Strawberry Lemon Blondies are the recipe that Maria makes every spring and every summer gathering when she wants to create the most completely extraordinary and the most genuinely vibrant individual dessert bar that delivers every single beloved blondie characteristic — the most dense and the most fudgy buttery individual texture — while replacing every conventional chocolate chip with the most naturally vibrant fresh strawberry pieces and the most bright and the most properly tangy lemon zest and juice woven directly through the batter for the most completely extraordinary spring-forward and the most genuinely refreshing twist on the classic blondie.
The most beautifully finished pink strawberry-lemon glaze poured over the most completely cooled bars creates the most gorgeously glossy and the most visually stunning finishing touch that makes every individual square look as completely extraordinary as it tastes. She creams the most properly softened butter with sugar and lemon zest, folds in the most carefully cornstarch-tossed diced strawberries, bakes until the most beautifully set, and finishes with the most gorgeous strawberry-lemon glaze.
Strawberry Lemon Blondies are the most easy and deeply extraordinary 35-minute spring dessert bars made by creaming butter sugar vanilla and lemon zest adding egg and lemon juice mixing in flour baking powder and salt folding in cornstarch-tossed diced strawberries baking at 350°F for 25 to 30 minutes and glazing with strawberry-lemon puree and powdered sugar. Come follow us on Pinterest where we share beautiful bar recipes and easy spring favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Strawberry Lemon Blondies Recipe
This Strawberry Lemon Blondies recipe is the most completely extraordinary and the most genuinely refreshing spring twist on the classic blondie that delivers the most beloved dense and the most fudgy buttery individual texture while replacing the most conventional chocolate elements with the most vibrant fresh strawberries and the most bright lemon for the most completely seasonal and the most genuinely sweet-and-tangy individual dessert bar experience.
The cornstarch tossed with the diced strawberries before folding into the batter is the single most essential and the most genuinely transformative technique that prevents this recipe’s most common potential pitfall — excess strawberry moisture seeping into the batter and producing a soggy and the most improperly set individual bar. The light cornstarch coating absorbs the most excess released juice while the strawberries bake, maintaining the most properly dense and the most fudgy individual blondie texture throughout. Our Strawberry Shortcake Muffins make a beautifully equally fresh-strawberry and equally individually portioned companion for a complete and wonderful strawberry baking collection.
Ingredients Needed for This Strawberry Lemon Blondies Recipe
For the Strawberry Lemon Blondies:
- 1 cup All-Purpose Flour
- ¼ tsp Baking Powder
- ¼ tsp Salt
- ½ cup Unsalted Butter, room temperature
- ¾ cup Granulated Sugar
- ½ tsp Pure Vanilla Extract
- Grated Zest from 1 Lemon
- 1 large Egg, room temperature
- ¼ cup Fresh Squeezed Lemon Juice
- 1 heaping cup Diced Fresh Strawberries
- 1 tsp Cornstarch
For the Glaze:
- 1 cup Powdered Sugar, sifted
- 1 tbsp Lemon Juice
- 2 to 3 large Strawberries, diced
How to Make This Strawberry Lemon Blondies Recipe
Preheat the oven to 350°F. Line an 8 by 8-inch baking dish with parchment paper, leaving a large overhang on the sides for the most effortless removal.
Dice the strawberries into small quarter-inch pieces and set aside. In a separate bowl, stir together the flour, baking powder, and salt. Set aside.
Beat the room-temperature softened butter, sugar, vanilla, and lemon zest for 2 minutes until the most light and the most fluffy. Add the egg and mix to combine, cara mia.
Add the lemon juice and mix to combine — it will not come together completely, but this is the most correct expected appearance. Add the flour mixture and mix until combined.
Toss the diced strawberries with the cornstarch. Using a rubber spatula, gently fold the cornstarch-coated strawberries into the batter.
Spread the mixture into the prepared dish and bake for 25 to 30 minutes until lightly golden brown on the edges and the center is completely set. Do not overbake, or the bars will turn out the most undesirably dry.
Cool to room temperature.
For the glaze, pulse the lemon juice and diced strawberries in a food processor to make the most smooth puree. Stir the powdered sugar with 1 tablespoon of the puree, adding more puree as needed for the most properly spreadable but not too runny individual consistency.
Spread the glaze over the most completely cooled blondies and let the glaze harden before slicing into bars.
How to Serve This Strawberry Lemon Blondies Recipe
Serve at room temperature once the most beautiful pink strawberry-lemon glaze has the most completely hardened and set for the most cleanly sliceable and the most properly defined individual bar presentation. These blondies actually taste the most extraordinary the next day as the flavors meld and the texture becomes extra dense and fudgy.
Arrange the most beautifully glazed bars on a white serving platter with fresh strawberry halves alongside for the most completely charming and the most naturally spring-vibrant individual presentation. Our Lemon Blueberry Muffins make a beautifully equally lemon-bright and equally spring-fresh companion for a complete and wonderful spring dessert collection.
How to Store This Strawberry Lemon Blondies Recipe
Store leftovers in an airtight container in the refrigerator for up to 4 to 5 days. These blondies are the most beautifully make-ahead-friendly, tasting the most extraordinary the next day as the most flavors blend together and the most texture becomes extra dense and fudgy.
Tips to Make This Strawberry Lemon Blondies Recipe
Do not overmix the batter once the flour is added — mix just until combined to keep the blondies the most tender and the most properly fudgy rather than the most undesirably tough. Dice the strawberries into the most small quarter-inch pieces for the most even distribution and the most prevented excess moisture release.
Check for doneness most carefully in the center — the edges should be lightly golden while the center should be set but still the most soft for the most properly dense and the most fudgy individual texture. A ceramic or glass baking dish helps the bars bake the most evenly without overbaking the edges.
Helpful Notes for This Strawberry Lemon Blondies Recipe
Fresh lemon zest and fresh lemon juice make the most significant difference in the most bright and the most properly fresh individual flavor character of these blondies — bottled lemon juice lacks the most essential aromatic oils present in fresh zest that contribute the most significant individual flavor depth.
These bars are the most genuinely best made one to two days ahead of serving — the cooling and overnight resting period allows the most complete flavor melding and the most properly dense and the most fudgy individual texture development that fresh-baked same-day blondies have not yet achieved.
Variation of This Strawberry Lemon Blondies Recipe
Maria made a version substituting fresh blueberries for the strawberries for the most completely extraordinary and the most differently vibrant lemon blueberry blondie. Teresa tried adding half a teaspoon of poppy seeds to the batter for the most completely extraordinary and the most beautifully textured lemon poppy seed strawberry blondie.
For a white chocolate chip version, fold half a cup of white chocolate chips through the batter alongside the strawberries for the most completely extraordinary and the most deeply sweet white chocolate strawberry lemon blondie. Our Lemon Blueberry Cake makes a beautifully equally lemon and equally fruit-forward companion for a complete and wonderful spring citrus baking collection.
FAQs About This Strawberry Lemon Blondies Recipe
Why toss the strawberries with cornstarch before folding into the batter?
The light cornstarch coating absorbs the most excess moisture that fresh strawberries release as they bake, preventing the most undesirable sogginess that would otherwise compromise the most essential dense and fudgy blondie texture. This most simple technique is the single most critical step for the most properly textured and the most cleanly sliceable individual strawberry lemon blondie.
Can I use frozen strawberries?
Fresh strawberries are the most specifically recommended for this recipe. Frozen strawberries release too much excess moisture during baking and compromise the most properly dense and the most fudgy individual texture that makes these blondies so genuinely extraordinary. If frozen must be used, thaw most completely and drain the most thoroughly before dicing and tossing with cornstarch.
Why are my blondies crumbly?
Crumbly blondies are most commonly caused by overbaking or too much flour added during measurement. Measure the flour accurately using the spoon-and-level method and remove the bars from the oven the moment the center is the most properly set rather than continuing to bake until fully firm, as the center continues setting during the cooling period.
Conclusion
These Strawberry Lemon Blondies are the most completely extraordinary and the most deeply vibrant spring dessert bar that makes every gathering and every spring celebration feel genuinely and completely special through the most dense and the most fudgy buttery base and the most vibrant fresh strawberry pieces and the most bright lemon zest and the most gorgeous pink glaze in every single perfectly cooled and completely irresistible strawberry lemon blondie.
We hope they bring the same deeply joyful spring strawberry lemon brightness and the same completely delighted gathering to your kitchen that they have always brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
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Strawberry Lemon Blondies The Most Easy Fudgy Buttery Fresh Strawberry Lemon Zest Pink Glaze Bar You Will Bake
- Total Time: 38 minutes
- Yield: 9 to 12 bars 1x
- Diet: Vegetarian
Description
The most extraordinary fudgy Strawberry Lemon Blondies made by preheating oven to 350°F lining 8×8-inch dish with parchment leaving overhang dicing strawberries into 1/4-inch pieces stirring 1 cup flour 1/4 tsp baking powder and 1/4 tsp salt setting aside beating 1/2 cup room temperature butter 3/4 cup sugar 1/2 tsp vanilla and lemon zest 2 minutes until light and fluffy adding 1 egg mixing combined adding 1/4 cup lemon juice mixing won’t fully combine adding flour mixture mixing combined tossing diced strawberries with 1 tsp cornstarch gently folding into batter spreading into dish baking 25 to 30 minutes until edges lightly golden and center set do not overbake cooling to room temperature pulsing lemon juice and diced strawberries to puree stirring with sifted powdered sugar to thick spreadable glaze spreading over cooled blondies letting harden before slicing. A completely perfect fudgy strawberry lemon blondie recipe with pink glaze.
Ingredients
1 cup All-Purpose Flour
1/4 tsp Baking Powder
1/4 tsp Salt
1/2 cup Unsalted Butter room temperature
3/4 cup Granulated Sugar
1/2 tsp Pure Vanilla Extract
Grated Zest from 1 Lemon
1 large Egg room temperature
1/4 cup Fresh Squeezed Lemon Juice
1 heaping cup Diced Fresh Strawberries
1 tsp Cornstarch
1 cup Powdered Sugar sifted for glaze
1 tbsp Lemon Juice for glaze
2 to 3 large Strawberries diced for glaze
Instructions
1. Preheat oven to 350°F. Line 8×8-inch dish with parchment leaving overhang.
2. Dice strawberries into 1/4-inch pieces. Set aside.
3. Stir flour, baking powder, and salt in separate bowl. Set aside.
4. Beat butter, sugar, vanilla, and lemon zest 2 minutes until light and fluffy.
5. Add egg. Mix to combine.
6. Add lemon juice. Mix to combine. Will not fully come together. This is correct.
7. Add flour mixture. Mix until combined.
8. Toss diced strawberries with cornstarch. Gently fold into batter with rubber spatula.
9. Spread into prepared dish. Bake 25 to 30 minutes until edges lightly golden and center set. Do not overbake.
10. Cool to room temperature.
11. Pulse lemon juice and diced strawberries in food processor to puree.
12. Stir powdered sugar with 1 tbsp puree. Add more puree for spreadable consistency.
13. Spread glaze over cooled blondies. Let harden before slicing.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert, Bars, Spring
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 207
- Sugar: 24g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: strawberry lemon blondies, easy fudgy strawberry lemon blondies recipe pink glaze fresh strawberry, best spring dessert bars strawberry lemon buttery, dense fudgy strawberry lemon blondie bars
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