Craving an easy summer treat? Bake strawberry lemon blondies naturally using fresh fruit for a zesty, sweet twist. Did you know that Google searches for “simple fruit desserts” increase by over 200% during the summer months? While classic strawberry shortcake and lemonade bars remain crowd favorites, there’s a new dessert quietly stealing the spotlight—and it packs a perfect punch of citrus and berry bliss.
Strawberry lemon blondies are an enchanting cross between a brownie and a cake—chewy, moist, and bursting with sweet-tart freshness. This recipe elevates seasonal snacking with real strawberries and lemons, not artificial syrups or flavorings. Whether you’re entertaining guests or satisfying an afternoon craving, this easy dessert brings summer to your plate.
In this post, we’ll cover everything you need to indulge in one of the season’s most irresistible bakes—and give you 7 reasons why these blondies are about to become your new favorite treat.
Ingredients List
Crafting the ultimate strawberry lemon blondies starts with high-quality ingredients. Here’s what you’ll need to create 16 squares of dessert perfection:
Main Ingredients:
- 1 cup (2 sticks) unsalted butter, melted – brings rich flavor and chewy texture
- 1 ½ cups granulated sugar – creates the perfect sweet base
- 2 large eggs – provide structure and richness
- 2 tsp vanilla extract – adds aroma and depth
- 2 tbsp lemon zest (from about 2 lemons) – brightens the flavor
- 3 tbsp lemon juice – for extra citrus zing
- 1 ¾ cups all-purpose flour – base for that soft, dense texture
- ½ tsp baking powder – just the right amount of lift
- ½ tsp salt – balances sweetness
- 1 cup diced fresh strawberries – naturally sweet and juicy
Optional Glaze:
- 1 cup powdered sugar
- 1–2 tbsp lemon juice
- 1 tbsp crushed strawberries
Substitution Tips:
- Vegan? Swap butter for coconut oil or a plant-based butter substitute, and use flax eggs.
- Gluten-free? Replace all-purpose flour with a gluten-free 1:1 baking flour with xanthan gum.
- Low-sugar? Use monk fruit sweetener or a blend of stevia and erythritol for baking.
Timing
Total time: 55 minutes—20% faster than common bar cookie recipes that run 60–70 minutes.
- Prep time: 15 minutes
- Bake time: 30–35 minutes
- Cooling time: 5–10 minutes before glazing
These blondies are perfect when you’re short on time but still want a show-stopping dessert. You can even prep the batter a day ahead and refrigerate it before baking.
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy lifting later. Lightly grease for a clean release—nothing ruins a blondie like sticking.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk the melted butter and sugar until light and smooth. Add the eggs one at a time, followed by vanilla, lemon zest, and lemon juice. Whisk vigorously. The mixture should be glossy with ribbons forming when lifting the whisk.
Step 3: Combine Dry Ingredients
In another bowl, sift together the flour, baking powder, and salt. Slowly fold the dry mix into the wet ingredients until just combined—take care not to overmix.
Step 4: Fold in Strawberries
Gently stir diced strawberries into the batter. Pro tip: Toss them in a teaspoon of flour to prevent sinking.
Step 5: Bake
Pour batter into the prepared pan and smooth the top. Bake for 30–35 minutes or until a toothpick comes out clean with a few moist crumbs. The edges should be firm but not over-browned.
Step 6: Glaze and Finish
Whisk together the glaze ingredients to your preferred consistency. Once blondies have cooled, drizzle the glaze on top and let set for about 5 minutes. Slice into squares and enjoy!
Nutritional Information (Per Serving – 1 Blondie):
- Calories: 210
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 29g
- Sugar: 18g
- Fiber: 1g
- Protein: 2g
- Sodium: 95mg
These blondies offer indulgence without excessive richness—perfect for mindful eaters wanting a fruity bite without going overboard.
Healthier Alternatives for the Recipe
Looking to make your strawberry lemon blondies nutrient-dense? Here are some ideas:
- Refined Sugar Swap: Use maple syrup or honey (reduce by ¼ to account for liquid content).
- Whole Wheat Flour: Replace half the all-purpose with whole wheat pastry flour for added fiber.
- Dairy-Free: Use almond butter as a substitute for butter—just expect a nuttier flavor.
- Diabetic-Friendly: Opt for an erythritol-based sweetener and measure strawberries to keep sugar intake in check.
For low FODMAP diets, limit dairy, and replace the flour with gluten-free oat flour.
Serving Suggestions
These blondies are delightfully versatile. Serve them:
- Chilled: For a refreshing summer treat at picnics.
- A la mode: Top warm blondies with vanilla bean ice cream and extra berries.
- Dressed Up: Dust with powdered sugar and lemon zest ribbons for an elegant finish.
- Beverage Pairings: Enjoy with iced green tea or a berry lemonade spritzer for a complete sensory experience.
They also make excellent additions to summer brunch spreads or as bite-sized squares on dessert charcuterie boards!
Common Mistakes to Avoid
Even the best baker can run into a sweet mishap. Here’s what to watch for:
- Overmixing the batter – Causes toughness. Stir until just combined.
- Not drying strawberries – Excess moisture can make blondies soggy.
- Skipping parchment paper – Makes removal difficult and messier.
- Cutting before cooling – Destroying the texture. Always let them set.
- Overbaking – Turns blondies cakey. Watch for golden edges and slight softness in the middle.
Using a timer and testing early can save your batch from going from chewy to crumbly.
Storing Tips for the Recipe
Strawberry lemon blondies store beautifully, making them perfect for prep-ahead treats:
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps fresh for up to 7 days. Let sit at room temperature before serving for best taste.
- Freezer: Freeze individual blondie squares (without glaze) wrapped in plastic, then foil. Best within 2 months.
- Meal Prepping? Freeze the batter in a sealed freezer bag and defrost in the fridge overnight before baking.
Conclusion
Strawberry lemon blondies check every box—easy to make, flavorful, summery, and visually stunning. Craving an easy summer treat? Bake strawberry lemon blondies naturally using fresh fruit for a zesty, sweet twist. Whether you’re looking to switch up your dessert rotation or impress guests with a light and tempting bar treat, these blondies are guaranteed to deliver.
Try this recipe and let us know how it went in the comments! And don’t forget to share your version with us on social media—tag us @FruitfulBakes. For more fruit-forward recipes, check out our Blueberry Crumble Bars or Lemon Ricotta Cookies.
FAQs
Can I use frozen strawberries instead of fresh?
Yes—but thaw and drain them thoroughly to prevent excess moisture from affecting the texture.
What if I don’t have lemons?
Limes can be used in a pinch for a different citrus note. Orange juice and zest work too but will change the flavor.
Can I double the recipe?
Absolutely. Use a 9×13-inch pan and increase bake time to 40–45 minutes.
Are blondies supposed to be soft in the middle?
Yes! A slightly soft center gives them their signature chewy bite. Overbaking will make them dry.
How do I know when they’re done?
Insert a toothpick into the center—if it comes out with moist crumbs (not batter), they’re ready.