Strawberry Lemon Blondies
Soft, buttery blondie bars packed with fresh strawberries, bright lemon flavor, and a naturally pink strawberry glaze.
Equipment
- 9-inch square baking pan
- Parchment paper
- Electric mixer
- Mixing bowls
- Fine mesh strainer
- Spatula
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest finely grated
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup fresh strawberries finely diced
- 1 cup powdered sugar for the glaze
- 1 tablespoon strawberry puree strained
- 1 to 2 tablespoons lemon juice for adjusting glaze consistency
Instructions
- Preheat the oven to 350°F. Line a 9-inch square baking pan with parchment paper.
- Beat the softened butter and sugar until creamy and fluffy. Mix in the egg, lemon juice, and lemon zest.
- Whisk together the flour, baking powder, and salt. Stir the dry ingredients into the wet mixture until just combined.
- Fold in the diced strawberries, then spread the thick batter evenly in the prepared pan.
- Bake for 30 to 35 minutes, until the edges are lightly golden and a toothpick comes out with moist crumbs.
- Cool the blondies completely. Whisk together the powdered sugar, strawberry puree, and lemon juice until smooth.
- Spread the glaze over the cooled blondies. Let it set, then slice into 12 squares and serve.
Notes
- Use fresh strawberries for the best texture.
- Do not overbake, or the blondies may become dry.
- Cool completely before glazing and slicing.
- Store loosely covered at room temperature for up to two days or refrigerate for up to five days.