Strawberry Lemon Blondies
This strawberry blondie recipe is so easy to make from scratch! With white chocolate chips, fresh strawberries, and a slightly tart lemon flavor these blondies are the perfect summer dessert for your next potluck or picnic!
Servings: 15 servings
Calories: 322kcal
Ingredients
Strawberry Lemon Blondies
- 1 cup butter room temperature
- ¾ cup sugar
- 1 large egg room temperature
- 1/4 cup lemon juice
- 2 ¼ cups flour 306 grams
- ½ tsp baking powder
- ½ tsp salt
- 1 cup diced fresh strawberries
- ½ cup white or dark chocolate chips
Strawberry Lemon Glaze
- 1 cup powdered sugar measured, then sifted
- 1 tbsp strawberry puree 2-3 strawberries, pureed
- 1 tbsp lemon juice
White Chocolate Drizzle
- 1/4 cup white chocolate chips or candy melts melted
Instructions
Strawberry Lemon Blondies
- Preheat oven to 350 degrees
- Line 7 x 11 inch or 9 x 9 in pan with parchment paper
- Mix together dry ingredients (minus sugar) in a bowl.
- In the bowl of a standing mixer or hand held mixer, cream the butter and sugar on medium for 2-3 minutes, until it is light and fluffy.
- Scrape down the sides of the bowl with a spatula and add the egg. Mix until incorporated. Then and lemon juice and continue mixing, pausing to scrape down the sides a few times. It might look curdled, this is normal.
- Add dry ingredients to wet ingredients and mix until combined.
- Remove the bowl from the mixer and gently fold in diced strawberries and chocolate chips with a large spoon or rubber spatula. It might look a little pink but this fades when you bake it.
- Pour mixture into prepared pan and spread it around, pushing towards the edges and making the top even.
- For a 9x9 inch pan bake 30-35 minutes and for a 7x11 inch pan bake 35-40 minutes. Try not to overbake them. The edges will be brown and a toothpick will come out clean when you pierce the middle.
- Let them cool on a cooling rack and make sure they are fully cooled before you add the glaze.
Strawberry Lemon Glaze
- Puree 2-3 cut up strawberries in a food processor or blender.
- Over a bowl, strain out the solid parts of the strawberry so just the liquid is left.
- Add 1 tablespoon of the strawberry liquid, 1 tablespoon lemon juice, and 1 cup of powdered sugar to a bowl and mix until thoroughly combined and a glaze forms.
- If it looks too thick add a bit more lemon juice or strawberry puree. If it’s too thin add a bit more powdered sugar.
- Pour the glaze over the blondies and quickly spread it evenly using a knife or spatula. Let the glaze set for a minute before adding the white chocolate drizzle.
White Chocolate Drizzle
- Melt ¼ cup white chocolate chips or candy melts in the microwave for 10-15 seconds at a time, stirring in between each interval.
- Put into a pastry bag or ziplock bag with the tip cut off
- While still melted, drizzle the white chocolate over the Strawberry Lemon Blondies
Notes
- Make sure your butter and eggs are room temperature
- Try not to over bake them. You want them to be dense and chewy. If you over bake them they can get dry.
- Make sure the blondies are completely cool before you add the glaze. If they’re warm, the glaze will melt.
- If you don’t want to top with the powdered sugar glaze, try topping with lemon curd or lemon buttercream frosting, yum!
- I baked my blondies in a 7×11 inch pan which makes for a thicker dessert bar. You can also bake them in a 9×9 inch pan which will give you slightly thinner blondies.
- You can easily double the recipe and bake in a 9x 13 in pan.
- These strawberry lemon blondies will last 2-3 days in an airtight container at room temperature or in the fridge.
- Adapted from The View From Great Island
Nutrition
Serving: 1Blondie | Calories: 322kcal | Carbohydrates: 41g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 201mg | Potassium: 89mg | Fiber: 1g | Sugar: 26g | Vitamin A: 400IU | Vitamin C: 8.2mg | Calcium: 38mg | Iron: 1mg