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Strawberry Lemon Blondies

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Prep Time: 10 minutes     Cook Time: 30 minutes

5 from 11 votes

Made with juicy fresh strawberries, these strawberry lemon blondies are an ideal sweet treat for the summer, when they’re in season.

A strawberry lemon blondie up close with a fresh strawberry halve on top of it.
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Blondies are a lighter version of brownies and perfect for picnics, BBQs, or pretty much any gathering. The kids will want these strawberry lemon blondies when they get home from school and if you are cooking for a bake sale, these are certainly impressive enough to sell out fast.

These rich-tasting blondies are moist and dense, a little like soft shortbread. They’re topped with a lemon and strawberry glaze for extra moisture and fruity flavor.

Strawberry lemon blondies are pretty to look at and you’ll love them, even more, when you bite into one! The combination of fruit flavors and vanilla is simply heavenly! They have vanilla as well as fruit flavors, and you are sure to want to make them again and again!

Oh! And if you love the combination of lemon and strawberry as much as I do, then this cake and these muffins are definitely for you!

Main Ingredients

The ingredients for strawberry lemon blondies spread out on a table.

Blondies are like brownies but with vanilla as the main flavor rather than chocolate. This makes them a little lighter in flavor, but every bit as delicious of course. These are some of the key ingredients in this recipe:

  • Strawberries: To guarantee sweet, juicy deliciousness in every bite. Fresh strawberries are the best option here. You can’t beat the flavor. If you only have frozen or canned, you could use those but it’s absolutely worth using fresh ones!
  • Lemon juice: For a tangy twist. Again, fresh is best so if you can juice your own lemon I’d recommend that. The zesty, citrusy taste of freshly squeezed lemon juice contrasts beautifully with the strawberries and other sweet ingredients. Lime juice would also work here.
  • Baking powder: To make the brownies rise. Although these aren’t going to have a fluffy, cake-like texture they do need to rise for a good consistency, so the baking powder is a must-use.
  • Confectioners' sugar: To sweeten the glaze. Also known as powdered sugar, this ingredient dissolves with cold ingredients. If you use regular sugar, it won’t dissolve like the powdered kind so no substitutions!
  • Vanilla extract: For a contrasting flavor. Vanilla is always wonderful in strawberry desserts and it’s a key part of this recipe too. Add in a little extra if you love the flavor.

Instructions Overview

Whether you’ve made blondies before or not, you shouldn’t have any trouble with this recipe. You’ll see it’s nice and straightforward.

Once you have mixed the butter and sugar together you can blend in the lemon juice and egg. Combine the flour and baking powder then combine this with the egg mixture. Add the strawberries and then just bake them.

For the glaze, puree some more strawberries with sugar, lemon juice, and vanilla. You can add extra sugar if it’s too thin or extra lemon juice if too thick. Pour the glaze over the cooled blondies and enjoy!

Overhead shot of finished blondies sliced into squares.

Common Questions

Are blondies supposed to be gooey?

Just like brownies are always best when they're crisp on the outside and gooey in the middle, the same applies to their cousins, blondies! They aren't supposed to be liquid in the middle, just a bit soft and moist, so if a toothpick is coming out with lots of batter stuck to it, they aren't quite done cooking yet. Some people prefer more cake-textured brownies and blondies, so give them a little longer if that sounds better to you but not too long as you don't want them to come out dry and hard!

Who invented the blondie?

This recipe is more than a century old. The first published brownie recipe dates back to 1896 but interestingly there was no chocolate in there so technically it was more like what we know today as a blondie!

Why did my blondies sink in the middle?

Beating the eggs with the sugar and butter introduces air into the batter which the flour then stabilizes. If there is too much air in there, however (if you accidentally used too little flour or you are too energetic with the beating perhaps) the blondies will expand too much during baking but then sink, cave in or collapse while they cool.

How long should blondies cool before cutting?

If you cut into the strawberry lemon blondies before they are completely cool, you risk not being able to cut them neatly. I recommend giving them at least an hour of cooling time before slicing them. You can always cut one from the corner if you can't resist tasting them before they're cool!

What should I serve with them?

I love these in the afternoon with a cup of coffee. They can be served as a snack or dessert, paired with any drink you like.

How should I store these?

They should be fine for up to 3 days in an airtight container at room temperature or perhaps a week if refrigerated.

Can I freeze strawberry lemon blondies?

Yes. Cut them into squares before freezing them so you can thaw just what you need. They freeze well for up to 3 months. Thaw them in the refrigerator overnight.

Could I make these blondies ahead?

You can absolutely make these ahead since they keep for up to a week in the refrigerator.

Can I use frozen or canned strawberries?

I would really encourage you to use fresh because the flavor is so much better. You can use whatever you have though, but if using frozen, thaw them and drain off the excess moisture well before using.

Two bars stacked on top of each other topped with a fresh strawberry.

Chopnotch Tips

  • Don’t pour the glaze over them until they are completely cool.
  • Stoneware or ceramic dish is ideal for baking these since it won’t overcook the edges.
  • For a variation, consider swapping some of the strawberries for raspberries, blackberries, or even rhubarb.
  • Although these are perfect in the evening with a glass of milk, you could also serve them for dessert with a scoop of ice cream on top.
Several blondies ready to be served with a picture of milk in the background.

These dense, moist strawberry lemon blondies with their tangy pink glaze make a perfect dessert or snack when a sweet craving hits.

Let us know what you think! Give this recipe a rating in the comments section below.


How to Make

Strawberry Lemon Blondies

Juicy fresh strawberries give these them a great flavor, while tangy lemon and vanilla complement this easy-to-make dessert.
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 20 minutes
Total Time: 1 hour
Servings: 9 blondies


  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 egg
  • ¼ cup lemon juice
  • 2 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 cup strawberries, diced and fresh

For the glaze:

  • 1 cup confectioners’ sugar
  • 1 tablespoon strawberry puree
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
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  • Preheat the oven to 350°F. Take a 9x9-inch baking pan and line it with non-stick aluminum foil or parchment paper. Leave some hanging over the two ends and then set aside.
  • Now mix the white sugar and butter together in a large bowl until well combined, and then beat in the egg and lemon juice.
  • Take a medium bowl and mix the flour and baking powder together, and then mix it into the wet mixture until well combined. Now fold in the diced strawberries, and then pour the mixture evenly into the prepared baking pan.
  • Bake for about 30 minutes until an inserted toothpick comes out clean from the center. Let cool for 10 minutes and then remove from the pan and place on a cooling rack to cool to room temperature before frosting with the glaze.

To make the glaze:

  • Take two or three large strawberries and puree them in a blender, then pour it through a strainer to get 1 tablespoon of puree. Whisk the puree together with the sugar, lemon juice, and vanilla extract until it’s smooth. Add more lemon juice if too thick or more sugar if too thin.
  • Glaze the cooled blondies and let set before slicing and serving. Enjoy!
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  • Don’t pour the glaze over them until they are completely cool.
  • Stoneware or ceramic dish is ideal for baking these since it won’t overcook the edges.
  • For a variation, consider swapping some of the strawberries for raspberries, blackberries, or even rhubarb.
  • Although these are perfect in the evening with a glass of milk, you could also serve them for dessert with a scoop of ice cream on top.

Nutrition Facts

Calories: 375kcal (19%), Carbohydrates: 57g (19%), Protein: 4g (8%), Fat: 21g (32%), Saturated Fat: 13g (81%), Trans Fat: 1g, Cholesterol: 72mg (24%), Sodium: 188mg (8%), Potassium: 105mg (3%), Fiber: 1g (4%), Sugar: 18g (20%), Vitamin A: 659IU (13%), Vitamin C: 14mg (17%), Calcium: 27mg (3%), Iron: 2mg (11%)
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