Strawberry Lemon Blondies

This recipe was inspired by my love for lemon bars and my craving for something slightly different—less tangy than lemon bars, but still zesty. I also wanted something with a soft, chewy texture and a fruity punch. Enter the strawberry. Fresh, sweet, and juicy strawberries take these blondies to the next level, creating beautiful pink pockets of fruit throughout the golden batter.

One of the best parts about these blondies is the glaze. It’s made with real strawberry puree and a touch of lemon juice for that sweet-tart balance that complements the rich, buttery base. The pink glaze not only adds flavor but makes the blondies look absolutely stunning.

If you love lemon desserts, and you’re looking for something a little different than the usual lemon bars or cupcakes, this is the recipe to try.

Nostalgic Appeal

Lemon desserts have always been a favorite in my family. From my grandmother’s lemon pound cake to my mom’s lemon muffins, citrus was always a staple in our kitchen. Strawberries, too, were a seasonal highlight—whether we picked them fresh or bought them by the basketful at the farmers’ market, they always meant summer was coming.

These blondies bring together those two nostalgic flavors in one cozy, buttery square. They remind me of the old-fashioned cakes and tea-time bakes I grew up around, but with a modern twist that makes them feel both new and familiar.

The texture is what really sells them. That soft, slightly dense chewiness that blondies are known for is elevated with a burst of strawberry in every bite. And the lemon? It cuts through the richness perfectly, just like the best homemade lemon cookies or shortbread from childhood.

There’s something so joyful about baking with fruit. The smell of strawberries and butter mingling in the oven instantly makes me feel at home. These blondies are comforting, nostalgic, and celebratory all at once.

Homemade Focus

Everything in this recipe is made from scratch, but it’s still incredibly simple. No boxed mixes, no shortcuts—just fresh ingredients and a straightforward method that delivers every time. That’s one of the reasons I love these blondies. They look like you spent hours on them, but they come together in a single bowl with minimal effort.

The batter starts with creamed butter and sugar, which is the secret to that perfect soft texture. Then you add a single egg and fresh lemon juice. You might notice that the lemon juice doesn’t fully mix in—that’s okay. It all comes together once the dry ingredients are added.

The flour, baking powder, and salt are mixed in next, just until the dough is smooth. It’s a thick dough, but that’s what helps hold those juicy strawberry pieces in place. You’ll fold in the diced strawberries gently, making sure they’re evenly distributed without overmixing the batter.

Once baked, the blondies are golden around the edges and set in the center. But the magic happens once they’re cooled and topped with that gorgeous glaze. It’s made with real strawberry puree and fresh lemon juice, and it brings everything together in the most beautiful, flavorful way.

Flavor Goal

My goal with these blondies was to create a dessert that’s rich and satisfying like a brownie, but light and fruity like a summer cake. I wanted something that would balance sweetness, tartness, and that classic buttery flavor blondies are known for.

The butter gives the blondies a deep, rich base. It creates a soft texture that feels indulgent but not heavy. The sugar provides sweetness, but because of the lemon juice and fresh strawberries, the overall flavor remains bright and balanced.

The strawberries are the highlight—they add juicy bursts of sweetness, and their slight acidity complements the lemon beautifully. I love using fresh strawberries because they hold their shape and release just enough juice to soften the blondies without making them soggy.

The glaze is the final touch. It’s sweet but not cloying, with just enough tang to enhance the lemon in the base. The strawberry puree gives it a naturally pink color and a lovely fruity aroma that ties the whole dessert together.

These blondies are refreshing and rich at the same time—a perfect flavor balance for any occasion.

Ingredient Insights

Unsalted butter is the foundation of the blondie batter. It adds flavor and moisture, and when creamed with sugar, it creates the soft, dense crumb we love in blondies. Make sure it’s at room temperature so it mixes evenly.

Sugar provides sweetness and structure. Granulated sugar works best here, creating a blondie that’s chewy and rich without being overly dense.

Egg binds the ingredients and adds richness. Using just one keeps the texture soft without making the blondies cakey.

Lemon juice brightens the flavor and adds acidity to balance the sweetness. Use fresh-squeezed juice for the best taste—it makes a huge difference.

All-purpose flour gives the blondies their structure. It’s sturdy enough to hold the fruit but still tender when baked.

Baking powder and salt ensure the blondies rise slightly and balance the overall flavor. Don’t skip the salt—it makes the lemon and strawberry flavors pop.

Fresh strawberries are chopped into small pieces and folded into the batter. They add bursts of juicy flavor and beautiful color throughout the blondies.

Powdered sugar is used in the glaze. It dissolves easily and creates that smooth, glossy texture you want on top.

Strawberry puree is simply blended fresh strawberries, strained to remove seeds. It gives the glaze a lovely color and fruity flavor.

Extra lemon juice is used to thin the glaze and add a final punch of brightness.

Essential Equipment

You’ll need a 9-inch square baking pan for this recipe. Lining it with parchment paper makes it easy to lift out the blondies once they’re baked and cooled.

A mixer (either stand or handheld) is helpful for creaming the butter and sugar, though you can do it by hand if needed.

Use a rubber spatula for folding in the strawberries and spreading the thick batter into the pan.

A small blender or food processor will help you puree the strawberries for the glaze. If you don’t have one, you can mash them very finely with a fork and strain the mixture.

A sieve or strainer helps remove seeds from the strawberry puree, giving you a smooth, pourable glaze.

List of Ingredients with Measurements

Blondies:

• 1 cup unsalted butter, at room temperature
• ¾ cup sugar
• 1 large egg
• ¼ cup fresh-squeezed lemon juice
• 2¼ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup diced fresh strawberries

Glaze:

• 1 cup powdered sugar, sifted
• 1 tablespoon strawberry puree (about 2 large strawberries)
• 1 tablespoon lemon juice (or as needed to thin the glaze)