Strawberry Lemon Blondies

Strawberry lemon blondies became my sunshine-in-a-pan recipe after one spring morning when I found myself with an overflowing basket of ripe strawberries and a few extra lemons from a forgotten pitcher of lemonade. I didn’t want muffins or cake, but something soft, tangy, and a little chewy—so I whipped up a blondie base and folded the fruit right in. The combination was everything I hoped for: buttery, bright, and packed with fresh, fruity flavor.

Now, they’re one of my go-to spring and summer desserts. The tartness of the lemon balances the sweetness of the strawberries, and the crackly top gives way to a soft, dense center that’s unbelievably satisfying. Whether I’m serving them at a picnic, brunch, or just with a cup of tea, these bars always bring a little joy with every bite.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• All-purpose flour – Forms the chewy, sturdy base of the blondies
• Unsalted butter – Adds moisture and richness to the bars
• Granulated sugar – Sweetens the batter and helps with that glossy top
• Eggs – Provide structure and give the blondies a tender bite
• Lemon juice – Adds brightness and a punch of citrus flavor
• Lemon zest – Brings in concentrated lemon aroma and flavor
• Fresh strawberries – Juicy and sweet, they burst with flavor in every bite
• Vanilla extract – Rounds out the citrus with warm depth
• Salt – Balances the sweetness and enhances the lemon
• Powdered sugar – For making a simple lemon glaze to drizzle on top

Tools You’ll Need

• Mixing bowls – For preparing both the batter and the glaze
• Whisk and spatula – To mix and fold the ingredients together
• Hand or stand mixer (optional) – For creaming the butter and sugar
• 8×8 or 9×9-inch baking pan – For even baking and perfectly thick blondies
• Parchment paper – Makes it easier to remove the blondies from the pan
• Zester or microplane – To zest the lemons finely
• Citrus juicer – To get every drop of juice for the batter and glaze

Instructions

Step 1: Preheat and prepare

I preheat the oven to 350°F (175°C) and line a square baking pan with parchment paper, leaving an overhang so I can lift the blondies out easily after baking.

Step 2: Cream the butter and sugar

In a large bowl, I beat the softened butter with sugar until it’s light and fluffy. This creates that perfect chewy texture in the finished bars.

Step 3: Add wet ingredients

I mix in the eggs, one at a time, then add the lemon juice, lemon zest, and vanilla extract. The batter will smell amazing already!

Step 4: Add dry ingredients

I stir in the flour and salt until just combined, being careful not to overmix. Then, I gently fold in the chopped strawberries.

Step 5: Bake

I spread the batter evenly into the prepared pan and bake for 30–35 minutes, or until the edges are golden and the center is just set. I let it cool completely before adding the glaze.

Step 6: Make the glaze

For the glaze, I whisk powdered sugar with lemon juice until smooth and pourable. I drizzle it over the cooled blondies in a zig-zag motion or use a spoon to create a thin layer.

Step 7: Slice and serve

Once the glaze is set, I lift the blondies out and slice them into squares. They’re delicious at room temperature or chilled.

Tips

I pat the chopped strawberries dry with a paper towel before folding them in to avoid excess moisture

For extra tang, I sometimes add a bit of lemon extract to the glaze

You can swap in raspberries or blueberries for a twist on the flavor

These blondies store well in the fridge and taste even better the next day

Ways to Serve

As a fruity dessert for spring brunch or summer picnics

Paired with whipped cream or a scoop of vanilla ice cream

Wrapped up in parchment and ribbon as a sweet homemade gift

Frequently Asked Questions

Can I make Strawberry Lemon Blondies ahead of time?

Yes! They actually get more flavorful after a day in the fridge and can be stored for up to 4 days.

Do I need to use fresh strawberries in Strawberry Lemon Blondies?

Fresh is best for texture, but you can use thawed frozen strawberries if you pat them very dry.

Can I double this recipe?

Absolutely! Just use a 9×13-inch pan and bake for a few minutes longer—keep an eye on the center.

Can I skip the glaze?

Yes, but the lemon glaze adds extra brightness and sweetness that really finishes the bars beautifully.

See You in the Kitchen

I hope these strawberry lemon blondies bring a little burst of sunshine to your kitchen like they do in mine! They’re simple, bright, and perfect for almost any occasion. Don’t forget to pin or save this recipe and let me know if you give it a try!

Happy Cooking!

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