This strawberry lemon blondie recipe is so easy to make from scratch! With fresh strawberries, and a slightly tart lemon flavor these blondies are the perfect spring or summer dessert! Blondies are essentially vanilla brownies. They’re dense, sweet, chewy bars.
HOW TO MAKE STRAWBERRY LEMON BLONDIES
Cream together the butter and sugar until light and fluffy, then beat in the egg. Now you will beat in the lemon juice and vanilla.
In a separate bowl, whisk together the flour, baking powder, and salt. Add this dry mixture to the wet mixture and stir well. Gently fold in the fresh strawberries and lemon zest.
Scoop the blondie batter into a 9×9-inch baking dish that has been prepared with parchment paper. Be sure to leave just enough parchment paper sticking up from two of the edges so you can easily lift the blondies out of the pan after baking.
Press the batter down evenly.
Bake the Strawberry Lemon Blondies at 350ºF for 25-30 minutes. Be sure you don’t over-bake them or they will be dry and crumbly.
While the blondies are baking, chop one cup of strawberries and place in a bowl. Add the lemon juice and 3 tablespoons of sugar for the topping and stir together.
Cool the blondies in the pan for at least 5 minutes, then lift out of the pan, cut into bars, and cool completely to room temperature.
Spoon the strawberry topping mixture over each square before serving.
Ingredients
- 1 cup (2 sticks or 228 grams) unsalted butter, at room temperature
- 3/4 cup (164 grams) granulated sugar plus 3 tablespoons for topping
- 1 large egg
- 1/4 cup (55 grams) fresh squeezed lemon juice plus ¼ of a lemon for the topping
- 1 teaspoon vanilla extract
- 2 1/4 cups (306 grams) all purpose flour (use the fluff/scoop/level method for measuring)
- 1/2 tsp baking powder
- 1/2 tsp salt
- ½ zest of lemon
- 2 cups (127 grams) diced fresh strawberries
Instructions
Preheat the oven to 350F
Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later.
Cream the butter and sugar until fluffy. Beat in the egg.
When the egg is fully incorporated, beat in the lemon juice and vanilla.
Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
Gently fold in 1 cup of the diced strawberries and lemon zest.
Spread the mixture into your pan and spread out as evenly as possible.
Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set.
Dice the remaining cup of strawberries and place in a bowl. Add the ¼ of one lemon juice and 3 tablespoons of sugar and stir together.
Cool the blondies in the pan for at least 5 minutes, then lift out of the pan, cut into bars, and cool completely to room temperature.
Spoon the strawberry topping mixture over each square before serving.
Whisk Away Kitchen 