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To make these strawberry lemon blondies, you need some key ingredients. Here’s what you will need: - 1 cup unsalted butter, melted - 1 cup brown sugar, packed tightly - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon fine salt - Zest of 1 medium lemon - 1/4 cup freshly squeezed lemon juice - 1 cup fresh strawberries, hulled and diced These ingredients create a moist and sweet treat. The butter gives a rich flavor. The sugars add sweetness and help with texture. Eggs bind everything together. You can add some optional ingredients for extra flair. Here are a few ideas: - Powdered sugar for dusting - A pinch of cinnamon for warmth - A splash of almond extract for a nutty taste These additions can enhance the flavor. They make the blondies even more appealing. Having the right tools makes baking easier. Here’s what you will need: - 9x9 inch baking pan - Mixing bowls - Whisk - Rubber spatula - Wire rack for cooling These tools help you mix and bake perfectly. A good pan ensures even baking. A wire rack helps cool the blondies quickly. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This heat warms the oven evenly. Next, take a 9x9 inch baking pan. Lightly grease it with non-stick spray or line it with parchment paper. This step helps the blondies come out easily after baking. In a large mixing bowl, add 1 cup of melted butter. Then, mix in 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Whisk these together until they blend well and look smooth. Next, add in 2 large eggs, one at a time. Mix well after each egg. Lastly, stir in 2 teaspoons of pure vanilla extract. This will add a rich flavor to your blondies. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of fine salt. Then, add the zest of 1 medium lemon and 1/4 cup of freshly squeezed lemon juice. Mix these dry ingredients until they are well combined. This step is key for the texture of your blondies. Now, gently fold in 1 cup of hulled and diced fresh strawberries. Make sure to distribute them evenly throughout the batter. Be careful not to mash the strawberries. This keeps the texture nice and fresh in each bite. Pour the strawberry-lemon batter into your prepared baking pan. Spread it evenly for consistent baking. Bake in your preheated oven for 25-30 minutes. When done, the edges should be a lovely golden brown. Insert a toothpick into the center; it should come out clean. Let the blondies cool in the pan for about 10 minutes. Then, move them to a wire rack to cool completely before slicing. To get the best texture in your blondies, focus on mixing. Overmixing leads to tough blondies. Mix just until the flour disappears. The batter should feel thick and slightly sticky. This will give your blondies a soft and chewy bite. Start with the wet ingredients first. Make sure your butter is melted but not hot. Mix the brown sugar and granulated sugar in well. Add the eggs slowly, mixing each one in fully. When you add the flour, use a spatula to fold it in gently. This keeps the batter light. Finally, fold in the strawberries, but do it lightly. You want chunks of strawberries, not mush. If you need a dairy-free option, use coconut oil instead of butter. For gluten-free blondies, swap all-purpose flour for a gluten-free blend. You can also use flax eggs for a vegan version. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. This will help bind your blondies. Each of these swaps helps you enjoy the flavors without worry. Pro Tips Use Room Temperature Eggs: Ensure your eggs are at room temperature for better incorporation into the batter, which leads to a smoother texture. Fresh Strawberries for Best Flavor: Always use fresh strawberries for the best taste and texture. Frozen strawberries can release excess moisture. Don’t Overmix: Mix the batter just until combined to keep the blondies soft and chewy. Overmixing can result in a dense texture. Cool Completely Before Slicing: Let the blondies cool completely on a wire rack to ensure clean cuts and to allow the flavors to develop fully. {{image_4}} You can mix in other fruits to change the taste. Raspberries add a tart flavor. Blueberries bring sweetness. Use the same amount as strawberries. Just fold them in gently. This keeps the blondies soft and tasty. Try adding coconut for a tropical vibe. Use shredded coconut in the batter. Almond extract can give a nutty touch. Replace some vanilla with almond extract. Both options make the blondies unique and fun. To make these blondies gluten-free, switch to almond or coconut flour. For a vegan version, replace eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit until it thickens. This gives the blondies a nice, chewy texture without eggs. To keep your strawberry lemon blondies fresh, store them in an airtight container. I recommend placing parchment paper between layers. This keeps them from sticking together. If you don’t have an airtight container, wrap them tightly in plastic wrap. Make sure to keep them at room temperature for the best taste. Freezing blondies is quite easy. First, let the blondies cool completely. Then, cut them into squares. Wrap each square in plastic wrap. Place the wrapped blondies in a freezer bag or container. Make sure to remove as much air as possible. You can freeze them for up to three months. When you're ready to eat them, just thaw them at room temperature. When stored properly, these blondies last about four to five days. Keep them in a cool spot, away from direct sunlight. If they start to dry out, add a slice of bread to the container. The bread helps keep the blondies moist. For the best taste, enjoy them within the first few days. Yes, you can use frozen strawberries in your blondies. They work well, but remember to thaw them first. Drain excess juice to avoid a soggy batter. Frozen strawberries may break apart more easily, so fold them in gently. This helps keep your blondies from turning too mushy. To check if the blondies are done, look for golden brown edges. Insert a toothpick into the center. If it comes out clean or with a few crumbs, they are ready. If there is wet batter on the toothpick, bake for a few more minutes. The time will vary, so keep an eye on them. Strawberry Lemon Blondies taste great on their own, but you can add more fun. Serve them with a scoop of vanilla ice cream for a creamy treat. Fresh whipped cream also pairs nicely. For a burst of flavor, drizzle some lemon glaze over the top. Enjoy your delicious creation! In this post, we explored how to make delicious strawberry lemon blondies. We covered key and optional ingredients, tools, and step-by-step baking instructions. You learned tips for the perfect texture and ways to adapt the recipe. Plus, we discussed how to store leftovers and answered common questions. These blondies are easy and fun to make. Experiment with flavors, and enjoy creating your own treats! Happy baking!

Strawberry Lemon Blondies

Deliciously sweet and tangy blondies packed with fresh strawberries and a hint of lemon.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 cup brown sugar, packed tightly
  • 1 2 granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 2 fine salt
  • 1 medium lemon zest
  • 1 4 cup freshly squeezed lemon juice
  • 1 cup fresh strawberries, hulled and diced
  • to taste powdered sugar for dusting (optional)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a 9x9 inch baking pan by greasing it lightly with non-stick spray or lining it with parchment paper to facilitate easy removal after baking.
  • In a large mixing bowl, whisk together the melted butter, packed brown sugar, and granulated sugar until the mixture is well combined and smooth in texture.
  • Incorporate the eggs into the mixture one at a time, ensuring to mix thoroughly after each addition. Then, stir in the pure vanilla extract until evenly distributed.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, fine salt, lemon zest, and freshly squeezed lemon juice until well blended. Gradually fold this dry mix into the butter and sugar mixture, stirring gently until just combined to avoid overmixing.
  • Carefully fold in the diced strawberries, ensuring they are evenly distributed throughout the batter without breaking them down.
  • Pour the strawberry-lemon batter into the prepared baking pan, spreading it evenly to ensure consistent baking.
  • Bake in the preheated oven for 25-30 minutes. The blondies are done when the edges are a lovely golden brown and a toothpick inserted into the center comes out clean.
  • Once baked, allow the blondies to cool in the pan for about 10 minutes. After that, transfer them to a wire rack to cool completely before slicing.
  • Once cooled, slice the blondies into squares. Optionally, dust the top with powdered sugar for an elegant finish.

Notes

Dust with powdered sugar for an elegant finish if desired.
Keyword blondies, dessert, lemon, strawberry