Strawberry Lemon Blondies
Delicious soft and chewy blondies that blend the sweetness of strawberries with the refreshing zest of lemon, perfect for any occasion.
Ingredients
Blondie Base
- 1 tablespoon lemon zest
- ¾ cup granulated sugar
- ½ cup unsalted butter (softened) Make sure the butter is at room temperature.
- 2 large eggs (room temperature)
- 1 tablespoon fresh lemon juice
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup fresh strawberries (chopped small) Use fresh, ripe strawberries for the best flavor.
Icing
- ½ cup powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 ½ teaspoons strawberry jam For added flavor in the icing.
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit. Line an 8x8-inch pan with parchment paper and spray with pan spray.
- In a small bowl, mix ¾ cup granulated sugar and 1 tablespoon lemon zest until the sugar smells fragrant.
- In a large bowl, cream ½ cup softened butter and the lemon sugar on high speed for 2-3 minutes, until light and fluffy.
- Beat in 2 large eggs and 1 tablespoon fresh lemon juice until well combined.
- Add ¾ cup all-purpose flour, ¼ teaspoon salt, and ¼ teaspoon baking powder. Mix until just combined.
- Gently fold in ½ cup chopped fresh strawberries.
- Pour the batter into the prepared pan, spreading it evenly.
Baking
- Bake for 25-28 minutes or until a toothpick comes out clean from the center.
- Let them cool completely.
Icing
- In a small bowl, whisk together ½ cup powdered sugar, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, and 1 ½ teaspoons strawberry jam until smooth.
- Spread the icing over the cooled blondies.
Serving
- Cut into pieces and serve.
Notes
These blondies are best enjoyed fresh but can also be served chilled. Pair them with vanilla ice cream or whipped cream for an extra treat. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Freeze for longer storage up to 3 months, thawing in the fridge before serving.