Description
Delicious strawberry lemon blondies featuring a buttery base studded with fresh strawberries and topped with a vibrant pink strawberry lemon glaze. These moist, fruity bars perfectly balance sweet strawberry flavor with bright citrus notes.
Ingredients
Scale
For the 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
For the glaze
- 1 cup powdered sugar, sifted
- 1 Tbsp strawberry puree (from about 2 large strawberries)
- 1 Tbsp lemon juice (or enough to reach desired consistency)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving overhang on the sides for easy removal later.
- Prepare the batter: Cream the butter and sugar together in a large bowl until light and fluffy, about 2-3 minutes. Add the egg and beat until fully incorporated. Mix in the lemon juice (don’t worry if it doesn’t completely incorporate at this stage).
- Add dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mixture to the wet ingredients and mix until just combined with no dry flour visible.
- Fold in strawberries: Gently fold the diced fresh strawberries into the batter, being careful not to crush them. Spread the thick batter evenly into the prepared baking pan using an offset spatula.
- Bake the blondies: Bake for 30-35 minutes until the edges begin to turn golden and the center is set. A toothpick inserted in the center should come out moist but not wet with batter. Be careful not to overbake as this will dry out the blondies.
- Cool completely: Remove from the oven and let the blondies cool completely on a wire rack while still in the pan.
- Prepare the glaze: Puree the strawberries in a small food processor and strain through a fine mesh strainer to get 1 tablespoon of puree. In a bowl, whisk together the sifted powdered sugar, strawberry puree, and lemon juice until smooth and no lumps remain. Adjust the consistency by adding more sugar or lemon juice as needed.
- Glaze and slice: Pour the glaze over the cooled blondies, spreading it evenly across the top. Allow the glaze to set completely before slicing into squares.
Notes
- For the best flavor, use fresh, ripe strawberries. If using frozen strawberries, thaw and drain them well before adding to prevent excess moisture.
- The parchment paper sling makes it easy to lift the entire batch out for easier glazing and cutting.
- These blondies can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
- For a twist, try adding white chocolate chips or a teaspoon of lemon zest to the batter.
- The glaze will set firmer if you let it sit overnight.
- Prep Time: 20 minutes
- Cook Time: 35 minutes