Strawberry Lemon Blondies

This strawberry lemon blondie recipe transforms simple ingredients into a pretty pink dessert that perfectly balances sweet strawberry and tart lemon flavors. The soft, melt-in-your-mouth texture makes these bars irresistible for spring gatherings or whenever you need a bright, fruity treat.

I first made these blondies for a spring brunch, and they disappeared before all the other desserts. The vibrant pink color and bright flavor always bring compliments, and they've become my signature contribution to warm-weather gatherings.

Ingredients

• Unsalted butter: at room temperature gives these blondies their rich, melt-in-your-mouth texture
• Sugar: balances the tartness of the lemon and provides the perfect sweetness level
• Egg: binds everything together and adds richness
• Fresh lemon juice: provides bright acidity that makes these blondies special
• All purpose flour: creates the perfect tender crumb
• Baking powder: gives just enough lift without making them cakey
• Salt: enhances all the flavors and balances the sweetness
• Fresh strawberries: add beautiful color and fruity sweetness
• Powdered sugar: creates a smooth glaze that sets beautifully
• Strawberry puree: amplifies the berry flavor and creates that gorgeous pink color

Step-by-Step Instructions

Prepare Your Oven and Pan:

Preheat your oven to exactly 350°F to ensure even baking. Line your 9-inch square pan with parchment paper, leaving overhang on two sides. This step seems minor but makes removal and serving so much easier later.

Cream The Butter and Sugar:

Beat the butter and sugar together until light and fluffy, about 3 minutes. This incorporates air into the mixture, creating a lighter texture. The mixture should be pale yellow and noticeably fluffier than when you started.

Add The Egg and Lemon:

Add the egg and beat until fully incorporated, about 1 minute. Then mix in the lemon juice. The mixture will look slightly curdled at this stage due to the acidity of the lemon juice reacting with the fat in the butter. This is completely normal.

Incorporate Dry Ingredients:

Whisk your flour, baking powder, and salt in a separate bowl to ensure even distribution. Add this to your wet ingredients and mix just until combined. Overmixing develops gluten which can make your blondies tough rather than tender.

Fold in Strawberries:

Gently fold in the diced strawberries using a spatula with a light hand. Be careful not to crush the berries, as their juice may discolor the batter. The goal is to distribute them evenly throughout.

Bake to Perfection:

Spread the thick batter evenly in your prepared pan, taking time to reach the corners. Bake for 30-35 minutes, watching carefully. The edges should be just turning golden, and the center should be set but still slightly soft.

Create The Glaze:

After cooling the blondies completely, puree fresh strawberries and strain to remove seeds. Combine the strained puree with powdered sugar and just enough lemon juice to create a pourable but not runny consistency. The glaze should coat the back of a spoon.

Apply The Finishing Touch:

Pour the glaze evenly over the cooled blondies, using an offset spatula to spread it into a smooth layer. Allow it to set completely before cutting into squares, which takes about an hour at room temperature.

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I find that using local, in-season strawberries makes an incredible difference in the flavor of these blondies. My fondest memory with this recipe was when my daughter insisted on making them for her teachers as end-of-year gifts. The kitchen was a mess of pink everywhere, but seeing her pride in wrapping up the finished blondies made it all worthwhile.

Storage Tips

These blondies stay fresh at room temperature for two days when stored in an airtight container. For longer storage, refrigerate them for up to 5 days. The flavor actually improves after the first day as the strawberry and lemon notes meld together. If you want to freeze them, wrap individual squares tightly in plastic wrap and then aluminum foil before placing in a freezer bag. Thaw at room temperature for about an hour before serving.

Seasonal Variations

When strawberries aren't at their peak, you can adapt this recipe beautifully. In summer, substitute fresh raspberries or blueberries, adjusting the glaze to match. For fall, try diced apples with cinnamon instead of lemon juice. Winter versions work wonderfully with frozen berries, though you'll want to thaw and drain them well to prevent excess moisture from affecting the texture of your blondies.

Serving Suggestions

These blondies shine when served slightly warm with a scoop of vanilla ice cream on the side. For brunch gatherings, cut them into smaller squares and serve alongside a light champagne cocktail. They also pair beautifully with afternoon tea, especially Earl Grey or a floral herbal blend that complements the strawberry flavor.

The Secret to Perfect Texture

The key to these blondies' irresistible texture lies in the precise baking time and temperature. When you're checking for doneness, remember that they'll continue cooking slightly after removal from the oven. The center should register about 190°F on an instant-read thermometer for the perfect consistency. If you don't have a thermometer, look for edges that are just turning golden and a center that's set but still looks slightly underdone. This ensures that perfect melt-in-your-mouth texture that makes these blondies spectacular.

Recipe Questions & Answers

→ How do I achieve the perfect texture for blondies?

To ensure your blondies are soft and chewy, avoid over-baking. Bake just until the edges are golden and the center is set but slightly moist when tested with a toothpick.

→ Can I substitute other fruits for strawberries?

Yes, you can use diced rhubarb, blueberries, or raspberries. A mix of strawberries and rhubarb also works well for a creative twist.

→ How should I prepare the glaze?

For the glaze, puree fresh strawberries and strain to get a smooth consistency. Whisk it with powdered sugar and a bit of lemon juice for a spreadable consistency.

→ Can I make these ahead of time?

Yes, these blondies can be made a day ahead. Store them in an airtight container to maintain their freshness, and glaze only before serving if you prefer.

→ What equipment is necessary for this recipe?

You’ll need a 9x9 square baking pan and parchment paper for easy removal. An offset spatula can also help spread the dough evenly in the pan.

→ Why is my glaze soaking into the blondies?

If your glaze soaks in, it might be too thin. Add more powdered sugar to thicken it until it holds on the surface of the blondies.