Strawberry Lemon Blondies with Fresh Berry Glaze
These soft, chewy blondies combine fresh strawberry chunks with bright lemon zest and juice for a perfect balance of sweet and tart flavors. The tender texture comes from melted butter and brown sugar, while a strawberry-lemon glaze adds an extra layer of fruity brightness. Perfect for spring gatherings, picnics, or when you want a lighter alternative to traditional chocolate brownies. The fresh strawberries add natural sweetness and beautiful color throughout each bite.
Ingredients
- 1 cup fresh strawberries, about 6 oz
- 1 cup unsalted butter, melted and cooled, 227g
- ¾ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs, at room temperature
- ¼ cup freshly squeezed lemon juice, about one large lemon
- 1 tsp vanilla extract
- 1 tbsp lemon zest, from one lemon
- 2 ¼ cup all-purpose flour, 270galmond flour1:1 ratiogluten-freegluten-free
Use blanched almond flour for best texture
- 1 tsp cornstarch
- ½ tsp baking powder
- ½ tsp salt
- 1 cup powdered sugar
- 1 tbsp strawberry puree, from about 2 strawberries
- 1 tbsp lemon juice
Instructions
- 1
Preheat oven to 350°F and line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal
- 2
Rinse, hull, and mince strawberries into small chunks, then lay on paper towels to remove excess moisture
- 3
Whisk together melted butter, granulated sugar, and brown sugar until smooth
- 4
Add eggs, lemon juice, vanilla extract, and lemon zest, combining until well incorporated
- 5
In separate bowl, sift together flour, cornstarch, baking powder, and salt
- 6
Gradually add dry ingredients to wet mixture, stirring gently until just combined without overmixing
- 7
Gently fold in diced strawberries, distributing evenly without overworking batter
- 8
Pour batter into prepared pan and spread evenly
- 9
Bake for 30-35 minutes until edges are lightly golden and toothpick inserted in center comes out with moist crumbs
- 10
Cool completely in pan on wire rack
- 11
Whisk together powdered sugar, strawberry puree, and lemon juice until smooth for glaze
- 12
Drizzle glaze over cooled blondies and let set for 15 minutes before cutting into squares
Tips
Pat strawberries completely dry with paper towels to prevent excess moisture from making the blondies soggy
Don't overmix the batter once flour is added to keep blondies tender and avoid tough texture
Let blondies cool completely before glazing to prevent the glaze from melting and running off
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead without glaze, add glaze before serving
Serve at room temperature, cut into squares with sharp knife
Common Mistakes
Don't skip drying strawberries to avoid soggy blondies
Avoid overbaking to prevent dry, crumbly texture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen strawberries instead of fresh?
Yes, but thaw and drain thoroughly first, then pat completely dry with paper towels to remove excess moisture that could make blondies soggy.
How long do these blondies keep?
Store covered at room temperature for up to 3 days or refrigerated for up to 1 week. The glaze may soften slightly when stored.
Can I freeze these blondies?
Yes, freeze unglazed blondies wrapped tightly for up to 3 months. Thaw completely and add glaze before serving for best results.