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This strawberry lemon blondie recipe transforms simple ingredients into a bakery-worthy dessert that perfectly balances sweet berries with bright citrus flavors. The moist, tender bars topped with a vibrant pink glaze have become my go-to treat for everything from summer picnics to holiday gatherings.
I discovered this recipe during strawberry season last year when I had an abundance of berries from our local farm. After one batch, my husband declared them his favorite dessert ever, even requesting them instead of birthday cake for his celebration.
Ingredients
- Butter: softened to room temperature creates a tender crumb and rich flavor base for these blondies
- Sugar: provides sweetness that complements rather than overpowers the fruit flavors
- Egg and egg yolk: add richness and the perfect structure for chewy yet soft bars
- Lemon juice and extract: deliver that bright citrus punch that makes these blondies special
- All purpose flour: forms the foundation for perfect texture not too cake like and not too dense
- Baking powder: gives just enough lift without making them cakey
- Salt: enhances all the flavors especially important with sweet desserts
- Fresh strawberries: bring bursts of juicy fruit flavor throughout the bars choose bright red fragrant berries for best results
- Lemon zest: contains essential oils that provide intense citrus aroma
- White chocolate chips: melt slightly during baking creating pockets of creamy sweetness
- Powdered sugar: creates a smooth glaze that sets beautifully on top
- Vanilla extract: adds depth to the glaze balancing the bright lemon notes
Step-by-Step Instructions
- Prepare The Pan:
- Line your 9x9 baking pan with parchment paper leaving some overhang on the sides for easy removal. This step ensures your blondies won't stick and will lift out cleanly for perfect cutting.
- Create The Base:
- Cream your softened butter and sugar together until truly light and fluffy about 3 full minutes. Many bakers rush this step but proper creaming incorporates air bubbles that help create the perfect texture. The mixture should be noticeably lighter in both color and density when done.
- Build The Batter:
- Add your egg and egg yolk one at a time beating well after each addition until fully incorporated. The mixture should look smooth and silky. Then add lemon juice and extract, mixing until well combined. The batter might look slightly curdled at this point which is perfectly normal.
- Incorporate Dry Ingredients:
- Whisk your flour baking powder and salt in a separate bowl to ensure even distribution of leavening agents. Add this mixture to your wet ingredients gradually folding just until no dry streaks remain. Overmixing will develop gluten and result in tough blondies.
- Add The Stars:
- Gently fold in diced strawberries lemon zest and white chocolate chips with a light hand. The goal is even distribution without crushing the berries or overmixing the batter. Fresh strawberries work best but if using frozen make sure they're completely thawed and patted dry.
- Bake To Perfection:
- Spread the batter evenly in your prepared pan paying special attention to the corners. Bake in your preheated oven watching carefully toward the end as overbaking will result in dry blondies. The top should be lightly golden and a toothpick inserted in the center should come out with a few moist crumbs but no wet batter.
- Create The Glaze:
- Once your blondies have completely cooled prepare the strawberry lemon glaze. The natural pink color from real strawberries makes this glaze visually stunning. Apply it in an even layer over the entire surface allowing it to set before cutting into squares.
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I once brought these to a neighborhood potluck and three different people asked for the recipe before the night was over. The secret is using both lemon juice and extract which creates a depth of citrus flavor that keeps everyone guessing what makes them so special.
Make Ahead and Storage
These blondies keep beautifully at room temperature for up to 3 days stored in an airtight container. The flavor actually improves after the first day as the lemon and strawberry notes develop further. For longer storage refrigerate for up to a week though the texture will become slightly more dense when chilled.
To freeze place cut blondies in a single layer on a baking sheet until solid then transfer to a freezer container with parchment between layers. They'll keep for up to 3 months. Thaw at room temperature for about an hour before serving.
Seasonal Variations
During summer months when strawberries are at their peak these blondies shine with intense berry flavor. In winter months you can substitute frozen strawberries thawed and well drained or even high quality strawberry preserves.
For a holiday twist add a drop of red food coloring to the glaze and sprinkle with crushed freeze dried strawberries for a festive appearance perfect for Valentine's Day or Christmas gatherings.
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Serving Suggestions
These blondies stand perfectly on their own but for an elevated dessert experience warm a square slightly and serve with a small scoop of vanilla bean ice cream or lightly sweetened whipped cream.
For brunch or afternoon tea pair with Earl Grey or chamomile tea which complement the citrus notes beautifully.
Frequently Asked Questions
- → Can I use frozen strawberries instead of fresh?
Yes, but make sure to thaw and drain them thoroughly to avoid excess moisture in the batter.
- → Can I replace white chocolate chips with another ingredient?
You can substitute with milk or dark chocolate chips, or omit them for a simpler flavor profile.
- → How do I ensure the blondies are not overbaked?
Check for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.
- → Can I make the glaze without fresh strawberries?
Absolutely! Use seedless strawberry jam as an easy alternative to fresh strawberries for the glaze.
- → How should I store the blondies?
Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.