I love these Easy Strawberry Lemon Blondies because they are bright, sweet, and come together fast. They make my kitchen smell like summer and they are easy to cut into bars for a crowd; for another lemon treat I often link to my blueberry lemon curd tart when I want something fancier.
Dad James taught me to bake bars on rainy afternoons and he always saved room for a second piece.
Your Ingredients List
- 1 cup unsalted butter, melted
- 2 cups brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1 cup fresh strawberries, chopped
- Juice of 1 lemon
My Go-To Equipment
I keep things simple and use a few tools I trust. I use a 9×9 inch pan, a rubber spatula, a large mixing bowl, a whisk, and a cooling rack. For a savory lemon meal that I serve another night, I often turn to my recipe for baked cod with coconut lemon cream sauce.
The Simple Steps to Follow
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- Mix the melted butter and brown sugar in a large bowl until smooth.
- Add the eggs and vanilla and stir until the mix is even.
- Whisk the flour, baking powder, salt, and lemon zest in another bowl.
- Stir the dry mix into the wet mix until just combined.
- Fold in the chopped strawberries and lemon juice.
- Pour the batter into the prepared pan and spread it flat.
- Bake for 25 to 30 minutes or until a toothpick comes out clean.
- Let the blondies cool before cutting into bars.
Healthy Twists on a Classic
I like to make small swaps to lift the recipe. Try half whole wheat flour for more fiber, or swap half the brown sugar for coconut sugar for a deeper flavor. For a lighter topping, dust with lemon zest and a small sprinkle of powdered sugar. For other lemon desserts, I sometimes look back at my apple brownies post for fall ideas.
Serving Suggestions From My Table
I serve these blondies warm or at room temperature. They are great with a scoop of vanilla ice cream or a dollop of whipped cream and extra sliced strawberries. I also like them with a cup of strong coffee or a simple iced tea.
Getting It Just Right
Use fresh strawberries for the best flavor and do not overmix the batter. If your strawberries are very juicy, pat them dry so the batter does not get too wet. Watch the oven in the last five minutes to avoid overbaking; you want a slight spring in the center.
How to Store Leftovers
Keep blondies in an airtight container at room temperature for up to three days. For longer storage, freeze cut bars in a single layer on a tray, then move them to a freezer bag for up to three months. Thaw at room temperature or warm briefly in a low oven.
Enjoy Every Moment
I love how these bars bring people together. Share them with friends, give a plate to a neighbor, or keep a pan at home for an easy treat. Baking is my way to show care.
A Few Common Questions
Can I make Easy Strawberry Lemon Blondies ahead of time?
Yes. You can bake them a day ahead and keep them covered at room temperature. They taste great the next day and cut cleanly after they cool.
Can I use frozen strawberries in Easy Strawberry Lemon Blondies?
You can, but thaw and drain them well first. Pat them dry so they do not make the batter too wet and change the bake time.
How do I tell when Easy Strawberry Lemon Blondies are done?
Insert a toothpick near the center; it should come out mostly clean with a few moist crumbs. The top should be set and lightly golden.
Print
Easy Strawberry Lemon Blondies
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Bright and sweet blondies that come together quickly, perfect for sharing with a crowd.
Ingredients
- 1 cup unsalted butter, melted
- 2 cups brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1 cup fresh strawberries, chopped
- Juice of 1 lemon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- Mix the melted butter and brown sugar in a large bowl until smooth.
- Add the eggs and vanilla and stir until the mix is even.
- Whisk the flour, baking powder, salt, and lemon zest in another bowl.
- Stir the dry mix into the wet mix until just combined.
- Fold in the chopped strawberries and lemon juice.
- Pour the batter into the prepared pan and spread it flat.
- Bake for 25 to 30 minutes or until a toothpick comes out clean.
- Let the blondies cool before cutting into bars.
Notes
Use fresh strawberries for the best flavor and avoid overmixing. If strawberries are juicy, pat them dry before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg
Keywords: strawberry, lemon, blondies, dessert, baking