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Mark Anthony

Strawberry Lemon Blondies

These Strawberry Lemon Blondies are chewy, buttery dessert bars bursting with lemon zest and fresh strawberries. Easy to make in one bowl and topped with a simple citrus glaze, they’re perfect for spring brunches, picnics, birthdays, and sweet summer cravings.
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Prep Time 15 minutes
Cook Time 30 minutes
cooling 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 1/2 cup 1 stick unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 3/4 cup chopped fresh strawberries
For the Lemon Glaze
  • 1/2 cup powdered sugar
  • 1 –2 tablespoons fresh lemon juice

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper
  2. In a bowl, whisk together melted butter and sugar until smooth
  3. Add egg, lemon zest, lemon juice, and vanilla extract. Mix until combined
  4. Fold in flour and salt until a thick batter forms
  5. Gently fold in chopped strawberries
  6. Pour batter into prepared pan. Smooth the top
  7. Bake for 25–30 minutes until golden and a toothpick comes out mostly clean
  8. Let cool completely before glazing
  9. Mix powdered sugar and lemon juice to make the glaze, then drizzle generously over cooled blondies
  10. Slice into squares and devour

Notes

Strawberry Lemon Blondies – Helpful Tips

Cooking Tips & Techniques
Use fresh, ripe strawberries—dice them small and pat dry to prevent excess moisture in the blondies.
Zest your lemon before juicing for maximum flavor without waste, and use fresh lemon juice for that tart pop.
Cream the butter and sugar well until light and fluffy—this helps achieve a tender, chewy crumb.
Don’t overmix once the flour goes in—mix just until combined to avoid tough bars.
Line your baking pan with parchment paper for easy lifting and cleaner cuts.
Serving Suggestions
Top with a lemon glaze made from powdered sugar and lemon juice for a bright, glossy finish.
Serve chilled or at room temp with fresh berries or whipped cream on the side.
Perfect for spring parties, baby showers, brunch dessert tables, or just a sweet midday pick-me-up.
Pair with iced tea, lemonade, or a hot cup of chamomile for a cozy contrast.
Slice into squares or triangles and garnish with lemon zest or a strawberry half for presentation.
Make-Ahead & Storage
Make-Ahead: Bake the blondies a day ahead—they get even more flavorful after resting overnight.
Refrigerator: Store in an airtight container for up to 5 days. Best kept chilled due to the fresh fruit content.
Freezer: Freeze unglazed blondies for up to 2 months. Thaw in the fridge, then glaze before serving.
Reheat: Enjoy cold or bring to room temp—no need to reheat, but you can microwave for 10 seconds if you prefer them warm.
Tasty Variations to Try
Berry Swap: Try raspberries or blueberries instead of strawberries for a twist on the classic.
Lemon Cream Cheese Glaze: Mix cream cheese into your lemon glaze for a rich, tangy finish.
Coconut Crumble: Add shredded coconut to the batter or sprinkle on top before baking for extra texture.
White Chocolate Boost: Fold in white chocolate chips for a sweet, creamy contrast to the lemon.
Gluten-Free Option: Use a 1:1 gluten-free flour blend and check your baking powder is GF-friendly.