Name: Strawberry Lemon Blondies Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup butter (room temperature); 3/4 cup sugar; 1 large egg; 3 tablespoons lemon juice; 2 tablespoons lemon zest; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2¼ cups all-purpose flour; 1 cup strawberries (diced); 2 tablespoons butter (room temperature); 1 cup powdered sugar; 1-2 tablespoons strawberry jam; 1 tablespoon lemon juice

Ingredients

1 cup butter (room temperature)

3/4 cup sugar

1 large egg

3 tablespoons lemon juice

2 tablespoons lemon zest

1/2 teaspoon baking powder

1/2 teaspoon salt

2¼ cups all-purpose flour

1 cup strawberries (diced)

2 tablespoons butter (room temperature, for icing)

1 cup powdered sugar

1-2 tablespoons strawberry jam

1 tablespoon lemon juice (for icing)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit. Prepare a 9″ x 9″ baking pan by lining it with parchment paper or lightly spraying it with nonstick cooking spray.

Step 2: In a stand mixer bowl, cream the room temperature butter, sugar, lemon juice, and lemon zest together using the paddle attachment until light and fluffy, about 1-2 minutes. Add the egg and mix, scraping down the bowl as needed.

Step 3: Add the flour, baking powder, and salt to the mixture. Beat on low speed until fully combined without overmixing. Gently fold in the diced strawberries.

Step 4: Press the dough evenly into the prepared pan, covering the bottom completely.

Step 5: Bake for 20-25 minutes, or until the edges are just barely golden. Remove from the oven and allow to cool slightly.

Step 6: While the blondies cool, prepare the icing. In a clean stand mixer bowl, cream the room temperature butter and ½ cup powdered sugar until fluffy. Add the remaining powdered sugar, strawberry jam, and lemon juice. Mix until the icing is smooth and spreadable, adjusting with more lemon juice or powdered sugar if needed.

Step 7: Spread the strawberry icing evenly over the warm blondies using an offset spatula, reaching all the edges.

Step 8: Allow the blondies to cool completely before slicing into 9 squares. Serve and enjoy!

Tips & Variations

Use fresh, ripe strawberries for the best flavor and texture in the blondies.

If you prefer a stronger lemon flavor, add extra lemon zest to the batter or icing.

For a dairy-free version, substitute the butter with a plant-based spread suitable for baking.

Try adding a handful of chopped nuts, like pistachios or almonds, for added crunch.

Swap out strawberry jam for raspberry or apricot jam to experiment with different fruity flavors in the icing.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. Before serving refrigerated blondies, let them come to room temperature for the best texture. You can also freeze the blondies, wrapped tightly, for up to 3 months; thaw overnight in the fridge before enjoying.

FAQs

Can I use frozen strawberries instead of fresh?

It’s best to use fresh strawberries for this recipe to avoid excess moisture, which can affect the texture of the blondies. If using frozen, thaw and drain them well before folding into the batter.

How do I know when the blondies are done baking?

Look for edges that are just barely golden while the center should still be slightly soft. A toothpick inserted into the center should come out with a few moist crumbs but no raw batter.