Strawberry Lemon Blondies

Strawberry Lemon Blondies are a delightful treat that perfectly balance sweetness and tartness. With a buttery base enriched by zesty lemon and studded with juicy strawberries, these blondies are incredibly moist and flavorful.

Topped with a luscious glaze, they make for an irresistible dessert that’s perfect for any occasion—whether it’s a summer picnic or a cozy gathering with friends. Easy to make and beautifully vibrant, these blondies are sure to become a favorite in your dessert repertoire!

Strawberry Lemon Blondies

Ingredients

Batter

1 cup (2 sticks) butter, softened

¾ cup sugar

1 egg

1 egg yolk

¼ cup lemon juice

1 tsp lemon extract

2 ¼ cups all-purpose flour

½ tsp baking powder

½ tsp salt

1 cup diced strawberries

1 Tbsp lemon zest

½ cup white chocolate chips

Glaze

1 cup powdered sugar

1 tsp lemon juice

1 tsp vanilla extract

½ tsp lemon extract

2 strawberries, or 1 tsp seedless strawberry jam

Instructions

Preheat your oven to 350°F (175°C).

Prepare a 9×9-inch square pan with cooking spray and flour, or line it with parchment paper.

Cream the butter and sugar together for 2-3 minutes until light and fluffy. Add the egg and egg yolk, beating for another 2-3 minutes.

Mix in the lemon juice and lemon extract, beating for an additional minute.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.

Gently fold in the diced strawberries, lemon zest, and white chocolate chips. Spread the batter evenly into the prepared pan, ensuring it fills the corners.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking. Cool the pan on a wire rack.

Make the Glaze

For the glaze, blend 2 strawberries in a food processor, then strain through a sieve. Alternatively, use 1 tsp seedless strawberry jam.

In a bowl, whisk together the powdered sugar, vanilla, lemon juice, and lemon extract with the strawberry purée. If the glaze is too thick, add a teaspoon of water; if too runny, refrigerate for 20-30 minutes.

Once the squares have cooled, spread the glaze evenly on top. Slice and serve. Enjoy your delightful Strawberry Lemon Squares!

Notes:

Butter Temperature: Ensure the butter is softened but not melted for the best texture. This helps achieve a light and fluffy batter when creamed with sugar.

Strawberry Substitutions: Fresh strawberries work best, but you can also use frozen strawberries if fresh ones aren’t available. Just be sure to thaw and drain them well to avoid excess moisture.

Adjusting Sweetness: Depending on your preference, you can adjust the sugar in the batter. If your strawberries are particularly sweet, you might reduce the sugar slightly.

Lemon Juice and Zest: Use fresh lemon juice and zest for the best flavor. Bottled lemon juice can be used, but it won’t provide the same brightness.

Mixing the Batter: Be careful not to overmix the batter after adding the dry ingredients; mix until just combined to keep the blondies tender.

Baking Time: Oven temperatures can vary, so start checking for doneness a few minutes before the suggested baking time. The blondies should be set in the center and lightly golden on the edges.

Cooling: Allow the blondies to cool in the pan for a bit before transferring to a wire rack. This helps them set and makes cutting easier.

Glaze Variations: Feel free to customize the glaze by adding a little lemon zest for extra flavor or even a splash of vanilla extract for a different twist.

Storage: Store the blondies in an airtight container at room temperature for up to 3 days, or refrigerate them for longer freshness. They can also be frozen for up to a month; just wrap them well to prevent freezer burn.

Serving Suggestions: These blondies are delicious on their own, but you can serve them with whipped cream or a scoop of vanilla ice cream for an extra special treat!

Nutrition Information:

YIELDS: 16 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries! Just be sure to thaw and drain them well to remove excess moisture before adding them to the batter.

How do I know when the blondies are done baking?

The blondies are done when they are set in the center and lightly golden around the edges.

You can insert a toothpick in the center; it should come out mostly clean with a few moist crumbs.

Can I make these blondies in advance?

Absolutely! You can bake them a day ahead of time.

Store them in an airtight container at room temperature or refrigerate them to keep them fresh.

What can I use instead of Velveeta cheese in the glaze?

While Velveeta is not used in this recipe, if you are referring to the white chocolate, you can substitute it with any good-quality white chocolate or even a cream cheese glaze for a different flavor.

Can I make these blondies gluten-free?

Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend.

Just ensure that the blend you choose contains xanthan gum for better texture.

Can I substitute the butter with a different fat?

Yes! You can use coconut oil or a plant-based butter alternative for a dairy-free version.

Just make sure it’s in a softened state for easy mixing.

Is it necessary to use both an egg and an egg yolk?

Using both adds richness and helps with texture, but if you only have one available, you can use either one large egg or two egg whites as a substitute.

What if I don’t have lemon extract?

If you don’t have lemon extract, you can increase the amount of lemon juice and zest to enhance the lemon flavor.

Just be careful not to add too much liquid, which might affect the batter consistency.

Can I add other fruits to the recipe?

Yes! You can experiment with other berries, like blueberries or raspberries, or even chopped peaches.

Just keep in mind that moisture content may vary.

How should I store the blondies after baking?

Store the cooled blondies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

They can also be frozen for up to a month; just wrap them well to prevent freezer burn.