Strawberry Lemon Blondies

If you love bright, fruity desserts, these Strawberry Lemon Blondies are for you! They are the perfect dessert for spring and summer.

These buttery, soft blondies have juicy strawberry pieces and get a perfect citrus zing from fresh lemon juice. Finished with a sweet strawberry lemon glaze on top, they're sunshine in bar form.

Blondies are the vanilla-based cousins of fudgy brownies. While not as rich as brownies, they have an irresistibly chewy, gooey texture thanks to the combination of butter and brown sugar. 

The light crumb of blondies makes them perfect for fun mix-ins like fruit. We’re adding strawberries here, but you can easily use any of your favorite berries or a mix of all of them!

When it's strawberry season, these blondies are on the top of my list to make. They are perfect for taking to summer barbecues, picnics, or parties. But you don’t have to share - they’re great any time you want a sweet treat at home, too!

Ingredient Notes

Please take a look at the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Butter: Using melted butter gives the blondies a deliciously soft, moist texture and rich flavor. Unsalted is best for controlling saltiness.
• Sugar: White granulated sugar keeps the blondies sweetly simple.
• Eggs: You'll need 2 whole eggs to bind everything together.
• Lemon Juice: Fresh lemon juice provides the signature lemon zing. You'll use some in the batter and the glaze.
• All-Purpose Flour: This provides the blondies' structure. 
• Strawberries: Diced fresh strawberries add pops of juicy strawberry flavor throughout. I like using smaller strawberry pieces so they disperse evenly.

How To Make Strawberry Lemon Blondies

First, melt the butter and let it cool slightly before whisking in the granulated sugar. Beat the two together until light and fluffy - this incorporates air for an airy crumb. Then whisk in the eggs one at a time until fully combined. Finally, stir in the lemon juice.

In a separate bowl, whisk together the dry ingredients: flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and gently fold them together with a rubber spatula until just combined. Be careful not to over-mix, which can make the blondies tough.

Finally, fold in the diced fresh strawberries. At this point, the batter will be quite thick.

Transfer the strawberry lemon blondie batter to your prepared baking pan and use an offset spatula to spread it into an even layer. For thicker, softer blondies use an 8x8 square pan. For slightly thinner, firmer blondies use a 9x13 pan.

Bake the blondies in a 350°F oven. The 8x8 pan will need closer to 25 minutes while the larger pan size around 20-22 minutes. You'll know they're done when the edges just start turning golden brown and the centers look set.

While the blondies cool, make the simple powdered sugar glaze to drizzle over the top. It adds a bright pop of fruity lemon flavor.

To make the glaze, just whisk together powdered sugar, a tablespoon of lemon juice, and a tablespoon of finely diced strawberries until smooth. You can add a touch more lemon juice if needed to reach a pourable consistency.

Once the blondies have cooled completely, drizzle the glaze generously over the top using a spoon or piping bag. Let the glaze set for about 15 minutes before slicing and serving the blondies.

Recipe Variations

• Use other fruit. In addition to strawberries, try mixing in other fresh berries like raspberries, blackberries or blueberries.
• Switch up the glaze. Change the glaze by using different fruit juices like orange or lime. You could also use strawberry puree instead of diced berries.
• Add an extract. For extra lemon punch, add 1/2 teaspoon lemon extract to the batter. Or try other flavors like almond or vanilla extract.
• Gluten-free flour. Substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Storing and Freezing

Store: Strawberry lemon blondies can be stored at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate them for up to 5 days. For the best texture, let them come to room temperature before serving.

Freeze: You can also freeze the unglazed blondies for up to 3 months. Thaw overnight in the fridge before glazing and serving.

Recipe Tips

• Don't overmix the batter once you add the dry ingredients. This can make the blondies dense and dry.
• Fresh strawberries will provide the best flavor and texture, but you can use frozen in a pinch. Just thaw and drain them first.
• For ultra-soft, gooey centers bake just until set. They'll continue to firm as they cool.
• Line your baking pan with parchment paper for easy removal and clean slicing.
• Let the blondies cool completely before glazing and slicing. This prevents crumbling.

More Summer Desserts

• Lemon Brownies
• Strawberry Sheet Cake
• Shoney's Strawberry Pie
• Strawberry Cake Mix Cookies
• Key Lime Pound Cake

With their bright flavors, sweet glaze, and soft chewy texture, these Strawberry Lemon Blondies make a sunny addition to any spring and summer celebrations!