Tasty Strawberry Lemon Blondies Recipe | Sweet & Citrusy Dessert

If you’re looking for a dessert that balances sweetness with a burst of refreshing citrus, strawberry lemon blondies are the perfect choice. They combine the chewy, buttery base of a traditional blondie with the brightness of lemon and the natural sweetness of strawberries. The result is a soft, dense bar with tangy glaze and fruity notes that feel light yet indulgent. These blondies are ideal for spring gatherings, summer picnics, or simply when you want a dessert that’s both pretty and flavorful. With the right balance of ingredients and careful baking, you can make blondies that taste as good as they look.

Ingredients

Measure carefully for consistency:

For the blondies:

• 1 cup (2 sticks) unsalted butter, melted and cooled slightly

• 1 ½ cups granulated sugar

• 2 large eggs

• 2 tablespoons lemon juice (freshly squeezed)

• 1 tablespoon lemon zest (from 1–2 lemons)

• 2 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon kosher salt

• 1 cup fresh strawberries, chopped into small pieces (patted dry with paper towels)

For the glaze:

• 1 cup powdered sugar

• 1–2 tablespoons lemon juice (adjust for consistency)

• 1 teaspoon lemon zest

• Optional: a few drops of pink food coloring to enhance the strawberry look

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Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.

Step 2: Prepare the Batter Base

In a large mixing bowl, whisk melted butter and sugar until smooth and glossy. Add eggs, lemon juice, and lemon zest. Mix until combined.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk flour, baking powder, and salt. Gradually fold dry ingredients into the wet mixture until just combined. Avoid overmixing, which can make blondies tough.

Step 4: Fold in Strawberries

Gently fold the chopped, patted-dry strawberries into the batter. Coat them lightly with a tablespoon of flour before adding if you want to prevent sinking.

Step 5: Bake

Pour batter into the prepared pan, spreading evenly. Bake for 28–32 minutes, or until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Step 6: Cool

Allow blondies to cool completely in the pan on a wire rack. This step helps them firm up and makes glazing easier.

Step 7: Prepare the Glaze

Whisk powdered sugar, lemon juice, and lemon zest until smooth. Adjust lemon juice for your preferred thickness. Spread glaze evenly over cooled blondies.

Step 8: Slice and Serve

Let glaze set for 15–20 minutes before slicing into squares or bars. Serve as is or garnish with small strawberry slices on top.

Tips for Perfecting the Dish

1. Dry strawberries well: Extra moisture can make blondies soggy. Pat strawberries thoroughly with paper towels before folding them in.

2. Don’t overmix: Stir batter only until combined to maintain soft, chewy texture.

3. Watch baking time: Blondies should stay slightly fudgy in the center. Overbaking leads to dryness.

4. Glaze after cooling: If blondies are warm, glaze will melt and soak in instead of sitting on top.

5. Use fresh lemon juice: Bottled lemon juice lacks the brightness of freshly squeezed.

Conservation and Storage

• Room Temperature: Store in an airtight container for up to 2 days.

• Refrigeration: Keep in the fridge for up to 5 days. Allow to come to room temperature before serving for best flavor.

• Freezing: Wrap cooled blondies tightly in plastic wrap and place in a freezer bag. Freeze up to 2 months. Thaw in the fridge overnight. For best results, glaze after thawing rather than before freezing.

Variations

1. White Chocolate Twist: Add ½ cup white chocolate chips for a creamy sweetness.

2. Berry Medley: Use a mix of raspberries and blueberries with strawberries.

3. Strawberry Swirl: Add a swirl of strawberry jam into the batter before baking.

4. Gluten-Free Version: Substitute with a 1:1 gluten-free flour blend.

5. Extra Citrus Punch: Mix in orange zest along with lemon zest for layered citrus flavor.

Serving Suggestions

• With Whipped Cream: Serve each square with a dollop of fresh whipped cream.

• As a Dessert Platter: Pair with lemon bars and brownies for a colorful tray.

• With Ice Cream: A scoop of vanilla or strawberry ice cream makes them extra indulgent.

• At Brunch: Add to a brunch spread with fruit salad and pastries.

• Decorated: Top with sliced strawberries or candied lemon peel for a polished presentation.

Conclusion

Tasty Strawberry Lemon Blondies bring together the best of sweet, tart, and fruity flavors in a single pan. Their buttery, chewy base balances perfectly with the brightness of lemon and the juiciness of strawberries, while the glaze adds a tangy finishing touch. They are versatile enough for casual snacking or elegant enough for entertaining, and with simple storage options, you can enjoy them beyond the day you bake. Once you try this recipe, you’ll see how easily it becomes a go-to dessert for any occasion.

Tasty Strawberry Lemon Blondies

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• Author: Eleanor
• Total Time: 45 minutes
• Yield: 16 squares 1x
• Diet: Vegetarian

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Description

These strawberry lemon blondies combine a chewy, buttery blondie base with the brightness of lemon and the sweetness of strawberries. Finished with a tangy lemon glaze, they’re perfect for spring and summer gatherings or anytime you want a fruity, refreshing dessert.

See also  Apple Dumplings : A Delightful Treat Worth Trying Today

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Ingredients

Scale 1x2x3x

For the blondies:

• 1 cup (2 sticks) unsalted butter, melted and cooled slightly

• 1 ½ cups granulated sugar

• 2 large eggs

• 2 tablespoons lemon juice (freshly squeezed)

• 1 tablespoon lemon zest (from 1–2 lemons)

• 2 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon kosher salt

• 1 cup fresh strawberries, chopped and patted dry

For the glaze:

• 1 cup powdered sugar

• 1–2 tablespoons lemon juice (adjust for consistency)

• 1 teaspoon lemon zest

• Optional: a few drops of pink food coloring

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Instructions

• Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.

• In a bowl, whisk melted butter and sugar until smooth. Add eggs, lemon juice, and zest. Mix well.

• In another bowl, whisk flour, baking powder, and salt. Gradually fold into wet ingredients until just combined.

• Gently fold in strawberries. Spread batter evenly in prepared pan.

• Bake 28–32 minutes, until edges are golden and a toothpick comes out with moist crumbs.

• Cool completely in the pan on a wire rack.

• Whisk glaze ingredients until smooth. Spread over cooled blondies.

• Let glaze set 15–20 minutes before slicing into squares.

Notes

• Dry strawberries thoroughly to prevent excess moisture.

• Don’t overmix batter—this keeps blondies chewy.

• Glaze only after blondies have cooled.

• Store leftovers airtight at room temp or in fridge.

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

Nutrition

• Serving Size: 1 square
• Calories: 230 kcal
• Sugar: 22 g
• Sodium: 120 mg
• Fat: 11 g
• Saturated Fat: 7 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 31 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 45 mg

Keywords: strawberry lemon blondies, fruity blondies, chewy blondies recipe