Strawberry Lemon Blondies

Name: Strawberry Lemon Blondies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup unsalted butter, at room temperature; ¾ cup granulated sugar; 1 large egg; ¼ cup freshly squeezed lemon juice; 2¼ cups all-purpose flour; ½ teaspoon baking powder; ½ teaspoon salt; 1 cup diced fresh strawberries; 1 cup powdered sugar, sifted; 1 tablespoon strawberry puree (from about 2 large strawberries); 1 tablespoon lemon juice (adjust for desired consistency)

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I remember the first time I baked strawberry lemon blondies—it was on a whim, after a weekend farmer’s market stroll where the strawberries were just too beautiful to resist. I had no grand plan, just a craving for something light, fruity, and cheerful. These blondies came together so effortlessly, and when I took that first bite—soft, tangy, just the right amount of sweet—I knew it would become a staple in my kitchen.

What makes this recipe special is how beginner-friendly it is. No fancy mixers, no complicated steps, and definitely no pastry degrees required. If you’re looking for an easy sheet pan dessert, a lemon herb chicken recipe to follow up with, or simply love quick and healthy meals with a sweet twist, these blondies are the perfect treat to start with.

Why This Recipe is Special

Strawberry lemon blondies stand out because they strike a rare balance: they’re vibrant yet comforting, zesty yet sweet, soft but never soggy. Think of them as the dessert version of your favorite spring afternoon.

These blondies are ideal for beginners because the batter is forgiving, the ingredients are basic, and the end result always feels impressive. Plus, they’re customizable—you can switch up the berries, play with the glaze, or even go gluten-free without a fuss.

Ingredients and Preparation

Here’s a breakdown of what you’ll need and why each ingredient matters:

Butter: Adds richness and that soft, melt-in-your-mouth texture. Use unsalted so you can control the salt level.

Sugar: Gives sweetness and also helps with the chewy, dense blondie texture. White granulated sugar works best here.
Egg: Binds everything together and adds moisture.
Lemon Juice: Brings a bright, tart punch that pairs beautifully with the strawberries. Also helps balance the sweetness.

All-Purpose Flour: Provides structure. You can substitute with a gluten-free blend if needed.
Baking Powder: A touch of lift for a soft but not cakey bite.
Salt: Enhances the other flavors, especially the citrus and berry notes.

Fresh Strawberries: The star of the show. They add moisture, natural sweetness, and those irresistible jammy pockets when baked. Avoid frozen berries unless you drain them very well.
Powdered Sugar (for glaze): Creates a smooth glaze that’s not too sweet.
Strawberry Puree & Lemon Juice (for glaze): Naturally colors and flavors the glaze, tying everything together with a final tangy-sweet flourish.

Ingredient swaps:
Out of strawberries? Try raspberries or blueberries. Want a simpler glaze? Use just lemon juice and powdered sugar. Watching your sugar intake? You can reduce the sugar slightly without compromising texture.

Step-by-Step Instructions

Step 1
Preheat your oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper, leaving some overhang for easy lifting later. This makes slicing and glazing a breeze.

Step 2
In a large bowl, cream the butter and sugar together until fluffy. This builds the base texture of the blondies—don’t skip the creaming step, even if you’re doing it by hand.

Step 3
Add in the egg and beat until fully incorporated. Then stir in the lemon juice. The mixture may look slightly curdled at this point—that’s normal!

Step 4
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture and stir just until no dry streaks remain.

Step 5
Gently fold in the diced strawberries. Try to distribute them evenly throughout the batter, which will be thick and slightly sticky.

Step 6
Spread the batter into your prepared pan, using a spatula to smooth the top. Make sure it’s level so it bakes evenly.

Step 7
Bake for 30–35 minutes or until the edges are just turning golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Let cool completely before glazing.

Step 8
For the glaze, puree a couple of strawberries and strain to remove seeds. Mix 1 tablespoon of this puree with powdered sugar and a bit of lemon juice until it reaches a thick but pourable consistency. Drizzle over the cooled blondies and let it set before slicing.

Beginner Tips and Notes

Overbaking is the biggest mistake: Aim for a soft center. The blondies will continue to cook slightly as they cool.
Too much moisture from berries? Toss your diced strawberries lightly in flour before folding into the batter.
Don’t skip cooling: Warm blondies will soak up the glaze instead of letting it sit prettily on top.

No mixer? No problem: You can cream butter and sugar with a wooden spoon or sturdy whisk—it just takes a bit of elbow grease.

Serving Suggestions

Serve these blondies on their own or elevate them with:

A dollop of whipped cream or vanilla Greek yogurt

A side of lemon sorbet for a tart contrast
Fresh strawberries or edible flowers for garnish

For leftovers, store at room temperature loosely covered with foil. Avoid airtight containers—they can trap too much moisture and make the blondies soggy. To freeze, wrap individual pieces in plastic and foil, then store for up to a month.

Let’s Bake Together

These strawberry lemon blondies are more than just a dessert—they’re a joyful baking experience that even the most hesitant beginner can master. Whether you’re making them for a spring picnic, a brunch gathering, or just to treat yourself after a long week, they deliver on every front: flavor, ease, and that beautiful blushing color.

If you give this easy sheet pan dessert a try, I’d love to hear about it! Drop your thoughts in the comments—Did you swap berries? Go gluten-free? Add a twist of your own? Let’s turn this recipe into something we can all pass along and make our own.

FAQ About Strawberry Lemon Blondies

Can I use frozen strawberries instead of fresh?

While you can use frozen strawberries in a pinch, they tend to release more moisture, which can make the blondies soggy. If using frozen, thaw and drain them very well, and consider tossing them in a little flour before folding into the batter.

Why does the lemon juice make the batter look curdled?

This is completely normal! Lemon juice may not fully incorporate with the butter and egg mixture at first. Once you add the dry ingredients, the batter will smooth out.

How do I know when the blondies are done baking?

The edges should be lightly golden and the center set. Insert a toothpick—it should come out with a few moist crumbs but not wet batter. Overbaking can dry them out.

Can I make these blondies gluten-free?

Yes, simply substitute the all-purpose flour with a 1-to-1 gluten-free flour blend such as Bob’s Red Mill or King Arthur Flour. Many readers have reported excellent results.

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