October 25, 2023
Review RecipeStrawberry Lemon Blondies
Strawberry lemon blondies feature sweet strawberries with a delicious hint of tart lemon flavor that makes them the perfect spring dessert.
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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.
You’ll need:
- 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
PRO TIP:
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.
PRO TIP:
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.
PRO TIP:
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.
Serve them with our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side for a sweet drink.
If you love this sweet dessert, check out our classic blondies recipe.
For delicious recipes that incorporate fresh strawberries, try our strawberry cobbler and strawberry roll cake.
MORE STRAWBERRY RECIPES
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
Can I freeze strawberry blondies?
You can store the cooled blondies in an airtight container in the freezer for up to 3 months.
Will frozen strawberries work for this recipe?
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.
Do I have to use fresh lemon juice in 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
Strawberry lemon blondies feature sweet strawberries with a delicious hint of tart lemon flavor that makes them the perfect spring dessert.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 16
Ingredients
- 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
Glaze
- 1 teaspoon lemon extract
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 to 2 drops red food coloring
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Calories: 204kcal | Carbohydrates: 45g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 86mg | Potassium: 91mg | Fiber: 1g | Sugar: 27g | Vitamin A: 63IU | Vitamin C: 7mg | Calcium: 30mg | Iron: 1mg
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Comments
Gloria says
I’m totally obsessed with these – so luscious and amazing!
Erin Addington says
Yum! These would be so good with some raspberries added in as well!
Toni Vitrano says
I am no stranger to blondies. My best friend and one of my children are unable to have chocolate, so blondies are frequently made. This recipe is such a fresh approach on a blondie. Thank you for sharing it.
Patricia Cavalier says
I would not frost these. Too rich.
Amy says
Q&A….
Have you made homemade blondies before? Yes!
Would you add rhubarb to these blondies? I will, as I have a plethora this year.
Would you add white chocolate chips to these? Not this time.
Would you serve with the icing or plain with powdered sugar? Icing is always my favorite.
Would you add raspberries to these blondies? No, as I don’t have any on hand!
Can’t wait to see how these turn out….. Delicious I’m sure!
Beverly McNeely says
I tried it with whip cream very good
Lynn Parsons says
These look so delicious, I can’t wait to make them.
As tonyour question what topping would I use. I think I would do all three.
Anna rebarchek says
No never made them. Not sure about the rrubarb yes to razzberries
Bootsie dominick says
I am going to make this to take to a spring luncheon I am going to next week…I wouldn’t change a thing about it…sounds light and good…
Sarah says
These look so tasty,perfect when a craving hits. I will have to add white chocolate chips for an added boost of flavor
Erin says
These sound amazing. I have made homemade blondes, but not with strawberry and lemon.
Lori Pennington says
These are the families favorite and we put powdered sugar on them they are usually gone after they come out of the oven…..
Kris Gonyer says
I have made Blondie’s before, but it has been a while & yes I would add any of these to these & eat them!!!!!
Susan Wilcher says
I would add white chocolate chips to these.
Christina says
Can’t wait to try this recipe! I would definitely add in some rhubarb with the strawberries. My favourite combination!
Susan says
I would add raspberries to these. They sound delicious!
Cathy Gamble says
I have never made strawberry lemon blondies before. In fact I never made blondies before but this recipe is so interesting and easy. I’m raising four grandchildren and my other grandchildren are always at my house, I believe they will love this recipe, these blondies. I can’t wait to try them.
Melissa says
These look so good! And I would definitely serve them with the icing!
Nancy Martin says
I would never, ever put rhubarb in my blondies!
Lori says
I have made Blondies in the past from a family recipe. I am not sure if I would use an icing or powered sugar on the top of the blondies. I think I will have to try this recipe once we have our fresh Maine strawberries available this summer.
Angela says
I would serve it with powered sugar on top
Aasta Pauley says
These are fabulous! I think next time I will serve with powdered sugar 💜
kaled kirdi says
Really easy and simple
just to follow it
I’ll just try it
Mary Bailey says
I would definitely try this with strawberry and rhubarb. Not sure about keeping the lemon with it, too!
Debbie Custer says
I would absolutely put powdered sugar instead of icing!
Stephanie says
I love bloodies but I personally have never made them. This recipe gives me inspiration & I am definitely going to have to try this recipe😋😋
Cheryl says
These are wonderful! I think I will try them with raspberries next time!
Nancy C. says
I’ve made lemon blondies before and used a light icing. I would try this with strawberries but I am not a fan of rhubarb.
Diane Compton says
Would you serve with the icing or plain with powdered sugar?
POWDERED SUGAR, although I usually eat blondies just plain.
These are very refreshing!
Sylvie says
Instead of the glaze, I would just melt some white chocolate and drizzle it on top of the blondies.
Sally says
Strawberry Rhubarb blondies sound soooooo good. I think I may whip up a batch as soon as I get my hands on some rhubarb. Maybe a sprinkle of caster sugar on top?
Zabreena G Love says
I’ve never made blondes before so right now I’d make it following the recipe the way it is. But it looks delicious 😋
Talia Q says
I’ve never made homemade blondies but this one just looks so delicious, I’ve got to give them a try!
Richard Fair says
I have made butterscotch Blondies before but this looks delicious. I wonder how it would taste with white chocolate chips.
Lisa A Stebbins says
Never had them before but I know my grandson would love them!!!
Amanda says
This will be my first time making blondies and yes I will be adding white chocolate chips.
Lois Imel says
This recipe sounds great!!! No, I wouldn’t add white choc. chips or rhubarb or raspberries. Good like the recipe shows. I would also do the icing. Thanks, for another Awesome recipe.