy, cool them on a wire rack for at least 30 minutes before icing.
- For a thicker glaze consistency, whisk in an additional tablespoon of powdered sugar if the glaze seems too runny after mixing.
- If you notice clumping in the dry ingredients before mixing, sift the flour, baking powder, and salt together to ensure even distribution.
Serving Suggestions
Serve strawberry lemon blondies with a scoop of vanilla ice cream or a dollop of whipped cream. Pair with fresh berries or a citrus salad for added brightness.
Use to make strawberry lemon trifle or combine with yogurt for a parfait. Add to a fruit salad or blend into smoothies for a refreshing treat.
Top with a simple glaze made from powdered sugar and fresh lemon juice. Drizzle with strawberry jam or sprinkle with lemon zest for added flavor.
Recipe variations
- You can use frozen strawberries instead of fresh for the strawberry lemon blondies. Thaw and drain them well to prevent excess moisture in the batter.
- Add 1 teaspoon vanilla extract along with the lemon juice and zest to introduce a mild floral flavor that complements the strawberry and lemon notes nicely.
- Either all-purpose flour or a gluten-free flour blend can be used for this recipe. Adjust baking time slightly if using gluten-free flour to check doneness.
- If doubling this strawberry lemon blondies dessert recipe, bake in a 9×13-inch pan for 30-35 minutes, monitoring with a toothpick for the proper center doneness.
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How to Store?
To keep your strawberry lemon blondies fresh and delicious, follow these storage tips:
Room Temperature: Use an airtight container at room temperature. Store the blondies up to 2 days away from heat or sunlight.
Refrigeration: Place the blondies in an airtight container in the refrigerator. Keep them fresh up to 7 days, wrapped tightly.
Freezing: Wrap blondies in plastic wrap and place inside a freezer container. Store up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
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