Discover the perfect balance of fruity zest and buttery sweetness with this delightful Strawberry Lemon Blondies Recipe. These blondies combine the tangy brightness of fresh lemon zest and juice with juicy strawberries nestled into a rich, tender batter. The result is a charming treat that feels like sunshine in every bite. Whether you’re baking for a special occasion or just to satisfy your sweet tooth, these blondies bring a fresh twist to a classic favorite that’s both irresistible and refreshing.
Ingredients You’ll Need
This Strawberry Lemon Blondies Recipe relies on simple, accessible ingredients that work together harmoniously to create incredible taste, texture, and visual appeal. Each component plays a crucial role—from the creamy butter providing moisture and richness to the fresh strawberries adding bursts of juiciness and a lovely pop of color.
- 1 cup unsalted butter, melted and cooled slightly: This adds a lush, tender crumb and buttery flavor to the blondies.
- 1 1/2 cups packed light brown sugar: Offers moisture and a subtle caramel note for depth.
- 2 large eggs: Bind the ingredients together and help create a soft, chewy texture.
- 1 tbsp lemon zest (from about 1 large lemon): Provides vibrant citrus aroma and brightness.
- 2 tbsp fresh lemon juice: Adds tangy freshness that enhances the overall flavor.
- 1 tsp vanilla extract: Gives warmth and rounds out the lemon’s sharpness beautifully.
- 1 3/4 cups all-purpose flour: Creates the sturdy but tender structure of the blondies.
- 1 tsp baking powder: Helps the blondies rise for a light texture.
- 1/2 tsp salt: Balances the sweetness and amplifies the flavors.
- 1 cup fresh strawberries, diced (patted dry if very juicy): Adds freshness, natural sweetness, and vibrant color.
- Optional Glaze: 1/2 cup powdered sugar and 1-2 tsp fresh lemon juice for a zesty drizzle.
How to Make Strawberry Lemon Blondies Recipe
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and leave an overhang on the sides. This little overhang tip makes lifting the blondies out incredibly easy and mess-free once they’re baked and cooled.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the melted butter and brown sugar until you get a smooth, glossy mixture. Then, crack in the eggs and mix in the lemon zest, fresh lemon juice, and vanilla extract. Whisk everything until well combined. This mixture sets the tone for the recipe with its creamy texture and bright citrus aroma.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking powder, and salt thoroughly. Adding this blend to the wet ingredients gradually and gently folding it in keeps the batter tender and prevents overmixing, which could make the blondies tough.
Step 4: Fold in the Strawberries
Now for the star ingredient—fresh diced strawberries! Gently fold them into the batter with a spatula. Being gentle here ensures the berries stay in beautiful chunks and don’t get mashed, giving you delightful pockets of juicy strawberry goodness.
Step 5: Bake to Perfection
Spread the batter evenly in your prepared pan. Bake for about 25 to 30 minutes until the edges turn a gorgeous golden brown and a toothpick inserted in the center comes out with a few moist crumbs. The success here lies in not overbaking, so watch carefully near the end. Once out of the oven, allow the blondies to cool completely in the pan for neat slicing and optimal texture.
Step 6: Add the Optional Lemon Glaze
For an extra layer of zing and sweetness, whisk together powdered sugar and fresh lemon juice to create a smooth glaze. Drizzle it over the cooled blondies for a glossy, tangy finish that makes these treats look and taste truly special.
How to Serve Strawberry Lemon Blondies Recipe
Garnishes
Sprinkle some finely grated lemon zest or a few finely chopped strawberries over the glaze for an inviting burst of color and aroma. A light dusting of powdered sugar can also add a pretty, snow-kissed effect that’s perfect for presentation.
Side Dishes
These blondies pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream, turning them into a vibrant dessert that everyone will adore. For a brunch twist, serve alongside fresh fruit salad or a light, herbaceous tea to complement the citrus notes.
Creative Ways to Present
Try serving the Strawberry Lemon Blondies Recipe stacked on a rustic wooden board for a casual gathering or elegantly plated with edible flowers and a drizzle of honey for a fancy afternoon tea party. They also work brilliantly as bite-sized bars for parties when cut smaller—easy to grab and enjoy.
Make Ahead and Storage
Storing Leftovers
Wrap leftover blondies tightly in plastic wrap or store them in an airtight container at room temperature. They stay fresh and chewy for up to three days — perfect for a sweet snack later in the week.
Freezing
You can freeze fully cooled blondies by wrapping them individually in plastic wrap and then placing them in a freezer-safe zip-top bag. They freeze well for up to two months. When ready to eat, thaw at room temperature or warm gently in the microwave.
Reheating
To enjoy these blondies warm, pop a piece in the microwave for about 10-15 seconds or warm them in a low oven (around 300°F/150°C) for 5 minutes. The warmth brings out those luscious strawberry bursts and lemon flavors even more.
FAQs
Can I use frozen strawberries instead of fresh?
While fresh strawberries are ideal to avoid excess moisture, you can use frozen ones if you thaw and thoroughly drain them beforehand. Patting them dry helps keep the batter from becoming soggy.
Is it possible to make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free blend of your choice, making sure it contains xanthan gum to maintain structure. The texture might be slightly different but still delicious.
What can I use instead of lemon juice?
If you don’t have fresh lemon juice, bottled lemon juice can work in a pinch, though fresh provides a brighter flavor. Alternatively, a small amount of lime juice also pairs nicely with strawberries.
How do I know when the blondies are done baking?
Look for golden edges and a center that yields moist crumbs on a toothpick insertion. Avoid waiting until the toothpick is completely clean, so your blondies remain moist and chewy.
Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts or pecans provide a wonderful crunch. You can also experiment with white chocolate chips for extra sweetness. Just fold them in with the strawberries before baking.
Final Thoughts
If you’re craving something both sweet and tangy with a soft, buttery bite, this Strawberry Lemon Blondies Recipe is your new best friend. It’s a simple but stunning treat that feels like a little celebration every time you take a bite. Trust me, once you try them, you’ll want to keep this recipe close for every gathering or cozy day at home.
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Strawberry Lemon Blondies Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 40 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Strawberry Lemon Blondies are a delightful twist on traditional blondies, combining the fresh, tart flavor of lemon with juicy strawberries for a moist, flavorful treat. Baked to golden perfection and optionally topped with a tangy lemon glaze, these blondies make a perfect dessert or snack for any occasion.
Ingredients
Blondies:
- 1 cup unsalted butter, melted and cooled slightly
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 1 tbsp lemon zest (from about 1 large lemon)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup fresh strawberries, diced (patted dry if very juicy)
Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tsp fresh lemon juice (adjust for desired consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- Mix Wet Ingredients: In a large bowl, whisk together melted butter and brown sugar until smooth. Add the eggs, lemon zest, lemon juice, and vanilla extract, whisking until fully combined.
- Add Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture until just combined—be careful not to overmix to keep the blondies tender.
- Fold in Strawberries: Gently fold in the diced strawberries with a spatula, distributing them evenly throughout the batter.
- Bake: Spread the batter evenly into the prepared pan. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs (avoid wet batter). Let cool completely in the pan.
- Optional Glaze: Whisk together powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled blondies for an extra burst of lemon flavor.
- Serve: Use the parchment overhang to lift the blondies out of the pan. Cut into 16 squares and serve.
Notes
- Ensure the strawberries are patted dry if very juicy to prevent the batter from becoming too wet and soggy.
- Do not overmix the batter after adding flour to keep the blondies tender and moist.
- You can substitute fresh lemon juice with bottled lemon juice if fresh is unavailable, but fresh is recommended for the best flavor.
- The glaze is optional but adds a lovely tangy sweetness; adjust the lemon juice in the glaze to get the desired consistency.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute butter with a vegan butter alternative.
