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.

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.

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.