Strawberry Lemon Blondies

There’s something magical about the way strawberries and lemons come together — sweet, tangy, and full of sunshine. These Strawberry Lemon Blondies bring that combo to life in a soft, melt-in-your-mouth bar that’s as beautiful as it is delicious.

This is one of those recipes that my Nonna would have loved for its simplicity and elegance. While she was all about traditional biscotti and crostate, she’d always say, “Add fruit to anything, and it becomes a memory.” These pink-hued blondies are just that — unforgettable, easy, and perfect for spring picnics, Mother’s Day, or any moment that needs a little brightness.

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Why You’ll Love These Strawberry Lemon Blondies

• Naturally pink – No food coloring, just real fruit!
• Sweet and tart balance – Thanks to fresh lemon juice and strawberries.
• Soft, chewy texture – The perfect hybrid of a cake and a brownie.
• Simple pantry ingredients – Nothing fancy, just fresh and easy.
• Freezer-friendly – Store them for later (if you don’t eat them all!)

Ingredients

For the Blondies:

• 1 cup unsalted butter, room temperature
• ¾ cup granulated sugar
• 1 large egg
• ¼ cup fresh lemon juice
• 2¼ cups all-purpose flour (fluffed, scooped, and leveled)
• ½ tsp baking powder
• ½ tsp salt
• 1 cup fresh strawberries, diced

For the Glaze:

• 1 cup powdered sugar (sifted)
• 1 Tbsp fresh strawberry purée (from ~2 large strawberries)
• ~1 Tbsp lemon juice (enough to make the glaze spreadable)

Equipment You’ll Need

• 9×9 inch square baking pan
• Parchment paper (optional for easy removal)
• Electric mixer
• Small food processor or blender
• Whisk & spatula

Step-by-Step Instructions

1. Prep Your Pan & Oven

• Preheat your oven to 350°F (175°C).
• Line a 9×9 baking pan with parchment, leaving overhang for easy lifting.

2. Make the Blondie Batter

• In a large bowl, cream butter and sugar until light and fluffy.
• Beat in the egg, then add lemon juice. The mixture might look slightly curdled — totally normal!
• In another bowl, whisk flour, baking powder, and salt.
• Add dry ingredients to the wet, mixing just until no flour remains.
• Gently fold in the diced strawberries.

3. Bake

• Spread the thick batter into your prepared pan evenly (an offset spatula helps).
• Bake for 30–35 minutes, or until edges are golden and the center is just set.
• Cool completely on a wire rack before glazing.

4. Make the Strawberry Lemon Glaze

• Purée about 2 large strawberries, then strain to get 1 Tbsp of smooth purée.
• Whisk purée with powdered sugar and lemon juice until smooth and spreadable.
• Adjust thickness with more juice or sugar as needed.

5. Glaze & Slice

• Spread glaze over cooled blondies and allow it to set before slicing into 12 bars.

Tips for Perfect Blondies

• Don’t overbake: The center should be soft but set. A moist toothpick is what you want!
• Strain your purée: For a smooth glaze without seeds.
• Measure flour correctly: Fluff, scoop, and level for accuracy.
• Avoid jam in glaze: Too sweet — stick with fresh purée or lemon juice.

Storage & Freezing

• Store: Keep in an airtight container at room temperature for up to 3 days or refrigerated for 5 days.
• Freeze: Wrap individually and freeze for up to 1 month. Thaw at room temperature.

Flavor Variations

• Strawberry-Rhubarb: Swap half the strawberries for diced rhubarb.
• Blueberry Lemon Blondies: Sub strawberries with blueberries.
• Herbal Twist: Add 1 tsp chopped fresh basil or mint to the batter for a garden-fresh upgrade.

The Goods