Strawberry Lemon Blondies
These strawberry lemon blondies are soft, chewy dessert bars bursting with fresh strawberries and zesty lemon, finished with a bright lemon glaze. Perfect for weddings, parties, or any occasion where you want an easy, crowd-pleasing treat.
- Prep Time: 15 minutes
- Cook Time: 32-38 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (225g) unsalted butter, melted and slightly cooled
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh lemon zest (from about 2 lemons)
- 1/4 cup (60ml) fresh lemon juice
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 1 cup (160g) fresh strawberries, diced (plus a few extra for topping, optional)
- For the Lemon Glaze:
- 1 cup (115g) powdered sugar, sifted
- 2–3 tablespoons fresh lemon juice
- Optional: 1-2 teaspoons lemon zest
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment if desired.
- In a large mixing bowl, whisk together melted butter and sugar until smooth. Add eggs and whisk until the mixture is pale and glossy. Stir in vanilla extract, lemon zest, and lemon juice.
- In a separate bowl, whisk together flour, sea salt, and baking powder.
- Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until no dry spots remain. Do not overmix.
- Gently fold in diced strawberries. Reserve a few pieces to sprinkle on top if desired.
- Scrape the batter into the prepared pan, smoothing the top. Scatter reserved strawberries on top if using. Bake for 32-38 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).
- Let blondies cool completely in the pan (about 1 hour). For the glaze, whisk powdered sugar with 2-3 tablespoons fresh lemon juice and optional zest until smooth. Drizzle over cooled blondies, spreading gently. Chill for 10-15 minutes before slicing into bars.
Notes
For gluten-free blondies, use a 1:1 gluten-free flour blend. For vegan, use plant-based butter and flax eggs. Toss strawberries in a little flour to prevent sinking. Chill bars before slicing for clean edges. Wait to glaze until the day of serving for best presentation.
Nutrition
- Serving Size: 1 bar (1/16 of 8x8-inch pan)
- Calories: 210
- Sugar: 22
- Sodium: 70
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 34
- Fiber: 1
- Protein: 2
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