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.

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)

Description

These Strawberry Lemon Blondies are soft, moist dessert bars packed with juicy strawberries and fresh lemon flavor. They’re simple, refreshing, and perfect for spring or summer baking. With their natural pink glaze and irresistible texture, they’re a crowd-pleaser that even beginner bakers can master.

Ingredients

Scale

For the Blondies

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

For the Glaze

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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Instructions

Preheat the oven: Set your oven to 350°F (175°C) and line a 9-inch square baking dish with parchment paper, leaving overhang on the sides for easy removal after baking.
Cream the butter and sugar: In a mixing bowl, beat the butter and sugar together until light and fluffy. This creates the soft base for your blondies and helps incorporate air.
Incorporate the wet ingredients: Add the egg and beat until fully mixed. Then add the lemon juice and mix again. Don’t worry if the mixture looks a little curdled—it will come together once the dry ingredients are added.
Mix the dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Add this gradually to the wet mixture, stirring just until combined and no dry spots remain.
Add the strawberries: Gently fold the diced strawberries into the batter. Try to distribute them evenly to avoid wet pockets and ensure every bite has some fruit.
Transfer to pan and bake: Spread the thick batter into the prepared pan, smoothing the top with a spatula. Bake for 30 to 35 minutes until the edges are slightly golden and the center is set. A toothpick inserted should come out mostly clean with a few moist crumbs.
Cool before glazing: Let the blondies cool completely in the pan before adding the glaze. This prevents the glaze from soaking in or becoming runny.
Make the glaze: Puree a few strawberries in a food processor and strain to get 1 tablespoon of smooth puree. Mix with the powdered sugar and lemon juice until you reach a thick but spreadable consistency.
Glaze the blondies: Spread the glaze evenly over the cooled blondies. Let it set for at least 10–15 minutes before slicing.

Notes

For best results, use fresh strawberries, and avoid overmixing the batter once the flour is added. If using frozen berries, make sure they are completely thawed and well-drained. You can experiment with other berries like raspberries or blueberries for a twist. For easier slicing, chill the blondies in the fridge for 15 minutes after glazing.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 blondie
Calories: 319 kcal
Sugar: 23 g
Sodium: 105 mg
Fat: 16 g
Saturated Fat: 10 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 54 mg