Easy Strawberry Lemon Blondies Recipe

I created this Strawberry Lemon Blondies recipe on a rainy afternoon when the kids were craving something sweet but I wanted something more special than our usual cookies.

The combination of tangy lemon and sweet strawberries turned out to be absolute magic, I had my fork in one before the photo I was taking for my recipe journal was even finished!

These bars strike the perfect balance between cake and cookie with their dense, moist texture and that gorgeous pink strawberry glaze that makes everyone smile.

They melt in your mouth like a great blondie should, only with jammy pockets of fruit instead of chocolate chips.

Why You’ll Love These Strawberry Lemon Blondies

These blondies are incredibly moist and soft with a shortbread-like quality that practically melts in your mouth. If you could only make one strawberry dessert this season, this should be it!

The pretty pink glaze isn’t just for show, it’s naturally colored with real strawberry puree for authentic flavor.

The sweet-tart balance is absolutely perfect, creating little jammy pockets throughout each bite.

Plus, they’re ridiculously easy to throw together when you need a quick treat that will impress everyone.

Ingredients You Need for Strawberry Lemon Blondies

For the Blondies

• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 large egg
• 1/4 cup fresh lemon juice (from about 1-2 lemons)
• 2 tablespoons lemon zest
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup fresh strawberries, diced small

Note: Fresh strawberries work best for this recipe. While you want the ripest berries you can find, remember that baking softens and sweetens them, so even early-season berries will work beautifully.

If using frozen berries (not recommended), they must be thawed and thoroughly drained to prevent excess moisture.

For the Strawberry Glaze

• 1 cup powdered sugar, sifted
• 1 tablespoon strawberry puree (from 2 large strawberries)
• 1-2 tablespoons fresh lemon juice, as needed for consistency

For the juiciest lemons, look for thin-skinned ones. You’ll need the zest too, so be sure to zest before juicing!

I’m so glad you’re here in my kitchen for these Strawberry Lemon Blondies!

If you’re wondering what to try next, peek at my Pan-Seared Brussels Sprouts with Cranberries and Pecans and Easy Homemade Cranberry Apple Chutney.

How to Make Strawberry Lemon Blondies

Preparing the Blondies

1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
2. In a large bowl, cream together the room temperature butter and sugar until light and fluffy, about 2-3 minutes with an electric mixer.
3. Beat in the egg until fully incorporated.
4. Add the lemon juice and mix well. Don’t worry if the mixture looks slightly curdled at this point – it will come together when you add the dry ingredients.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
7. Gently fold in the diced strawberries, distributing them evenly throughout the batter.
8. The batter will be thick, almost like cookie dough. Take your time spreading it evenly in your prepared baking pan. I find an offset spatula works wonderfully for this task.
9. Bake for 30-35 minutes, or until the edges are just starting to turn golden and the center is set. A toothpick inserted in the center should come out moist but not wet with batter.
10. Allow the blondies to cool completely in the pan on a cooling rack before glazing.

For the Strawberry Glaze

1. Trim and puree fresh strawberries in a small food processor or blender until smooth.
2. Strain the puree through a fine-mesh strainer to get 1 tablespoon of smooth puree without seeds.
3. In a medium bowl, whisk together the sifted powdered sugar, strawberry puree, and 1 tablespoon of lemon juice until smooth with no lumps.
4. Add more lemon juice as needed, a little at a time, until you reach your desired consistency. The glaze should be thick but spreadable.
5. Before glazing, do a quick test by spooning a small amount onto a corner of the blondies. If it soaks right in, the glaze is too thin – add more powdered sugar.
6. Pour the glaze over the cooled blondies, spreading it evenly with a spatula or the back of a spoon.
7. Allow the glaze to set for at least 30 minutes before cutting into squares.

Some Tips for the Best Strawberry Lemon Blondies

Don’t overmix the batter once you add the flour, this keeps your blondies tender rather than tough.

My first batch turned out dense as bricks because I got distracted and mixed too long!

When measuring your flour, fluff it first, then scoop with your measuring cup, and level it without packing it down. This prevents adding too much flour, which can make your blondies dry.

I recommend dicing rather than slicing the strawberries so they distribute more evenly throughout the batter, creating those wonderful jammy pockets in every bite.

DO NOT OVERBAKE! This is my number one tip. Check them early – you want the edges just starting to turn golden and the center set but still soft.

The toothpick test should show moist crumbs, not completely clean.

Want to pin this on your fridge? Go ahead and print it below!

Can I use frozen strawberries instead of fresh?

I generally don’t recommend using frozen strawberries for this recipe. They contain too much moisture and can make your blondies soggy.

If you absolutely must use frozen, thaw them completely and pat them very dry with paper towels before adding to the batter.

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Can I reduce the sugar?

Yes, you can reduce the sugar to 1/2 cup without significantly affecting the texture.

The strawberries add natural sweetness, especially when they’re in season.

How do I store these blondies?

These blondies will stay moist because of the fruit content.

Store them at room temperature loosely covered with foil rather than plastic wrap (which can make them too moist). They’ll keep fresh for about 3-4 days.

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Can I make these Strawberry Lemon Blondies gluten-free?

Absolutely! Use a good quality gluten-free baking mix in place of all-purpose flour.

I’ve had great success with both Bob’s Red Mill 1-to-1 and King Arthur Flour measure-for-measure gluten-free flours.

Why did my blondies turn out too gooey in the middle?

This usually happens when they’re slightly underbaked or when frozen berries add too much moisture.

If using fresh berries and the toothpick test shows wet batter, give them a few more minutes in the oven. Also, allowing them to cool completely helps them set up properly.

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How can I prevent the strawberries from sinking to the bottom?

Try tossing your diced strawberries in a little flour before folding them into the batter.

This helps them stay suspended throughout the batter during baking.

Can I freeze these blondies?

Yes! Let them cool completely before glazing, then wrap well in plastic wrap and again in foil.

Freeze for up to one month. Thaw at room temperature and add the glaze before serving.

My Favorite Ways to Serve It

I find these blondies are unassuming when they first come out of the oven, but that pretty pink glaze transforms them into something special!

For a casual family dessert, I love serving these strawberry lemon blondies with a scoop of vanilla ice cream while they’re still slightly warm.

For brunch gatherings, I cut them into smaller squares and arrange them on my grandmother’s vintage cake stand alongside fresh berries.

The bright colors make such a cheerful presentation that friends always reach for seconds!