Strawberry Lemon Blondies: A Refreshing, Fruity Twist on a Classic Treat
If you’re in the mood for a dessert that’s as refreshing as it is delicious, Strawberry Lemon Blondies should be your next go-to recipe. With their soft, melt-in-your-mouth texture, these pink-hued treats bring together the tang of fresh lemon and the sweetness of ripe strawberries. The tartness of lemon perfectly balances the berry’s sweetness, creating an irresistible combination of flavors that will have everyone reaching for another bite. Whether you’re looking for a quick snack, a special dessert for a gathering, or a new treat to bring to a holiday feast, these strawberry lemon blondies are sure to delight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Blondies:
- 1 cup unsalted butter, at room temperature: The butter is essential for the blondie base, providing richness and a soft texture that is key to this dessert.
- 3/4 cup sugar: Regular granulated sugar gives the blondies their sweetness, creating a smooth, melt-in-your-mouth experience.
- 1 large egg: The egg helps bind the ingredients together while adding moisture to the batter.
- 1/4 cup fresh squeezed lemon juice: Fresh lemon juice gives the blondies their zesty tang, brightening the flavor of the batter and balancing out the sweetness.
- 2 1/4 cups all-purpose flour: The flour forms the structure of the blondies, providing the right amount of density while keeping them tender.
- 1/2 tsp baking powder: This is the leavening agent that helps the blondies rise to the perfect texture, making them fluffy and light.
- 1/2 tsp salt: A pinch of salt enhances the overall flavor of the blondies, bringing out the sweetness and balancing the tang from the lemon juice.
- 1 cup diced fresh strawberries: The star ingredient! Fresh, juicy strawberries add sweetness, color, and texture to the blondies. Their fruity flavor infuses each bite.
For the Glaze:
- 1 cup powdered sugar, sifted: The powdered sugar creates the base of the glaze, ensuring a smooth and glossy finish on top of the blondies.
- 1 Tbsp strawberry puree: Made by blending fresh strawberries, the puree infuses the glaze with strawberry flavor and color, making it a delicious complement to the blondies.
- 1 Tbsp lemon juice: Just enough lemon juice to give the glaze a slight tang, enhancing the strawberry flavor and providing balance to the sweetness of the powdered sugar.
Instructions
Step 1: Preheat the Oven and Prepare the Pan
Start by preheating your oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper, allowing for easy removal of the blondies after baking. This step isn’t essential but makes glazing and cutting the blondies a lot easier.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream together the unsalted butter and sugar until fluffy and light. This process usually takes about 2-3 minutes with an electric mixer on medium speed. The air incorporated during this stage helps give the blondies their soft, tender texture.
Step 3: Add the Egg and Lemon Juice
Beat in the egg until fully incorporated. Once the egg is well combined, add the fresh squeezed lemon juice. While it might not fully incorporate with the butter and sugar at first, don’t worry—it will mix in completely once you add the dry ingredients.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until no dry flour remains. The batter will be thick, which is normal for blondie recipes.
Step 5: Add the Strawberries
Gently fold in the diced fresh strawberries. Be careful not to overmix, as you don’t want to break up the berries. The fresh strawberries add sweetness and texture, giving each bite a fruity surprise.
Step 6: Spread the Batter in the Pan
Transfer the batter to your prepared 9×9-inch baking pan. Because the batter is thick, you’ll need to spread it out evenly using a spatula. Take your time to ensure that the batter reaches all corners of the pan.
Step 7: Bake the Blondies
Bake in the preheated oven for 30-35 minutes. Keep an eye on the blondies, and test doneness by inserting a toothpick in the center. It should come out moist but not wet. The edges should be lightly golden, and the center should be set but still slightly soft. Avoid overbaking to keep the blondies moist and tender.
Step 8: Prepare the Glaze
While the blondies are cooling, make the glaze. Puree fresh strawberries in a small food processor to yield about 1 tablespoon of strawberry puree. Strain the puree through a fine mesh sieve to remove any seeds and pulp. In a small bowl, whisk together the powdered sugar, strawberry puree, and lemon juice until smooth. The glaze should be spreadable but not too runny.
Step 9: Glaze the Blondies
Once the blondies have cooled completely on a rack, spread the glaze evenly over the top. Allow the glaze to set before slicing into squares. The glaze should form a glossy finish, making the blondies look as beautiful as they taste.
Notes
- Flour Measurement: When measuring the flour, remember to fluff it first, then scoop and level it off. This helps ensure you’re using the right amount of flour and prevents the blondies from becoming too dense.
- Strawberry Puree: If you don’t want to make the strawberry puree for the glaze, you can substitute with more lemon juice for a simpler glaze, but the strawberry flavor adds an extra layer of sweetness that really complements the blondies.
- Other Berry Options: While strawberries are the main feature in this recipe, you can experiment with other berries like raspberries, blueberries, or blackberries. A combination of strawberries and rhubarb can also add a delightful tartness to balance the sweetness.
- Texture Adjustments: If you prefer a bit more crunch, you can add chopped nuts like pistachios, almonds, or walnuts to the batter before baking. This will add texture and a nutty flavor that pairs well with the strawberries and lemon.