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Strawberry Lemon Blondies

Strawberry lemon blondies are chewy dessert bars made with fresh strawberry chunks and bright lemon zest. The batter bakes until just set and then gets a simple lemon glaze for a glossy finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Rest 15 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

Wet base
  • 0.5 cup butter Softened to room temperature.
  • 0.75 cup brown sugar
  • 0.25 cup granulated sugar
  • 1 egg Large.
  • 1 tsp vanilla extract
  • 1.5 tsp lemon zest Zest from fresh lemons.
  • 2 tbsp lemon juice Freshly squeezed.
Dry ingredients
  • 1.75 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 1 cup fresh strawberries Chopped into chunks.
Lemon Glaze
  • 1 cup powdered sugar
  • 2 tbsp lemon juice Fresh lemon juice for a tangy glaze.
  • 0.5 tsp lemon zest

Equipment

  • 1 sheet pan

Method
 

Bake the blondies
  1. Preheat the oven to 350°F and grease an 8x8 inch baking pan. Set it aside so the batter goes in right away.
  2. Cream together softened butter, brown sugar, and granulated sugar until light and fluffy. This should look paler and slightly airy before moving on.
  3. Beat in the egg, vanilla extract, lemon zest, and lemon juice until smooth and combined. The mixture should thicken slightly as it comes together.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Whisk until the dry ingredients are evenly distributed.
  5. Fold the dry ingredients into the wet ingredients until just combined. Stop as soon as you don’t see streaks of flour.
  6. Fold in the chopped fresh strawberries. You should see visible strawberry chunks throughout the batter.
  7. Spread the batter into the greased 8x8 inch baking pan. Smooth the top so it bakes evenly.
  8. Bake for 22-25 minutes at 350°F until a toothpick comes out with just a few crumbs. The edges should look set while the center remains slightly soft.
Cool and glaze
  1. Cool the blondies for 15 minutes. They should firm up enough to drizzle without the glaze sinking.
  2. Whisk together powdered sugar, lemon juice, and lemon zest until smooth. The glaze should be pourable with a glossy look.
  3. Drizzle the lemon glaze over the cooled blondies before cutting into squares. Let it set briefly, then slice clean bars.

Notes

Pro tip: for the chewiest texture, avoid overmixing after adding the flour, and bake only until a toothpick shows a few crumbs—carryover heat will finish the center. Store covered at room temperature up to 2 days or refrigerate up to 5 days. Freeze baked, uncut blondies (wrap tightly) up to 2 months. For a dairy-free swap, use a 1:1 plant-based butter stick (softened) in place of butter.