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–+ servings
Tall stack of Strawberry Lemon Blondies on a plate showing the berries and brownie inside with pink frosting.
5 from 59 votes
Created by: Stefanie

Strawberry Lemon Blondies


Course Breakfast, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
16
If you're a fan of brownies then you're sure to love these Strawberry Lemon Blondies too! They're dense and moist with lemon flavoring and chunks of strawberries, then topped with a stunning strawberry-pink glaze!
16

Ingredients

Blondie Ingredients

  • 1 cup salted butter softened
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • 2 large eggs
  • ¼ cup freshly lemon juice
  • Zest of 1 lemon about ½ teaspoon
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cornstarch
  • 1 cup diced strawberries

Glaze Ingredients

  • 1 teaspoon lemon extract
  • 1 cup powdered sugar
  • 2 tablespoons heavy cream
  • 1-2 drops of red food coloring

Instructions

  • Preheat oven to 350°F. Line a 9x13 glass baking dish with parchment paper and set aside.
  • Cream together butter, sugar, and brown sugar for 1-2 minutes.
  • Add in eggs, lemon juice, lemon zest, vanilla extract, and lemon extract. Beat on medium-high for 3-4 minutes, scraping down the sides of the bowl occasionally. The mixture may look a bit separated, but should beat into a light, fluffy mixture.
  • In a separate bowl, combine flour, baking powder, salt, and cornstarch.
  • Add the flour mixture to the butter mixture and mix just until combined.
  • Beat in diced strawberries, just until combined.
  • Spread the mixture into the prepared baking dish.
  • Bake blondies for 30 minutes or until a toothpick inserted in the center comes out clean.
  • Whisk together glaze ingredients until smooth.
  • Spread over the warm blondies.
  • Allow blondies to cool completely before cutting into squares.

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Notes

  • Make sure that your butter and eggs are at room temperature prior to mixing the batter. This will help them combine more completely. Creaming the ingredients help give rise to the blondies.
  • Be careful not to overbake your blondies. They will dry out instead of being chewy and dense as intended to be.
  • The pink glaze should only be added once your blondies have had time to cool so that it doesn't melt and run. 
  • While I’ve used a 9x13 inch baking dish for these blondies, you could also use a 9x9 for thicker blondie squares or halve the recipe and use a 7x11 inch dish. 
  • Test your sugar glaze out on a small area of your baked blondies. If you feel that the glaze is too thin then simply add more powdered sugar for a thicker glaze. Similarly, if the glaze is too thick for your liking, then thin it out by adding some lemon juice or water. 
  • You can increase the color intensity of the pink glaze by adding more drops of red food coloring or using your favorite color of pink gel food coloring.
  • Increase the quantity of diced strawberries to 1.5 cups if you want more strawberry chunks in the blondies but I recommend that you don’t go beyond 1.5 cups as the additional strawberries will increase wetness and may result in the blondies turning out soggy.
  • To achieve a more fudgy center, simply decrease the flour called for by ¼ cup. 

Nutrition

Calories: 304kcal | Carbohydrates: 45g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 202mg | Potassium: 68mg | Fiber: 1g | Sugar: 27g | Vitamin A: 413IU | Vitamin C: 7mg | Calcium: 36mg | Iron: 1mg

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