Strawberry Lemon Blondies Recipe
Strawberry Lemon Blondies where juicy strawberries meet a tangy lemon twist in every bite. This quick and easy recipe creates soft, chewy dessert bars topped with the tastiest pink glaze perfect for spring.
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.