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Strawberry Lemon Blondies

Strawberry lemon blondies are chewy dessert bars with fresh strawberry chunks and bright lemon zest. The batter is mixed until light and fluffy, baked to just-set crumbs, then finished with a tangy lemon glaze.
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Prep Time 15 minutes
Cook Time 25 minutes
resting 15 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Blondies
  • 0.5 cup butter softened
  • 0.75 cup brown sugar
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.5 tsp lemon zest
  • 2 tbsp lemon juice
  • 1.75 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 cup fresh strawberries chopped
Lemon Glaze
  • 1 cup powdered sugar
  • 2 tbsp lemon juice fresh
  • 0.5 tsp lemon zest

Equipment

  • 1 sheet pan

Method
 

Bake the blondies
  1. Preheat the oven to 350°F, then grease an 8x8 inch baking pan. Keep it ready so the batter goes in right after mixing.
  2. Cream together butter, brown sugar, and granulated sugar until light and fluffy. Mix thoroughly so the blondies bake up chewy, not dense.
  3. Beat in egg, vanilla extract, lemon zest, and lemon juice until smooth. Scrape the bowl as needed for even mixing.
  4. Whisk together all-purpose flour, baking soda, and salt in a separate bowl. Break up any lumps so the batter bakes evenly.
  5. Fold dry ingredients into wet ingredients until just combined. Stop mixing as soon as no dry streaks remain.
  6. Fold in chopped fresh strawberries. You should see visible strawberry pieces throughout the batter.
  7. Spread the batter into the greased 8x8 inch baking pan. Smooth the top so it bakes evenly.
  8. Bake at 350°F for 22-25 minutes until a toothpick comes out with just a few crumbs. Look for a set center with lightly golden edges.
  9. Cool for 15 minutes before glazing. The blondies should be firm enough that the drizzle doesn’t fully sink in.
Make and add the lemon glaze
  1. Whisk together powdered sugar, lemon juice, and lemon zest until smooth. It should pour as a thick glaze with no sugar lumps.
  2. Drizzle the glaze over the cooled blondies before cutting into squares. Cut once the glaze has settled on top for cleaner slices.

Notes

Pro tip: fold the strawberries in gently so they stay in chunks, which helps create juicy pockets in every bite. Store airtight at room temperature up to 2 days or refrigerate up to 5 days; freeze baked bars up to 2 months. For a lighter option, you can swap in a 1:1 gluten-free all-purpose flour blend (use the same bake time range and check for just-few-crumbs).