These strawberry lemon blondies are a bright, fruity twist on a classic dessert bar. Soft, chewy, and bursting with fresh strawberries and lemon flavor, they strike the perfect balance between sweet and tangy. The glaze on top brings everything together with a zesty finish that keeps me coming back for more.
Why You’ll Love This Recipe
I love how these blondies combine the richness of a brownie with the light, fruity taste of lemon and strawberries. They’re super easy to make with just a few ingredients, and they’re perfect for any occasion—from spring picnics to cozy weekends. The texture is soft and moist, and the glaze adds a lovely tart sweetness that sets them apart from typical blondies.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the blondies:
1 cup diced fresh strawberries
1 cup unsalted butter, melted
1 ½ cups granulated sugar
2 large eggs
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 cups all-purpose flour
½ teaspoon salt
For the glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
Directions
I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
I gently toss the diced strawberries in 1 tablespoon of flour to prevent them from sinking in the batter.
In a large bowl, I whisk together the melted butter and granulated sugar until smooth.
I add the eggs, lemon juice, and lemon zest, mixing until well combined.
I stir in the flour and salt until the batter is just combined, then gently fold in the floured strawberries.
I pour the batter into the prepared pan and smooth the top.
I bake for 30–35 minutes, or until the top is set and a toothpick inserted in the center comes out mostly clean.
I let the blondies cool completely in the pan.
For the glaze, I whisk together powdered sugar, lemon juice, and lemon zest until smooth, then spread it over the cooled blondies.
Once the glaze sets, I cut the blondies into squares and serve.
Servings and timing
This recipe makes 9 to 12 blondies, depending on how I slice them. The prep time takes about 15 minutes, and the bake time is around 30 to 35 minutes. With cooling and glazing, the total time is about 1 hour.
Variations
Sometimes I swap the strawberries for raspberries or blueberries for a different flavor twist. If I want extra texture, I add ½ cup of white chocolate chips to the batter. For a dairy-free version, I use vegan butter, and it still turns out great. If I like a more tart flavor, I increase the lemon zest and juice in the glaze just a bit.
storage/reheating
I store these blondies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I keep them in the fridge for up to a week. They also freeze well—just wrap them individually and place in a freezer-safe bag. To enjoy later, I let them thaw at room temperature or give them a quick 10-second zap in the microwave for a warm treat.
FAQs
How do I prevent the blondies from being too gooey in the center?
I make sure not to underbake them. I check with a toothpick—it should come out with a few moist crumbs but not raw batter.
Can I use frozen strawberries instead of fresh?
Yes, but I always thaw and drain them well first to avoid adding too much moisture to the batter.
What type of lemon is best for this recipe?
I use regular lemons, but Meyer lemons work great too if I want a slightly sweeter flavor.
Can I double this recipe?
Absolutely. I double the ingredients and bake in a 9×13-inch pan, adjusting the baking time to 35–40 minutes.
Why toss strawberries in flour?
Tossing the strawberries in flour helps suspend them evenly in the batter so they don’t sink to the bottom.
Conclusion
These strawberry lemon blondies are a fresh, vibrant treat that I can whip up anytime I crave something sweet but zesty. They’re a crowd-pleaser and always make my kitchen smell amazing. Whether I keep them simple or try out variations, this recipe never disappoints.
These strawberry lemon blondies are soft, chewy dessert bars packed with fresh strawberries and zesty lemon flavor. A sweet-tart lemon glaze tops them off, making them a refreshing twist on a classic treat.
Ingredients
1 cup diced fresh strawberries
1 cup unsalted butter, melted
1 ½ cups granulated sugar
2 large eggs
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
2 cups all-purpose flour
½ teaspoon salt
1 tablespoon flour (for tossing strawberries)
1 cup powdered sugar (for glaze)
2 tablespoons fresh lemon juice (for glaze)
1 tablespoon lemon zest (for glaze)
Instructions
Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Toss the diced strawberries with 1 tablespoon of flour to prevent sinking.
In a large bowl, whisk together the melted butter and granulated sugar until smooth.
Add the eggs, lemon juice, and lemon zest, and mix until well combined.
Stir in the flour and salt until just combined.
Fold in the floured strawberries gently.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until the top is set and a toothpick inserted in the center comes out mostly clean.
Let the blondies cool completely in the pan.
For the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth.
Spread the glaze over the cooled blondies.
Once the glaze sets, cut into squares and serve.
Notes
Use fresh strawberries for the best texture and flavor.
To make it dairy-free, substitute with vegan butter.
Add white chocolate chips for extra richness.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Wrap and freeze for longer storage; thaw before serving.
