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Deliciously dense and moist blondies with plenty of little jammy pockets thanks to diced, fresh strawberries in the batter. A hint of lemon gives these strawberry bars a bright, tangy flavor. Add some chocolate chips to make it a play on chocolate-covered strawberry blondies! These blondies are the perfect summer dessert for your next potluck or picnic!
Spring is coming, which means summer is almost here! Strawberries are versatile for spring/summer dishes. Make it a jam, a milkshake, a salsa, shortcake, you name it! You can even make a dish with chicken and strawberries. Imagine that!
Blondies are basically vanilla brownies. They’re so easy to make and packed full of sweet tang. When making these blondies, they will remind you of shortbread. Moist, dense, and a fall-apart texture. You can top these with a strawberry-lemon glaze or just plain old chocolate syrup. Try topping these with a lemon curd also if you don’t want a powdered sugar glaze. The plush batter for these strawberry lemon blondies is thick but easy to work with. Take a minute to spread it out evenly in your pan so it bakes up nice and flat.
This recipe is adapted from partylicious.net. I cannot bake for the life of me.
How to make Strawberry-Lemon Blondies
Before you add the strawberries to the batter, make sure you wash the strawberries and dry them well. Washing them gets rid of the excess dirt, then dry them so that the batter doesn’t have the extra moisture it doesn’t need.
- Fresh Strawberries
- Lemon Juice: You can use the squeeze bottle of lemon juice, or freshly squeezed lemon juice. Either is perfect for these blondies. Add a little lemon zest to give it that boost of zest!
- Butter: Salted vs Unsalted, it doesn’t matter for this one! If you use salted, omit the extra salt in the recipe. If using unsalted, then add the salt!
- Sugar: I personally prefer cane sugar, but you can use regular white sugar!
- All-purpose flour
- Baking Powder
- Chocolate Chips: I added chocolate chips to mine to create a chocolate-covered strawberry blondie with zing! Feel free to switch this out for white chocolate chips or none at all!
Preheat your oven to 350F. Mix together the flour, baking powder, and salt in one bowl. In another bowl, cream the sugar and butter together, then add the egg. Mix, then add the lemon juice. It will curdle, and that’s ok. It’s natural. Add the flour mixture to the creamed butter and mix until completely combined. Line a 9×9 baking dish with parchment paper, then spread the batter in the baking dish so it’s evenly distributed in the dish. Bake for 25-30 minutes. Stick a toothpick in it. If it comes out clean, then they’re ready! Allow them to cool before cutting them into squares.
Tips and FAQs:
- Prep the strawberries: Wash, then dry the strawberries well. You don’t want to add extra moisture to the batter.
- Try not to over bake them. You want them to be dense and chewy. If you over bake them, they can get dry.
- Can I replace the strawberries? You absolutely can! Try blueberries, raspberries or blackberries. Maybe do a mixed berry blondie!
- Does it need to be chocolate chips? You can replace the chocolate chips with white or dark chocolate chips. You don’t even have to add any chips if you don’t want to! Try using shaved coconut. Use some chopped walnuts.
- How to store Strawberry-Lemon Blondies: Store these in an airtight container for 2-3 days in the refrigerator or at room temperature. They can also be frozen for up to 2 months. They will thaw quite quickly at room temperature.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
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