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I still remember the first time I baked these Strawberry Lemon Blondies—bright lemon in the batter, juicy strawberry pockets, and a sweet-tart glaze that made them disappear at a backyard brunch. They’re a cross between a classic blondie and a summer bar: dense, buttery, and studded with fresh fruit. If you like vibrant, not-too-sweet desserts, this is a perfect recipe to pull together for weekend treats or an easy potluck contribution. For more strawberry-lemon inspiration that works well in warm weather, try frozen strawberry lemonade alongside these bars.

Why you’ll love this dish

These blondies stand out because they balance bright citrus with buttery richness. They’re impressive enough for guests but simple to make: one bowl for wet ingredients, one for dry, fold in fruit, bake, and glaze. They’re kid-friendly, portable, and the glaze keeps them from feeling dry.

“A little lemon spark in every bite — bright, buttery, and perfectly portable.” — happy baker

When to make them:

Summer picnics or brunches when strawberries are at their peak.
A simple dessert when you want something more interesting than a plain cookie.
Baking with kids (the fruit folding is fun and forgiving).

How this recipe comes together

Step-by-step overview before you start:

Cream butter and sugar to build a tender, buttery base.
Add egg and lemon juice for structure and citrus lift.
Combine dry ingredients separately, then fold into the wet mix to avoid overmixing gluten.
Gently fold in diced strawberries so the bars keep moist fruit pockets.
Bake until set at the edges and just firm in the center.
Cool, then spread a quick strawberry-lemon glaze and let it set before slicing.

This overview helps you know what to expect: a short prep, a single pan, and a predictable bake time.

What you’ll need

2 sticks (1 cup) unsalted butter, softened (sub: salted butter—reduce added salt to 1/4 tsp)
3/4 cup granulated sugar
1 large egg
1/4 cup lemon juice (fresh preferred for brightness)
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh strawberries, diced (freeze-dried strawberry bits are possible for texture changes)
1 cup confectioners’ (powdered) sugar
1 tablespoon strawberry puree (blend a few strawberries)
1 tablespoon lemon juice (for the glaze)

Notes and substitutions:

For a lighter texture, replace 1/4 cup of flour with all-purpose cake flour.
If strawberries are out of season, raspberries or chopped frozen (thawed and drained) strawberries will work—just pat them dry to avoid extra moisture.
For a dairy-free version, use vegan butter and an egg replacer like a flax egg (1 tbsp ground flax + 3 tbsp water), though texture will be slightly different.
For another similar dessert idea, try this strawberry lemon brownie twist in a different format at strawberry lemon brownies.

Directions to follow

Freshly baked Strawberry Lemon Blondies with strawberries and lemons

Preheat the oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment and leave an overlap for easy removal.
In a large bowl, cream the softened butter and granulated sugar until light and slightly fluffy (about 2 minutes with a hand mixer).
Add the egg and beat until incorporated. Stir in the 1/4 cup lemon juice.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add the dry mixture to the wet ingredients and stir until just combined—avoid overmixing.
Fold in the diced strawberries gently so they stay intact.
Pour the batter into the prepared pan and spread it evenly with a spatula.
Bake for 30–35 minutes, or until the edges are set and a toothpick in the center comes out with a few moist crumbs (not wet batter).
Transfer the pan to a rack and let the blondies cool completely.
In a small bowl, whisk the confectioners’ sugar with the 1 tablespoon strawberry puree and 1 tablespoon lemon juice until smooth and lump-free.
Spread the glaze over the cooled blondies and allow it to set before using the parchment overhang to lift the slab out and cut into squares. Enjoy.

Best ways to enjoy it

Serve slightly chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream.
For brunch, plate slices with fresh berries and a sprig of mint for color.
These bars travel well—wrap individual squares in parchment for picnics or lunchboxes.
Pair with a light tea (green or chamomile) or a sparkling lemonade for a matching citrus note.

How to store & freeze

At room temperature: store in an airtight container for up to 2 days. Keep glaze from sticking by layering parchment between squares.
Refrigerate: keeps for 5–7 days. Bring to room temp before serving for the best flavor.
Freeze: cut into squares and freeze on a tray until firm, then stack with parchment between layers in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight or at room temp for a couple hours.
Food safety note: because these use fresh strawberries and no preservatives, refrigerate if you expect them to sit more than a day in warm conditions.

Helpful cooking tips

Measure flour properly: spoon into the measuring cup and level it—don’t scoop—so the blondies aren’t dry.
Use ripe but firm strawberries so they release less juice into the batter. If berries are extra juicy, toss them in a teaspoon of flour before folding in.
Don’t overbake: aim for the center to be just set; the blondies continue to firm as they cool.
For a glossy glaze, sift the confectioners’ sugar before mixing to avoid lumps.
Let the blondies cool completely before glazing; a warm surface will make the glaze run.

Creative twists

Lemon poppy seed: add 1–2 tablespoons poppy seeds to the batter for crunch.
White chocolate-strawberry: fold in 1/2 cup white chocolate chips for extra sweetness.
Gluten-free: swap the flour for a 1:1 gluten-free blend and check consistency—sometimes you’ll need a tablespoon less.
Layered bar: press half the batter into the pan, add a thin strawberry jam layer, then dollop remaining batter on top for extra fruity pockets.
For a very different strawberry-lemon dessert that’s still crowd-pleasing, check out this strawberry lemonade cream cheese poke cake for inspiration: strawberry lemonade cream cheese poke cake.

FAQ

Q: Can I use frozen strawberries?
A: Yes—thaw and drain them well, then pat dry before folding into the batter to avoid adding excess moisture that could make the blondies soggy.

Q: How do I know when the blondies are done?
A: Edges should be lightly golden and the center should spring back slightly. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

Q: Can I make the glaze ahead of time?
A: You can mix the glaze up to a day ahead and store it in the fridge. Whisk again before using; add a few drops of additional lemon juice if it’s become too thick.

Q: Will the strawberries bleed into the batter and turn it pink?
A: A little pinking is normal and won’t affect taste. To minimize color spread, fold the fruit gently and avoid crushing it.

Q: Any tips for cutting clean squares?
A: Chill the glazed blondies for at least 30 minutes, then use a sharp knife wiped clean between cuts for neat edges.

Conclusion

If you enjoyed this version of Strawberry Lemon Blondies, you might like the original inspiration and variations found at The View from Great Island’s Strawberry Lemon Blondies, which offers a lovely take on the bars. For another home baker’s twist and helpful photos, see girl. Inspired.’s Strawberry Lemon Blondies. And if you’re collecting versions for a bake sale or menu test, Partylicious has another variation worth comparing at Partylicious’s Strawberry Lemon Blondies.