Strawberry Lemon Blondies Recipe

Introduction

Strawberry Lemon Blondies are a delightful twist on a classic treat, combining the fresh tartness of lemon with sweet, juicy strawberries. These blondies are moist, flavorful, and topped with a tangy glaze that makes them perfect for any occasion.

Ingredients

• 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
• 1 cup powdered sugar, sifted
• 1 Tbsp strawberry puree (from about 2 large strawberries)
• About 1 Tbsp lemon juice (to thin the glaze)

Instructions

1. Step 1: Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper, using the long edges to help lift out the blondies later.
2. Step 2: Cream the butter and sugar together until fluffy. Beat in the egg until fully incorporated.
3. Step 3: Add the lemon juice to the mixture and beat gently. It’s okay if it doesn’t fully combine at this stage.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix this into the wet ingredients until no dry flour remains.
5. Step 5: Gently fold in the diced strawberries. Spread the thick batter evenly into the prepared pan using a large offset spatula if possible.
6. Step 6: Bake for 30-35 minutes until the edges are golden and the center is set but still moist. Test with a toothpick; it should come out moist, not wet. Let cool completely on a wire rack.
7. Step 7: For the glaze, puree the trimmed strawberries in a small food processor and strain to yield 1 tablespoon of strawberry puree.
8. Step 8: Whisk together the sifted powdered sugar, strawberry puree, and about 1 tablespoon lemon juice until smooth. Adjust thickness by adding more sugar or lemon juice as needed.
9. Step 9: Spread the glaze over the cooled blondies and let it set before slicing and serving.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and sweetness.
• If you prefer, substitute the lemon juice with lime juice for a different citrus twist.
• To make the glaze less tart, reduce the lemon juice slightly or add a pinch of vanilla extract.
• For easier removal, chill the blondies after baking for 30 minutes before glazing.

Storage

Store the glazed blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. Reheat slightly before serving if desired. The glaze may soften when refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for texture and flavor, but you can use thawed frozen strawberries if needed. Drain excess moisture well before folding into the batter to prevent sogginess.

Can I make these blondies dairy-free?

Yes, substitute the unsalted butter with a plant-based margarine or coconut oil at room temperature. The texture and flavor will be slightly different but still delicious.

Strawberry Lemon Blondies Recipe

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5 from 141 reviews

These Strawberry Lemon Blondies are a delightful twist on classic blondies, combining the bright, tangy flavor of fresh lemon juice with juicy diced strawberries. Topped with a smooth strawberry-lemon glaze, these blondies offer a tender, moist texture and a fresh fruity finish perfect for spring and summer desserts or anytime a refreshing sweet treat is desired.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: 45-50 minutes
• Yield: 9 to 16 blondies, depending on slice size 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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 about 2 large strawberries)
• About 1 Tbsp lemon juice (or enough to thin the glaze to a spreadable consistency)

Instructions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a 9-inch square baking pan by lining it with parchment paper, allowing long edges to hang over for easy removal.
2. Cream butter and sugar: In a mixing bowl, cream together the unsalted butter and sugar until the mixture becomes fluffy and light in texture.
3. Add egg and lemon juice: Beat in the large egg until fully incorporated, then mix in the fresh lemon juice. It’s normal if the lemon juice doesn’t fully blend at this stage.
4. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add these dry ingredients into the wet mixture, stirring until no dry flour remains.
5. Fold in strawberries: Gently fold the diced fresh strawberries into the batter, being careful not to over mix.
6. Spread batter in pan: Transfer the thick batter into the prepared baking pan and spread evenly, using an offset spatula to smooth the surface.
7. Bake blondies: Bake in the preheated oven for 30-35 minutes, until the edges begin to turn golden and the center is set but still moist. Test doneness with a toothpick; it should come out moist but not wet.
8. Cool blondies: Remove the pan from the oven and allow the blondies to cool completely on a wire rack.
9. Prepare strawberry glaze: Trim the fresh strawberries and puree them in a small food processor. Strain the puree through a fine sieve to get about 1 tablespoon of smooth strawberry puree.
10. Mix glaze: Whisk together the sifted powdered sugar, strawberry puree, and enough lemon juice (about 1 tablespoon) to achieve a spreadable glaze consistency. Adjust with more sugar or lemon juice as needed.
11. Glaze and set: Spread the glaze evenly over the cooled blondies. Let the glaze set completely before slicing and serving for best results.

Notes

• Line the baking pan with parchment paper for easy removal and cleaner slicing.
• Do not over-bake the blondies to avoid dryness; check for a moist center with a toothpick.
• The glaze consistency can be adjusted by varying the lemon juice and powdered sugar quantities.
• Fresh strawberries are best for flavor and texture; frozen strawberries may add too much moisture.
• Use fresh lemon juice for bright flavor; bottled lemon juice can alter taste.

Keywords: Strawberry lemon blondies, lemon dessert, strawberry dessert, lemon glaze blondies, fruity blondies, summer dessert, baked blondies