Strawberry Lemon Blondies

Ingredient Notes

Blondies

• Butter: I prefer using salted butter, but unsalted works too. Just avoid margarine! Make sure it’s softened to room temperature, not melted, before adding to the mix.
• Sugar: Sweetness is key! Make sure your dessert has just the right amount.
• Eggs: You’ll need 1 whole egg and an additional egg yolk. This helps bind everything together and gives the blondies their perfect texture.
• Lemon Juice: Freshly squeezed or bottled, both options work great here.
• Lemon Extract: Use sparingly, as extracts are potent. It’ll give the blondies a strong lemony punch.
• Flour: I typically use all-purpose flour, but bread or pastry flour can also be substituted in this recipe.
• Baking Powder: This is the leavening agent, so make sure it’s fresh and not expired for the best rise.
• Salt: A pinch of salt enhances all the other flavors.
• Strawberries: The recipe calls for 1 cup of diced strawberries, but feel free to add more for extra fruity goodness.
• Lemon Zest: Don’t skip this! It adds a vibrant, fresh lemon flavor.
• White Chocolate Chips (optional): These add both texture and a delicious sweetness. Feel free to add more than the suggested 1/2 cup if you love white chocolate.

Glaze

• Powdered Sugar: Ideal for glazes as it dissolves easily and provides a smooth, sweet texture.
• Lemon Juice: Whether fresh or bottled, either will work for the glaze.
• Vanilla Extract: Opt for a high-quality vanilla extract or vanilla bean paste for the best flavor.
• Lemon Extract: Adds a strong lemony kick to complement the blondies.
• Strawberries or Strawberry Jam: For the pink hue and strawberry flavor, you can either mash two strawberries (drain the seeds for a smooth glaze) or use seedless strawberry jam.

How to Make Strawberry Lemon Blondies

1. Preheat the Oven
   Preheat your oven to 350°F (175°C).
2. Prepare the Pan
   Grease a 9×9-inch square pan with cooking spray and lightly dust it with flour, or line it with parchment paper.
3. Mix the Wet Ingredients
   In a large mixing bowl, cream together the butter and sugar for 2-3 minutes, or until light and fluffy. Add the egg and egg yolk, beating for another 2-3 minutes. Then, mix in the lemon juice and lemon extract, beating for an additional minute.
4. Mix the Dry Ingredients
   In a separate small bowl, whisk together the flour, salt, and baking powder.
5. Combine Wet and Dry Ingredients
   Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Add Strawberries, Lemon Zest, and White Chocolate Chips
   Gently fold in the diced strawberries, lemon zest, and white chocolate chips.
7. Spread the Batter
   Evenly spread the mixture into the prepared pan, ensuring the batter reaches the edges and corners.
8. Bake the Blondies
   Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake. Let the blondies cool in the pan on a wire rack.
9. Make the Glaze
   To prepare the glaze, blend two strawberries in a food processor, then strain through a sieve. Alternatively, you can use a teaspoon of seedless strawberry jam. In a bowl, whisk together the strawberry puree, powdered sugar, vanilla extract, lemon juice, and lemon extract. If the glaze is too thick, add 1 teaspoon of water. Chill the glaze in the refrigerator for 20-30 minutes.
10. Glaze the Blondies
    Once the blondies are completely cooled, spread the chilled glaze evenly over the top. Slice and serve.

Storage Options
To keep these delicious treats fresh and chewy, store them in an airtight container at room temperature for up to three days. If you need them to last longer, refrigerate for up to a week. For even longer storage, these blondies can be frozen—either glazed or unglazed—for up to three months. Wrap them tightly in plastic wrap, followed by a layer of foil, to lock in their moisture and flavor. When ready to enjoy, thaw at room temperature to restore their irresistible texture and taste.

Variations and Substitutions

The magic of this recipe lies in its flexibility. Here are some creative ways to customize it:

• Berry Swap: Switch out the strawberries for raspberries or blueberries to change up the berry flavor.
• Citrus Change: Try lime or orange zest and juice in place of lemon for a refreshing tropical twist.
• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend to accommodate dietary preferences.
• Vegan-Friendly: Replace the eggs with applesauce or a flaxseed mixture, and use plant-based butter to make this recipe vegan.

Experimenting with these variations allows you to adapt the blondies to different tastes and dietary needs, making them a great option for any occasion.

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Strawberry Lemon Blondies

Yield: 16

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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Ingredients

• Batter
• 1 cup (2 sticks) butter, softened
• ¾ cup sugar
• 1 egg
• 1 egg yolk
• ¼ cup lemon juice
• 1 tsp lemon extract
• 2 ¼ cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup diced strawberries
• 1 Tbsp lemon zest
• ½ cup white chocolate chips
• Glaze
• 1 cup powdered sugar
• 1 tsp lemon juice
• 1 tsp vanilla extract
• ½ tsp lemon extract
• 2 strawberries, or 1 tsp seedless strawberry jam

Instructions

Preheat your oven to 350°F (175°C).

Prepare a 9x9-inch square pan with cooking spray and flour, or line with parchment paper.

Cream the butter and sugar together for 2-3 minutes, until light and fluffy. Add the egg and egg yolk, beating for another 2-3 minutes.

Mix in the lemon juice and lemon extract, beating for another minute.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Gently fold in the diced strawberries, lemon zest, and white chocolate chips. Spread the batter evenly into the prepared pan, ensuring the corners are filled.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Do not overbake. Cool the pan on a wire rack.

Make the Glaze

1. For the glaze, blend 2 strawberries in a food processor, then strain through a sieve. Alternatively, use 1 tsp seedless strawberry jam.
2. In a bowl, whisk the powdered sugar, vanilla, lemon juice, and lemon extract with the strawberry purée. If the glaze is too thick, add a teaspoon of water; if too runny, refrigerate for 20-30 minutes.
3. Once the blondies have cooled, spread the glaze evenly on top. Slice and serve.