Irresistible Strawberry Lemon Blondies: Your Perfect Chewy & Zesty Dessert
Prepare to fall in love with these incredible **Strawberry Lemon Blondies**! This recipe masterfully blends the vibrant sweetness of juicy strawberries with the bright, tangy kick of fresh lemon juice, all nestled within a wonderfully chewy blondie batter. The result is a truly unforgettable fruity treat that’s bursting with flavor and delightful texture. With just 8 simple ingredients and the convenience of one bowl, these easy strawberry blondies are an absolute must-make for any gathering, a delightful afternoon snack, or a sweet ending to your day.
Here at Cambrea Bakes, strawberry recipes hold a special place in our hearts – and our kitchens! We already have delightful creations like our strawberry cinnamon rolls and the comforting strawberry peach pie, so it was only natural that a spectacular strawberry blondie recipe would be the next delicious addition. We’re always looking for new ways to celebrate this beloved berry, and pairing it with zesty lemon proved to be an absolute revelation.
These particular strawberry lemon blondies strike the perfect balance between sweetness and a refreshing tang. Each bite delivers a burst of real strawberry flavor, beautifully complemented by the bright, zesty notes of lemon. They are incredibly rich and satisfying, yet feel light and fresh enough for warmer months. Seriously, everyone who tries them instantly falls in love with their irresistible charm and amazing texture!
If you’re as passionate about strawberry desserts as we are, you absolutely must try our delightful strawberry crumble cake and our charming strawberry shortcake cookies. They’re perfect for showcasing the versatile goodness of fresh strawberries!
Table of Contents
Why We Love These Strawberry Lemon Blondies
There are countless reasons why these Strawberry Lemon Blondies quickly become a household favorite. From their effortless preparation to their captivating flavor profile, they truly stand out. Here’s a closer look at what makes them so special:
- Perfect Summer Dessert: These blondies are undeniably a huge crowd-pleaser, making them ideal for any spring or summer gathering, BBQ, potluck, or simply when you have an abundance of fresh, ripe strawberries on hand. Their bright and refreshing flavor perfectly complements warm weather, offering a delightful alternative to heavier desserts. They bring a touch of sunshine to every plate!
- Effortlessly Easy Recipe: Forget the hassle of complicated baking! This recipe is designed for simplicity. You won’t need a stand mixer, just one large bowl and a whisk will do the trick. With only 8 readily available ingredients and a mere 30 minutes of active preparation time, you can whip up a batch of these delectable blondies in no time. It’s as straightforward and satisfying as our popular brown butter blondies!
- Decadent Brownie-Like Texture: Unlike many strawberry blondie recipes that lean towards a cake-like consistency, our version boasts an incredibly rich, dense, and wonderfully chewy texture. They are truly reminiscent of a fudgy brownie, offering a satisfying bite that melts in your mouth. This unique chewiness is a hallmark of a truly great blondie, much like the delightful texture found in our lemon brownies!
- Harmonious Fruity Flavor: The combination of lemon and strawberry is a match made in heaven, representing the ultimate flavor pairing in the dessert world. The delicate acidity and bright aroma of lemon perfectly cut through the sweetness of the strawberries, creating a beautifully balanced taste that’s both invigorating and comforting. It’s a flavor profile often described as a burst of refreshing lemonade in a chewy bar!
Ingredient Notes and Substitutions for Perfect Blondies
Using high-quality ingredients and understanding their roles is key to achieving the best possible strawberry lemon blondies. Here’s a detailed breakdown of what you’ll need and some helpful tips:
Strawberries: For the best flavor and texture, fresh strawberries are highly recommended. We extensively tested this blondie batter with frozen strawberries, but found that the extra moisture released during baking often resulted in bars that were wet, less chewy, and more cake-like. If you absolutely must use frozen, ensure they are thoroughly thawed and drained, and consider tossing them lightly in a tablespoon of flour to absorb excess moisture before adding to the batter. Dice them into small pieces to ensure even distribution and bursts of flavor in every bite.
Lemon: To achieve that truly exceptional, bright lemon flavor that defines these blondies, always opt for fresh lemon zest and freshly squeezed lemon juice. The essential oils in the zest carry most of the lemon’s aromatic intensity, while fresh juice provides a crisp, natural tang. Bottled lemon juice, while convenient, often lacks the brightness and depth of fresh lemon and contains preservatives that can alter the taste. If fresh lemons aren’t available, you can substitute with a high-quality lemon extract, using about half a teaspoon for the equivalent flavor, but note it won’t be quite the same as fresh.
Brown sugar: The choice of sugar is critical for achieving that signature chewy, brownie-like texture, similar to our amazing blondie brownies. Brown sugar is key! Specifically, light brown sugar, with its subtle hint of molasses, contributes moisture and a deeper, caramel-like flavor that white granulated sugar simply cannot replicate. This moisture is what helps create the wonderfully fudgy and chewy consistency we’re aiming for in these blondies.
Eggs: This recipe calls for one whole large egg plus one extra large egg yolk. This isn’t a mistake; it’s a secret to superior texture! The extra egg yolk brings a significant amount of additional fat and richness to the blondies, resulting in an incredibly moist, tender, and intensely chewy texture. It also helps bind the ingredients together for a more cohesive bar. Ensure your eggs are at room temperature for optimal mixing and emulsification with the melted butter.
Unsalted Butter: Using unsalted butter allows you to control the total salt content in your recipe. Make sure it’s melted and then cooled slightly to room temperature before mixing. Hot butter can cook the eggs prematurely or create an oily batter. If you only have salted butter, omit the added salt from the recipe.
All-Purpose Flour: Standard all-purpose flour works perfectly here. Ensure you measure it correctly (see tips below) to avoid a dense or dry blondie. Over-measuring flour is a common baking mistake!
Baking Powder: This leavening agent gives the blondies a slight lift, preventing them from being too flat and contributing to their soft interior while maintaining that desirable chewiness.
Fine Sea Salt: A touch of salt is essential in sweet recipes. It enhances all the other flavors, balancing the sweetness and brightening the fruity notes of strawberry and lemon. Fine sea salt dissolves easily and distributes evenly throughout the batter.
You’ll find the full ingredient measurements and step-by-step instructions in the comprehensive recipe card located at the bottom of this page!
Step-by-Step Recipe Instructions
Making these delightful strawberry lemon blondies is incredibly simple. Just follow these easy steps for a perfect batch every time. Remember, precision in baking leads to the best results!
Step 1: Prepare your pan and wet ingredients. Begin by preheating your oven to 350°F (180°C). Line a square 8×8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the blondies out later. In a large mixing bowl, combine the room-temperature melted unsalted butter, light brown sugar, and vibrant lemon zest. Whisk vigorously until the mixture is smooth and well combined. Then, whisk in the room-temperature whole egg and the extra egg yolk one at a time, ensuring each is fully incorporated before adding the next. This creates a beautifully emulsified and rich base for your blondies (refer to image 1 below).
Step 2: Gently fold in the dry ingredients and strawberries. Switch to a rubber spatula for this step to avoid overmixing. Gradually add the all-purpose flour, baking powder, and fine sea salt to the wet ingredients. Fold them in until they are just combined and no pockets of dry flour remain. Be careful not to overmix, as this can lead to tough blondies. Finally, gently fold in the diced fresh strawberries, ensuring they are evenly distributed throughout the rich blondie batter (refer to image 2 below).
Step 3: Spread the batter into the prepared pan. Carefully transfer the blondie batter into your lined square 8×8 inch baking pan. Using an offset spatula or the back of a spoon, gently spread the batter evenly to all corners of the pan. This ensures uniform thickness, which is crucial for even baking and a consistent chewy texture from edge to center (refer to image 3 above).
Step 4: Bake and cool for perfection. For a beautiful presentation and an extra burst of fresh fruit flavor, arrange a few thinly sliced fresh strawberries artfully on top of the batter before baking (refer to image 4 above). Place the pan in your preheated oven and bake for 20-30 minutes. Keep a close eye on them; the exact baking time can vary depending on your oven. The blondies are perfectly baked when a toothpick inserted into the center comes out with just a few moist crumbs attached, but not wet batter. Once baked, remove the pan from the oven and let it cool completely on a wire cooling rack. This is a critical step for achieving that ultimate chewy texture! Only when completely cool should you lift them out of the pan using the parchment paper overhang and cut them into 16 perfectly sized bars. Enjoy!
Expert Tips for Unbelievably Chewy Strawberry Lemon Blondies
Achieving that perfectly rich, dense, and chewy blondie texture is an art, but these tried-and-true tips will guide you to success. Avoid cakey blondies and embrace the fudgy goodness!
- Embrace a Kitchen Scale for Accuracy. My number one baking tip for consistent results is always to bake with a kitchen scale! Unlike volumetric cup measurements, which can vary wildly depending on how you scoop, a scale provides exact gram measurements. This precision ensures you’re using the correct amount of flour, which is crucial for achieving the desired chewy texture rather than a dry or crumbly one. If you don’t have a scale, remember to fluff your flour with a spoon before gently spooning it into your measuring cup and leveling it off, never scoop directly from the bag.
- Room Temperature Ingredients are Non-Negotiable. Make sure both your eggs and melted butter (after it’s cooled) are at room temperature before you start mixing. Cold ingredients, especially eggs, will cause the melted butter to re-solidify and clump up, resulting in a lumpy batter and an inconsistent texture in your final blondies. Room temperature ingredients emulsify much better, creating a smooth, cohesive batter.
- Resist the Urge to Overmix the Batter. Once you’ve added the dry ingredients (flour, baking powder, salt), mix only until they are just combined. Overmixing develops the gluten in the flour, which leads to a tougher, denser, and more cake-like blondie rather than the desired soft and chewy bar. Use a rubber spatula and fold gently until no dry streaks of flour remain.
- The Golden Rule: Don’t Overbake! This is perhaps the most critical tip for perfectly chewy blondies. Overbaking is the quickest way to turn a fudgy blondie into a dry, cakey one. You’ll know your blondies are perfectly baked when a toothpick inserted into the center comes out covered in a few moist crumbs, but no wet batter. The edges might look set, but the center should still look slightly soft and gooey. They will continue to set as they cool.
- Patience During Cooling. Allow your blondies to cool completely in the pan on a wire rack before attempting to cut them. While it’s tempting to dig in immediately, warm blondies are much more delicate and prone to crumbling. Cooling them fully allows them to set properly, resulting in clean cuts and that desirable firm-yet-chewy texture.
How to Store and Freeze Your Blondies
Ensuring your delicious strawberry lemon blondies stay fresh and retain their perfect texture is simple with these storage tips:
Storage: Once completely cooled, store your strawberry lemon blondies in an airtight container or a large ziplock bag at room temperature. They will remain wonderfully fresh and chewy for up to 3-4 days. If you need to stack multiple layers of blondies, place a piece of parchment paper or wax paper in between each layer. This prevents them from sticking together and helps preserve their individual integrity. Keep them out of direct sunlight to maintain optimal freshness.
Freezing: These blondies freeze beautifully, making them perfect for meal prep or enjoying a sweet treat whenever a craving strikes. To freeze any leftover blondies, ensure they are fully cooled first. You can freeze them whole in the pan (well wrapped), or cut them into individual bars. Wrap each bar tightly in plastic wrap, then place them in a freezer-safe bag or an airtight container. They can be stored in the freezer for up to one month. To enjoy, simply thaw them at room temperature for a few hours, or warm them slightly in the microwave for a few seconds for a gooey treat.
Frequently Asked Questions About Strawberry Lemon Blondies
Here are some common questions we receive about making these delectable blondies:
While fresh strawberries are highly recommended for the best results, you can use frozen berries as a last resort. The main concern is the extra water content in frozen berries, which can make the batter too wet and lead to a more cake-like rather than chewy texture. If using frozen, make sure to thaw them completely and drain them very well. You can also toss them lightly in about a tablespoon of flour before adding them to the batter to help absorb any residual moisture.
Absolutely, a glaze would be a delicious addition and can elevate these blondies even further! Once the blondies have completely cooled, you could drizzle them with a simple lemon glaze (powdered sugar mixed with a touch of fresh lemon juice), a sweet vanilla glaze, or even a light strawberry glaze made from a reduction of fresh strawberry puree and powdered sugar. This adds an extra layer of sweetness and visual appeal.
I have not personally tested this recipe with gluten-free flour. Baking with gluten-free alternatives can sometimes alter the texture and structure of baked goods. If you decide to experiment with a 1:1 gluten-free all-purpose flour blend, please ensure it contains xanthan gum. I would be thrilled to hear how they turn out if you give it a try!
Yes, you absolutely can! While these blondies are fantastic on their own, a handful of white chocolate chips would complement the strawberry and lemon flavors beautifully. You could also try a sprinkle of poppy seeds for added texture and a slight visual appeal. Just be mindful not to overcrowd the batter with too many additions.
An 8×8 inch metal baking pan is ideal for these blondies, as it conducts heat evenly and helps achieve those slightly crispy edges and chewy center. Lighter colored pans tend to bake more evenly than dark ones, which can sometimes lead to over-browning on the edges. Always remember to line your pan with parchment paper, leaving an overhang, for easy removal.
Explore More Delightful Strawberry Dessert Recipes!
If these Strawberry Lemon Blondies have captured your heart, we encourage you to dive into our wider collection of strawberry-centric desserts. There’s a world of berry deliciousness waiting to be discovered, perfect for any season or occasion.
We truly hope you enjoy baking and savoring these amazing Strawberry Lemon Blondies! If you tried this or any other recipe on my website, please take a moment to let me know how it went in the comments section below – I absolutely love hearing from you and seeing your creations! While you’re there, don’t forget to leave a star rating to help other bakers discover this delicious treat. You can also share your photos and tag me on Instagram or Facebook so I can celebrate your baking success!
Strawberry Lemon Blondies
Cambrea Gordon
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10 minutes
23 minutes
33 minutes
Dessert
American
20
mini servings
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Equipment
-
square 8×8 baking pan
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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
-
Preheat your oven to 350F/180C. Line an 8×8 inch square baking pan with parchment paper, allowing an overhang on two sides for easy removal after baking.
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In a small bowl, gently combine the diced fresh strawberries with the lemon juice. Set this mixture aside to allow the flavors to meld slightly.1 cup (130 g) diced fresh strawberries,
2 teaspoons lemon juice -
In a medium-sized mixing bowl, whisk together the room temperature melted butter, aromatic lemon zest, and the packed light brown sugar until the mixture is smooth and lump-free.1/2 cup (113 g) unsalted butter,
1 teaspoon lemon zest,
1/2 cup + 2 tbsp (126 g) light brown sugar -
Add the room-temperature large egg and the extra large egg yolk to the butter mixture. Whisk them in thoroughly until they are completely combined and the batter appears smooth and homogenous.1 (55 g) large egg,
1 (18 g) large egg yolk -
Using a rubber spatula, carefully fold in the all-purpose flour, baking powder, and fine sea salt into the wet ingredients. Mix until just combined, ensuring there are no dry pockets of flour. Overmixing will lead to tough blondies. Finally, gently fold in the reserved diced strawberries. Spread the blondie batter evenly into your prepared pan using the spatula. For an appealing finish, press a few additional thinly sliced fresh strawberries onto the top of the batter before baking.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 only a few moist crumbs attached. The edges should be set, but the center should still look slightly gooey – this is key for a chewy texture.
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Once baked, remove the pan from the oven and allow the blondies to cool completely on a wire rack. This is crucial for them to set properly and achieve their optimal chewy texture. Once fully cooled, lift them from the pan using the parchment paper overhang and cut them into 20 delicious bars.
Notes
Dark vs. light baking pans: It’s important to note that baking trays conduct heat differently based on their color. Dark or black pans absorb more heat, which can cause your blondies to bake faster and potentially burn on the edges. If you are using a dark-colored pan, I recommend decreasing your oven temperature to 325 F (163 C) and checking for doneness a few minutes earlier than suggested.
Can I use frozen strawberries? While it’s possible, I strongly recommend using fresh strawberries. Frozen berries contain more water, and this excess moisture can make your blondie batter too wet, resulting in a cakey rather than chewy texture. If you must use frozen, ensure they are fully thawed and very well drained, perhaps even patting them dry with paper towels before dicing and adding to the batter.
Serving:
1
serving
|
Calories:
78
kcal
|
Carbohydrates:
7
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
30
mg
|
Sodium:
68
mg
|
Potassium:
26
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
168
IU
|
Vitamin C:
5
mg
|
Calcium:
9
mg
|
Iron:
1
mg
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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Please note: The calorie information provided for this recipe is an estimate and should be used as a guide only. The accuracy of the listed calories is not guaranteed and can vary based on specific ingredients and preparation methods.