Strawberry Lemon Blondies

If you’re craving a dessert that combines the richness of butter-based bars with the bright, refreshing flavors of spring, these Strawberry Lemon Blondies are about to become your new obsession. Unlike traditional brownies that lean heavily on chocolate, blondies offer a vanilla-forward canvas that perfectly showcases the tangy sweetness of fresh strawberries and zesty lemon.

Essential Preparation Tips for Perfect Blondies

Selecting and Preparing Your Strawberries

Choosing the right strawberries makes a significant difference in your final product. Look for berries that are bright red, firm, and fragrant, avoiding any with soft spots or mold. Once you’ve selected your strawberries, wash them gently and pat them completely dry with paper towels. Excess moisture can make your blondies soggy rather than chewy. Additionally, dice the berries into small, uniform pieces about a quarter-inch in size. Smaller pieces distribute more evenly throughout the batter and release less moisture during baking. If your strawberries are particularly juicy, consider tossing them with a teaspoon of flour before folding them into the batter. This simple step helps absorb excess liquid and prevents the berries from sinking to the bottom of your pan.

Getting the Most Flavor from Your Lemons

Fresh lemon juice and zest are crucial for achieving that bright, tangy flavor in your Strawberry Lemon Blondies. Before juicing your lemons, roll them firmly on the counter with your palm. This breaks down the internal membranes and makes them much easier to juice. When zesting, use only the yellow outer layer and avoid the white pith underneath, which tastes bitter. A microplane grater works best for creating fine, fluffy zest that disperses evenly throughout your batter. Moreover, always zest your lemons before juicing them, as it’s nearly impossible to zest a lemon half effectively. Room temperature lemons yield more juice than cold ones, so leave them out for about thirty minutes before using. These small details ensure maximum lemon flavor in every bite of your blondies.

Ingredients

Step-by-Step Baking Instructions

Preparing Your Pan and Mixing the Batter

Start by preheating your oven to 350 degrees Fahrenheit and positioning a rack in the center. Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal later. Lightly grease the parchment to prevent sticking. In a large bowl, whisk together the melted butter and brown sugar until smooth and well combined. The mixture should look glossy and slightly lighter in color. Next, add the egg, egg yolk, vanilla extract, lemon juice, and lemon zest. Whisk vigorously for about thirty seconds until everything is fully incorporated and the mixture appears slightly foamy. This step is critical because it creates the signature chewy texture that makes blondies so appealing. Take your time here to ensure proper emulsification of the wet ingredients.

Looking for another fun Strawberry dessert? Don’t miss this one Strawberry Cream Cake

Combining Ingredients and Baking

In a separate bowl, whisk together the flour, baking powder, and salt to distribute the leavening agent evenly. Pour the dry ingredients into the wet mixture and use a rubber spatula to fold everything together gently. Stop mixing as soon as you no longer see dry flour streaks, as overmixing can lead to tough, cake-like blondies. The batter should be thick and smooth. Carefully fold in the diced strawberries, distributing them throughout the batter as evenly as possible. Transfer the batter to your prepared pan and spread it into an even layer using an offset spatula. Bake for approximately twenty-eight to thirty-two minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with just a few moist crumbs. The center should still look slightly underdone when you remove the pan from the oven, as the blondies will continue cooking as they cool.

Achieving the Perfect Texture

Understanding Doneness and Carryover Cooking

One of the most common mistakes when baking blondies is overbaking them, which results in dry, crumbly bars instead of chewy, fudgy ones. The key to perfect texture lies in understanding carryover cooking and recognizing the proper visual cues. Your blondies are done when the edges have set and pulled slightly away from the pan, while the center still looks a bit glossy and soft. A toothpick inserted two inches from the edge should come out clean, but one inserted in the center should have moist crumbs clinging to it. Remember that blondies firm up significantly as they cool, so what looks underdone in the oven will be perfectly chewy at room temperature. Resist the temptation to bake them until they look completely set, or you’ll end up disappointed with the final texture.

Cooling and Cutting Techniques

Patience during the cooling process is essential for clean, beautiful cuts. Allow your blondies to cool in the pan for at least fifteen minutes before using the parchment overhang to lift them onto a wire rack. Let them cool completely before cutting, which typically takes about an hour. For the cleanest cuts, use a sharp knife and wipe the blade clean between each slice. Alternatively, you can chill the blondies in the refrigerator for thirty minutes before cutting, which makes slicing even easier. Cold blondies cut more cleanly because the butter has solidified, though they taste best when brought back to room temperature before serving. If you’re in a hurry, cutting warm blondies is acceptable, but expect slightly messier edges and some crumbling.

Storage and Make-Ahead Options

Proper Storage for Maximum Freshness

Storing your blondies correctly ensures they maintain their chewy texture and fresh flavor. Once completely cooled, cut the blondies into squares and layer them in an airtight container with parchment paper between layers to prevent sticking. They’ll stay fresh at room temperature for up to three days, though the strawberries may release a bit more moisture over time. For longer storage, refrigerate them for up to five days. The cooler temperature helps preserve the fruit but firms up the texture slightly. Before serving refrigerated blondies, let them sit at room temperature for about fifteen minutes to restore their optimal chewiness. If you notice the tops becoming dry, place a piece of bread in the container overnight. The blondies will absorb moisture from the bread, restoring their soft texture without making them soggy.

Freezing and Thawing Instructions

These blondies freeze exceptionally well, making them perfect for advance preparation or preserving leftovers. Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container. Properly wrapped blondies maintain their quality for up to three months in the freezer. For best results, freeze them without any powdered sugar topping, which can become soggy upon thawing. When you’re ready to enjoy them, remove the desired number of squares and let them thaw at room temperature for about an hour. Alternatively, you can microwave a frozen blondie for fifteen to twenty seconds for a warm, gooey treat. The strawberries may release slightly more juice after freezing and thawing, but the overall flavor and texture remain delicious. This make-ahead option is particularly useful when planning for parties or when you want a homemade dessert available at a moment’s notice.

Serving Suggestions and Presentation

Creative Ways to Serve Your Blondies

While these bars are delicious on their own, a few simple touches can elevate them into an impressive dessert. A light dusting of powdered sugar adds an elegant finish and makes the strawberry pieces stand out visually. For a more decadent presentation, drizzle cooled blondies with a simple lemon glaze made from powdered sugar and lemon juice. Serve them warm with a scoop of vanilla ice cream for a classic a la mode treatment that’s always crowd-pleasing. Fresh whipped cream flavored with a hint of lemon zest provides a light, airy complement to the dense bars. During special occasions, top each square with a fresh strawberry slice and a small mint leaf for a restaurant-quality presentation. You could also cut the blondies into smaller, bite-sized pieces for parties or buffets, making them easier to serve and enjoy in social settings.

Pairing Beverages and Creating Dessert Boards

The bright flavors of these blondies pair beautifully with various beverages. Serve them alongside hot coffee or tea for an afternoon treat, or pair them with cold milk for a classic combination. Sparkling lemonade or iced tea enhances the citrus notes and creates a refreshing pairing, especially during warm weather. For adult gatherings, consider serving these blondies with a glass of Prosecco or a light white wine like Pinot Grigio. When assembling a dessert board, arrange cut blondies alongside fresh berries, lemon curd, and small bowls of whipped cream. Include some shortbread cookies or butter cookies for texture variety, and perhaps some white chocolate pieces for guests who prefer sweeter options. This approach transforms simple bars into part of an impressive dessert spread that encourages guests to mix and match flavors according to their preferences.

Don’t stop here try this Strawberry Lemonade Quick Bread

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

While fresh strawberries work best for these blondies, you can use frozen ones in a pinch. First, thaw the frozen berries completely and drain them thoroughly, pressing out as much liquid as possible with paper towels. Toss the drained berries with a tablespoon of flour before folding them into the batter to absorb excess moisture.

Why are my blondies cakey instead of chewy?

The most common cause of cakey blondies is overmixing the batter after adding the flour, which develops gluten and creates a cake-like structure. Another culprit is overbaking, which dries out the bars and eliminates that desirable fudgy center.

How do I prevent the strawberries from sinking to the bottom?

Tossing your diced strawberries with a small amount of flour before adding them to the batter helps suspend them throughout the blondies rather than letting them sink. Make sure your strawberries are completely dry before coating them, as excess moisture makes them heavier and more likely to sink.

Can I make these blondies gluten-free?

Yes, you can adapt this recipe for a gluten-free diet by substituting the all-purpose flour with a quality gluten-free flour blend designed for baking.

What’s the best way to tell when blondies are done baking?

Perfect blondies should have golden-brown edges that have just started to pull away from the pan, while the center looks slightly underdone and still has a bit of sheen.

Conclusion

These Strawberry Lemon Blondies represent the perfect marriage of classic comfort and fresh, bright flavors. By following the detailed instructions and tips provided, you’ll create bars with irresistibly chewy edges, a soft center, and bursts of fruity flavor throughout. The beauty of this recipe lies not only in its delicious results but also in its versatility and make-ahead friendliness.

Strawberry Lemon Blondies

---

• Author: Julia
• Total Time: 45 minutes
• Yield: 16 servings 1x

Print Recipe

Pin Recipe

Description

Chewy, buttery blondies bursting with fresh strawberries and bright lemon flavor. These bars offer the perfect balance of sweet and tangy in every bite.

---

Ingredients

Scale 1x2x3x

• 1/2 cup (113g) unsalted butter, melted
• 1 cup (200g) light brown sugar, packed
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 1/4 cups (156g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup (150g) fresh strawberries, diced
• Powdered sugar for dusting (optional)

---

Instructions

1. 1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides.
2. 2. In a large bowl, whisk together melted butter and brown sugar until smooth and glossy.
3. 3. Add egg, egg yolk, vanilla extract, lemon juice, and lemon zest. Whisk vigorously for 30 seconds until well combined and slightly foamy.
4. 4. In a separate bowl, whisk together flour, baking powder, and salt.
5. 5. Pour dry ingredients into wet mixture and fold gently with a rubber spatula until just combined, being careful not to overmix.
6. 6. Pat strawberries dry and dice into quarter-inch pieces. Gently fold into batter.
7. 7. Spread batter evenly into prepared pan.
8. 8. Bake for 28-32 minutes, until edges are golden brown and a toothpick inserted 2 inches from the edge comes out clean. Center should look slightly underdone.
9. 9. Cool in pan for 15 minutes, then lift out using parchment overhang and cool completely on a wire rack before cutting.
10. 10. Dust with powdered sugar if desired and cut into squares.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. Freeze individual wrapped squares for up to 3 months. For cleanest cuts, chill blondies before slicing and wipe knife between cuts.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 1 square
• Calories: 185
• Sugar: 19g
• Sodium: 85mg
• Fat: 7g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 2g

Keywords: strawberry lemon blondies, lemon bars, strawberry dessert, blondie recipe, spring dessert