Name: Strawberry Lemon Blondies
Prep time: 10 min
Cook time: PT-485657H12M52S
Total time: PT-485657H12M52S
Cuisine: American
Ingredients: ½ cup unsalted butter, melted; ½ cup granulated sugar; ¼ cup brown sugar; 1 large egg; 1 tsp vanilla extract; 2 tbsp fresh lemon juice; 1 tbsp lemon zest; 1 cup all-purpose flour; ½ tsp baking powder; ¼ tsp salt; ¾ cup fresh strawberries, chopped and patted dry; ¾ cup powdered sugar; 1½ tbsp fresh lemon juice; ½ tsp lemon zest

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These strawberry lemon blondies are the ultimate spring and summer dessert. Soft, chewy, and full of zesty brightness from fresh lemon and sweet strawberries, they strike the perfect balance between fruity and indulgent. Finished with a tangy lemon glaze, I find they’re just the right mix of refreshing and satisfying. Whether I’m bringing a dessert to a picnic or just want something special with my afternoon tea, this recipe always hits the spot.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Blondies:

½ cup (1 stick) unsalted butter, melted

¾ cup granulated sugar

¼ cup brown sugar

1 large egg

1 teaspoon vanilla extract

2 tablespoons fresh lemon juice

1 tablespoon lemon zest

1 ¼ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

¾ cup fresh strawberries, chopped (pat dry with a paper towel)

For the Lemon Glaze:

1 cup powdered sugar

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

Directions

I preheat my oven to 350°F (175°C), line an 8x8-inch baking pan with parchment paper, and lightly grease it.

In a large bowl, I whisk together the melted butter, granulated sugar, and brown sugar until smooth. Then I add the egg, vanilla extract, lemon juice, and lemon zest, mixing well.

I stir in the flour, baking powder, and salt just until combined—being careful not to overmix.

I gently fold in the chopped strawberries, making sure they’re evenly spread throughout the batter.

I spread the batter evenly in the prepared pan and bake for 22 to 28 minutes, or until the edges are lightly golden and a toothpick comes out with just a few moist crumbs.

Once baked, I let the blondies cool completely before glazing.

To make the glaze, I whisk together the powdered sugar, lemon juice, and lemon zest until smooth, then drizzle it over the cooled blondies.

I let the glaze set before slicing them into squares and serving.

Servings and timing

This recipe makes about 9 to 12 blondies, depending on how large I cut them. They take 10 minutes to prep and 22 to 28 minutes to bake, plus cooling time. From start to finish, I usually have them ready in under an hour.

Variations

I swap the strawberries for raspberries or blueberries when I want a different fruity twist.

If I’m out of fresh lemons, bottled lemon juice and dried zest can work in a pinch—but I much prefer the brightness of fresh.

Sometimes I add a handful of white chocolate chips to the batter for a richer bite.

For a dairy-free version, I use a plant-based butter substitute.

Storage/Reheating

I store these blondies in an airtight container at room temperature for up to 3 days. If I need them to last longer, I refrigerate them for up to 5 days or freeze them for up to 2 months. To enjoy from frozen, I let them thaw at room temperature or warm individual squares in the microwave for about 10–15 seconds.

FAQs

How do I keep the blondies from getting soggy from the strawberries?

I always pat the strawberries dry with a paper towel before folding them into the batter. This helps reduce excess moisture and keeps the blondies from becoming soggy.

Can I use frozen strawberries?

I prefer fresh strawberries for the best texture and flavor, but if I only have frozen, I thaw and drain them thoroughly before use. I also blot them dry to avoid extra moisture.

Can I double the recipe?

Yes, I can double the recipe and bake it in a 9x13-inch pan. I just add a few extra minutes to the baking time and keep an eye on doneness.

Why are my blondies too cakey?

If my blondies turn out cakey, I may have overmixed the batter or added too much flour. I measure carefully and mix just until combined to keep the texture chewy.

Do I need to refrigerate the glaze?

No, the glaze sets nicely at room temperature. Once set, I store the blondies in a sealed container and they stay fresh and delicious.

Conclusion

These strawberry lemon blondies are a bright, cheerful treat that I can whip up anytime I’m craving something sweet and zesty. With their soft texture, juicy berries, and lemony glaze, they’ve become a go-to recipe I love sharing with friends—or keeping all to myself.

Recipe:

Strawberry Lemon Blondies

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Author: Cheryl
Total Time: ~50 minutes including cooling and glazing
Yield: 9–12 blondies
Diet: Vegetarian

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Description

These Strawberry Lemon Blondies are the perfect spring and summer dessert, combining the bright, zesty flavor of lemon with juicy strawberries in a soft, chewy blondie base. Topped with a tangy lemon glaze, they’re as refreshing as they are indulgent—ideal for picnics, parties, or a sweet afternoon treat. Easy to make in one bowl and bursting with fruity flavor, this recipe is sure to become a seasonal favorite.

Instructions

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly grease it.
In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
Add egg, vanilla extract, lemon juice, and lemon zest. Mix until well combined.
Stir in flour, baking powder, and salt until just combined—do not overmix.
Gently fold in the chopped strawberries.
Spread batter evenly into the prepared pan.
Bake for 22–28 minutes, or until the edges are golden and a toothpick comes out with a few moist crumbs.
Allow blondies to cool completely in the pan.
In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest to make the glaze.
Drizzle glaze over the cooled blondies. Let set, then slice and serve.