Zesty Strawberry Lemon Blondies – These Zesty Strawberry Lemon Blondies perfectly blend sweet strawberries with tangy lemon, creating a soft, buttery treat that melts in your mouth. Made with fresh strawberries, zesty lemon, and a vibrant glaze, this dessert offers a refreshing twist on the classic blondie. Ready in just 45 minutes, these blondies are quick and easy to whip up, bringing a burst of sunshine to any day!
The first time I made these blondies, it was for a family breeze. My husband treasures all things lemon, and my child can’t resist strawberries. So I knew this was the ideal combo. When the blondies came out of the oven, the kitchen was supplied with the fresh scent of lemon, and the kids couldn’t linger to dig in. As soon as they took a bite, their faces lit up—my husband asked for seconds right away, and I knew this recipe was a keeper!
What makes this Zesty Strawberry Lemon Blondies truly special?
These blondies are not your intermediate dessert. The assortment of juicy, fresh strawberries and zesty lemon assembles a satisfying equilibrium between sweet and tangy. While the soft, buttery base melts in your mouth. The delicate strawberry lemon glaze adds a lovely finishing flicker. Making them look as pleasing as they taste. Plus, they’re straightforward to whip up in under an hour. Flawless for a quick yet outstanding treat.
What You Need To Make This Zesty Strawberry Lemon Blondies Recipe?
Fresh Strawberries: These are the stars of the recipe! Fresh, juicy strawberries add a burst of natural sweetness and color to the blondies. Make sure to dry them well after cutting to avoid adding too much moisture to the batter.
Unsalted Butter: Melted butter gives the blondies their rich, buttery texture. I recommend using unsalted butter so you can control the saltiness. Cooling the butter after melting ensures a smooth batter.
Lemon Juice & Zest: Fresh lemon juice and zest bring that zesty, citrusy brightness that perfectly balances the sweetness. The zest enriches the taste, assembling each bite pop!
Granulated & Light Brown Sugar: The combo of these sugars creates a perfect balance between sweetness and caramel-like depth, adding a slightly chewy texture to the blondies.
All-Purpose Flour: This gives the blondies their structure. If you desire to make this recipe gluten-free, you can substitute it with a 1-to-1 gluten-free flour blend.
Cornstarch: A secret ingredient that helps keep the blondies soft and tender, giving them a delightful melt-in-your-mouth texture.
Strawberry Lemon Glaze: A simple glaze made from fresh strawberry puree and lemon juice adds a tangy finish. It’s not only delicious but makes these blondies look extra pretty!
Steps To Make Zesty Strawberry Lemon Blondies:
Step 1: Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch pan with parchment paper, allowing the sides to overhang so you can effortlessly lift the blondies out after.
Step 2: Prepare the Strawberries: Wash, hull, and chop your strawberries into little bits. Spread them out on a paper towel-lined plate to parch while you work on the batter.
Step 3: Make the Batter: In a big bowl, whisk together the melted butter, granulated sugar, and brown sugar until silky. Blend in the eggs, lemon juice, vanilla extract, and lemon zest until well merged.
Step 4: Dry Ingredients: In a different bowl, whisk together the flour, cornstarch, baking powder, and salt. Unhurriedly fold the dry elements into the wet blend until just mixed. Be cautious not to overmix.
Step 5: Add Strawberries: Gently fold in the diced strawberries. Being prudent not to rout them.
Step 6: Bake: Distribute the batter evenly into the prepared pan. Bake for 30-35 minutes, or until the edges are lightly golden and a toothpick inserted in the middle comes out with occasional moist crumbs. Let the blondies cool thoroughly in the pan on a wire rack.
Step 7: Make the Glaze: While the blondies cool, whisk together the powdered sugar, strawberry puree, and lemon juice until velvety.
Step 8: Finish & Serve: Once the blondies are cool, drizzle the glaze over the top, scattering it evenly. Let it firm for 15 minutes before slicing into squares. Enjoy!
Tip:
To prevent your blondies from becoming too soggy, take an extra step to dry the diced strawberries before folding them into the batter. After washing and slicing the strawberries. Spread them on a paper towel-lined plate and allow them to air dry for periodic minutes. This will absorb excess moisture and help ensure your blondies bake with a perfect, chewy texture without being weighed down by too much liquid. Also, resist the desire to overmix your batter! Overmixing can make your blondies dense rather than soft and tender. Less stirring = better blondies!
Frequently Asked Questions:
Can I use frozen strawberries?
It’s best to use fresh strawberries for this recipe. Frozen ones can add too much moisture, making the blondies soggy.
How do I store the blondies?
Store the blondies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Can I substitute the lemon?
If you’re out of lemons, you can use lime for a different citrus flavor. But the classic combo of strawberry and lemon is hard to beat!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Zesty Strawberry Lemon Blondies
Ingredients
For the Blondies:
- 1 c about 6 oz fresh strawberries
- 1 c 227g unsalted butter, melted and cooled
- 3/4 c granulated sugar
- 1/2 c light brown sugar
- 2 large eggs at room temperature
- 1/4 c freshly squeezed lemon juice about one large lemon
- 1 tsp vanilla extract
- 1 tbsp lemon zest from one lemon
- 2 1/4 c 270g all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
For the Strawberry Lemon Glaze:
- 1 c powdered sugar
- 1 tbsp strawberry puree from about 2 strawberries
- 1 tbsp lemon juice
Instructions
- Prepare the Oven: Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang on the edges for effortless removal once baked.
- Prep the Strawberries: Rinse and hull the strawberries. Mince them into small chunks, then lay them on a paper towel-lined plate in a single layer to dry, drawing any extra moisture.
- Make the Batter: In a big bowl, whisk together the melted butter, granulated sugar, and brown sugar until velvety. Add in the eggs, lemon juice, vanilla extract, and lemon zest. Combining until nicely incorporated.
- Dry Ingredients: In a different bowl, sift together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just merged. Be careful not to overmix.
- Add the Strawberries: Gently fold the diced strawberries into the batter, making sure they are evenly distributed without overworking the batter.
- Bake: Pour the batter into the set baking pan, dispersing it out evenly. Bake for 30-35 minutes, or until the rims are lightly fair. And a toothpick inserted into the middle comes out with occasional moist crumbs.
- Cool: Allow the blondies to cool thoroughly in the pan on a wire rack.
- Make the Glaze: While the blondies cool, whisk together the powdered sugar, strawberry puree, and lemon juice until smooth.
- Finish and Serve: Once the blondies are completely cool, drizzle the glaze over the top, spreading it evenly. Let the glaze set for about 15 minutes before cutting the blondies into squares and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
