Get ready to fall in love with Strawberry Lemon Blondies—the perfect treat when you crave something soft, colorful, and just the right mix of sweet and tart. Imagine luscious bars, decked in a gorgeous blush-pink hue, bursting with real strawberries and a gentle zing of fresh lemon. The melt-in-your-mouth texture makes each bite irresistible, and that crackly fruit glaze on top is like a little crown jewel. This is one of those desserts you’ll want to show off at potlucks and tea parties (or maybe just keep all to yourself—no judgments here!). If you’re on the hunt for an easy, crowd-pleasing recipe with serious flavor payoff, you’re about to meet your new favorite in these Strawberry Lemon Blondies.

Strawberry Lemon Blondies Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how simple and humble this ingredient list is. Each item helps deliver unbeatable flavor, texture, or that charming color that makes Strawberry Lemon Blondies truly stand out. Gather these staples to whip up something magical!

Unsalted butter: Use at room temperature for easy creaming and to give the blondies their rich, soft foundation.
Sugar: Granulated sugar sweetens the bars without overpowering the zing of fresh fruit.
Large egg: Essential for binding, this helps achieve that perfectly tender crumb.
Fresh squeezed lemon juice: The hero behind the lively tang and summery fragrance—always go fresh!
All-purpose flour: The structure and body of your blondies, a perfect neutral canvas for all that flavor.
Baking powder: Just a little gives the blondies some gentle lift and lightness.
Salt: A pinch sharpens the sweet and bright notes, making all the flavors pop.
Fresh strawberries: Diced small for pockets of juicy, real strawberry goodness in every bite.
Powdered sugar (for glaze): Sifted for a smooth, glossy glaze that won’t clump.
Strawberry puree (for glaze): Puree fresh strawberries for a beautiful pink color and natural boost of fruit flavor.
Lemon juice (for glaze): A splash to brighten the topping and get the right glazing consistency.

How to Make Strawberry Lemon Blondies

Step 1: Prep Your Pan and Oven

Start by heating your oven to 350F. Line your 9-inch square baking pan with parchment paper, letting it hang over the sides like little handles. It’s not strictly necessary, but trust me—lifting out and slicing Strawberry Lemon Blondies becomes effortless with this trick.

Step 2: Cream the Butter and Sugar

In a mixing bowl, cream the room-temperature butter and sugar until the mixture is light, pale, and fluffy—this takes about 2–3 minutes. You’re building a buttery, tender blondie base full of flavor right from the start.

Step 3: Add Egg and Lemon Juice

Beat in the large egg until everything looks silky smooth. Now pour in the fresh lemon juice. Don’t worry if your batter looks a bit separated—the lemon juice can be shy about mixing in, but it’ll work out just fine after the dry ingredients go in.

Step 4: Whisk and Add Dry Ingredients

In a separate bowl, whisk together your flour, baking powder, and salt. Stir this dry mix into your wet ingredients until you can’t see any streaks of flour. This keeps your Strawberry Lemon Blondies soft yet sturdy enough to hold all those juicy strawberry bits.

Step 5: Fold in the Strawberries

Gently fold in the diced strawberries with a spatula. The batter will be thick—almost like cookie dough. Don’t overmix! Spread the batter into your prepared pan, coaxing it into the corners with an offset spatula for an even layer.

Step 6: Bake Until Set

Slide the pan into the oven and bake for 30 to 35 minutes. You’re looking for edges that are just turning golden and a center that feels set when lightly pressed. A toothpick should come out moist but not wet—don’t bake too long or the bars will lose their dreamy tenderness.

Step 7: Make the Strawberry Lemon Glaze

While your blondies cool, blitz a couple of strawberries into a puree, then strain to get 1 tablespoon of smooth, jewel-red liquid. Whisk the puree, sifted powdered sugar, and a bit of lemon juice until you have a thick but spreadable glaze. Adjust with extra sugar or lemon juice until it’s perfect.

Step 8: Glaze and Slice

Once the blondies are cool, spread that gorgeous strawberry lemon glaze all over the top in a swooshy layer. Let it set fully before lifting the block out and slicing into squares. Each one will have a shiny, slightly crackled pink top that tempts you in for another bite.

How to Serve Strawberry Lemon Blondies

Garnishes

Dress up your Strawberry Lemon Blondies with extra slices of fresh strawberries, a sprinkling of lemon zest, or even a dollop of whipped cream. These finishing touches add a fresco-like splash of color and extra bursts of flavor, making every bar look fresh from a bakery!

Side Dishes

For a charming spring brunch or an elegant tea, pair your blondies with chilled lemon iced tea, strawberry lemonade, or a scoop of vanilla ice cream. The light sweetness and tart lemon in the bars complement icy drinks and creamy sides perfectly.

Creative Ways to Present

Want to go the extra mile? Stack the blondies in a pyramid on a cake stand and tuck lemon leaves between layers for a showstopper centerpiece. Or serve on tiered trays with pretty napkins for a garden party vibe. Even a simple dusting of powdered sugar before serving gives them extra polish.

Make Ahead and Storage

Storing Leftovers

Store any leftover Strawberry Lemon Blondies in an airtight container at room temperature for up to three days. The glaze helps lock in moisture, so the bars stay soft and vibrant. Place parchment between layers if stacking so the glaze doesn’t stick.

Freezing

Freeze individual blondie squares by wrapping them tightly in plastic wrap and storing in a freezer-safe bag or container. They’ll keep beautifully for up to two months. For best results, freeze without the glaze and add it fresh after thawing.

Reheating

To enjoy that just-baked taste, let frozen blondies come fully to room temperature on the counter. If you like a warm treat, zap them in the microwave for ten seconds—but keep in mind the glaze may melt slightly. They’re honestly delightful cold or at room temp, too!

FAQs

Can I use frozen strawberries for Strawberry Lemon Blondies?

Fresh strawberries give the best color and texture, but you can use frozen in a pinch. Thaw and drain them well first to avoid making the batter too wet, and gently blot before dicing.

How do I know when the blondies are done baking?

Look for lightly golden edges and a center that looks just set. A toothpick should come out mostly clean but still moist with a few tender crumbs—it shouldn’t be dry or still covered in batter.

Is it possible to double this recipe?

Absolutely! Just use a 9 by 13 inch pan and watch your baking time—it may take a little longer. Check at 35 minutes and bake until the blondies look golden at the edges and set in the middle.

What can I use instead of lemon juice?

While fresh lemon juice brings a wonderful brightness, you can swap in lime juice for a different twist. Orange juice works too, but the flavor will be more subtle and less zesty.

Can I make Strawberry Lemon Blondies gluten-free?

Yes, a 1-to-1 gluten-free all-purpose baking flour should work well in this recipe. Just make sure your mix contains xanthan gum, or add a tiny pinch for structure. The result will be just as tender and delicious.

Final Thoughts

I hope you find as much joy in baking and sharing these Strawberry Lemon Blondies as I do—there’s truly something magical about the way real strawberries and bright lemon come together in one soft, cheery bar. Give them a try, and don’t be surprised if they become a repeat request in your kitchen!