Strawberry Lemon Blondies are the perfect mix of chewy, citrusy, and sweet, with a dense, buttery texture and bursts of real strawberries in every bite.
Topped with a dreamy strawberry-pink glaze, these bars brighten up any brunch table, dessert tray, or weekday craving with their sunny flavor and tender crumb.
The Main Players in These Strawberry Lemon Blondies
- Salted butter – Brings richness and moisture, with a savory edge that balances the tart lemon and sweet strawberries.
- Granulated and light brown sugar – Combines to create a soft, chewy texture with a hint of caramel depth.
- Eggs – Provide essential structure and keep the blondies dense but tender.
- Fresh lemon juice and zest – Adds natural citrus brightness that contrasts beautifully with the sweetness of the strawberries.
- Vanilla and lemon extract – Deepens the flavor with layered notes of warmth and sharp citrus.
- All-purpose flour – The foundation that holds the bars together, giving them their classic blondie heft.
- Baking powder, salt, and cornstarch – For subtle lift, flavor balance, and melt-in-your-mouth softness.
- Diced strawberries – The fruity highlight in every bite, adding freshness and little pockets of jammy texture.
How to Make These Strawberry Lemon Blondies
Start by creaming the butter and sugars until fluffy—this is key to that soft, chewy crumb. Add in the eggs and all the zippy lemon ingredients and beat until light and airy.
Fold in the flour mixture gently, then stir in the strawberries. Spread the batter into a lined pan and bake until just golden and set in the center.
While the blondies are still warm, whisk together a quick glaze with powdered sugar, lemon extract, cream, and food coloring. Pour it over the top and let it cool into a shiny, sweet finish.
Tips & Twists to Nail These Bars
Room temperature butter and eggs are non-negotiable for an evenly mixed, luscious batter. Creaming the butter and sugar long enough helps trap air and creates the perfect soft-but-dense blondie texture.
For a fudgier result, reduce the flour slightly. Want a bolder strawberry presence? You can bump up the fruit to 1.5 cups—just don’t overdo it, or you risk soggy bars.
The glaze should only go on once the blondies have cooled, unless you’re after a thin, soaked-in look. Adjust the consistency with extra sugar or a splash of lemon juice, and feel free to intensify the color to your liking.
Keeping Your Strawberry Lemon Blondies Fresh
Store cooled blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 if you prefer them chilled and a little firmer.
To freeze, cut into squares and wrap individually before sealing in a freezer-safe bag. Thaw overnight in the fridge or warm gently in the microwave for that just-baked feel.
Strawberry Lemon Blondies
Ingredients
Blondie Base
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 2 teaspoons cornstarch
- ¼ cup freshly squeezed lemon juice
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- Zest of 1 lemon approx. ½ teaspoon
- 2 large eggs
- ½ teaspoon salt
- 1 cup diced strawberries
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 cup salted butter softened
Glaze
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon lemon extract
- 1 –2 drops red food coloring
Instructions
- Preheat the oven to 350°F and prepare a 9×13-inch glass baking dish by lining it with parchment paper. In a mixing bowl, cream the softened butter with granulated and brown sugars for 1 to 2 minutes until combined. Introduce the eggs, lemon juice, lemon zest, vanilla extract, and lemon extract to the mixture, and beat on medium-high speed for 3 to 4 minutes, occasionally scraping the bowl to ensure even blending. The batter may appear slightly curdled but will emulsify into a light and fluffy consistency. In a separate bowl, whisk together the flour, baking powder, salt, and cornstarch until evenly distributed. Gradually incorporate the dry ingredients into the wet mixture, mixing only until just blended. Fold in the diced strawberries gently. Transfer the batter into the prepared baking dish and spread it evenly. Bake for approximately 30 minutes, or until a toothpick inserted into the center emerges clean. While the blondies are baking, whisk the powdered sugar, heavy cream, lemon extract, and food coloring until smooth to create the glaze. Once the blondies are out of the oven and slightly cooled, spread the glaze evenly over the top. Allow the dessert to cool fully before slicing into squares.
