Strawberry Lemon Blondies Recipe

I made Strawberry Lemon Blondies with a delightful twist of plump fresh strawberries, zesty lemon juice and fragrant lemon zest, blended with melted butter, granulated sugar, and eggs. This Easy Strawberry Desserts recipe offers a soft, moist texture and tangy bite that has become an irresistible treat in my kitchen.

I’m excited to share my twist on Strawberry Lemon Blondies that are both simple and totally irresistible. I’ve always loved a good lemon bar and these blondies give off that vibe with a fun, fruity kick.

I started with 1 cup of melted unsalted butter and 1 1/2 cups of granulated sugar, mixing in 2 large eggs and a splash of vanilla extract to tie all flavors together. I added in the zest and juice from one fresh lemon for that bright zing, then folded in 2 cups of all-purpose flour, a bit of baking powder and a pinch of salt.

The real magic happens when I stir in 2 cups of fresh chopped strawberries that turns the whole thing into a soft, dense, yet moist dessert bar reminiscent of my favorite strawberry dessert recipes. I sometimes dust a little powdered sugar right after baking for that extra touch of sweetness.

Enjoy experimenting with this DIY dessert and making it your own!

Why I Like this Recipe

I like this recipe because it mixes a burst of tangy lemon with sweet strawberries, making every bite feel refreshing and fun.
I love how the blondies turn out moist and dense, kinda like a soft shortbread, so they have a comforting texture without being too heavy.
It’s super simple to make and the instructions are clear so I feel like I really accomplished something when they come out of the oven.
I also appreciate that extra little kick from the optional powdered sugar, it adds just the right touch of extra sweetness and looks pretty messy in all the best way.

Ingredients

• Melted unsalted butter brings rich smooth texture and lots of moisture, promoting decadent flavor.
• Granulated sugar provides sweetness and energy, helping achieve a perfectly caramelized finish.
• Large eggs add protein and help bind the ingredients together for a delight chew.
• Vanilla extract infuses warmth and aroma, really elevating the overall flavor profile.
• Zest and juice from lemon give a bright tang and a refreshing sour punch.
• All-purpose flour supplies carbohydrates that form the blondies soft, chewy structure.
• Fresh strawberries add vibrant color, natural vitamins, fiber and extra juicy sweetness.
• A light powdered sugar dusting adds a beautiful finishing touch and subtle sweetness.

Ingredient Quantities

• 1 cup unsalted butter, melted (approx 2 sticks)
• 1 1/2 cups granulated sugar
• 2 large eggs, lightly beaten
• 2 teaspoons vanilla extract
• Zest from 1 lemon
• Juice from 1 lemon
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 2 cups fresh strawberries, hulled and chopped
• Optional: a dusting of powdered sugar after baking

How to Make this

1. Preheat your oven to 350°F and grease a 9×13 inch baking pan.

2. In a large bowl, mix together the melted butter, granulated sugar, beaten eggs, vanilla extract, lemon zest and lemon juice until well combined.

3. In another bowl, whisk the all-purpose flour, baking powder and salt.

4. Slowly stir the dry ingredients into the wet mixture just until no dry spots remain.

5. Gently fold in the chopped strawberries making sure not to over mix the batter.

6. Pour the batter into the prepared pan, spreading it evenly.

7. Bake in the preheated oven for about 28 to 32 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

8. Let the blondies cool completely in the pan on a wire rack.

9. If you like, dust with a light coating of powdered sugar over the top before serving. Enjoy your strawberry lemon blondies!

Equipment Needed

1. Preheated oven (set to 350°F)
2. 9×13 inch baking pan
3. Large mixing bowl for wet ingredients
4. Medium bowl for dry ingredients
5. Whisk
6. Rubber spatula for stirring and folding
7. Measuring cups and spoons
8. Knife and cutting board for chopping strawberries and zesting lemon
9. Wire cooling rack
10. Toothpick for testing doneness

FAQ

Strawberry Lemon Blondies Recipe Substitutions and Variations

• Instead of unsalted butter, you can use salted butter, just reduce the extra salt by a pinch so that the flavor stays balanced.
• If you dont have granulated sugar, try using an equal amount of coconut sugar. It might give a slightly deeper flavor though.
• For a non-traditional twist, you can swap the eggs with 1/2 cup of unsweetened applesauce per egg, but be prepared for a slightly different texture.
• If you can’t find all-purpose flour, a gluten free blend can work just as good, though you might need to adjust the liquid content a bit.

Pro Tips

1. Try tossing the chopped strawberries in a little bit of flour before you fold em in. It really helps them stay suspended in the batter instead of sinking to the bottom.
2. Make sure you don’t over mix once the dry ingredients are added. Over stirring can make the blondies tough and less fudgy than you want ’em.
3. Use room temperature eggs so they blend in super evenly with the butter and sugar. Cold eggs can sometimes mess up the texture and mess with the rising.
4. If you wanna simplify cleanup, line your pan with parchment paper. It makes lifting out the blondies and cleaning the pan a flash.