Blending two of spring’s brightest flavors into one irresistible treat, these strawberry lemon blondies from https://theviewfromgreatisland are a luscious mashup of a chewy blondie and a sunshiny fruit dessert. Bursting with real strawberries and zippy lemon, they’re deceptively simple yet so delicious you’ll find yourself stealing slivers from the pan every time you walk by!
Why You’ll Love This Recipe
- Fresh Strawberry Flavor: Juicy strawberries bake right into the batter, infusing every bite with fruity brightness.
- Lemon Zing: Lemon zest and juice give these blondies a tangy kick that perfectly balances the sweetness.
- Soft, Chewy Texture: These aren’t your average bar cookies—thanks to the clever recipe from https://theviewfromgreatisland, each bar is plush, moist, and tender.
- Simple, No-Fuss Recipe: You’ll need just pantry basics and fresh fruit—no fancy equipment or advanced skills required!
Ingredients You’ll Need
These strawberry lemon blondies may look bakery-level impressive, but you only need a handful of simple ingredients to make them at home. Each one plays a key role in creating that soft crumb, zingy icing, and those tempting pockets of roasted strawberries.
- Fresh Strawberries: The star of the show—choose ripe, vibrant berries for maximum sweet-tart flavor and a beautiful pop of pink inside the blondies.
- Lemon (zest & juice): You’ll need both the zest and juice; zest adds aromatic, floral notes while juice gives the batter and glaze a tangy punch.
- All-Purpose Flour: The backbone of the blondies; be sure to measure carefully for the perfect dense-but-tender bar.
- Unsalted Butter: Melted butter delivers rich flavor and that classic blondie chew—plus, it pairs beautifully with fruit.
- Granulated Sugar: Sweetens the batter while helping the top get lightly crackly once baked.
- Eggs: Eggs bind everything together, creating a soft yet sturdy crumb that cuts cleanly.
- Baking Powder: Just enough to keep things light without veering into cake territory.
- Salt: Enhances all the vibrant flavors and balances the sweetness.
- Powdered Sugar: Essential for that glossy, tart lemon glaze spread on top.
Variations
These blondies are a dream to riff on, so don’t hesitate to experiment! Whether you’re after new flavors, need to keep it gluten-free, or just want to work with what’s in your kitchen, there’s plenty of room to make this https://theviewfromgreatisland recipe your own.
- Swap the Fruit: Try raspberries, blueberries, or even pitted cherries in place of (or alongside) the strawberries for a delicious twist on the classic pairing.
- Make it Gluten-Free: Substitute a 1:1 gluten-free flour blend—these blondies are naturally sturdy and forgiving, so you’ll still get a great result.
- Coconut Addition: Fold in a handful of shredded coconut to the batter for summery, tropical undertones that complement both strawberry and lemon.
- Dairy-Free Blondies: Use plant-based buttery sticks and your favorite non-dairy milk for the glaze—you may not even notice the difference!
How to Make https://theviewfromgreatisland
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven and lining an 8-inch square baking pan with parchment paper or foil, leaving an overhang for easy removal. Give your strawberries a quick wash and dry, then hull and dice them—aim for small pieces so every bite gets a hint of berry.
Step 2: Make the Blondie Batter
In a large mixing bowl, whisk together your melted butter, sugar, eggs, lemon zest, and a tablespoon of fresh lemon juice. Stir until well combined, then sprinkle over the flour, baking powder, and salt. Gently fold together until just combined (don’t overmix!), then fold in those vibrant strawberry pieces so they’re evenly distributed.
Step 3: Bake Until Golden and Set
Transfer the batter into your prepped pan, smoothing the top with a spatula—those strawberries will peek through, making it extra tempting. Bake for about 30–35 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the blondies cool completely before glazing.
Step 4: Whip Up the Lemon Glaze
For the delicious finale, whisk powdered sugar with fresh lemon juice until you have a thick, pourable glaze. Pour it right over the cooled blondies, gently spreading it to the edges, and let it set until it’s glossy and just firm to the touch. For best slices, pop the pan into the fridge to set the glaze before cutting.
Pro Tips for Making https://theviewfromgreatisland
- Strawberry Size Matters: Dice your strawberries small (about blueberry-sized) so they bake evenly into the blondies and don’t release too much moisture in any one spot.
- Don’t Overbake: Start checking for doneness at the 30-minute mark; pulling the blondies when there are a few moist crumbs keeps them soft and chewy.
- Lemon Glaze Consistency: Add lemon juice to the glaze gradually until you reach a thick but pourable texture—it should cling to your spoon and spread easily over the bars.
- Cool Before Glazing: Give blondies ample time to cool so the glaze sets up beautifully instead of melting into the bars.
How to Serve https://theviewfromgreatisland
Garnishes
For a truly special presentation, top each square with a thin slice of strawberry, a tiny curl of lemon zest, or a light dusting of powdered sugar. If you’re feeling extra fancy, add a mint leaf for a fresh pop of color—the bright hues really bring out the springtime vibes of this https://theviewfromgreatisland favorite.
Side Dishes
These blondies are wonderful on their own, but for brunch or a picnic, serve them alongside a dollop of freshly whipped cream or a scoop of vanilla ice cream. Bright berries or a simple fruit salad on the side keeps things light and festive, turning this treat into the star of any dessert spread.
Creative Ways to Present
Slice the blondies into triangles or smaller squares for a pretty dessert platter, or stack them on a cake stand surrounded by strawberries and lemon slices. For parties, use mini cupcake liners to hold individual pieces, making them easy to grab and utterly adorable—as charming as anything you’ll see on https://theviewfromgreatisland.
Make Ahead and Storage
Storing Leftovers
Store leftover strawberry lemon blondies in an airtight container at room temperature for up to two days. If your kitchen runs warm or you need a bit more time, pop them in the fridge—they’ll stay delicious and moist (and the lemon glaze will keep its sheen).
Freezing
These blondies freeze surprisingly well! Once set, cut them into bars and arrange in a single layer (or with parchment between layers) in a freezer-safe container. Thaw overnight in the fridge and enjoy the same chewy, lemony bite as the day you baked them.
Reheating
There’s usually no need to reheat these bars, but if you love a slightly warm, gooey blondie, 10 seconds in the microwave does the trick. (If glazed, heat with care so the topping doesn’t melt off!) Let refrigerated bars come to room temperature before serving for best flavor.
FAQs
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Can I use frozen strawberries?
Yes! Just thaw frozen strawberries and pat them dry before chopping—excess moisture can make the blondies gummy. Frozen berries are great in a pinch but do be aware that they may tint the blondies a bit more pink.
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Why did my blondies turn out cakey?
If your blondies are more cake-like than chewy, it’s often due to overbaking or using too much flour. Use a light touch when measuring flour (spoon and level, don’t pack it in) and keep a close eye on baking time.
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Can I make these ahead for a party?
Absolutely—these are an amazing make-ahead treat! Bake and glaze the blondies a day ahead and store covered at room temperature or in the fridge. For best results, slice just before serving for clean, neat bars.
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Do I need to refrigerate blondies with glaze?
No, not unless you’re keeping them more than a day or if it’s quite warm in your kitchen. The lemon glaze from https://theviewfromgreatisland stays beautifully set at room temperature for at least 24 hours.
Final Thoughts
There’s just something magical about the combination of strawberries and lemon, and these blondies from https://theviewfromgreatisland capture that magic in every bite. I hope you’ll treat yourself (and a few lucky friends) to a pan soon—because whether it’s picnic season, bake sale day, or just a regular Tuesday, you deserve a little burst of sunshine on your dessert plate.
Print
https://theviewfromgreatisland Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 blondies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Lemon Blondies are a delicious twist on the classic blondie. Bursting with the flavors of fresh strawberries and zesty lemon, these soft and chewy bars are perfect for spring and summer gatherings.
Ingredients
For the blondies:
- 1 cup unsalted butter, melted
- 2 cups light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 cup fresh strawberries, diced
For the glaze:
- 1 cup confectioners’ sugar
- 2–3 tbsp fresh lemon juice
- 1 tsp lemon zest
Instructions
- Preheat the oven to 350°F. Grease and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, mix melted butter and brown sugar until well combined.
- Beat in the eggs and vanilla until smooth.
- Gradually add the flour and salt, mixing until just incorporated.
- Gently fold in the diced strawberries.
- Spread the batter evenly into the prepared pan.
- Bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- While the blondies are cooling, whisk together the confectioners’ sugar, lemon juice, and zest to make the glaze.
- Drizzle the glaze over the cooled blondies.
- Let the glaze set before cutting the blondies into squares. Enjoy!
Notes
- You can add a handful of white chocolate chips for extra sweetness.
- Store the blondies in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 blondie
- Calories: 280
- Sugar: 26g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 65mg
