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Easy Strawberry Lemon Blondies Recipe with Fresh Berries and Glaze

Easy Strawberry Lemon Blondies

These soft strawberry lemon blondies combine buttery vanilla flavor, fresh lemon zest, and juicy diced strawberries beneath a sweet-tart lemon glaze. The small-pan recipe makes 16 tender squares.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 45 minutes
Servings: 16 servings
Ingredients Method Notes

Ingredients
  

Blondies
  • 1/2 cup (113 g) Unsalted butter, melted and slightly cooled
  • 3/4 cup (150 g) Granulated sugar
  • 1 Large egg
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Finely grated lemon zest
  • 2 tablespoons Fresh lemon juice
  • 1 1/2 cups (188 g) All-purpose flour
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 3/4 to 1 cup (about 125–150 g) Fresh strawberries, finely diced and patted dry
Lemon Glaze
  • 1 cup (120 g) Powdered sugar
  • 1 1/2 to 2 tablespoons Fresh lemon juice
  • 1/2 teaspoon Lemon zest, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving enough overhang on two sides to lift out the cooled blondies.
  2. Melt the butter and let it cool briefly. Whisk the melted butter and granulated sugar together until the mixture looks smooth.
  3. Whisk in the egg, vanilla extract, finely grated lemon zest, and fresh lemon juice until thoroughly combined.
  4. In a separate bowl, stir together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture and stir just until no dry streaks remain.
  5. Gently fold in the finely diced, patted-dry strawberries. Spread the batter evenly in the prepared pan.
  6. Bake for approximately 28–35 minutes, until the edges are lightly golden and a toothpick inserted near the center comes out with a few moist crumbs.
  7. Cool the blondies completely in the pan for about 30 minutes. Stir the powdered sugar with 1 1/2 to 2 tablespoons lemon juice and optional lemon zest to make a thick, pourable glaze, then drizzle it over the cooled blondies.
  8. Allow the glaze to set before slicing. For especially clean cuts, chill the fully cooled and glazed blondies for 20–30 minutes, then lift them out using the parchment overhang.

Notes

Pat the strawberries very dry and dice them small so excess moisture does not make the center gummy. Use fresh lemon zest and juice for the fullest flavor, and avoid overbaking; a few moist crumbs on the toothpick are ideal. Store covered at room temperature for up to 2 days or refrigerated for up to 4 days. Bring refrigerated blondies to room temperature before serving.