STRAWBERRY LEMON BLONDIES
Strawberry Lemon Blondies ~ these easy strawberry blondies are moist and dense, (think soft shortbread) with plenty of little jammy pockets thanks to a cup of diced fresh strawberries in the batter. The hint of lemon revs up the berry flavor and gives these strawberry bars a bright, tangy vibe.
You’ve probably been craving a little sweet strawberry treat lately, am I right? It’s built into our DNA, the minute spring hits the strawberry cravings start. Let me help you out with these fruity little strawberry bars, they’re ridiculously easy to throw together and completely irresistible…take it from me, I had my fork in one before I could finish my photo shoot. That’s always a sign of a good recipe :)
TIP: baking softens, sweetens, and brings out the best in pre-season berries, so before the really good strawberries start showing up at market, you can make fabulous strawberry desserts.
If you like your desserts soft and moist, I know these will appeal to you. There’s nothing dry or crumbly about them, they melt in the mouth like a great blondie should. Only instead of nuts and chocolate you’ve got juicy strawberries and tart lemon. Wow.
The plush batter is thick and easy to work with. Spread it out evenly in your pan so it bakes up nice and flat.
They’re pretty unassuming when they come out of the oven, but just wait. Let them cool down a bit, then drizzle on the tart glaze (I use a tablespoon of strained strawberry puree to create that pretty color naturally)…things are about to get interesting…
This is one dessert that is more than meets the eye. It’s all about that party in your mouth!
tvfgi recommends: a 9″ square ceramic baking dish
When it comes to small bakes like brownies and blondies, I like to bake in ceramic or stoneware. I think it bakes evenly without over cooking the edges. They come in so many pretty colors, but I’m partial to my white pan. Every kitchen needs one.
I recommend the 9″ size, and look for something with weight to it, like this Le Creuset example. The side handles help when you’re trying to get it in and out of a hot oven.
Reader Rave ~“You have gained a few fans! Made this for our Sunday night family gathering and everyone kept going back for more. I cut them into smaller pieces so everyone felt less guilty splurging :) Thanks for the tip of not over baking, mine baked for 32 min. Might even make for Easter – Thank you for a very yummy recipe. Of course we ate it before I thought to take a picture.” ~ Jen
Strawberry Lemon Blondies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Category: dessert
Cuisine: American
Yield: serves 9-12
Strawberry Lemon Blondies ~ these easy strawberry blondies are moist and dense, (think soft shortbread) with plenty of little jammy pockets thanks to a cup of diced fresh strawberries in the batter. The hint of lemon revs up the berry flavor and gives these strawberry bars a bright, tangy vibe.
Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1/4 cup fresh squeezed lemon juice
- 2 1/4 cups all purpose flour (use the fluff/scoop/level method for measuring)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup diced fresh strawberries
blondies
- 1 cup powdered sugar
- 1 Tbsp strawberry puree (you'll need about 2 large strawberries, instructions below)
- 1 Tbsp lemon juice
glaze
Instructions
- Preheat the oven to 350F
- Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later.
- Cream the butter and sugar until fluffy. Beat in the egg.
- When the egg is full incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's ok.
- Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
- Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible.
- Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don't over-bake these, or they will dry out. Let cool on a rack.
- Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.
- Spread the glaze over the cooled blondies. Let the glaze set before slicing.
Make these strawberry lemon blondies your own ~
- Try this with diced rhubarb, or a combination of strawberries and rhubarb. Or how about blueberries or raspberries.
- If you don’t want to bother with the strawberry puree for the icing, just use lemon juice.
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