strawberry lemon blondies

Emma

The vibrant flavors of fresh strawberries and the tartness of lemon shine through in every bite, making them the ideal dessert for any occasion.

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings 12

Calories 319 kcal

1 cup powdered sugar, sifted
1 tbsp strawberry puree (you'll need about 2 large strawberries, instructions below)
1 tbsp lemon juice (just enough to thin the glaze to a spreadable consistency)

Creating the perfect Strawberry Lemon Blondies is all about following the right steps and achieving the perfect balance of textures. These blondies come together in just a few simple steps—so let's get started!

Begin by creaming the butter and sugar together until light and fluffy. This will create a soft base for your blondies and give them that melt-in-your-mouth texture. Use a hand or stand mixer on medium speed to make the process quick and easy. Once the butter and sugar are well combined, add in the egg and beat until fully incorporated. This will help the blondies rise and bind the ingredients together.

Next, stir in the fresh lemon juice. Don't worry if the lemon juice doesn't completely blend in at this stage—that’s totally normal. The acidity of the lemon will bring out a lovely brightness that pairs perfectly with the sweetness of the strawberries.

In a separate bowl, whisk together the flour, baking powder, and salt. This ensures the dry ingredients are evenly distributed, giving the blondies their ideal texture. Gradually add the dry ingredients into the wet mixture, mixing until no dry flour remains. The batter should be thick and slightly sticky at this point, perfect for folding in the fresh strawberries.

Gently fold in the diced fresh strawberries, making sure they are evenly distributed throughout the batter. Be careful not to overmix, as you want the strawberries to stay intact and not break down too much. Once the strawberries are folded in, spread the thick batter evenly into your prepared baking pan. Use a large offset spatula to smooth the top, ensuring it’s as even as possible.

Bake your blondies at 350°F for 30-35 minutes, or until the edges start to turn golden brown and the center is set. A toothpick inserted in the middle should come out moist but not wet. Be cautious not to over-bake, as this could dry them out. Once done, remove from the oven and let them cool completely on a wire rack.

To make the glaze, start by pureeing the fresh strawberries. Trim the strawberries and place them in a small food processor or blender. Blend until smooth, then strain the puree through a fine-mesh sieve to remove any seeds. You should be left with about 1 tablespoon of smooth strawberry puree.
In a separate bowl, whisk together the powdered sugar, strawberry puree, and lemon juice. Keep stirring until the glaze is completely smooth and there are no lumps. If the glaze feels too thin, add a little more powdered sugar to thicken it up. If it’s too thick, add a little more lemon juice to reach a spreadable consistency.

Spread the glaze evenly over the cooled blondies, making sure to cover the surface completely. Allow the glaze to set before slicing into squares. The glaze will firm up as it cools, creating a sweet, tangy finish that enhances the flavor of the blondies.

Keyword strawberry lemon blondies