Strawberry Lemon Blondies: Sunshine in a Square!

Okay, real talk—who doesn’t love a sweet treat that practically screams spring? Like, I can almost hear birds chirping when I think about these Strawberry Lemon Blondies. They’re soft, fruity, and just the right amount of tart. Ugh, I’m drooling just typing this.

Main dish photo — *The finished dish — looks amazing, right?*

Alrighty, let’s dive into these ingredients!

Okay, Let’s Talk Ingredients

So, picture this: you’re wandering through the grocery store like a hungry squirrel (me, everyday). You grab a stick of unsalted butter (room temp is key, trust me!), then you’re eyeballing the sugar—like, do I go for the big bag or the small one? Ah, whatever, just grab the 3/4 cup. Next up, an egg! You know, the kind that makes everything fluffy and nice. And don’t forget the fresh lemons for that zesty juice—so refreshing!

Oh, and strawberries—grab a whole bunch. I usually go for at least a cup but honestly, when have I ever measured? 😂 Just make sure they’re super ripe, the sweeter, the better. Flour, baking powder, salt…you know the drill. Oh, and a bit of powdered sugar for the glaze, cause we gotta make it pretty, right?

So Here’s Why I Make This Constantly

Okay, so here’s the tea. I first whipped these up for a little picnic with friends. We were all set to chill by the lake, and I thought, “Why not impress everyone with some cute blondies?” So I made these, and OMG, they were gone in like, seconds! Everyone kept asking for the recipe, and I felt like a baking rockstar. 😎 They just have this perfect balance of sweet and tart that’s totally addicting. Plus, they’re great for literally any occasion—Mother’s Day, Easter, or just when you’re feeling snacky on a Tuesday.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Alright, listen up! The secret sauce? It’s all about how you handle the strawberries. Don’t just toss ’em in whole! You gotta chop ’em up into tiny bits. Like, super tiny. They need to melt into the batter and make everything juicy! Seriously, that’s how you get that sweet burst of flavor in every bite!

Don’t Mess This Up (My Top Tips)

Oh man, I’ve learned this the hard way. If you see those edges turning golden and the middle is still a bit wobbly, don’t panic! It’ll set as it cools. Seriously, a toothpick test is your friend here! And don’t over-bake! I once left them in too long (oops) and they turned into a dry, sad situation. 😩

Also, let the glaze sit a bit before you slice. I promise, it’ll be worth the wait!

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you somehow have leftovers (doubtful, but hey), just pop them in an airtight container. They can chill in the fridge for up to a week, but they’re best enjoyed fresh. Warning: you might want to hide them from the family—trust me on this!

If You Liked This, You’ll Probably Like These Too

Alright, if you’re vibing with these blondies, you’ve gotta try my Peanut Butter Swirl Brownies—seriously, life-changing! Or maybe the Lemon Blueberry Muffins? I mean, lemon and berries are a match made in heaven!

So, what about you? Have you ever tried making blondies? What’s your go-to spring dessert? I’m all ears! 😄🍓🍋

Strawberry Lemon Blondies

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Indulge in the delightful taste of Strawberry Lemon Blondies, a perfect blend of sweet strawberries and zesty lemon. These charming pink bars boast a melt-in-your-mouth texture and a refreshing tartness that makes them an irresistible treat for any occasion.

Author: XXXXX
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 12 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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 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)
Lemon juice (about 1 Tbsp, to adjust glaze consistency)

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Instructions

Preheat the oven to 350F. Line a 9-inch square baking pan with parchment paper.
Cream the butter and sugar until fluffy. Beat in the egg and then add lemon juice.
Whisk together flour, baking powder, and salt; mix into wet ingredients until no dry flour remains.
Fold in the diced strawberries and spread the mixture evenly in the prepared pan.
Bake for 30-35 minutes until edges are golden and center is set. Cool on a rack.
For the glaze: Puree trimmed strawberries and strain to obtain 1 Tbsp. Whisk with powdered sugar and lemon juice until smooth.
Spread glaze over cooled blondies and let set before slicing.