If you think lemon bars are the reigning queens of summer baking, wait until you try these Strawberry Lemon Blondies. They are impossibly soft, a little chewy, and jam-packed with juicy strawberries and zippy lemon flavor — and then topped with a sweet-tart lemon glaze that takes each bite over the top. These bars capture everything that’s joyful about the season in one magical, pastel-swirled square. Whether you’re bringing them to a picnic or brightening up a regular Tuesday, Strawberry Lemon Blondies will become a go-to treat you’ll crave all year long.

Strawberry Lemon Blondies Recipe - Recipe Image

Ingredients You’ll Need

What makes these Strawberry Lemon Blondies so special is how simple yet essential each ingredient is. Every component works together to create the perfect soft crumb, the right amount of citrusy zing, and gorgeous strawberry pops in every bite.

Melted unsalted butter: Gives each blondie a rich, buttery texture and helps keep the bars chewy around the edges.
Granulated sugar: Provides sweetness and helps to keep the blondies tender.
Large egg: Binds everything together and adds structure without making them cakey.
Lemon juice: Brings a bright, tangy punch to counterbalance the sweetness — don’t skip this!
Lemon zest: Packs an extra lemony aromatic note for maximum citrus fragrance.
Vanilla extract: Rounds out the flavors and adds cozy depth.
All-purpose flour: Forms the backbone of these blondies for just the right chew.
Baking powder: Gives a gentle lift so the bars aren’t too dense.
Salt: Enhances every single flavor and balances the sweetness.
Chopped fresh strawberries: The star ingredient, dotting the blondies with juicy, tart bursts and pops of color.
Powdered sugar (for the glaze): Melts into a dreamy, smooth glaze to crown each square.
Lemon juice and zest (for the glaze): Intensifies the citrus flavor and creates a gorgeous, glossy finish.

How to Make Strawberry Lemon Blondies

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F. While it warms up, line an 8×8-inch baking pan with parchment paper, letting the edges hang over the sides for easy lifting later. This extra step keeps your blondies from sticking and makes removal a total breeze once they’re baked and glazed.

Step 2: Whisk the Wet Ingredients

In a medium mixing bowl, whisk together the melted butter and granulated sugar until creamy and smooth. Add the egg, lemon juice, lemon zest, and vanilla extract. Keep whisking until everything is beautifully combined and you can smell that fresh citrus in the air.

Step 3: Stir in the Dry Ingredients

Sprinkle in the flour, baking powder, and salt. Stir gently, just until you see no more streaks of flour. Overmixing can turn blondies tough, so fold with a light hand and stop as soon as the batter looks cohesive.

Step 4: Add the Strawberries

Now for the highlight — gently fold in the chopped fresh strawberries. Try to use a spatula and work slowly so they matchstick throughout the batter without getting squished or turning everything pink.

Step 5: Bake to Blondie Perfection

Pour (or scoop) the blondie batter into your prepared pan and use a spatula to spread it into an even layer. Slide the pan into the oven and bake for 25 to 30 minutes. The edges should turn lightly golden, but the center will be just set. Use a toothpick — it should come out clean or with just a few crumbs.

Step 6: Cool Completely

This is the hardest part: patience! Allow the blondies to cool in the pan, set on a wire rack. If you glaze them too soon, the icing will melt away rather than staying luxuriously thick and glossy.

Step 7: Make and Add the Lemon Glaze

While the blondies cool, whisk together the powdered sugar, lemon juice, and lemon zest for the perfect tangy glaze. Once the bars are completely cool, drizzle the glaze over the top, spreading gently with a spoon or spatula. Give it several minutes to set before slicing — this little wait is so worth it, trust me!

How to Serve Strawberry Lemon Blondies

Garnishes

Amp up the sunshine effect by scattering fresh strawberry slices or a pinch of extra lemon zest over the glaze. If you’re feeling extra, a few edible flowers or a dusting of powdered sugar adds a festive, garden-party touch.

Side Dishes

Strawberry Lemon Blondies pair perfectly with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. For something ultra-refreshing, try serving them alongside a pitcher of freshly brewed iced tea or homemade lemonade.

Creative Ways to Present

Cut your Strawberry Lemon Blondies into elegant triangles or petite bite-sized cubes for showers and brunches. Arrange them on a vintage cake stand for a show-stopping centerpiece, or layer them with parchment in a pretty bakery box as a heartfelt homemade gift.

Make Ahead and Storage

Storing Leftovers

Pop any leftover blondies into an airtight container and keep them in the fridge. They’ll stay fresh and moist for up to three days, and the flavors only get better as they mingle overnight.

Freezing

Want to stash a batch for later? Wrap each blondie individually in plastic wrap and store them in a freezer-safe bag or container. They’ll keep beautifully for up to two months — perfect for whenever the craving for Strawberry Lemon Blondies strikes!

Reheating

To bring back that just-baked softness, let frozen blondies thaw at room temperature, then give them a quick 10-second zap in the microwave or a few minutes in a low oven. The glaze will set again as they cool, so they always look as good as new.

FAQs

Can I use frozen strawberries in Strawberry Lemon Blondies?

Fresh strawberries work best here, as frozen berries can release a lot of extra liquid and make the bars soggy. If you only have frozen, thaw and pat them dry first, then toss with a teaspoon of flour before folding in.

Why did my Strawberry Lemon Blondies turn out cakey instead of fudgy?

Overmixing the batter or baking for too long can make the blondies more cake-like. Mix just until the flour disappears, and keep an eye on your bake time for that perfect soft and chewy texture.

Can I double this recipe for a crowd?

Absolutely! Simply double all ingredients, bake in a 9×13-inch pan, and adjust the baking time — start checking around 30 minutes and bake until golden at the edges and set in the center.

Do Strawberry Lemon Blondies need to be refrigerated?

For best freshness, especially with the juicy strawberries, keep them chilled in an airtight container. You can let them come to room temperature before serving if you prefer.

Can I make these gluten free?

Yes, just swap in a cup-for-cup gluten-free all-purpose blend. Check the blend’s label for xanthan gum; if it’s already included, you’re good to go!

Final Thoughts

There’s just something so joyful about baking Strawberry Lemon Blondies — the aroma of lemon, the blush of strawberries, and that first sweet-tart bite make it a dessert worth sharing. I hope you’ll give these bars a try and fall in love with their cheerful, summery personality, just as I have!