There’s something so uplifting when a dessert combines sunshine and sweetness in every bite. These Strawberry Lemon Blondies are exactly that—a heavenly mash-up of tart lemon zest dancing with bursts of fresh strawberry goodness, all folded into a buttery, golden-baked square. Whether you’re an experienced baker or just stepping into your kitchen for the first time, this beginner-friendly treat has got your back. With a quick 15-minute prep, 30–35 minutes in the oven, and a brief 30-minute rest to set, you’ll be pulling warm, fragrant blondies from the oven before you know it. And at around 200 calories per piece (when you slice 12 squares), it’s the perfect pick-me-up to share at a weekend brunch or surprise on a casual weeknight.
I still remember the first time I experimented with this combo—I’d just come back from a farmers’ market brimming with plump strawberries and couldn’t resist pairing them with the zing of freshly grated lemon zest. That day, I learned how effortlessly simple ingredients—melted butter, sugar, eggs—can transform into a melt-in-your-mouth dessert that everyone raves about. These blondies have since become my go-to when I need a bright, crowd-pleasing dessert that doesn’t demand hours of attention. Whether you’re craving a sweet-tart pick-me-up, looking for a dessert to impress, or hunting for a fun baking project, these Strawberry Lemon Blondies are ready to brighten your day and fill your kitchen with cheer.
KEY INGREDIENTS IN STRAWBERRY LEMON BLONDIES
Before diving into the mixing bowl, let’s take a quick look at the stars of this recipe. Each ingredient plays a special role in building those rich flavors and tender textures you’re about to enjoy. From the buttery base to the fresh fruit bursts, here’s what you’ll need to make these blondies shine.
- Unsalted butter
Provides a rich, creamy foundation and helps create that tender, melt-in-your-mouth crumb. Using unsalted allows you to control the overall salt level of the blondies.
- Granulated sugar
Sweetens the blondies and assists in browning, giving the top that lovely golden sheen. It also works with the butter to form a smooth, creamy batter.
- Fresh lemon zest
Infuses bright citrus oils for a pronounced tangy aroma and flavor. Zest packs more punch than juice alone and wakes up every bite.
- Fresh lemon juice
Adds refreshing acidity to balance the sweetness and enhance the strawberry flavor. Its natural tartness helps cut through the buttery richness.
- Large eggs
Bind the ingredients together and add structure, making the blondies sturdy yet tender. Eggs also contribute to the overall moisture and richness.
- Vanilla extract
Rounds out the flavor profile with warm, sweet notes and deepens the overall taste experience without overpowering the lemon-strawberry duo.
- All-purpose flour
Forms the base of the blondie’s structure. It’s versatile and gives just the right chewiness when combined with the other dry ingredients.
- Baking powder
Provides a gentle lift so the blondies aren’t too dense. It ensures a light texture without creating too much rise.
- Salt
Enhances all the flavors and balances sweetness, bringing out the complexity of both the lemon and strawberry components.
- Fresh strawberries
Offer juicy bursts of sweetness and a pop of bright color. Chopping them ensures they’re distributed evenly throughout every square.
- White chocolate chips (optional)
Introduce creamy sweetness and a smooth contrast to the tart berries. Melting slightly during baking, they create pockets of luscious flavor.
HOW TO MAKE STRAWBERRY LEMON BLONDIES
Let’s roll up our sleeves and transform these ingredients into golden squares brimming with fruity, citrusy goodness. Follow each step, and you’ll have a pan of melt-in-your-mouth blondies ready to delight.
1. Preheat and prepare your oven to 350°F (175°C). Grease a 9×13-inch baking pan, then line it with parchment paper, leaving the edges long enough to create handy “handles” for easy blondie removal later.
2. Combine butter and sugar in a large mixing bowl. Pour in the melted butter and add granulated sugar, then stir with a spatula until the mixture looks smooth, glossy, and fully combined.
3. Add citrus and eggs by folding in the fresh lemon zest and lemon juice until evenly distributed. Crack in the eggs one at a time, stirring each in until the batter is smooth and silky. Stir in the vanilla extract to round out the flavors.
4. Whisk dry ingredients in a separate bowl. Measure out the all-purpose flour, baking powder, and salt, then whisk them together to ensure your leavening and seasoning are evenly scattered.
5. Combine wet and dry by sprinkling the flour mixture into the butter-sugar-egg bowl, stirring gently until just combined. Be mindful not to overmix, or the blondies can become tough.
6. Fold in strawberries and chips by carefully adding the chopped strawberries and white chocolate chips, if using. Use a gentle folding motion so the berries don’t burst and turn your batter pink.
7. Spread the batter evenly into your prepared pan. Use a spatula to smooth the top so the blondies bake uniformly and rise to an even height.
8. Bake and test for about 30–35 minutes, or until the edges are set and the top turns a light golden brown. Insert a toothpick into the center—it should come out mostly clean, with a few moist crumbs attached.
9. Cool completely in the pan on a wire rack. Allow the blondies to set for about 30 minutes so they firm up and are easier to lift out. Use the parchment overhang to gently pull them free, then cut into 12 squares.
SERVING SUGGESTIONS FOR STRAWBERRY LEMON BLONDIES
Elevate your Strawberry Lemon Blondies from delightful to unforgettable by adding thoughtful touches and pairings. Whether you’re hosting a garden party or simply enjoying a cozy afternoon treat, these serving ideas will help you present your blondies in style and make every bite even more memorable.
- A scoop of vanilla ice cream on top of a warm blondie creates a dreamy hot-and-cold sensation. The creamy, cool texture complements the tender, fruity base and adds an indulgent twist.
- A drizzle of lemon glaze made from powdered sugar and fresh lemon juice brings extra zing and shine. Simply whisk until smooth, then zigzag over the cooled blondies for a decorative finish.
- Fresh berry medley on the side adds color and flavor contrast. Arrange strawberries, raspberries, and blueberries around your blondie platter for a vibrant, Instagram-worthy display.
- Whipped cream rosettes piped onto each square lend an airy, fluffy compliment. Flavor the cream with a hint of vanilla or lemon extract for a harmonious match with the blondie base.
HOW TO STORE STRAWBERRY LEMON BLONDIES
Keeping your blondies fresh and tender for days is all about the right storage methods. Whether you’re pre-baking for a gathering or stashing extras for later indulgence, these tips will help maintain the bright flavors and perfect texture of your Strawberry Lemon Blondies.
- Airtight container at room temperature: Place cooled blondies in a single layer inside a sealed container. Store on the counter for up to three days—flavor and texture remain excellent when kept away from direct heat and sunlight.
- Refrigeration for extended freshness: If your kitchen is warm or you plan to keep them longer, seal the blondies in an airtight container and refrigerate for up to one week. Bring to room temperature before serving to revive the soft crumb.
- Freezer storage for months: Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to three months. Thaw overnight in the fridge or at room temperature for quick, easy snacking.
- Layering with parchment paper: When stacking blondies, place sheets of parchment or wax paper between layers to prevent sticking. This is essential whether you’re storing at room temperature, in the fridge, or in the freezer.
CONCLUSION
This adventure into the world of Strawberry Lemon Blondies has shown how a handful of simple ingredients—unsalted butter, fresh berries, zesty lemon, and a few pantry staples—can create a show-stopping dessert that’s as approachable as it is delicious. From the moment you zest that lemon to the first bite of a warm, pillowy blondie, you’re treated to a harmonious blend of tangy brightness and buttery sweetness. With just 15 minutes of prep, a half-hour in the oven, and a quick cool-down, you have a beginner-friendly dessert that’s perfect for everything from family movie nights to fancy brunch spreads. We’ve covered ingredient insights, step-by-step baking guidance, serving ideas, storage tips, and all the little tricks to help every home baker succeed.
Go ahead and print this article or save it to your favorite recipe folder—this Strawberry Lemon Blondie guide is your ever-ready companion for whenever you crave a sweet-tart treat. You’ll find an FAQ below to answer any lingering questions, but please let me know if you have comments, questions, or need help along the way. I love hearing your baking stories and am here to cheer you on as you create these bright, luscious blondies. Enjoy every bite, share freely, and happy baking!
Strawberry Lemon Blondies
Description
These Strawberry Lemon Blondies are a delightful treat, featuring a rich, buttery base infused with zesty lemon and fresh strawberries. The perfect mix of sweetness and tartness leaves you craving more.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, ensuring the edges overhang for easy removal later.
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In a large mixing bowl, combine the melted butter and granulated sugar. Stir until the mixture is smooth and well combined.
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Add the lemon zest and lemon juice to the mixture, stirring thoroughly. Then mix in the eggs, one at a time, followed by the vanilla extract until smooth.
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In another bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet ingredients, stirring until just combined.
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Gently fold in the chopped strawberries and white chocolate chips, if using. Be careful not to overmix to avoid crushing the strawberries.
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Spread the batter evenly into the prepared baking pan. Use a spatula to smooth the surface.
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Bake in the preheated oven for about 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out mostly clean with a few moist crumbs attached.
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Allow the blondies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment paper overhang and cut into squares.
Note
- For a twist, try using lime zest and juice instead of lemon for a different citrus flavor.
- Ensure strawberries are well-dried after washing to prevent soggy blondies.
- Store leftovers in an airtight container at room temperature for up to three days.
- These blondies pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
