Growing up, summers at my grandmother’s house meant one thing—fresh strawberries and lemons galore. She had a small garden that burst with color and flavor every year. When I was old enough, she taught me to make these delightful Strawberry Lemon Blondies—a dessert that became the star of every picnic and potluck we attended.
Fast forward to today, this American-inspired recipe has evolved into a family favorite, adored year-round. These Strawberry Lemon Blondies are soft, chewy, and infused with the bright flavors of juicy strawberries and zesty lemon. Topped with a naturally pink glaze, they look as stunning as they taste.
Whether you’re baking for a summer gathering or just need a sweet pick-me-up during the colder months, these blondies hit the spot every time.
Why You’ll Love These Strawberry Lemon Blondies
- Naturally pink and festive – no artificial dyes needed
- Soft, melt-in-your-mouth texture
- Bright, balanced flavor – sweet strawberries and tangy lemon
- Easy to make with simple ingredients
- Perfect for gifting, picnics, or afternoon tea
Ingredients
Blondies
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1/4 cup fresh-squeezed lemon juice
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup diced fresh strawberries
Glaze
- 1 cup powdered sugar (sifted)
- 1 tbsp strawberry puree (from ~2 large strawberries)
- ~1 tbsp lemon juice (enough to thin the glaze)
Instructions
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C).
Line a 9-inch square baking pan with parchment paper, leaving extra over the sides to help lift the blondies out later.
Step 2: Make the Blondie Batter
Cream together the butter and sugar until light and fluffy. Beat in the egg until fully combined.
Add the lemon juice—don’t worry if it doesn’t fully mix in.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing just until no dry streaks remain.
Gently fold in the diced strawberries. The dough will be thick, almost like cookie dough.
Step 3: Bake
Spread the batter evenly in your prepared pan. Use an offset spatula for smooth edges.
Bake for 30–35 minutes, or until the edges are golden and the center is set. A toothpick inserted in the center should come out with moist crumbs—not wet batter.
Let cool completely on a wire rack before glazing.
Making the Glaze
Puree the strawberries in a small food processor. Push through a fine mesh strainer to get a smooth tablespoon of puree.
Whisk the powdered sugar with the strawberry puree and lemon juice until smooth. The consistency should be thick but spreadable.
If it’s too thin, add a little more sugar. Too thick? Add a drop or two more lemon juice.
Spread the glaze over the cooled blondies and let it set for about 20–30 minutes before slicing.
Tips for Success
- Dice strawberries small: Large chunks can add excess moisture.
- Cool completely before glazing: This prevents the glaze from melting.
- Strain the puree: A smooth glaze is more visually appealing and spreads easier.
- Use fresh lemon juice: The flavor is unbeatable compared to bottled juice.
- Store properly: Keep blondies in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.
Variations and Add-Ins
- Add white chocolate chips for a sweeter twist.
- Swap strawberries for raspberries or blueberries depending on season and taste.
- Add zest to the batter for extra citrus brightness.
- Use a citrus glaze only (skip the berries) for a simple lemon blondie.
Your Turn: Bake and Share!
Have you tried these Strawberry Lemon Blondies? I’d love to see your delicious results. Snap a photo and tag me on Instagram! Whether you’re a first-time baker or a seasoned pro, these blondies are a sweet, simple way to show off your skills.
Strawberry Lemon Blondies
Ingredients
Blondies
- 1 cup unsalted butter at room temperature
- 3/4 cup sugar
- 1 large egg
- 1/4 cup fresh-squeezed lemon juice
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup diced fresh strawberries
Glaze
- 1 cup powdered sugar sifted
- 1 tbsp strawberry puree from ~2 large strawberries
- ~1 tbsp lemon juice enough to thin the glaze
Instructions
Step 1: Prep and Preheat
- Preheat your oven to 350°F (175°C).
- Line a 9-inch square baking pan with parchment paper, leaving extra over the sides to help lift the blondies out later.
Step 2: Make the Blondie Batter
- Cream together the butter and sugar until light and fluffy. Beat in the egg until fully combined.
- Add the lemon juice—don’t worry if it doesn’t fully mix in.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, mixing just until no dry streaks remain.
- Gently fold in the diced strawberries. The dough will be thick, almost like cookie dough.
Step 3: Bake
- Spread the batter evenly in your prepared pan. Use an offset spatula for smooth edges.
- Bake for 30–35 minutes, or until the edges are golden and the center is set. A toothpick inserted in the center should come out with moist crumbs—not wet batter.
- Let cool completely on a wire rack before glazing.
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