Let’s take a sweet journey through the tangy, fruity world of Strawberry Lemon Blondies! These blondies are the perfect marriage of tart lemon zest and luscious strawberries, delivering a refreshing burst of flavor in every bite. They’re an excellent way to celebrate the arrival of spring or summer—or simply to brighten up any day with a touch of sweetness.
A Story of Strawberry Lemon Bliss
Imagine sitting in a sunny kitchen, the scent of fresh strawberries and zesty lemons wafting through the air. These blondies are like a little slice of sunshine. Inspired by classic blondie bars, this recipe adds a playful twist with the vibrant colors and flavors of strawberry and lemon. Whether you’re baking for a family gathering, a picnic with friends, or just a solo treat-yourself moment, these blondies will steal the show.
Why You’ll Love This Recipe:
- Bright and Refreshing Flavors: The tang of lemon perfectly complements the sweetness of strawberries.
- Simple Ingredients: No need for fancy tools or hard-to-find items—this recipe uses everyday staples.
- Soft and Chewy Texture: These blondies are irresistibly moist and tender, melting in your mouth with every bite.
- Versatile: Perfect as a dessert, snack, or even a breakfast treat with your morning coffee or tea.
Ingredients You’ll Need
- 1 cup unsalted butter, melted and slightly cooled
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- Zest of 1 large lemon
- 2 tbsp freshly squeezed lemon juice
- ½ tsp salt
- 2 cups all-purpose flour
- 1 cup fresh strawberries, diced
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp freshly squeezed lemon juice
- 1–2 tbsp milk or cream (adjust for consistency)
- 1–2 drops pink or red food coloring (optional, for a blush of color)
How to Make Strawberry Lemon Blondies
Step-by-Step Instructions
- Prep the Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy lifting later.
- Make the Batter:
- In a large mixing bowl, whisk together the melted butter and sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Sprinkle in the salt, then gradually fold in the flour, mixing just until combined. Avoid overmixing to maintain that soft blondie texture.
- Incorporate the Strawberries:
- Gently fold in the diced strawberries. Be careful not to crush them too much, as you want juicy bursts of fruit in the blondies.
- Bake:
- Pour the batter into your prepared pan, smoothing out the top with a spatula.
- Bake for 30–35 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool Completely:
- Allow the blondies to cool in the pan for 15–20 minutes, then use the parchment overhang to lift them onto a wire rack to cool completely before glazing.
- Make the Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice. Add milk or cream a little at a time until you reach a pourable consistency. Stir in food coloring if desired.
- Glaze the Blondies:
- Drizzle or spread the glaze over the cooled blondies. Let the glaze set for about 20 minutes before slicing.
- Slice and Serve:
- Cut the blondies into squares or bars. Enjoy with a cup of tea or a scoop of vanilla ice cream for an extra treat!
Helpful Tips
- Use Fresh Strawberries: Fresh, ripe strawberries are best for this recipe. Avoid frozen strawberries, as they can release too much moisture.
- Zest First: Zest the lemon before juicing to make the process easier.
- Customize the Glaze: Feel free to adjust the glaze’s sweetness or tartness by adding more powdered sugar or lemon juice.
Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 blondies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- These blondies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- For a slightly different twist, try adding white chocolate chips or shredded coconut to the batter.
Nutritional Information (per serving):
- Calories: 280
- Fat: 12g
- Carbohydrates: 40g
- Protein: 3g
Frequently Asked Questions
Can I use other fruits?
Yes! Blueberries, raspberries, or diced peaches would work well as substitutes or additions to the strawberries.
How do I store leftovers?
Store these blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week.
Can I freeze them?
Absolutely. Wrap individual blondies in plastic wrap, place them in a freezer-safe bag, and freeze for up to 2 months. Thaw at room temperature before serving.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other fruity delights:
Conclusion
There’s something magical about the combination of strawberries and lemons—it’s like the taste of summer in a dessert. These Strawberry Lemon Blondies are a simple yet indulgent treat that will brighten your day with every bite. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a favorite. So grab your apron, and let’s bake some sunshine together!,
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Strawberry Lemon Blondies
Description
Let’s take a sweet journey through the tangy, fruity world of Strawberry Lemon Blondies! These blondies are the perfect marriage of tart lemon zest and luscious strawberries, delivering a refreshing burst of flavor in every bite. They’re an excellent way to celebrate the arrival of spring or summer—or simply to brighten up any day with a touch of sweetness.
Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- Zest of 1 large lemon
- 2 tbsp freshly squeezed lemon juice
- ½ tsp salt
- 2 cups all-purpose flour
- 1 cup fresh strawberries, diced
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp freshly squeezed lemon juice
- 1–2 tbsp milk or cream (adjust for consistency)
- 1–2 drops pink or red food coloring (optional, for a blush of color)
Instructions
- Prep the Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy lifting later.
- Make the Batter:
- In a large mixing bowl, whisk together the melted butter and sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, and lemon juice.
- Sprinkle in the salt, then gradually fold in the flour, mixing just until combined. Avoid overmixing to maintain that soft blondie texture.
- Incorporate the Strawberries:
- Gently fold in the diced strawberries. Be careful not to crush them too much, as you want juicy bursts of fruit in the blondies.
- Bake:
- Pour the batter into your prepared pan, smoothing out the top with a spatula.
- Bake for 30–35 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool Completely:
- Allow the blondies to cool in the pan for 15–20 minutes, then use the parchment overhang to lift them onto a wire rack to cool completely before glazing.
- Make the Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice. Add milk or cream a little at a time until you reach a pourable consistency. Stir in food coloring if desired.
- Glaze the Blondies:
- Drizzle or spread the glaze over the cooled blondies. Let the glaze set for about 20 minutes before slicing.
- Slice and Serve:
- Cut the blondies into squares or bars. Enjoy with a cup of tea or a scoop of vanilla ice cream for an extra treat!
Notes
- These blondies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- For a slightly different twist, try adding white chocolate chips or shredded coconut to the batter.