Name: Strawberry Lemon Blondies: A Refreshing Twist on a Classic Treat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup (113g) unsalted butter, melted and cooled; 3/4 cup (150g) granulated sugar or mix with light brown sugar; 1/2 cup packed light brown sugar; 1 large egg + 1 egg yolk, room temperature; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1 teaspoon vanilla extract; 1 1/4 cups (150g) all-purpose flour; 1/4 teaspoon baking powder; 1/2 teaspoon fine sea salt; 1 cup fresh strawberries, diced and patted dry; Optional Glaze:; 1/2 cup powdered sugar; 1 tablespoon lemon juice; 1 tablespoon mashed strawberries or strawberry puree

Have you ever wondered how to combine the sweet juiciness of strawberries with the bright zest of lemon in a dessert that’s both easy to make and irresistibly delicious? Strawberry Lemon Blondies offer a perfect answer—a moist, chewy, and fruit-infused bar that challenges the notion that blondies are just plain or one-dimensional. This recipe brings together the best of summer flavors in a way that’s quick, vibrant, and crowd-pleasing, making it a must-try for bakers of all levels.

Ingredients List

Creating the perfect Strawberry Lemon Blondies requires a thoughtful blend of fresh, quality ingredients that balance sweetness and tanginess beautifully. Here’s what you’ll need, along with some substitution ideas to suit your pantry or dietary preferences:

Butter: 1/2 cup (113g) unsalted, melted and cooled (can substitute with coconut oil or vegan butter for dairy-free option).
Granulated sugar: 3/4 cup (150g) or a mix of granulated and light brown sugar for added moisture and depth.
Light brown sugar: 1/2 cup packed (adds a subtle molasses flavor and chewiness).
Large eggs: 1 whole egg plus 1 egg yolk, room temperature (egg yolk adds richness and chewiness).
Fresh lemon juice: 2 tablespoons (freshly squeezed for brightest flavor; lemon extract can be used if fresh lemons are unavailable).
Lemon zest: 1 teaspoon (about 1/4 lemon) for aromatic citrus punch.
Vanilla extract: 1 teaspoon (enhances overall flavor complexity).
All-purpose flour: 1 1/4 cups (150g) (spoon and level for accuracy; kitchen scale recommended).
Baking powder: 1/4 teaspoon (for light rise).
Salt: 1/2 teaspoon fine sea salt (balances sweetness).
Fresh strawberries: 1 cup diced, patted dry (fresh is best; frozen can add too much moisture and make blondies soggy).

Optional for Glaze:

Powdered sugar: 1/2 cup
Lemon juice: 1 tablespoon
Mashed strawberries or strawberry puree: 1 tablespoon (for color and flavor)

Substitution Tips:

For gluten-free or keto versions, almond flour can replace all-purpose flour (adjust baking powder accordingly).
Use coconut butter or vegan butter to make dairy-free blondies.
Monkfruit or erythritol sweeteners can replace sugar for low-sugar/keto adaptations.

Timing

Preparation time: Approximately 10-15 minutes
Cooking time: 20-30 minutes depending on pan size and oven
Total time: About 35-45 minutes, which is roughly 20% less than many traditional fruit-infused blondie recipes that can take up to an hour.

This quick turnaround makes Strawberry Lemon Blondies ideal for last-minute gatherings or a delightful weekday treat.

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving overhang on the sides for easy removal, or lightly grease and flour the pan.

Step 2: Cream Butter and Sugars

In a medium bowl, whisk together the melted butter, granulated sugar, and light brown sugar until creamy and well combined. This step ensures a moist and tender blondie base.

Step 3: Add Eggs and Flavorings

Beat in the whole egg and egg yolk one at a time, mixing thoroughly after each addition to emulsify the batter. Stir in the fresh lemon juice, lemon zest, and vanilla extract to infuse bright citrus notes throughout.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until combined to avoid overworking the batter.

Step 5: Fold in Strawberries

Gently fold in the diced fresh strawberries, being careful not to crush them to prevent excess moisture. The batter should be thick and luscious, with visible chunks of fruit.

Step 6: Bake

Spread the batter evenly into the prepared pan. For added visual appeal, press a few thin strawberry slices on top. Bake for 20-30 minutes or until the edges turn golden and a toothpick inserted in the center comes out with moist crumbs but no wet batter.

Step 7: Cool and Glaze

Allow the blondies to cool completely in the pan on a wire rack. For the optional glaze, whisk powdered sugar, lemon juice, and mashed strawberries until smooth and spreadable. Drizzle or spread over the cooled blondies for a pretty, tangy finish.

Nutritional Information

Here’s an approximate nutritional breakdown per serving (based on 16 servings):

Nutrient	Amount per Serving
Calories	180-220 kcal
Fat	8-12 g
Carbohydrates	25-30 g
Sugars	15-20 g
Protein	2-3 g
Fiber	1-2 g
Vitamin C	High (from lemon & strawberries)

Note: Nutritional values vary with ingredient substitutions and serving size. Keto or low-sugar versions will have significantly reduced carbs and sugars.

Healthier Alternatives for the Recipe

Sugar swaps: Replace granulated sugar with coconut sugar or natural sweeteners like monkfruit to lower glycemic impact.
Flour alternatives: Use almond flour or gluten-free flour blends to accommodate gluten sensitivities and add protein and healthy fats.
Dairy-free: Swap butter for coconut oil or vegan butter to make the recipe dairy-free without sacrificing texture.
Add fiber: Incorporate ground flaxseed or chia seeds for added fiber and omega-3s.
Reduce fat: Use applesauce or Greek yogurt to replace some butter, maintaining moisture but lowering fat content.

These modifications keep the delicious strawberry-lemon flavor intact while catering to diverse dietary needs.

Two stacked Strawberry Lemon Blondies topped with a lemon glaze, filled with chunks of fresh strawberries, served on a white plate.

Serving Suggestions

Strawberry Lemon Blondies are wonderfully versatile and can be served in many delightful ways:

As is: Perfect for a quick snack or dessert with a cup of tea or lemonade.
With ice cream: Serve warm blondies with a scoop of vanilla or lemon sorbet for a refreshing contrast.
Topped with fresh fruit: Garnish with additional sliced strawberries and a sprinkle of lemon zest for an elegant presentation.
For brunch: Pair with a light cream cheese spread or mascarpone for a decadent brunch treat.
Party platters: Cut into bite-sized squares and serve alongside assorted berries and nuts for a crowd-pleasing dessert board.

Personal tip: Slightly warm the blondies before serving to enhance their gooey texture and aroma.

Common Mistakes to Avoid

Using frozen strawberries without draining: Frozen berries release excess moisture that can make blondies soggy and cakey. Always use fresh or properly thawed and drained berries.
Overmixing the batter: Overbeating develops gluten, resulting in tough blondies. Fold ingredients gently until just combined.
Not measuring flour correctly: Scooping flour directly can lead to dense blondies. Use the spoon-and-level method or a kitchen scale for accuracy.
Skipping the parchment paper: Blondies can stick to the pan; lining with parchment paper ensures easy removal and clean edges.
Baking at too high a temperature: Dark or nonstick pans conduct heat differently; reduce oven temperature by 25°F if using dark pans to prevent overbrowning.

Avoiding these pitfalls ensures your Strawberry Lemon Blondies come out perfectly every time.

Storing Tips for the Recipe

Refrigeration: Store leftover blondies in an airtight container in the refrigerator for up to 4-5 days to maintain freshness, especially since they contain fresh fruit.
Freezing: Wrap blondies tightly in plastic wrap and foil, then freeze for up to 3-4 months. Thaw in the refrigerator before serving.
Prepping ahead: You can prepare the batter a day ahead and refrigerate it, but add the strawberries just before baking to prevent sogginess.
Glaze storage: Store glaze separately in the fridge and apply just before serving to keep it fresh and vibrant.

Following these tips preserves the texture and flavor of your blondies for maximum enjoyment.

Conclusion

Strawberry Lemon Blondies are a vibrant, easy-to-make dessert that perfectly balances sweet and tart flavors with a moist, chewy texture. Using fresh ingredients and simple techniques, you can create a crowd-pleasing treat ideal for any occasion. Try this recipe today, share your experience in the comments, and subscribe for more delicious updates!

FAQs

Q1: Can I use frozen strawberries in Strawberry Lemon Blondies?
A1: It’s best to use fresh strawberries. Frozen berries release extra moisture which can make the blondies soggy and alter the texture.

Q2: What’s the best way to measure flour for this recipe?
A2: Use the spoon-and-level method or a kitchen scale for accuracy. Avoid scooping directly from the bag to prevent dense blondies.

Q3: Can I make these blondies gluten-free or keto?
A3: Yes! Substitute all-purpose flour with almond flour or gluten-free blends, and replace sugar with keto-friendly sweeteners like monkfruit.

Q4: How do I know when the blondies are done baking?
A4: The edges should be golden brown, and a toothpick inserted in the center should come out with a few moist crumbs but no wet batter.

Q5: Can I skip the glaze?
A5: Absolutely. The blondies are delicious on their own, but the glaze adds a lovely tangy sweetness and beautiful finish.