Strawberry Lemon Blondies combine ripe strawberries, fresh lemon, and a chewy blondie base to make a bright, fruity treat. With just 8 ingredients and one bowl, these easy blondies are perfect for spring and summer gatherings or any time you have fresh strawberries on hand.
Strawberries are a favorite on this site, and these blondies join a lineup of popular berry desserts. The bars are sweet but balanced by bright lemon zest and juice, giving a refreshing strawberry-lemon flavor that tastes a bit like lemonade in blondie form.
These blondies are intentionally chewy rather than cake-like. Using brown sugar, an extra egg yolk, and minimal leavening yields a fudgy, dense texture similar to a brownie but with a buttery, caramel-forward blondie flavor.
Table of Contents
Why We Love Strawberry Lemon Blondies
- Ideal summer dessert: Bright, fruity, and crowd-pleasing when strawberries are in season.
- Simple and fast: One bowl, eight ingredients, and about 30 minutes total time—no stand mixer needed.
- Brownie-like chew: These bars are rich and chewy rather than cakey, thanks to brown sugar and an extra egg yolk.
- Perfect flavor pairing: Lemon and strawberry complement each other, producing a refreshing, slightly tart edge to the sweetness.
Ingredient Notes and Substitutions
Strawberries: Use fresh strawberries. Frozen berries release excess moisture and tend to make the bars more cake-like and wet.
Lemon: Fresh lemon zest and juice give the best flavor. If you don’t have lemons, a small amount of lemon extract can work, but it won’t be as bright as fresh citrus.
Brown sugar: Light brown sugar adds moisture and a hint of molasses, which helps create a chewy, fudgy texture.
Eggs: The recipe uses one whole egg plus one yolk. The extra yolk adds fat and richness for a denser, chewier bar.
Full ingredient amounts and instructions are in the recipe card below.
Recipe Instructions
Step 1: Prep the pan and strawberries. Line an 8×8-inch square pan with parchment and preheat the oven to 350°F (180°C). Toss diced strawberries with the lemon juice and set aside.
Step 2: Combine wet ingredients. In a bowl, whisk melted, cooled butter with light brown sugar and lemon zest until smooth. Whisk in the egg and egg yolk until combined.
Step 3: Fold in dry ingredients and berries. Gently fold in all-purpose flour, baking powder, and salt with a rubber spatula, then fold in the diced strawberries until the batter is just combined.
Step 4: Spread and bake. Transfer the batter to the prepared pan and smooth the top. Press a few thin strawberry slices on top if desired. Bake 20–30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
Step 5: Cool and cut. Let the pan cool completely on a wire rack before slicing into bars so they set up and retain a chewy texture.
Tips for Chewy Blondie Bars
- Measure flour correctly: Spoon and level flour into your measuring cup or, ideally, weigh ingredients with a kitchen scale for best results.
- Use room temperature ingredients: Room-temp eggs and cooled melted butter mix together smoothly and keep the batter consistent.
- Fold gently: Overmixing develops gluten and can make the bars tough. Fold until just combined.
- Avoid overbaking: Pull the blondies when a toothpick shows a few moist crumbs to retain chewiness.
How to Store and Freeze
Storage: Store cooled blondies in an airtight container or zip-top bag at room temperature for several days. If stacking, place parchment between layers to prevent sticking.
Freezing: Freeze leftover bars in an airtight container or freezer bag for up to one month. Thaw in the refrigerator or at room temperature before serving.
FAQs
Fresh strawberries are recommended. Frozen berries release extra water that can make the batter too wet and change the texture.
Yes. Once the bars are fully cooled, a lemon, vanilla, or strawberry glaze pairs nicely with the bars.
This recipe hasn’t been tested with gluten-free flour blends. If you try a 1:1 gluten-free blend, results may vary—please share your experience if you test it.
More Strawberry Dessert Recipes
If you try this recipe, please leave feedback and a rating in the comments. I love hearing how recipes turn out for you.
Strawberry Lemon Blondies
Equipment
- square 8×8 baking pan
Metric Measurements
Toggle units in the recipe card below to switch between US cups and metric grams.
Ingredients
- 1 cup diced fresh strawberries, plus extra slices for the top
- 2 teaspoons lemon juice
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup + 2 tbsp light brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon lemon zest (about 1/4 lemon)
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon fine sea salt
Instructions
- Prepare an 8×8-inch pan with parchment and preheat the oven to 350°F (180°C).
- In a small bowl, toss the diced strawberries with the lemon juice and set aside.
- In a medium bowl, whisk together the melted cooled butter, lemon zest, and light brown sugar.
- Whisk in the egg and egg yolk until combined.
- Fold in the flour, baking powder, salt, and strawberries with a rubber spatula until just combined. Spread the batter in the prepared pan and press a few thin strawberry slices on top.
- Bake 20–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Cool completely on a wire rack, then cut into 20 small bars.
Notes
Measure dry ingredients properly. Do not scoop flour directly with a measuring cup. Fluff the flour, spoon it into the cup, and level off. For best accuracy, use a kitchen scale.
Pan color affects baking: Dark pans conduct heat more efficiently—if using a dark pan, reduce the oven temperature to 325°F (163°C).
Frozen strawberries: Fresh is recommended; frozen berries often add excess moisture and alter texture.
Calories: 78 kcal |
Carbohydrates: 7 g |
Protein: 1 g
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This recipe was created and tested by a real person
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.