Adem Recipes Daily App
Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.
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Ingredients
Adem Recipes Daily App
Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.
Coming Soon
Equipment
Method
Step 1 – Prep the Pan
- Preheat oven to 350°F (175°C).
- Line baking pan with parchment paper, leaving overhang for easy removal.
Step 2 – Make the Blondie Batter
- In a bowl, whisk melted butter and sugar until smooth.
- Add egg, ¼ cup lemon juice, and whisk again.
- In another bowl, whisk flour, baking powder, and salt.
- Fold dry ingredients into wet until combined.
- Gently fold in diced strawberries (reserve a few for topping).
Step 3 – Bake
- Spread batter evenly in prepared pan.
- Top with reserved strawberries.
- Bake 30–35 minutes, until edges are golden and a toothpick comes out clean.
- Cool completely before glazing.
Step 4 – Make the Glaze
- Whisk powdered sugar with 1 tbsp lemon juice until smooth.
- Drizzle over cooled blondies.
Step 5 – Slice & Serve
- Cut into squares and enjoy!
Notes
🧊 Storage & Reheating
Store in airtight container at room temp for 2 days or in fridge up to 5 days.
Freeze blondies (unglazed) for up to 2 months; thaw before glazing.
🥄 Variations
Berry Mix: Add blueberries or raspberries with strawberries.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Extra Zing: Add 1 tsp lemon zest to batter for stronger citrus flavor.
White Chocolate Drizzle: Melt white chocolate and drizzle instead of glaze.
❓ 10 FAQs
Can I use frozen strawberries?
Yes, but thaw and pat dry before adding to batter. Do I need to melt the butter?
Yes, melted butter gives blondies their chewy texture. Can I double this recipe?
Yes, bake in a 9x13-inch pan, adjusting bake time to ~40 minutes. Why are my blondies soggy?
Too much strawberry juice — pat berries dry before folding in. Do I need to refrigerate them?
Only if keeping longer than 2 days. Can I skip the glaze?
Yes, but it adds tangy brightness. What’s the texture of these blondies?
Chewy, buttery, and slightly dense with bursts of juicy strawberries. Can I use bottled lemon juice?
Fresh is best, but bottled works in a pinch. How do I cut clean squares?
Chill before slicing and use a sharp knife wiped between cuts. Can I serve these warm?
They’re best cooled so the glaze sets, but slightly warm is delicious too. 🏁 Conclusion
These Strawberry Lemon Blondies are the ultimate fruity dessert bar — chewy, tangy, and bursting with fresh flavor. Easy to make and even easier to love, they’ll brighten up any table and quickly disappear.
Yes, but thaw and pat dry before adding to batter. Do I need to melt the butter?
Yes, melted butter gives blondies their chewy texture. Can I double this recipe?
Yes, bake in a 9x13-inch pan, adjusting bake time to ~40 minutes. Why are my blondies soggy?
Too much strawberry juice — pat berries dry before folding in. Do I need to refrigerate them?
Only if keeping longer than 2 days. Can I skip the glaze?
Yes, but it adds tangy brightness. What’s the texture of these blondies?
Chewy, buttery, and slightly dense with bursts of juicy strawberries. Can I use bottled lemon juice?
Fresh is best, but bottled works in a pinch. How do I cut clean squares?
Chill before slicing and use a sharp knife wiped between cuts. Can I serve these warm?
They’re best cooled so the glaze sets, but slightly warm is delicious too. 🏁 Conclusion
These Strawberry Lemon Blondies are the ultimate fruity dessert bar — chewy, tangy, and bursting with fresh flavor. Easy to make and even easier to love, they’ll brighten up any table and quickly disappear.