October 25, 2023Review Recipe
Table of Contents
Strawberry lemon blondies are packed full of sweet, juicy strawberries that are perfectly complemented by a tangy burst of lemon flavor. These luscious bars deliver an amazing combination of buttery, crisp edges and a soft, thick center that are a match made in heaven.
Strawberry Lemon Blondies Ingredients
This dessert captures the essence of summer through its combination of buttery, tangy, and fruity elements.
- 1 cup of salted butter, softened
- ¾ cup of granulated sugar
- ¾ cup of light brown sugar
- 2 large eggs
- ¼ cup of fresh lemon juice
- Zest of 1 lemon (about ½ teaspoon)
- 1 teaspoon of vanilla extract
- 1 teaspoon of lemon extract
- 2¾ cups of all-purpose flour
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- 2 teaspoons of cornstarch
- 1 cup of diced strawberries
For The Glaze:
- 1 teaspoon of lemon extract
- 1 cup of powdered sugar
- 2 tablespoons of heavy cream
- 1 to 2 drops of red food coloring
If you like a more fudgy texture in the center, you can decrease the flour by ¼ cup.
Substitutions And Additions
STRAWBERRIES: You can add up to 1½ cups of diced strawberries, but they do add wetness, so more than 1½ cups would probably lead to blondies that don’t hold together as well.
FRUIT: Try this with diced rhubarb or a combination of strawberries and rhubarb. Or how about blueberries or raspberries for a yummy mixed berry flavor?
TOPPING: For a different spin on the topping for this strawberry dessert, try lemon curd or lemon buttercream for added fresh flavor instead of your glaze.
CHOCOLATE CHIPS: For a burst of sweetness, mix white chocolate chips or even milk chocolate chips into the batter.
LIGHT BROWN SUGAR: If you’re out of light brown sugar, you can use dark brown sugar as a replacement.
Dark brown sugar imparts a deeper molasses flavor that could add a unique dimension to your blondies.
LEMON ZEST: Don’t have a lemon on hand? You can substitute lemon zest with orange zest for a citrusy twist with a hint of sweetness.
Orange zest complements the strawberry flavors beautifully.
LEMON EXTRACT: If you’re out of lemon extract, try using orange extract for a vibrant citrus aroma.
Alternatively, almond extract can bring a nutty undertone that pairs well with strawberries.
How To Make This Strawberry Lemon Blondies Recipe
Let’s dive right into making these blondie brownies with our step-by-step instructions.
STEP ONE: In a large bowl, cream together the butter, white sugar, and brown sugar for one to two minutes.
OUR RECIPE DEVELOPER SAYS
Make sure your butter and eggs are at room temperature so that they will incorporate well and your batter comes out with the correct consistency.
STEP TWO: Add in the eggs, lemon juice, lemon zest, vanilla extract, and lemon extract.
Beat on medium-high for three to four minutes, scraping down the sides of the mixing bowl occasionally.
The mixture may look a bit separated but should beat into a light, fluffy mixture.
STEP THREE: In a separate bowl, combine the flour, baking powder, salt, and cornstarch.
STEP FOUR: Add the dry ingredients to the butter mixture and mix just until combined.
Do not overmix your batter, or you may end up with crumbly bars.
STEP FIVE: Beat in diced strawberries just until combined.
STEP SIX: Spread the blondie batter into a 9×13 glass baking pan lined with parchment paper and sprayed with cooking spray.
Make sure to take the time to flatten the top of the batter so that your bars come out flat on the top. If the batter is sticking to your spoon, spray it with cooking spray to make it easier to flatten the batter.
STEP SEVEN: Bake the blondies in a preheated oven at 350°F for 30 minutes or until a toothpick inserted in the center comes out clean.
STEP EIGHT: In a small bowl, whisk together the glaze ingredients until smooth. Spread over the warm blondies.
STEP NINE: Allow the blondies to cool completely before cutting them into squares.
How To Serve Strawberry Lemonade Blondies
These moist strawberry lemon bars are a delicious dessert to make when fresh berries are abundant. They would be perfect for bringing to a potluck or summer picnic.
Top with a scoop of vanilla ice cream for a delightful contrast of temperatures and flavors.
If you love this sweet dessert, check out our classic blondies recipe.
Storing This Recipe For Strawberry Lemon Blondies
Whether you’re planning to enjoy them over a few days or extend their shelf life, here’s everything you need to know about storing these delectable treats.
MAKE AHEAD: If you’re looking to get a head start on your baking, you can prepare the blondie batter in advance and store it in an airtight container in the refrigerator for up to 24 hours.
When you’re ready to bake, simply transfer the batter to a baking pan, and follow the recipe instructions as usual.
IN THE FRIDGE: Store these easy strawberry blondies in an airtight container for up to five days.
IN THE FREEZER: Leftover blondies can also be frozen in an airtight container or ziplock bag for up to three months.
These bars are absolutely addictive! The hints of lemon flavors from the extract, zest, and fresh juice are balanced with just the right amount of fresh, jammy bites of strawberry. The glaze finishes off these strawberry lemonade blondies with a pretty color of pink on the top.
Frequently Asked Questions
You can store the cooled blondies in an airtight container in the freezer for up to 3 months.
We do not recommend using frozen strawberries for this recipe as they release juices that will end up making the blondies soggy. It is best to use fresh strawberries for this recipe.
We highly recommend freshly squeezed lemon juice in this recipe instead of bottled. Fresh juice will give you a much better lemony flavor, and since you already have the lemon for the zest, you have your fresh juice right in your hand!
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Strawberry Lemon Blondies
- 1 cup salted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 lemon zest, about ½ teaspoon
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons cornstarch
- 1 cup strawberries, diced
- 1 teaspoon lemon extract
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 to 2 drops red food coloring
- Preheat the oven to 350°F. Line a 9×13 glass baking dish with parchment paper and set it aside.
- Cream together butter, sugar, and brown sugar for 1 to 2 minutes.
- Add in eggs, lemon juice, lemon zest, vanilla extract, and lemon extract. Beat on medium-high for 3 to 4 minutes, scraping down the sides of the bowl occasionally. The mixture may look a bit separated but should beat into a light, fluffy mixture.
- In a separate bowl, combine flour, baking powder, salt, and cornstarch.
- Add the flour mixture to the butter mixture and mix just until combined.
- Beat in diced strawberries, just until combined.
- Spread the mixture into the prepared baking dish.
- Bake blondies for 30 minutes or until a toothpick inserted in the center comes out clean.
- Whisk together glaze ingredients until smooth.
- Spread over the warm blondies.
- Allow blondies to cool completely before cutting into squares.
- If you like a more fudgy texture in the center, you can decrease the flour by ¼ cup.
- Make sure your butter and eggs are at room temperature so that they will incorporate well and your batter comes out with the correct consistency.
- Do not overmix your batter, or you may end up with crumbly bars.
- Make sure to take the time to flatten the top of the batter so that your bars come out flat on the top. If the batter is sticking to your spoon, spray it with cooking spray to make it easier to flatten the batter.