Strawberry Lemon Blondies Bars

Strawberry Lemon Blondies are the ultimate marriage of sweet strawberries and zesty lemon in a soft dessert bar with a lovely pink glaze. When I want to impress at spring gatherings or need a pick-me-up treat for myself, this recipe always delivers the kind of melt in your mouth goodness that calls people back for seconds.

The first time I whipped these up I wanted something pretty and fresh for a picnic. After one bite the batch vanished and now they are a picnic staple.

Ingredients

• Unsalted butter: room temp for creaminess brings out flavor and keeps blondies soft
• Sugar: standard granulated balances tart lemon and works with butter for the perfect crumb
• Large egg: binds everything together look for fresh eggs for best lift
• Fresh squeezed lemon juice: brings a pop of tang do not use bottled for the brightest flavor
• All purpose flour: gives structure always fluff and spoon into a cup for lightest texture
• Baking powder: ensures these rise evenly and are not too dense check the date for freshness
• Salt: sharpens the flavors and balances the sweet do not skip it
• Fresh strawberries: diced small for even baking choose deep red ripe berries
• Powdered sugar: makes a smooth glaze sift for the silkiest result
• Strawberry puree: just two ripe berries give a rosy hue and natural berry taste
• Lemon juice: thins the glaze and delivers that signature zing go slowly so the glaze is not runny

Step-by-Step Instructions

Prep the Pan and Oven:

Preheat your oven to three hundred fifty degrees Fahrenheit. Line a nine by nine inch baking pan with parchment paper leaving extra along the sides to help lift the blondies out later. This makes it neater when glazing and slicing.

Cream Butter and Sugar:

Beat the butter and sugar with a mixer until pale and fluffy. This adds air for a lighter texture.

Add the Egg and Lemon Juice:

Mix in the egg until completely blended. Pour in the lemon juice and mix gently. It might not completely combine but that is alright.

Combine Dry Ingredients:

Whisk flour baking powder and salt together in a separate bowl. Gradually add the dry mixture to the wet ingredients mixing just until you no longer see flour. Do not overmix or your blondies could get tough.

Fold in Strawberries:

Gently fold the diced strawberries into the batter with a spatula. Take care not to crush the berries so you have pretty pink specks throughout.

Spread in Pan:

Transfer the thick dough to your prepared baking pan. Use an offset spatula or back of a spoon to spread it as evenly as possible. Take your time so the blondies bake uniformly.

Bake:

Place the pan in the oven and bake for thirty to thirty five minutes. Check for doneness by inserting a toothpick in the center. It should come out with a few moist crumbs but not raw batter.

Cool:

Let the blondies cool in the pan on a rack. This helps them set so they slice cleanly and hold their shape.

Make the Strawberry Glaze:

Puree two large strawberries in a small food processor. Press the puree through a fine strainer to get a tablespoon of smooth puree. Whisk together the sifted powdered sugar strawberry puree and lemon juice until completely smooth. Adjust consistency by adding a bit more sugar to thicken or a touch more lemon juice or puree to thin.

Glaze and Slice:

Once the blondies are fully cooled lift them from the pan with the parchment handles. Spread the glaze over the top. Let it set before cutting into squares.

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Storage Tips

Store blondies in an airtight container at room temperature for up to three days They stay soft and do not dry out quickly If you want to keep them longer refrigerate for up to five days Layer parchment between bars to prevent sticking For longer storage freeze blondies unglazed for up to one month Thaw and glaze before serving

Ingredient Substitutions

Swap in blueberries raspberries or even a mix of strawberries and rhubarb for a different flavor profile You can use gluten free flour blend if you need a wheat free treat If you are out of powdered sugar for the glaze you can make your own by blitzing granulated sugar in a blender until powdery in texture

Serving Suggestions

Serve these blondies chilled and cut into small squares alongside tea or lemonade at a brunch Extra special with a dollop of whipped cream and extra berries if you really want to impress Perfect addition to potlucks bridal showers or any spring gathering

Frequently Asked Questions

→ How do I keep blondies soft and moist?

Avoid overbaking and check with a toothpick; it should come out moist but not wet. Cool on a rack for the best texture.

→ Can I use frozen strawberries?

Fresh strawberries are best for texture, but you can use frozen. Thaw and drain well before folding into the batter.

→ What alternative fruits work well?

Try diced rhubarb, blueberries, raspberries, or a berry combination for delicious flavor twists and color variations.

→ How should I apply the glaze?

Wait until blondies are completely cool, then spread the glaze evenly. Let it set before slicing for tidy bars.

→ Can I make these ahead of time?

Yes, store in an airtight container at room temperature for up to 2 days or refrigerate for freshness.