Strawberry Lemon Blondies
These strawberry lemon blondies are a buttery, chewy dessert bursting with fresh strawberries and zesty lemon, finished with a tangy lemon icing. Perfect for spring gatherings or a cheerful treat any day, they’re easy to make and guaranteed to brighten up your table.
- Prep Time: 15 minutes
- Cook Time: 32-38 minutes
- Total Time: 55 minutes
- Yield: 16 squares 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (226g) unsalted butter, melted and cooled slightly
- 1 1/4 cups (250g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh lemon juice
- Zest of 1 large lemon
- 2 cups (240g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups (180g) fresh strawberries, hulled and diced
- 1 tablespoon flour (for tossing with strawberries)
- 1 cup (120g) powdered sugar (for icing)
- 2–3 tablespoons fresh lemon juice (for icing)
Instructions
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving overhang for easy lifting. Lightly grease with nonstick spray or butter.
- Preheat oven to 350°F (175°C).
- Hull and dice strawberries. Toss with 1 tablespoon flour to prevent sinking.
- In a large bowl, whisk melted butter and granulated sugar until smooth and glossy. Add eggs one at a time, whisking well after each. Stir in vanilla extract, lemon juice, and lemon zest.
- In a separate bowl, whisk together all-purpose flour, baking powder, and salt.
- Gently fold dry ingredients into wet mixture with a spatula until just combined. Do not overmix.
- Fold in floured strawberries, reserving a few pieces for topping.
- Spread batter evenly in prepared pan. Dot top with reserved strawberries.
- Bake for 32-38 minutes, or until center is set and a toothpick comes out with moist crumbs.
- Cool in pan for at least 30 minutes, then lift out and cool completely on a rack.
- For the icing, whisk powdered sugar and 2-3 tablespoons lemon juice until smooth and pourable.
- Drizzle icing over cooled blondies. Let set for 10-15 minutes.
- Slice into 16 squares with a sharp, damp knife, wiping between cuts for clean edges.
Notes
For best results, use room temperature eggs and butter. Toss strawberries in flour to prevent sogginess. Let blondies cool completely before icing and slicing for clean edges. You can double the recipe for a 9×13-inch pan—add 7-10 minutes to bake time. For gluten-free, use a 1:1 GF flour blend. Store at room temperature for 2 days or refrigerate up to 5 days. Freeze un-iced blondies for up to 2 months.
Nutrition
- Serving Size: 1 square (1/16 of pan)
- Calories: 210
- Sugar: 18
- Sodium: 90
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
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