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! I already have strawberry crepe cake, strawberry cinnamon rolls, and strawberry peach pie so I knew it was time for a strawberry blondie recipe next.
These strawberry lemon blondies are perfectly sweet and packed with a tangy burst of lemon and real strawberry flavor. Everyone will love them!
why you'll love this recipe
- Perfect summer dessert: This strawberry dessert is a huge crowd-pleaser and is ideal for spring, summer, or anytime 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 a brownie!
- Fruity flavor: I can't think of a better flavor combination than lemon and strawberry! These blondies have just the right amount of lemon flavor to compliment the sweet strawberry flavor.
ingredient notes & substitutions
Strawberries: I recommend using fresh strawberries only, frozen strawberries hold a lot more water and will make the batter too wet.
Lemon: You will use both lemon zest and juice in the batter. If you don't have any fresh lemon on hand, you can substitute lemon extract instead.
Brown sugar: This recipe calls for light brown sugar but can be substituted with dark brown instead.
Eggs: This recipe uses whole egg and egg yolk, which makes them super chewy and rich like my sprinkle brownies.
Full ingredient measurements and instructions can be found in the recipe card below!
Before you start, line a square baking pan with parchment paper to cover all four sides. Then preheat the oven to 350 F.
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 batter until just combined (image 2 below).
Step 3: Spread into a square pan. Evenly spread the blondie batter into the prepared baking pan using an offset spatula (image 3 above).
Step 4: Bake! Place a few slices of fresh strawberry on top (image 4 above).
Bake until a toothpick inserted into the center comes out with just a few moist crumbs. Let the pan cool completely on a wire cooling rack, then cut the cooled blondies into 16 servings and enjoy!
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card. 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. Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Don't overbake. To ensure your blondies are chewy and not cakey, don't overbake them!
storage & freezing
Store the 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.
Freeze any leftover blondies in a freezer bag or airtight container for up to one month.
I recommend using fresh strawberries, as 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!
other bar recipes to try next!
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
- 1 cup diced fresh strawberries plus extra slices for the top
- 2 teaspoon lemon juice
- ½ cup unsalted butter melted and cooled to room temperature
- ½ cup + 2 tbsp light brown sugar packed
- 1 teaspoon lemon zest about ¼ lemon zested
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 ¼ cup all-purpose flour
- ¼ teaspoon baking powder
- ½ teaspoon salt
- Prepare a square 8x8 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 diced fresh strawberries, 2 teaspoon lemon juice
- In a medium bowl, whisk together the room temperature melted butter, lemon zest, and light brown sugar until combined.½ cup unsalted butter, 1 teaspoon lemon zest, ½ cup + 2 tablespoon light brown sugar
- Whisk in the egg and egg yolk until combined.1 large egg, 1 large egg yolk
- Use a rubber spatula to fold in the flour, baking powder, salt, and strawberries until just combined.1 ¼ cup all-purpose flour, ¼ teaspoon baking powder, ½ teaspoon salt
- Evenly spread the blondie batter into the prepared pan, using a spatula to smooth the top.
- Thinly slice a few extra strawberries and place them on top of the batter if desired.
- Bake the blondies for 23-25 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 mini blondies or 9 regular sized blondies!
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking. Don't overbake them:
- Dark vs. light baking pans: Baking trays conduct heat differently depending on what color the pan is. If yours is dark or black you should decrease the heat to 325 F/163 C.
- Can I use frozen strawberries? I recommend using fresh strawberries, as frozen berries may have extra water and will make the batter too wet.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.