Strawberry Lemon Blondies
Treat yourself to these easy, zesty Strawberry Lemon Blondies, soft, chewy, and bursting with fresh flavor. A must-bake dessert for any season!
Ingredients
- 1 cup strawberries chopped fresh
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 1 egg large
- 2 tbsp lemon juice freshly squeezed
- 1 tsp lemon zest from about 1 lemon
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup all-purpose flour from about 1 lemon
- powdered sugar optional, for dusting
- mint leaves optional optional, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper.
- Mix wet ingredients: In a large bowl, whisk melted butter and sugar together until smooth. Add egg, lemon juice, lemon zest, and vanilla extract. Stir until fully combined.
- Add dry ingredients: Stir in the salt and flour until just combined. Fold in chopped strawberries gently.
- Bake: Pour the batter into the prepared pan and spread evenly. Bake for 25–28 minutes or until the top is set and edges are golden.
- Cool & serve: Let the blondies cool completely in the pan before slicing. Optionally, dust with powdered sugar and garnish with fresh mint or extra strawberries.
Notes
Use fresh, not frozen strawberries to avoid excess moisture that can make the blondies soggy.
Zest the lemon before juicing to make it easier to extract the zest.
Let melted butter cool slightly before mixing to prevent scrambling the egg.
Don’t overmix the batter, this keeps the blondies soft and chewy.
Check doneness with a toothpick inserted in the center; it should come out with a few moist crumbs.
Blondies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Great make-ahead dessert for parties, just garnish before serving for a fresh look.
For a twist, try adding white chocolate chips or a drizzle of lemon glaze after baking.
Zest the lemon before juicing to make it easier to extract the zest.
Let melted butter cool slightly before mixing to prevent scrambling the egg.
Don’t overmix the batter, this keeps the blondies soft and chewy.
Check doneness with a toothpick inserted in the center; it should come out with a few moist crumbs.
Blondies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Great make-ahead dessert for parties, just garnish before serving for a fresh look.
For a twist, try adding white chocolate chips or a drizzle of lemon glaze after baking.