Imagine the perfect marriage between strawberry shortcake and chewy lemon bars—the result is the irresistibly bright, tender, and sweet-tart treat known as Strawberry Lemon Blondies. Bursting with juicy strawberries, zingy lemon, and topped with a gorgeous glaze, these bars are endlessly snackable and perfect for sharing. If you’re ready to wow your friends and family with a unique twist on classic blondies, this recipe is about to become your new go-to dessert!

Strawberry Lemon Blondies Recipe - Recipe Image

Ingredients You’ll Need

Simple baking staples come together here, and every ingredient in these Strawberry Lemon Blondies plays a starring role. Nothing fancy or difficult to source—just the essentials for maximum flavor, color, and texture in every bite.

Unsalted Butter: The foundation for a rich, tender blondie with a delicious melt-in-your-mouth crumb.
Sugar: Provides sweetness and helps create a blondie that’s comforting, but not cloying.
Egg: Acts as the binder and contributes to that characteristic chewy texture.
Fresh Squeezed Lemon Juice: This brings brightness and a fresh citrus punch that balances the sweetness.
All Purpose Flour: Gives structure and the perfect density so your blondies hold together.
Baking Powder: Ensures a slight lift without turning the blondies cake-like.
Salt: Enhances all the flavors and keeps the sweetness in check.
Fresh Strawberries: Diced strawberries add a juicy pop of color and fruitiness in every square.
Powdered Sugar: Used for the glaze—be sure to sift for a silky smooth finish.
Strawberry Puree: Just a couple of berries blended and strained infuse the glaze with real strawberry flavor and a lovely rosy hue.
Lemon Juice (for glaze): Adds a citrusy brightness, making the glaze tangy and delicious.

How to Make Strawberry Lemon Blondies

Step 1: Prep Your Pan and Oven

Preheat your oven to 350F so it’s piping hot and ready when your batter is prepped. For hassle-free removal after baking, line a 9-inch square baking pan with parchment paper, letting the edges hang over the sides as handles. This little trick makes glazing and slicing so much simpler later on!

Step 2: Cream Butter and Sugar

In a large bowl, use a hand mixer or stand mixer to cream together the room-temperature butter and sugar until fluffy and pale. This adds volume and ensures your Strawberry Lemon Blondies have a soft, tender crumb.

Step 3: Add the Egg, Then Lemon Juice

Beat in the egg until fully combined—it helps everything hold together. Next, pour in the fresh lemon juice. It may look slightly curdled; don’t stress! The juice won’t fully blend in at this stage, but that’s normal and won’t affect the texture of the finished bars.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Add these dry ingredients to the wet mixture and mix until you can’t see any more streaks of flour. Try not to overwork the batter—just enough so it all comes together.

Step 5: Fold in Strawberries and Spread Batter

Gently fold in the diced strawberries, making sure they’re nicely distributed. Transfer the thick, luscious dough into your prepared pan and spread it out evenly. It’s a dense batter, so take your time—an offset spatula works wonders for getting it into every corner.

Step 6: Bake Your Blondies

Slide the pan into the oven and bake for 30 to 35 minutes. You want the edges just turning golden and the center set but still moist (not dry). Use a toothpick to check: moist crumbs are perfect, but if it comes out wet, give it a few more minutes.

Step 7: Make the Strawberry Lemon Glaze

While your blondies cool, make a simple strawberry puree by trimming and blending two large strawberries until smooth, then pass through a fine strainer. Whisk this puree with sifted powdered sugar and enough lemon juice to form a spreadable glaze—aim for a consistency that slides off the spoon but isn’t runny.

Step 8: Glaze and Slice

Once your blondies are completely cool, lift them from the pan (thanks, parchment!), and spread the glaze generously over the top. Let it set before slicing into squares—this is the finishing touch that makes Strawberry Lemon Blondies truly irresistible.

How to Serve Strawberry Lemon Blondies

Garnishes

Dress up your blondies with an extra sprinkle of diced fresh strawberries or a dusting of powdered sugar for a pretty, bake-shop-worthy look. For a pop of citrus, add a little lemon zest on top just before serving—this tiny touch intensifies the vibrant lemon fragrance and really catches the eye.

Side Dishes

These bars are sensational on their own, but pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Add a handful of fresh berries on the side if you want to keep things light and fresh—perfect for summer gatherings or afternoon tea.

Creative Ways to Present

Try cutting your Strawberry Lemon Blondies into triangles or diamonds for a playful platter at your next party. Stack them high on a cake stand or serve them in individual cupcake wrappers for a grab-and-go treat. If you’re feeling fancy, layer them in jars with a swirl of whipped cream or a spoonful of berry compote for a stunning portable dessert.

Make Ahead and Storage

Storing Leftovers

Keep leftovers (if you somehow have any!) in an airtight container at room temperature for up to two days, or in the refrigerator for up to five days. The moist crumb stays delicious, and the glaze keeps its shine.

Freezing

Strawberry Lemon Blondies freeze beautifully! Once they’re cool and glazed, cut into squares and place them in a single layer on a baking sheet to freeze until firm. Then, transfer them to a freezer-safe bag or container with parchment between layers. They’ll keep their fabulous texture and flavor for up to two months.

Reheating

If you prefer your blondies warm, just zap them in the microwave for about 10–15 seconds. The blondies will soften, and the glaze will become slightly melty (which many people absolutely love!). If reheating from frozen, let them thaw at room temperature first.

FAQs

Can I use frozen strawberries instead of fresh?

While fresh strawberries give the best texture and vibrant pops of color, you can use frozen strawberries in a pinch. Just thaw and pat them dry really well before adding to the batter, or you risk extra liquid making the bars soggy.

My glaze is too runny/thick—how do I fix it?

If your glaze for the Strawberry Lemon Blondies is too thin, stir in more sifted powdered sugar a tablespoon at a time; if it’s too thick, add a few drops of lemon juice until you reach your desired consistency. It’s very easy to adjust to your liking!

Can I make Strawberry Lemon Blondies gluten-free?

Yes! Swap the all-purpose flour with your favorite gluten-free baking blend (make sure it includes xanthan gum if needed). Check your other ingredients are gluten-free as well, and you’ll be able to enjoy these fruity bars without any worry.

Why are my blondies dry?

Overbaking is the main cause of dryness. Bake just until the edges are golden and the center is set with some moist crumbs. If you check with a toothpick, it shouldn’t come out completely clean—moisture is key for delicious Strawberry Lemon Blondies!

How do I get clean slices with the glaze?

Let the glaze set completely before slicing, and use a sharp knife wiped clean between cuts. For even neater squares, chill the bars briefly in the fridge after glazing before cutting—this helps you get those perfect bakery-worthy edges.

Final Thoughts

There’s just something magical about Strawberry Lemon Blondies—the way the tart lemon and juicy strawberries play off each other, all wrapped up in a chewy, buttery bar. If you love sharing treats that feel special yet simple, this is the recipe to try. Give it a go, and get ready for the smiles (and recipe requests) to roll in!