Strawberry lemon blondies combine juicy strawberries, fresh lemon juice, and chewy blondie batter into the best fruity treat! With just 8 ingredients and one bowl, you will love these easy strawberry blondies for any occasion!
Strawberry recipes are a big favorite at Cambrea Bakes! We already have a strawberry crepe cake, strawberry cinnamon rolls, and strawberry peach pie so I knew a strawberry blondie recipe was next.
These strawberry lemon blondies are perfectly sweet and packed with a tangy burst of lemon and real strawberry flavor. Everyone will love them!
If you love strawberry recipes, you will love our strawberry crumble cake and strawberry shortcake cookies.
Table of Contents
Why We Love Strawberry Lemon Blondies
- Perfect summer dessert: They are a huge crowd-pleaser and perfect for spring, summer, or any time you have fresh strawberries on hand.
- Easy recipe: No stand mixer required! You only need one bowl, 30 minutes, and eight simple ingredients, similar to my brown butter blondies!
- Brownie-like texture: Most strawberry blondie recipes are cake-like, but these bars are super rich and chewy, like my lemon brownies!
- Fruity flavor: Lemon and strawberry is the ultimate flavor combination. The lemon flavor compliments the sweet strawberry flavor and creates a lemonade taste!
Ingredient Notes and Substitutions
Strawberries: Fresh strawberries are recommended. We tested the blondie batter with frozen strawberries but it made the bars wet and more cake-like.
Lemon: For the best lemon flavor, fresh lemon zest and lemon juice is used. Don’t use bottled lemon juice for the best results! If you don’t have fresh lemons on hand, you can substitute lemon extract.
Brown sugar: For a brownie-like texture like our blondie brownies, brown sugar is key! Light brown sugar has a hint of molasses and helps bring out a chewy and fudgy brownie texture.
Eggs: You will need one whole egg plus one extra egg yolk. The extra yolk brings more fat and richness to the blondies, giving them a chewy and rich flavor and texture.
Full ingredient measurements and instructions can be found in the recipe card below!
Recipe Instructions
Step 1: Whisk together the wet ingredients. In a large bowl, whisk together the room-temperature melted butter, light brown sugar, and lemon zest, then whisk in the egg and egg yolk until combined (image 1 below).
Step 2: Mix in the dry ingredients. Use a rubber spatula to fold the all-purpose flour, baking powder, salt, and diced fresh strawberries into the blondie batter until just combined (image 2 below).
Step 3: Spread the batter into a square pan. Evenly spread the blondie batter into the prepared baking pan using an offset spatula (image 3 above).
Step 4: Bake the strawberry lemon blondies. Place a few slices of fresh strawberry on top (image 4 above) then bake! Let the pan cool completely on a wire cooling rack, then cut it into 16 bars.
Tips for Chewy Blondie Bars
- Use a kitchen scale. Baking with a scale is my #1 baking tip because it is much more accurate than cup measurements! If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Use room temperature ingredients. Make sure the eggs are at room temperature before use. Cold eggs will re-solidify the butter!
- Don’t overmix the batter. This will create too much gluten and result in dense blondie bars.
- Don’t overbake. To ensure your blondies are chewy and not cakey, don’t overbake them! You’ll know they are perfectly baked when a toothpick inserted into the center comes out covered in a few moist crumbs.
How to Store and Freeze
Storage: Keep strawberry lemon blondies in an airtight container or ziplock bag at room temperature. If stacking, place a piece of parchment paper in between layers to keep them from sticking together.
Freezing: Freeze any leftover blondies in a freezer bag or airtight container for up to one month.
FAQs
I recommend using fresh strawberries because frozen berries may have extra water and will make the batter too wet.
Yes! A strawberry, vanilla, or lemon glaze drizzled on top after cooling would be delicious!
I have not tested this recipe with gluten-free flour but would love to hear how they turn out if you do!
More Strawberry Dessert Recipes
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Strawberry Lemon Blondies
Equipment
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!Ingredients
- 1 cup diced fresh strawberries, plus extra slices for the top
- 2 teaspoons lemon juice
- 1/2 cup unsalted butter, melted and cooled to room temperature
- 1/2 cup + 2 tbsp light brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon lemon zest, about 1/4 lemon zested
- 1 1/4 cup all-purpose flour, *See notes below for meauring*
- 1/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
Instructions
- Prepare a square 8×8 baking pan with parchment paper on all sides, then preheat the oven to 350F/180C.
- In a small bowl, combine the diced strawberries and lemon juice and set them aside.1 cup (130 g) diced fresh strawberries, 2 teaspoons lemon juice
- In a medium bowl, whisk together the room temperature melted butter, lemon zest, and light brown sugar until combined.1/2 cup (113 g) unsalted butter, 1 teaspoon lemon zest, 1/2 cup + 2 tbsp (126 g) light brown sugar
- Whisk in the egg and egg yolk until combined.1 (55 g) large egg, 1 (18 g) large egg yolk
- Use a rubber spatula to fold in the flour, baking powder, salt, and strawberries until just combined. Then evenly spread the blondie batter into the prepared pan, using a spatula to smooth the top. Press a few thinly sliced strawberries on top.1 1/4 cup (150 g) all-purpose flour, 1/4 teaspoon baking powder, 1/2 teaspoon fine sea salt
- Bake the blondies for 20-30 minutes, or until a toothpick inserted into the middle comes out with just a few moist crumbs.
- Let the pan cool completely on a wire rack, then cut into 20 bars.
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Love that you use fresh strawberries and that they are blondies. I can’t wait to devour these beauties.
Ohhh what a delicious twist on a classic recipe!
Those look so gorgeous! *adds to list*