Soft, chewy, and bursting with zesty citrus, these Strawberry Lemon Blondies are the ultimate easy spring dessert. Topped with a vibrant fresh strawberry icing, every bite feels like pure sunshine!
The best part? No mixer required! This recipe uses melted butter and brown sugar to create that signature chewy blondie texture! While these strawberry lemon blondies are incredible on their own, the fresh strawberry icing on top is such a nice touch. It's the perfect balance of tart and sweet. And so good!
Table of contents
I find myself reaching for lemon and berries the second the weather starts to warm up. These are so simple to whip up whenever a sweet craving hits! Pretty soon, my garden strawberries will be producing like crazy, and you can bet these blondies will be on permanent rotation in my kitchen!
If you love baking with lemon and berries as much as I do, you have to try my Lemon Blueberry Cookies or these Strawberry Blueberry Muffins. For even more seasonal inspiration, my Strawberry Shortcake Poke Cake and Lemon Bars are always a hit at spring potlucks!
Key Ingredients & Substitutions
- Melted Butter - Using melted (and cooled) butter is the secret to a dense, chewy blondie.
- Fresh Strawberries - Diced small so they distribute evenly. Avoid substituting with frozen strawberries, they will add too much moisture to the batter.
- Lemon Zest & Juice - I use both to ensure that bright lemon flavor shines through!
- Egg + Egg Yolk - To get that rich, fudgy consistency!
- Strawberry Puree - Used for the delicious pink icing! Sieve the puree if you want a perfectly smooth glaze without the seeds.
See the recipe card below for the full list of ingredients and measurements.
How To Make Strawberry Lemon Blondies
No mixer required! These blondies come together in just one bowl, well two if you include making the icing. The key is to not overbake them so they stay nice and chewy!
- In a medium bowl stir together the melted butter, sugar and lemon zest until combined.
- Stir in the egg, the egg yolk, vanilla extract and lemon juice until smooth.
- Stir in the dry ingredients and diced strawberries. Mix until just combined.
- Spread evenly in the prepared pan, topping with additional strawberries if desired.
- Puree 4 strawberries with lemon juice (sieve to remove seeds if desired) and whisk in powdered sugar.
- Drizzle the icing over the cooled bars. Enjoy!
See the recipe card below for the full recipe.
👉 Sky's Tips
- Make sure your melted butter is cooled to room temperature before adding in the rest of the ingredients.
- I recommend baking these blondies in a metal baking pan. It conducts heat better and gives you a better bake than glass pans.
- For a smooth icing, press the strawberry puree through a fine mesh sieve to remove the seeds.
Storage
Store these blondies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
Frequently Asked Questions
Yes, but the blondies will be thinner and will bake faster. Start checking them at the 18-minute mark.
I recommend using a metal pan when making blondies. When baking with glass or ceramic pans, it usually takes longer for the blondies to bake, resulting in overbaked edges and underbaked centers.
I hope you love these Strawberry Lemon Blondies as much as I do!
-Sky🩷
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📖 Recipe
Strawberry Lemon Blondies
Equipment
- 8x8 pan metal
Ingredients
Blondie Batter
- ½ cup unsalted butter melted and cooled to room temperature
- ¾ cup light brown sugar packed
- 1 lemon zested
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh strawberries diced
Icing
- 4 strawberries
- 4 teaspoons lemon juice
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F and line a 8x8 metal pan with parchment paper.
- For the blondie batter: In a medium bowl, whisk together the melted and cooled butter, brown sugar and lemon zest until fully combined.
- Whisk in the whole egg, egg yolk, vanilla extract and lemon juice until smooth.
- In a separate bowl whisk together the flour, baking powder and salt.
- Stir the dry ingredients into the wet ingredients until just combined. Fold in the strawberries.
- Spread the batter into the prepared pan and place in the oven. Bake for 20-30 minutes, or until a toothpick inserted in the middle comes out with moist crumbs. Cool completely before icing.
- For the icing: Puree the 4 strawberries with the lemon juice. Sieve into a bowl to remove seeds, then whisk in powdered sugar until smooth. Drizzle over the cooled blondies. Enjoy!
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