If you’re on the hunt for a dessert that’s as delightful to look at as it is to eat, you’re going to fall head over heels for this Strawberry Lemon Blondies Recipe. These pretty-in-pink bars burst with the perfect balance of sweet strawberries and bright, tangy lemon juice, creating a flavor that dances on your tongue. The texture is soft and tender, melting away with every bite, making these blondies an irresistible treat that feels like sunshine on a plate. Whether you’re baking for a special occasion or a simple indulgence, this recipe promises a fresh twist on classic blondies that’s both elegant and comforting.
Ingredients You’ll Need
Gathering the right ingredients for this Strawberry Lemon Blondies Recipe is a breeze, and each one plays its role beautifully to create that perfect trifecta of flavor, color, and texture. From creamy butter to fresh strawberries, every item works together like a dream.
- 1 cup unsalted butter, at room temperature: This adds richness and a tender crumb to your blondies.
- 3/4 cup sugar: The ideal amount to bring sweetness without overpowering the lemon’s tartness.
- 1 large egg: Helps bind everything together and give structure.
- 1/4 cup fresh squeezed lemon juice: Brings a bright, zesty punch that wakes up your taste buds.
- 2 1/4 cups all-purpose flour: The hearty base that supports the mix without weighing it down.
- 1/2 teaspoon baking powder: Essential for a gentle lift and light texture.
- 1/2 teaspoon salt: Balances out the sweetness and enhances all the other flavors.
- 1 cup diced fresh strawberries: Bursts of juicy freshness that make these blondies uniquely delicious.
- Glaze Ingredients: 1 cup powdered sugar (sifted), 1 tablespoon strawberry puree, and about 1 tablespoon lemon juice to make a smooth, tangy glaze.
How to Make Strawberry Lemon Blondies Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit. If you like, line a 9×9 inch baking pan with parchment paper, especially along the longer edges. This step might feel like a small detail, but it makes removing and glazing the blondies so much easier later on.
Step 2: Cream the Butter and Sugar
Using a mixer or sturdy whisk, cream the softened butter together with sugar until the mixture is fluffy and light. This step is the secret behind the blondies’ soft texture, giving them that melt-in-your-mouth quality that’s truly addictive.
Step 3: Add the Egg and Lemon Juice
Beat in the large egg until it is fully combined, followed by the fresh lemon juice. Don’t worry if the lemon juice doesn’t fully blend at this stage; the tangy bursts promise a lively flavor throughout the blondies.
Step 4: Mix in Dry Ingredients
Whisk the flour, baking powder, and salt together in a separate bowl, then gradually add them to the wet ingredients. Mix until you no longer see any dry flour, but avoid overmixing so your blondies stay tender.
Step 5: Fold in the Strawberries
Gently fold in your diced fresh strawberries. This delicate step ensures the berries remain intact, distributing their sweet juiciness evenly throughout your batter.
Step 6: Bake to Perfection
Spread the thick batter evenly in your prepared pan using an offset spatula or the back of a spoon. Slide the pan into the oven and bake for 30 to 35 minutes. Keep an eye out for golden edges and a set center. A toothpick inserted should come out moist but not wet for the perfect texture. Resist the urge to overbake, as this keeps the blondies soft and chewy.
Step 7: Prepare and Apply the Glaze
While your blondies cool on a rack, puree a couple of large strawberries in a food processor then strain to obtain 1 tablespoon of smooth puree. Combine this with sifted powdered sugar and lemon juice to create a glossy glaze. Spread this lovely pink topping evenly on your cooled lemon strawberry bars and let it set before slicing.
How to Serve Strawberry Lemon Blondies Recipe
Garnishes
Adding a sprinkle of finely chopped fresh strawberries or a light zesting of lemon peel can turn your blondies into little art pieces full of fresh flavor and a pop of color that makes every bite inviting and bright.
Side Dishes
Pairing these blondies with a dollop of whipped cream or a scoop of vanilla ice cream instantly elevates them, making each serving feel like a decadent treat rather than just a simple sweet.
Creative Ways to Present
For gatherings, try serving the blondies on a pretty platter with edible flowers or fresh mint leaves. You could also cut them into fun shapes using cookie cutters for a playful presentation that’s perfect for parties or afternoon teas.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Strawberry Lemon Blondies in an airtight container at room temperature for up to 3 days. This ensures they stay moist and fresh, ready for another snack or dessert moment.
Freezing
If you want to enjoy these blondies later on, wrap individual bars tightly in plastic wrap and freeze them in a sealed container for up to 2 months. Thaw overnight in the fridge before serving for a freshly baked feel.
Reheating
To enjoy the blondies warm, pop them in the microwave for about 15 seconds or warm gently in a low oven. The glaze might soften slightly, making each bite extra luscious.
FAQs
Can I use frozen strawberries for this recipe?
Fresh strawberries are best for the Strawberry Lemon Blondies Recipe because they provide the juiciest texture and brightest flavor. However, you can use thawed frozen strawberries if fresh aren’t available; just pat them dry to reduce extra moisture.
What if I don’t have fresh lemon juice?
Fresh lemon juice really makes the difference in this recipe’s bright flavor, but in a pinch, bottled lemon juice can be used. The taste might be slightly less vibrant, so consider adding a little lemon zest to amp up the citrus notes.
Can I substitute the butter for oil?
Butter is preferred here for the rich texture and flavor it adds to the blondies. Using oil might result in a denser texture and less buttery taste, so I recommend sticking with butter for the best results.
How do I know when the blondies are done baking?
Look for edges turning a gentle golden brown and the center set but still slightly moist. A toothpick test works wonderfully—it should come out with a few moist crumbs but not raw batter.
What variations can I try with this recipe?
Feel free to experiment by swapping strawberries with rhubarb, blueberries, raspberries, or a mix of strawberries and rhubarb. Each offers a unique flavor twist while keeping the beautiful balance of sweet and tart.
Final Thoughts
Making the Strawberry Lemon Blondies Recipe is truly a joy, bringing together fresh, wholesome ingredients into a dessert that feels like a special gift. I can’t recommend baking these enough when you’re craving something colorful, flavorful, and just plain fun to share. Go ahead, give them a try—you’re going to love how effortlessly they brighten your day and your plate!
Print
Strawberry Lemon Blondies Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Lemon Blondies are delightful pink bars bursting with a perfect balance of sweet and tart flavors. Featuring a soft, melt-in-your-mouth texture, these blondies combine the freshness of diced strawberries with zesty lemon juice, topped with a delicious strawberry-lemon glaze. Ideal for a spring or summer treat, they are baked to golden perfection and finished with a smooth glaze that enhances their fruity brightness.
Ingredients
Blondies
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1/4 cup fresh squeezed lemon juice
- 2 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup diced fresh strawberries
Glaze
- 1 cup powdered sugar, sifted
- 1 Tbsp strawberry puree (from about 2 large strawberries)
- About 1 Tbsp lemon juice (or enough to thin the glaze to a spreadable consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the ideal temperature for baking your blondies.
- Prepare Baking Pan: Line a 9-inch square baking pan with parchment paper, leaving long edges for easy removal later. This step is optional but recommended.
- Cream Butter and Sugar: In a mixing bowl, cream together the room temperature unsalted butter and sugar until the mixture is fluffy and light in texture.
- Add Egg and Lemon Juice: Beat in the large egg until fully incorporated, then add the fresh squeezed lemon juice. It’s normal if the lemon juice doesn’t fully incorporate at this stage.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until no dry flour remains and a thick dough forms.
- Fold in Strawberries: Gently fold in the diced fresh strawberries, taking care not to crush them to maintain their texture and flavor.
- Spread Batter in Pan: Use a large offset spatula to spread the thick blondie batter evenly in the prepared baking pan for uniform baking.
- Bake: Bake the blondies for 30 to 35 minutes until the edges turn golden and the center is set but still moist. Test doneness with a toothpick, which should come out moist but not wet.
- Cool: Remove from oven and let the blondies cool completely on a wire rack for optimal glazing.
- Prepare Strawberry Puree: Trim strawberries for the glaze and blend in a small food processor. Strain through a small sieve to get 1 tablespoon of smooth puree.
- Make Glaze: Whisk together the sifted powdered sugar, strawberry puree, and about 1 tablespoon of lemon juice until smooth and lump-free. Adjust consistency by adding more sugar if too thin or more lemon juice if too thick.
- Glaze Blondies: Spread the glaze evenly over the cooled blondies. Allow the glaze to set fully before slicing into 12 bars.
Notes
- For accurate flour measurement, fluff the flour, scoop with a cup, and level off without compacting.
- If you prefer a simpler glaze, you can use lemon juice alone instead of strawberry puree, but avoid strawberry jam as it may overpower the sweetness.
- Test your glaze thickness by applying a small spoonful on the blondie; if it soaks in too quickly, add more sugar, if too thick add more lemon juice or puree.
- Try variations by substituting diced rhubarb, blueberries, raspberries, or a mix of strawberries and rhubarb for a different flavor profile.
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