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This vibrant strawberry lemon blondie recipe combines the perfect balance of sweet strawberries and tangy lemon for an irresistible treat that brightens any dessert table. The tender, buttery base studded with fresh berries and topped with a pretty pink glaze has become my go-to recipe when strawberries are at their peak.
I first created these blondies for my daughter's spring birthday party, and they disappeared faster than any other dessert. Now they're requested at nearly every family gathering from Easter through late summer when strawberries are at their prime.
Ingredients
- Unsalted butter: Room temperature butter creates the perfect tender texture
- Sugar: The moderate amount keeps these sweet without overwhelming the fruit flavors
- Large egg: Provides structure and richness to the blondies
- Fresh squeezed lemon juice: Don't substitute bottled juice as fresh provides the brightest flavor
- All purpose flour: The foundation of our blondies that provides the perfect structure
- Baking powder: Gives just enough lift without making them cakey
- Salt: Balances the sweetness and enhances all flavors
- Fresh strawberries: Look for bright red berries with no white shoulders for the best flavor
- Powdered sugar: Creates a smooth glaze without grittiness
- Strawberry puree: Concentrates the berry flavor and creates that beautiful pink color
Step-by-Step Instructions
- Prepare Your Workspace:
- Preheat your oven to 350°F and line your baking pan with parchment paper, leaving overhang on two sides. This preparation step might seem minor but makes removing and slicing the finished blondies infinitely easier. The parchment sling allows you to lift the entire dessert out in one piece for perfect cuts.
- Create The Base:
- Cream together room temperature butter and sugar until the mixture becomes light and fluffy, about 3 minutes. This incorporates air into the batter for the perfect texture. Add the egg and beat until fully combined and the mixture looks smooth and silky. When you add the lemon juice, the batter may look slightly curdled but this is completely normal and will come together once the dry ingredients are added.
- Add Dry Ingredients:
- Whisk together your flour, baking powder, and salt in a separate bowl to ensure even distribution. Gradually add this dry mixture to your wet ingredients, mixing just until no dry flour remains visible. Overmixing at this stage can develop too much gluten, resulting in tough blondies, so use a gentle hand when incorporating.
- Fold In Strawberries:
- Gently fold the diced strawberries into your batter using a rubber spatula with a light touch. The goal is to distribute the berries evenly without crushing them or releasing too much juice. Transfer this thick batter to your prepared pan and spread it evenly, paying special attention to pushing it into the corners for uniform baking.
- Bake To Perfection:
- Bake in your preheated oven for 30 to 35 minutes. The edges should just be turning golden and the center should appear set but still slightly soft. A toothpick inserted will come out mostly clean with a few moist crumbs. Trust your instincts here and remember that slightly underbaked is better than overbaked with blondies.
- Create The Glaze:
- While the blondies cool completely, prepare your glaze by pureeing fresh strawberries and straining to remove seeds. Whisk this vibrant puree with powdered sugar and just enough lemon juice to create a pourable consistency. The glaze should be thick enough to set but thin enough to spread easily across the surface.
- Finish And Serve:
- Pour the glaze over the completely cooled blondies, spreading it to the edges with an offset spatula. Allow the glaze to set for about 30 minutes before lifting the entire dessert out by the parchment paper and slicing into squares with a clean, sharp knife.
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The lemon juice in this recipe is truly the secret ingredient that elevates these blondies. I discovered this happy accident when I was making a standard blondie recipe and happened to have lemons on the counter from another project. That spontaneous addition created such a wonderful flavor contrast with the strawberries that I never went back to my original recipe.
Seasonal Variations
These blondies showcase summer berries beautifully, but you can adapt them year-round. In late summer, try substituting blackberries or raspberries for the strawberries. The tartness works wonderfully with the lemon base. During winter months, frozen berries can work, though they should be added while still frozen and may slightly increase baking time.
Perfect Pairing Ideas
These strawberry lemon blondies make a delightful dessert on their own, but really shine when served with accompaniments. Try them alongside a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For a truly decadent experience, serve them slightly warm with a drizzle of white chocolate sauce.
Storage Tips
To maintain optimal freshness, store completely cooled blondies in an airtight container at room temperature for up to three days. Place parchment paper between layers if you need to stack them. For longer storage, wrap individual portions tightly in plastic wrap and freeze for up to two months. Thaw at room temperature for about an hour before serving.
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Strawberry lemon blondies are easy to make, visually stunning, and deliciously satisfying. Bring them to any gathering, and watch them disappear!
Frequently Asked Questions
- → Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but thaw and drain them well first to remove excess moisture. Pat them dry with paper towels before folding into the batter to prevent your blondies from becoming too wet.
- → How do I know when the blondies are properly baked?
The blondies are done when they're just starting to turn golden around the edges and the center is set but still soft. A toothpick inserted should come out moist but not wet. Be careful not to overbake as this will dry them out.
- → Can I make these blondies ahead of time?
Absolutely! These blondies stay fresh in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate for up to a week or freeze unglazed blondies for up to 3 months. Add the glaze after thawing.
- → What if my glaze is too runny or too thick?
If your glaze is too runny, add more sifted powdered sugar, a tablespoon at a time. If it's too thick, thin it with additional lemon juice or a tiny bit of milk, adding just a few drops at a time until you reach the desired consistency.
- → Can I substitute the lemon with another citrus fruit?
Yes! You can substitute the lemon with lime for a different flavor profile, or even orange if you prefer something sweeter. Each will create a unique flavor pairing with the strawberries.
- → Why did my strawberries sink to the bottom of the blondies?
If your strawberries sank, they might have been too wet or too large. Make sure to dice them small (about 1/4 inch pieces) and pat them dry with paper towels. You can also toss them in a tablespoon of flour before folding them into the batter.