Strawberry Lemon Blondies bring together fresh strawberries and tangy lemon in soft, melt-in-your-mouth bars that look as good as they taste. This sweet tart blondie recipe delivers a dense yet tender crumb with a naturally pink hue that feels right at home on any spring dessert table. If you enjoy fruit dessert bars that feel fresh instead of heavy, this recipe gives you reliable results with simple pantry ingredients and clear steps that work every time.

Story

I first made Strawberry Lemon Blondies when I wanted a dessert that felt lighter than brownies but still rich and satisfying. These bars bake up with the texture of dense cake bars, yet they stay soft thanks to real butter and fresh fruit. The lemon juice cuts through the sweetness, while the strawberries add moisture and color. Over time, this became my go-to spring baking recipe for brunches, showers, and holidays because Strawberry Lemon Blondies slice cleanly, travel well, and please almost everyone at the table.

Ingredients

1 cup unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1/4 cup fresh-squeezed lemon juice
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup diced fresh strawberries

Glaze

1 cup powdered sugar, sifted
1 tablespoon strawberry puree
About 1 tablespoon lemon juice

Step-by-Step Instructions

Preparing the Ingredients

Preheat the oven to 350°F.
Line a 9×9-inch baking pan with parchment paper, leaving long edges for lifting.
Wash, hull, and dice the strawberries, then set them aside.
Measure all remaining ingredients so mixing moves smoothly.

Cooking Instructions

Cream the butter and sugar until light and fluffy.
Beat in the egg until fully mixed.
Add the lemon juice and mix; the batter may look slightly separated.
Whisk the flour, baking powder, and salt, then mix into the batter just until combined.
Fold in the strawberries gently.
Spread the thick batter evenly in the pan.
Bake for 30–35 minutes until the edges turn lightly golden and the center is set.
Cool completely before glazing.

Tips for Perfect Results

Common Mistakes to Avoid

Packing flour into the measuring cup leads to dry bars.
Over-baking causes the centers to lose their soft texture.
Adding warm glaze melts it into the bars instead of setting on top.

Pro Tips for Better Flavor

Use freshly squeezed lemon juice for cleaner flavor.
Dice strawberries small so they distribute evenly.
Chill the bars briefly before slicing for neat edges.

Serving and Storage

How to Serve

Slice Strawberry Lemon Blondies into clean squares and serve them slightly chilled or at room temperature. They pair well with tea, coffee, or fresh berries on the side.

How to Store Leftovers

Store leftover blondies in an airtight container in the refrigerator for up to four days. Bring to room temperature before serving for the best texture.

Conclusion

These Strawberry Lemon Blondies balance buttery richness with fresh fruit and citrus, making them a dependable dessert for warm-weather baking. With clear steps and everyday ingredients, this recipe earns a regular spot in any home baker’s rotation.

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Frequently Asked Questions

Can frozen strawberries be used instead of fresh?

Fresh strawberries work best because frozen berries release excess moisture and can affect the texture of the bars.

Why does the batter look thick?

Blondie batter stays thick by design, which helps create a soft yet structured crumb once baked.

Can the glaze be made lemon-only?

Yes, replacing the strawberry puree with lemon juice creates a simple lemon glaze that still pairs well with the bars.