Strawberry Lemon Blondies

This strawberry blondie recipe is so easy to make from scratch! With white chocolate chips, fresh strawberries, and a slightly tart lemon flavor these blondies are the perfect summer dessert for your next potluck or picnic!  

Blondies 101

Blondies are essentially vanilla brownies. They’re dense, sweet, chewy bars. This strawberry lemon version is perfect for summer!  This recipe is adapted from The View From Great Island, which is all over the internet. And for good reason – they’re so easy and tasty. Really, the perfect summer treat for picnics, potlucks, or backyard barbecues.  

How to Make Strawberry Blondies 

These blondies are so easy! You cream the butter and sugar for 2-3 minutes until it is light and fluffy.  The you mix in the egg. Once the egg is incorporated, you add the lemon juice. It will look slightly curdled, but that is okay. You add the dry ingredients and mix until just combined.  Then, fold in the chopped strawberries and chocolate chips and pour into a 7 x 11 in or 9 x 9 in baking pan lined with parchment paper.

Strawberry Lemon Glaze

For the strawberry lemon blondie glaze, you’ll mix and strain strawberries until you get about a tablespoon of juice. Then add lemon juice and mix into sifted powdered sugar until you have a glaze consistency.  This is the most difficult party (and it’s not even that difficult) but you’ll have to use some judgement if the glaze is the right consistency. If it seems a little too runny you’ll want to add a little more powdered sugar, if it’s too thick you’ll want to add more lemon or strawberry juice.

To make them even prettier you can add a drizzle of melted white chocolate on the glazed blondies. I used about 1/4 cup melted white chocolate candy melted in a icing bag with the tip cut off, but you can also use a ziplock bag and cut off the tip.  Viola, perfect summer strawberry lemon blondies! 

Tips for making Strawberry Lemon Blondies:

1. Make sure your butter and eggs are room temperature 
2. Try not to over bake them. You want them to be dense and chewy. If you over bake them they can get dry. 
3. Make sure the blondies are completely cool before you add the glaze. If they’re warm, the glaze will melt.
4. If you don’t want to top with the powdered sugar glaze, try topping with lemon curd, lemon buttercream frosting, or a layer of thick strawberry filling, yum!
5. I baked my blondies in a 7×11 inch pan which makes for a thicker dessert bar.  You can also bake them in a 9×9 inch pan which will give you slightly thinner blondies. 
6. You can easily double the recipe and bake in a 9x 13 in pan. 

Flavor Mix up

• Strawberries – For strawberry blondies, strawberries key but, you could totally use any type of berries in this.  Raspberries, blackberries, blueberries, or a mix would all be delicious. 
• White Chocolate Chips – you can skip these or sub regular chocolate chips, cut up chocolate bars, or even nuts like almonds or walnuts. I bet shaved coconut would also be really good!! 

Storing Blondies

These blondies will last 2-3 days in an airtight container at room temperature or in the fridge. 

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Strawberry Lemon Blondies

This strawberry blondie recipe is so easy to make from scratch! With white chocolate chips, fresh strawberries, and a slightly tart lemon flavor these blondies are the perfect summer dessert for your next potluck or picnic!   

4.82 from 22 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 35 minutes minutes

Servings: 15 servings

Calories: 322kcal

Author: Sophia Assunta

INGREDIENTS

Strawberry Lemon Blondies

• ▢ 1 cup butter room temperature
• ▢ ¾ cup sugar
• ▢ 1 large egg room temperature
• ▢ 1/4 cup lemon juice
• ▢ 2 ¼ cups flour 306 grams
• ▢ ½ tsp baking powder
• ▢ ½ tsp salt
• ▢ 1 cup diced fresh strawberries
• ▢ ½ cup white or dark chocolate chips

Strawberry Lemon Glaze

• ▢ 1 cup powdered sugar measured, then sifted
• ▢ 1 tbsp strawberry puree 2-3 strawberries, pureed
• ▢ 1 tbsp lemon juice

White Chocolate Drizzle

• ▢ 1/4 cup white chocolate chips or candy melts melted

Instructions

Strawberry Lemon Blondies

• Preheat oven to 350 degrees
• Line 7 x 11 inch or 9 x 9 in pan with parchment paper
• Mix together dry ingredients (minus sugar) in a bowl.
• In the bowl of a standing mixer or hand held mixer, cream the butter and sugar on medium for 2-3 minutes, until it is light and fluffy.
• Scrape down the sides of the bowl with a spatula and add the egg. Mix until incorporated. Then and lemon juice and continue mixing, pausing to scrape down the sides a few times. It might look curdled, this is normal.
• Add dry ingredients to wet ingredients and mix until combined.
• Remove the bowl from the mixer and gently fold in diced strawberries and chocolate chips with a large spoon or rubber spatula. It might look a little pink but this fades when you bake it.
• Pour mixture into prepared pan and spread it around, pushing towards the edges and making the top even.
• For a 9x9 inch pan bake 30-35 minutes and for a 7x11 inch pan bake 35-40 minutes. Try not to overbake them. The edges will be brown and a toothpick will come out clean when you pierce the middle.
• Let them cool on a cooling rack and make sure they are fully cooled before you add the glaze.

Strawberry Lemon Glaze

• Puree 2-3 cut up strawberries in a food processor or blender.
• Over a bowl, strain out the solid parts of the strawberry so just the liquid is left.
• Add 1 tablespoon of the strawberry liquid, 1 tablespoon lemon juice, and 1 cup of powdered sugar to a bowl and mix until thoroughly combined and a glaze forms.
• If it looks too thick add a bit more lemon juice or strawberry puree. If it’s too thin add a bit more powdered sugar.
• Pour the glaze over the blondies and quickly spread it evenly using a knife or spatula. Let the glaze set for a minute before adding the white chocolate drizzle.

White Chocolate Drizzle

• Melt ¼ cup white chocolate chips or candy melts in the microwave for 10-15 seconds at a time, stirring in between each interval.
• Put into a pastry bag or ziplock bag with the tip cut off
• While still melted, drizzle the white chocolate over the Strawberry Lemon Blondies

Notes

1. Make sure your butter and eggs are room temperature 
2. Try not to over bake them. You want them to be dense and chewy. If you over bake them they can get dry. 
3. Make sure the blondies are completely cool before you add the glaze. If they’re warm, the glaze will melt.
4. If you don’t want to top with the powdered sugar glaze, try topping with lemon curd or lemon buttercream frosting, yum!
5. I baked my blondies in a 7×11 inch pan which makes for a thicker dessert bar.  You can also bake them in a 9×9 inch pan which will give you slightly thinner blondies. 
6. You can easily double the recipe and bake in a 9x 13 in pan. 
7. These strawberry lemon blondies will last 2-3 days in an airtight container at room temperature or in the fridge. 
8. Adapted from The View From Great Island 

 

Nutrition

Serving: 1Blondie | Calories: 322kcal | Carbohydrates: 41g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 201mg | Potassium: 89mg | Fiber: 1g | Sugar: 26g | Vitamin A: 400IU | Vitamin C: 8.2mg | Calcium: 38mg | Iron: 1mg

Tried this Recipe? Let me know!Tag @Sophia.Assunta or #Partylicious!

Other Summer Desserts:

Lemon Challah Bread

Mixed Berry Bars

4th of July Cake