These delectable Strawberry Lemon Blondies with Strawberry Glaze feature the perfect combination of tangy lemon and sweet strawberry flavors in a soft, chewy blondie bar. These delicious treats are sure to satisfy your sweet tooth cravings anytime!
I love a dessert that has a touch of lemon! That slightly tangy, sour flavor plays so well in contrast to sweet flavors in baked goods like these blondies, or these Blueberry Muffins, Lemon Sugar Cookie Bars or one of my favorites this 7-Up Bundt Cake.
How to make Strawberry Lemon Bars:
(Scroll down to bottom of page for full recipe.)
Ingredients:
For the Blondies:
- Fresh Strawberries
- Lemon Juice
- Lemon Zest
- Butter
- Granulated Sugar
- Eggs
- Vanilla Extract
- All Purpose Flour
For the Glaze:
- Powdered Sugar
- Strawberry Puree
- Lemon Juice
Instructions:
For the Blondies:
- Preheat oven to 320°F or 160°c. Grease or line with parchment paper an 8 inch square baking tin. Set aside.
- Add the melted butter and granulated sugar to a large mixing bowl. Stir until well combined. Add the eggs, lemon juice and vanilla extract and stir once again until smooth and well combined.
- Add the flour and lemon zest to the wet ingredients and mix until combined. Fold through the chopped strawberries.
- Bake the blondie for 25 minutes, or until lightly golden and just cooked through. Set aside to cool completely in the tin.
For the Glaze:
- Make the strawberry puree by pureeing the strawberries in a small food processor. Pass the puree through a sieve until you get 1 tablespoon of puree.
- Add the puree to a small mixing bowl along with the powdered sugar and lemon juice. Mix until smooth and well combined. Remove the blondie from the tin and spread over the glaze before slicing.
Substitutions and Variations:
Strawberry Dreams. Fresh strawberries are best in this recipe, however frozen strawberries can be used. Keep in mind the texture of the blondies may be slightly altered if frozen strawberries are used.
A Little Tart. I recommend squeezing fresh lemon juice but if you want you can use bottled juice. Squeezing it fresh will give the blondies a brighter flavor.
Lemon Zest. The lemon zest really bumps up the lemon flavor in these blondies. If you want less lemon flavor or you don’t have fresh lemons you can omit the lemon zest.
Sweeten with Sugar. You can swap the granulated sugar for brown sugar or for an even mixture brown sugar and granulated sugar. Doing this will give the blondies a caramel flavor and texture.
Notes and Tips:
- Line the pan with parchment paper to make the blondies easier to remove and slice.
- If the glaze is too runny, thicken with more powdered sugar. If the glaze is too thick, thin with a little extra lemon juice.
- The glaze on these blondies will stay slightly soft.
- The glaze can be omitted if preferred, the blondies are still great without it.
- If you are using frozen strawberries be sure you thaw them completely then pat them as dry as you can before using in the recipe.
Storage:
Refrigerator: Store these blondies in and airtight container in the fridge for up to 5 days. Bring to room temperature before eating.
Freezer: Cool the blondies completely then slice. Wrap each blondie in plastic wrap then freeze in an airtight container for up to 3 months. Defrost at room temperature before enjoying.
I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Baking Y’all!
Susanne
Strawberry Lemon Blondies
Ingredients
For the Blondies
- 3/4 cup butter melted butter melted (1 1/2 sticks)
- 3/4 cup granulated sugar
- 3 eggs
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 2 teaspoons lemon zest
- 1 cup chopped strawberries
For the Glaze
- 2 cups powdered sugar
- 1 tablespoons strawberry puree approximately 2-3 strawberries
- 1 tablespoon lemon juice
Instructions
For the Blondies:
-
Preheat oven to 320°F or 160°c. Grease or line with parchment paper an 8 inch square baking tin. Set aside.
-
Add the melted butter and granulated sugar to a large mixing bowl. Stir until well combined. Add the eggs, lemon juice and vanilla extract and stir once again until smooth and well combined.
-
Add the flour and lemon zest to the wet ingredients and mix until combined. Fold through the chopped strawberries.
-
Bake the blondie for 25 minutes, or until lightly golden and just cooked through. Set aside to cool completely in the tin.
For Glaze:
-
Make the strawberry puree by pureeing the strawberries in a small food processor. Pass the puree through a sieve until you get 1 tablespoon of puree.
-
Add the puree to a small mixing bowl along with the powdered sugar and lemon juice. Mix until smooth and well combined. Remove the blondie from the tin and spread over the glaze before slicing.
Recipe Notes
- If the glaze is too runny, thicken with more powdered sugar. If the glaze is too thick, thin with a little extra lemon juice.
- If you are using frozen strawberries be sure you thaw them completely then pat them as dry as you can before using in the recipe.
- Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
Leave a Reply