Strawberry Lemon Blondies (Print View)

Moist, chewy blondies loaded with fresh strawberries and bright lemon flavor, finished with tangy glaze.

# What You Need:

→ For the Blondies

01 - 1 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 2 large eggs
05 - 2 teaspoons pure vanilla extract
06 - Zest of 1 large lemon
07 - 2 tablespoons fresh lemon juice
08 - 2 cups all-purpose flour
09 - 1/2 teaspoon baking powder
10 - 1/2 teaspoon salt
11 - 1 cup fresh strawberries, diced

→ For the Lemon Glaze

12 - 1 cup powdered sugar, sifted
13 - 2–3 tablespoons fresh lemon juice

# How to Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
03 - Add eggs, vanilla extract, lemon zest, and lemon juice. Whisk until fully combined.
04 - Stir in flour, baking powder, and salt until just incorporated. Do not overmix.
05 - Gently fold in diced strawberries until evenly distributed throughout the batter.
06 - Spread the batter evenly in the prepared pan, smoothing the top with a spatula.
07 - Bake for 28–32 minutes, or until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
08 - Cool completely in the pan on a wire rack before applying glaze.
09 - Whisk powdered sugar with lemon juice until smooth and pourable consistency is reached.
10 - Drizzle glaze evenly over cooled blondies. Let set for 15 minutes, then cut into squares and serve.

# Expert Tips:

01 -
  • They strike that perfect balance between tart and sweet that keeps you reaching for just one more
  • The fresh strawberries bake down into jammy pockets throughout every bite
02 -
  • Overmixing the flour makes tough blondies so stop as soon as you don't see dry streaks
  • These need to cool completely before glazing or the icing will slide right off
03 -
  • Room temperature ingredients prevent the melted butter from seizing up when you add the eggs
  • Use fresh strawberries that aren't overly ripe or they'll release too much water

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