These chewy strawberry lemon blondies have a brownie-like texture, and are full of fresh berries and lemon zest, for the best dessert ever! With only 8 ingredients, they come together in just 30 minutes and are the perfect fruity dessert.
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I've become obsessed with blondies, and anything strawberry, which is why I created this dessert mash-up!
Unlike other recipes for strawberry lemon blondies, these bars have the best brownie-like texture and are perfectly moist and chewy.
They are sweet, bright, and packed full of diced fresh strawberries and a hint of fresh lemon zest.
These bars are the perfect summer dessert for any occasion!
why these are the best strawberry lemon blondies
- These blondies are easy to make in one bowl with only 8 ingredients!
- Moist and chewy, just like a brownie
- Packed with fresh diced strawberries and lemon zest for a fresh strawberry lemon flavor
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Strawberries: I recommend using fresh strawberries, as frozen strawberries can hold a lot more water.
- 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 a brownie.
recipe instructions
Step 1: In a medium bowl, whisk together the room temperature melted butter, light brown sugar, and lemon zest, then whisk in the egg and egg yolk until combined.
Step 2: Use a rubber spatula to fold the all-purpose flour, baking powder, salt, and diced fresh strawberries into the batter until just combined.
Step 3: Evenly spread the batter into a square 8x8 baking pan lined with parchment paper on all sides.
Step 4: Place a few slices of fresh strawberry on top. Bake at 350F/180C for 23-25 minutes, or 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 before cutting.
expert baking tips
- 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.
storage & freezing instructions
- Room temperature: Store the blondies in a bag or sealed container at room temperature. If stacking, place a piece of parchment paper in between layers to keep them from sticking together.
- Freezer: Freeze the blondies in a bag or sealed container for up to 1 month.
faq's
I recommend using fresh strawberries, as frozen berries may have extra water and will make the batter too wet.
Sure! A strawberry or vanilla glaze drizzled on top after cooling would be delicious!
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Recipe 📖
Strawberry Lemon Blondies
Equipment
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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