One of the best things about spring and summer is the abundance of fresh, vibrant fruits, and one of my favorites to bake with is strawberries. My family loves to remind me that as a baby, they called me “Strawberry Lips” because I was so obsessed with strawberries that I would leave a red mess all over my lips. But that love for strawberries has never faded, and it’s what makes this recipe so special. There’s just something about the combination of juicy strawberries and zesty lemons that truly screams sunshine. If you’re a fan of desserts that are soft and moist, this easy dessert is just what you’re looking for. They’re not dry or crumbly; instead, they melt in your mouth just like a perfect blondie should. Whether you’re hosting a brunch, need a sweet snack for a picnic or summer barbecue, or simply want to treat yourself, these blondies are a must-try!
With their tender, chewy, buttery texture and the refreshing flavors of strawberry and lemon, these strawberry lemon blondies are sure to become a family favorite. Let’s dive into the recipe and get baking!
Recipe Ingredients
Strawberry Lemon Blondies
- Unsalted butter – Provides a rich and creamy base for the blondies, giving them a soft, tender texture.
- Granulated White Sugar – Granulated sugar provides the perfect touch of sweetness, enhancing the bright and fresh flavors of the blondies.
- Large egg – Binds the ingredients together and adds moisture, ensuring the blondies are soft and chewy.
- Freshly squeezed lemon juice – The star of the show, this gives the blondies their bright, tangy flavor.
- All-purpose flour – The structure of the blondies, holding everything together.
- Baking powder – Helps the blondies rise just enough, giving them a light and airy texture.
- Salt – Enhances the flavors and balances the sweetness.
- Fresh strawberries (cored and diced) – Bursts of fresh, juicy flavor throughout each bite.
Strawberry Lemon Glaze
- Confectioners’ sugar – The base for a smooth and sweet glaze that complements the tart lemon.
- Milk or heavy cream – Adds creaminess to the glaze, making it rich and luscious.
- Pure vanilla extract – Enhances the flavor of the glaze, adding warmth and depth.
- Freshly squeezed lemon juice – Adds a tangy brightness to balance the sweetness of the sugar.
- Strawberry glaze (from approx. 12 large strawberries) – Infuses the glaze with a fresh, fruity flavor that ties the whole dessert together.
Step-by-Step Instructions
Step One: Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking pan with butter, then line it with parchment paper for easy removal.
Step Two: In a mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. Add the egg and continue beating until fully combined.
Step Three: Incorporate the lemon juice into the butter mixture, mixing until well combined.
Step Four: In a separate bowl, whisk together the flour, baking powder, and salt until there are no lumps. Gradually add these dry ingredients to the wet mixture, stirring just until the flour is fully incorporated.
Step Five: Gently fold the diced strawberries into the batter using a spatula. Spread the thick batter evenly into the prepared baking pan, smoothing it out with a spatula or offset knife.
Step Six: Bake for approximately 30 minutes, or until the edges start to turn golden and the center is set. A toothpick inserted into the center should come out moist but not wet. Avoid over-baking to ensure the blondies stay soft and moist.
Step Seven: Allow the blondies to cool on a rack before preparing the glaze.
Step Eight: For the glaze, puree the trimmed strawberries in a food processor until smooth. Strain the puree through a fine-mesh sieve to obtain 3 tablespoons of strained puree.
Step Nine: In a bowl, combine the sifted confectioners’ sugar, lemon juice, milk, and strawberry puree. Whisk until the mixture is smooth. Adjust the consistency if needed by adding more sugar or lemon juice.
Step Ten: Spread the glaze evenly over the cooled blondies. Let the glaze set before cutting into squares and serving.
Frequently Asked Questions
1. Cut a square of parchment paper slightly larger than your pan.
2. Fold it in half, then fold again into quarters.
3. Cut an angled notch at the open corners, just deeper than the pan’s height.
4. Unfold the paper, press it into a greased pan, and you’re ready to bake!
Blondies are often enjoyed for their rich, fudgy texture. While they should be soft and chewy, a perfectly baked blondie will have a moist center without being overly gooey. The key is to bake them until the edges are set and a toothpick inserted into the center comes out clean with a few moist crumbs. If you prefer a slightly gooey center, you can pull them out of the oven a bit earlier, but be careful not to underbake them too much.
Blondies and brownies are similar in texture and can both be fudgy, but they differ in their flavor profiles and ingredients. Blondies, are made with white sugar and typically feature vanilla, creating a sweet, caramel-like flavor without any cocoa. Blondies often include add-ins like fruit, nuts, or chocolate chips. Brownies, on the other hand, are made with cocoa powder or melted chocolate, giving them a rich chocolate flavor. Essentially blondies are a vanilla variation of a brownie.
Yes, you can use frozen strawberries, but be sure to thaw, drain, and pat them dry thoroughly before dicing. This prevents excess moisture that could make the blondies soggy.
The key to moist blondies is not over-baking them. Keep an eye on the baking time and check for doneness with a toothpick. A toothpick when inserted should come out moist but not wet, with a few crumbs attached.
Absolutely! Simply substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture might be slightly different, but they’ll still be delicious.
Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, or freeze for up to 3 months. Let them come to room temperature before serving.
The combination of sweet strawberries and tangy lemon in a rich, buttery blondie base is what makes this recipe stand out. The flavors complement each other perfectly, creating a refreshing yet indulgent treat.
Expert Tips & Tricks
These blondies are incredibly simple to make, but to ensure they turn out perfectly every time, here are a few tips to help you achieve the best results:
- Avoid overmixing the batter: Excessive mixing can develop too much gluten, resulting in dense blondie bars.
- Be mindful not to overbake: For chewy, moist blondies, bake until a toothpick inserted into the center comes out with a few moist crumbs. Overbaking can lead to a cakey texture.
- Use room temperature ingredients: Ensure eggs are at room temperature before mixing; cold eggs can cause the butter to solidify.
- Allow the blondies to cool completely before adding the glaze: Applying the glaze while the blondies are still warm can cause it to melt.
Variations & Pairings
- Variations: For a different twist, try adding white chocolate chips to the batter for a creamy sweetness that pairs beautifully with the strawberries and lemon. You can also swap the strawberries for raspberries or blueberries for a different fruity flavor.
- Pairings: These blondies are delightful on their own but also pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a beverage pairing, enjoy these with a glass of chilled sparkling lemonade or a light, fruity white wine like a Sauvignon Blanc.
Making Ahead, Storing & Freezing
Making Ahead: You can make the blondies up to 2 days in advance. Store them in an airtight container at room temperature, but hold off on glazing them until the day you plan to serve them.
Storing: Keep the blondies in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week.
Freezing: These blondies freeze well! Slice them into squares and place in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container, where they’ll keep for up to 3 months. Thaw at room temperature before glazing and serving.
Strawberry Lemon Blondies Recipe
Ingredients
Blondies
- 1 cup unsalted butter at room temperature
- 3/4 cup sugar
- 1 large egg
- 1/4 cup lemon juice freshly squeezed
- 2 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 heaping cup fresh strawberries finely cored and diced
Strawberry Lemon Glaze
- 1 1/4 cup confectioners’ sugar spoon and measured then sifted (sift after measuring) *sifting is optional
- 2 ½ tablespoons milk or heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice freshly squeezed
- 3 tablespoons strawberry glaze approx 12 large strawberries
Instructions
Blondie Instructions
- Preheat the oven to 350 degrees F
- Line a metal 9 X 9 inch square baking pan with parchment paper.
- Cream the butter and sugar until light and fluffy, then beat in the egg until combined.
- Mix in the lemon juice until fully incorporated.
- Whisk together the flour, baking powder, and salt until fully combined and free of clumps. Gradually add the dry ingredients to the wet mixture, stirring until no dry flour remains.
- Gently fold in the diced strawberries using a spatula. Spread the mixture evenly into your pan; the dough is thick, so take your time. A large offset spatula works well for this, but any spatula you have will do the job.
- Bake for about 30 minutes, until the edges start to turn golden and the center is set. A toothpick inserted into the center should come out moist but not wet. Be careful not to over-bake, as this can cause the blondies to dry out. Let them cool on a rack.
Glaze Instructions
- Prepare the glaze by trimming 12 strawberries and pureeing them in a food processor until smooth. Strain the puree through a fine-mesh sieve set over a bowl to extract 3 tablespoons of strained puree.
- Combine the sugar, lemon juice, milk and strawberry puree in a bowl, whisking until the mixture is smooth and free of lumps. Adjust the consistency as needed by adding a bit more sugar if it's too thin or more lemon juice if it's too thick.
- Spread the glaze over the cooled blondies. Let the glaze set before slicing.
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