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These chewy strawberry blondies pair some of my favorite flavors together: sweet-tart strawberries, creamy white chocolate, and fresh lemons. They’re soft, dense, and chewy, come together in one bowl, and are the perfect sweet treat for spring and summer. They remind me of strawberry lemonade, and seem to disappear instantly every time we bake them!
If you’re not familiar, blondies are basically brownies without the cocoa powder.
That means you get the chewy, buttery goodness but with totally different flavor profiles, like tangy lemon or fresh berries.
This one-bowl strawberry blondie recipe has it all. It’s so easy to make, requires basically only pantry staples, yet you get the fresh fruity pop of strawberry flavor, the brightness of the lemon glaze, and the creaminess of sweet white chocolate in every bite.
Plus, that pink glaze is just so precious – with no food dye required!
The second you see fresh strawberries at the farmers market, grab a brunch to make this recipe. You won’t regret it!
If you love these strawberry white chocolate blondies, you may also like this flavor combination in soft, moist muffins. Try these Strawberry White Chocolate Muffins (or this raspberry version) for a special sweet treat.
Why you’ll love this Lemon Strawberry Blondie Recipe
- Super simple one bowl recipe
- Made with simple ingredients you likely have on hand
- Tender, chewy texture in the middle with firm, crispy edges
- Can easily be doubled for a 9×13 batch (great for parties!)
- Packed with real strawberry flavor and fresh berries
Ingredients
For the Blondies
- All purpose flour – Always scoop and level into the measuring cup to make sure you don’t accidentally add too much.
- Baking powder – You only need a teensy bite to help the bars rise in the oven. We want dense and chewy; not light and fluffy.
- Kosher salt – Kosher salt has a larger flake size than regular table salt, so it doesn’t add too much saltiness. If you switch to a different type of salt, use way less (1/4 to 1/2 tsp).
- White sugar – The flavor is mild enough to let the berry flavor stand out while still giving you a great texture.
- Vanilla extract – I used my homemade Bourbon vanilla extract for the batch in the photos, but you can easily play around here. Try my lemon extract for a stronger lemon flavor or this berry-infused strawberry extract for an extra punch of berry goodness.
- Fresh lemon zest
- White chocolate chips – These add a creamy, rich sweetness that makes the blondies extra delicious. Be sure to use real white chocolate chips, not white baking chips.
- Fresh strawberries – Please do not try to make these with frozen strawberries; they’re way too wet and will make the bars soggy. Fresh strawberries are best.
Strawberry Lemon Glaze
- Fresh lemon juice – The bars use the lemon zest from one lemon, and you can squeeze half of the lemon to get the juice. I like to make a little more of the mixture than I need.
- Strawberries – These will be mashed into the lemon juice to add a strawberry flavor and that pretty pink color.
- Powdered sugar – To sweeten the glaze and help it set hard on the blondie bars.
How to Make Strawberry Lemon Blondies
- Preheat the oven to 350 F. Line a square baking pan with parchment paper.
- In a small bowl, whisk together the dry ingredients (flour, baking powder, and salt).
- In a medium bowl, combine the sugar, vanilla extract, lemon zest, and melted butter and whisk thoroughly.
- Add the dry ingredients to the wet ingredients and fold to incorporate.
- Fold in the chopped strawberries and white chocolate chips.
- Pour the blondie batter into the prepared pan and smooth into an even layer.
- Place pan in the oven and bake for 35-45 minutes or until fully baked in the middle. I found that all the fresh strawberries required me to bake these bars closer to the 40-45 minute range when I normally pull out other types a little sooner.
- Remove from the oven and allow the blondies to cool for 15-20 minutes or so. Then, lift up the sides of the parchment paper to remove the blondies from the pan and place on a wire rack to cool completely.
Make the Glaze
- To make the strawberry lemon glaze, mash 2-3 fresh strawberries into the lemon juice and let them rest while you’re baking the blondies. (I usually use the juice from half a lemon knowing I won’t need it all.)
- In a small bowl, whisk together the powdered sugar with 1 tbsp of the strawberry lemon juice mixture. Whisk until fully incorporated.
- Drizzle or pour the glaze over the blondies and spread until smooth. Either slice the blondie bars while the glaze is still wet or let it harden first. (Pro Tip: Wipe off the knife after each slice for clean cuts.)
Storing Suggestions
Allow the blondies to cool at room temperature, then store in an airtight container in the fridge for 3-4 days. Otherwise, the fresh strawberries can go bad.
Tips & Variations
- Use different berries. Feel free to use any variety of raspberries (like tayberries), sliced blackberries, and more.
- Try a different citrus. Orange or lime would taste great with the strawberries, too.
- Ditch the chocolate. Honestly, these bars are great without them. Or, you can ditch the lemon and add dark chocolate for a chocolate strawberry fix.
FAQs
The 9 in square pan is great for a fun little dessert but isn’t quite enough if you’re having a party. Fortunately, you can easily double any of my blondie recipes and bake them in a 9×13 pan instead. Just extend the baking time by up to an additional 10 minutes or until a toothpick inserted in the middle comes out clean.
More Blondie Recipes
- Blueberry Blondies
- Lemon Blondies
- Raspberry White Chocolate Blondies
- Apple Cinnamon Blondies
- Cardamom Blondies
If you made this recipe, please leave a comment or ask a question below! I’d love to hear what you think or troubleshoot any issues.
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Fresh Strawberry Blondies with Lemon & White Chocolate
Equipment
- large mixing bowl
- dough whisk or regular whisk and silicone spatula
- 9 inch square baking pan
- Parchment paper
- small bowl and whisk for glaze
Ingredients
For Strawberry Blondies
- 4 oz unsalted butter, melted; one stick
- 1 cup white sugar
- 1 tsp vanilla extract, or lemon or strawberry extract
- 1 egg
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1 tsp kosher salt, use 1/2 as much if using fine or table salt
- 1 cup fresh strawberries, destemmed and sliced into small pieces
- 1/2 cup white chocolate chips
- 1 lemon, zested
For Strawberry Lemon Glaze
- 1 tbsp fresh lemon juice
- 2-3 fresh strawberries, minced into small pieces
- 1/2 cup powdered sugar
Instructions
Prepare the supplies
- Preheat the oven to 350F. Line a square baking pan with parchment paper or butter it for easy serving.
- To make the strawberry lemon glaze, mash 2-3 fresh strawberries into the lemon juice and let them rest while you're assembling the batter and baking. (I usually use the juice from half a lemon knowing I won't need it all.)
Prepare the blondie batter
- In a large bowl, add the sugar, vanilla, and lemon zest. Pour in the melted butter and whisk to combine. Then, add eggs and whisk thoroughly.
- Whisk in the flour, baking powder, and salt.
- Add the chopped strawberries and white chocolate chips. Use a rubber spatula or dough whisk to stir in completely.
- Pour the blondie batter into the prepared pan. Spread it evenly and make sure it gets in the corner.
- Bake for 40-45 minutes until golden brown on the edges and done in the center.
- Remove from the oven and allow the blondies to cool for 5-10 minutes. Lift up the sides of the parchment paper to remove the blondies from the pan and transfer to a wire rack to cool completely.
Make the glaze
- Whisk the powdered sugar with 1 tbsp of the lemon strawberry mixture. Add a little more, if needed, to make it thick but pourable.
- Pour the glaze over the blondies and use a spoon or knife to spread in an even layer.
- Either let the glaze set before slicing or cut into them while the glaze is still setting. Just know it can be a little bit messier this way, but it's hard to wait any longer! I recommend using a very sharp knife (either serrated bread knife or granton edge slicing knife) and wipe the sides of the knife after each slice for the cleanest cuts).
Notes
Nutrition
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