Strawberry Lemon Blondies

These Strawberry Lemon Blondies are the perfect summer dessert, combining the sweetness of fresh strawberries with the tang of lemon. Soft, buttery blondies topped with a strawberry-lemon glaze make these bars an irresistible treat for any occasion. Easy to make and bursting with flavor, they’re a refreshing twist on classic blondies that everyone will love.

What Are Strawberry Lemon Blondies?

Strawberry Lemon Blondies are a delicious twist on traditional blondies, combining the richness of buttery, chewy bars with the bright, tangy flavors of fresh strawberries and lemon. These soft, dense bars are topped with a sweet and zesty glaze made from strawberry puree and lemon juice, adding an extra layer of flavor and color. Perfect for summer gatherings or a refreshing dessert, these blondies strike a balance between sweet and tart, making them a crowd favorite.

Tips for Making Strawberry Lemon Blondies:

• Use Fresh Strawberries: For the best flavor and texture, use fresh, ripe strawberries. Frozen berries may add excess moisture and affect the consistency of the blondies.
• Room Temperature Butter: Ensure the butter is at room temperature before creaming it with the sugar. This will help create a smooth, fluffy base for the batter.
• Careful with Baking Time: Blondies should be soft and chewy, so avoid overbaking. Check for doneness by inserting a toothpick in the center—moist crumbs are okay, but it shouldn’t be wet.
• Parchment Paper Lining: Lining the pan with parchment paper makes it easier to lift the blondies out for glazing and slicing.
• Adjust Glaze Consistency: If the glaze is too thin, add more powdered sugar. If it’s too thick, thin it with more lemon juice or strawberry puree.

FAQs for Strawberry Lemon Blondies:

1. Can I use frozen strawberries?
While fresh strawberries are recommended for the best texture and flavor, you can use frozen strawberries in a pinch. Be sure to thaw and drain them well to avoid excess moisture in the batter.

2. How should I store these blondies?
Store the blondies in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week or freeze for longer storage. If freezing, wait until after they’ve been glazed and fully set.

3. Can I substitute the strawberries with other fruits?
Yes! Rhubarb, blueberries, or raspberries work great as substitutes or in combination with strawberries. These variations will bring their own unique flavors to the blondies.

4. Why is my glaze soaking into the blondies?
If your glaze is too thin, it can absorb into the blondies rather than sit on top. Add more powdered sugar to thicken the glaze, or let the blondies cool completely before applying the glaze.

5. How do I prevent the blondies from drying out?
Avoid overbaking and be sure to monitor the baking time closely. The blondies should be just turning golden around the edges and set in the center, but still soft and moist inside.

6. Can I skip the strawberry glaze?
If you’re short on time or prefer a simpler version, you can skip the strawberry puree in the glaze and just use lemon juice for a tangy, lemon-only topping.

Strawberry Lemon Blondies

Recipe by 50Krecipes

0.0 from 0 votes

Course: DessertCuisine: American

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

These Strawberry Lemon Blondies are the perfect summer dessert, combining the sweetness of fresh strawberries with the tang of lemon. Soft, buttery blondies topped with a strawberry-lemon glaze make these bars an irresistible treat for any occasion. Easy to make and bursting with flavor, they’re a refreshing twist on classic blondies that everyone will love.

Ingredients

• Blondies:

• 1 cup unsalted butter, softened

• 3/4 cup granulated sugar

• 1 large egg

• 1/4 cup fresh lemon juice

• 2 1/4 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 cup fresh strawberries, diced

• Glaze:

• 1 cup powdered sugar, sifted

• 1 tablespoon strawberry puree (from about 2 large strawberries)

• 1 tablespoon lemon juice, or enough to create a spreadable glaze

Directions

• Preheat & Prep: Heat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, leaving overhangs for easy removal later.
• Make the Blondie Batter: Cream the butter and sugar together until light and fluffy. Add the egg and mix until fully combined. Stir in the lemon juice (it’s fine if the mixture appears slightly uneven at this stage).
• In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until no traces of flour remain. Gently fold in the diced strawberries.
• Bake: Spread the thick batter evenly into the prepared pan using an offset spatula if needed. Bake for 30-35 minutes, or until the edges turn golden and a toothpick inserted into the center comes out moist, but not wet. Let the blondies cool on a rack.
• Prepare the Glaze: Puree the strawberries in a small food processor, then strain through a sieve to yield 1 tablespoon of puree. Whisk the powdered sugar, strawberry puree, and lemon juice until smooth. Adjust the consistency by adding more sugar if the glaze is too thin, or more lemon juice if it’s too thick.
• Glaze & Serve: Once the blondies are cool, spread the glaze evenly over the top. Let the glaze set before slicing and serving.

Notes

• When measuring the flour, fluff it first before scooping and leveling for an accurate measurement.
  If you’d prefer, you can skip the strawberry puree in the glaze and use only lemon juice. Avoid using strawberry jam, as it may make the glaze overly sweet.
  Test the glaze on a small section of the blondies to check its thickness. If it soaks in too quickly, thicken it with more powdered sugar. If too thick, thin it out with more lemon juice or puree.
  For a twist, try replacing strawberries with diced rhubarb, blueberries, or raspberries, or use a mix of strawberries and rhubarb for added flavor.