Strawberry Lemon Blondies

This bright and delicious strawberry lemon blondies recipe is perfect for spring picnics and indulgent weekend treats. 

I love desserts throughout the seasons, and one of my favorite things is changing up the type of desserts we make from season to season. 

So, for instance, we’ll probably have a lot of peach and cherry desserts soon when those start to ripen, but right now, strawberries are in season, so it’s time to load up on strawberries at the u-pick farms and farmer’s markets, and make some strawberry oatmeal bars for breakfast, put homemade strawberry vinaigrette on our salads, make some sugar-free strawberry jam for when we want something sweet but healthy, and of course, make strawberry lemon blondies. 

I don’t know about you, but gluten-free strawberry shortcake is what I think of when I think about the quintessential spring dessert, and these blondies are a little bit like making that shortcake into an extra-indulgent one-pan treat. 

You’ll know exactly what I mean when you make these!

Let’s go over a few notes: 

Strawberry Lemon Blondies

• Do you have to make the fresh strawberry icing for these? No. But will you regret it if you don’t? Probably. It adds so much extra sweetness and tanginess!
• Do you have to use freshly squeezed lemon juice? No. Most recipes specify that you squeeze your own juice and not use bottled juice, and there is something to be said about freshly squeezed juice being the best quality. Admittedly, the quality of your ingredients has a big impact on the quality of your end product. However, I haven’t seen a big enough difference in this recipe to talk about. If you don’t want to squeeze juice, pull out that bottle and go!
• How small should you dice your strawberries? I like to dice them into about half-inch chunks. This is big enough to get a nice juicy bite but small enough to be evenly distributed throughout the batter, and make sure every blondie gets a decent amount of strawberry no matter how you cut them. 
• What kind of flour should you use? If you’re not gluten-free, all-purpose. If you are gluten-free, I recommend using a mix of superfine brown rice, sorghum, and cornstarch (in equal parts), plus adding 1 teaspoon of xanthan or guar gum.

The ingredients for this recipe are super simple! All you need is some butter, sugar, flour, baking soda, salt, lemon juice, and strawberries.

Once you have your ingredients together, you simply melt your butter, beat in the sugar, then add the egg and lemon juice.

After that’s all mixed well, combine your flour, baking soda, and salt, then fold it into the batter. Next, fold in the strawberries as well. 

Once the batter is all mixed together, spread it into a greased pan, and bake at 350º for about 20 minutes (depending on your pan size). When they’re done baking, pull them out and let them cool before you slice and ice them.

As you can see in the photos, I sliced this batch before I iced them. Honestly, it wasn’t the smartest move. I thought it would make the blondies more photogenic, but I was wrong. Don’t be like me. 

But enough of that, let’s get to the actual recipe. 

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