Strawberry Lemon Blondies Recipe Easy Dessert Bars

Posted on August 10, 2025

There’s something magical about the combination of strawberries and lemons, don’t you think? These Strawberry Lemon Blondies are the perfect dessert bars for anyone who loves fruity, zesty treats. Sweet strawberries meet tangy lemon in a soft, chewy blondie base that’s almost too good to be true. Whether you’re hosting a gathering or just craving a delightful dessert, this recipe will have you coming back for more.

What makes these blondies so special is the way the flavors balance each other. The brightness of the lemon cuts through the sweetness of the strawberries, creating a dessert that’s refreshing yet indulgent. Plus, they’re easy to make! With just a handful of ingredients and simple steps, you’ll have a tray of irresistible bars ready in no time.

The Story Behind Strawberry Lemon Blondies

The inspiration for these Strawberry Lemon Blondies came from one of my favorite summer traditions: berry picking. Growing up, my family would spend sunny afternoons at local farms, filling baskets with fresh strawberries. There’s nothing quite like the taste of a strawberry straight off the vine—sweet, juicy, and bursting with flavor.

On one of those berry-picking adventures, I decided to experiment with combining strawberries and lemons in a dessert. Lemon desserts are always a hit in my house, but adding strawberries brought a whole new dimension to the flavor. After a few trials (and some delicious failures), these blondies were born. They’ve since become a go-to recipe for summer picnics, potlucks, and even rainy days when I want a taste of sunshine.

While they’re perfect for summer, these blondies work year-round. Frozen strawberries can easily replace fresh ones, and the bright lemon flavor is always a crowd-pleaser. Trust me, once you make these, you’ll find yourself craving them more often than you’d expect!

Ingredients for Strawberry Lemon Blondies

Let’s talk about what goes into these blondies and why each ingredient is important. Here’s what you’ll need:

All-purpose flour: The base of the blondie, giving it structure and a chewy texture. If you need a gluten-free option, a 1:1 gluten-free flour blend works well.
Granulated sugar: Adds sweetness and helps create that crackly top we all love.
Unsalted butter: Melted butter makes the blondies rich and moist. Use high-quality butter for the best flavor.
Fresh strawberries: Chopped strawberries add bursts of sweetness throughout. Frozen strawberries can be substituted, but be sure to thaw and drain them first.
Lemon juice and zest: The star of the show! Fresh lemon juice and zest deliver a bold, tangy flavor. Bottled lemon juice works in a pinch, but fresh is always best.
Eggs: Help bind everything together and give the blondies their soft texture.
Vanilla extract: Adds warmth and enhances the overall flavor.
Baking powder: Provides a bit of lift, keeping the blondies from being too dense.
Salt: Balances the sweetness and enhances the flavors.

When working with strawberries, look for ones that are bright red, firm, and fragrant. If they’re overly soft or bruised, they can release too much liquid into the batter. For lemons, choose ones that feel heavy for their size and have bright, smooth skin—you’ll get more juice and zest that way!

Equipment Needed

The beauty of this recipe is that it doesn’t require fancy equipment. Here’s everything you’ll need:

Mixing bowls: A couple of medium-sized bowls for combining wet and dry ingredients.
Whisk: For mixing the batter. A wooden spoon or silicone spatula works too.
Baking dish: An 8×8-inch pan is perfect for this recipe. Glass or metal pans both work, but glass may require a slightly longer bake time.
Parchment paper: Makes removing the blondies from the pan a breeze.
Zester: For getting fine lemon zest without the bitter pith.

If you don’t have parchment paper, you can grease the pan generously with butter or cooking spray. And don’t worry if you don’t own a zester—use the smallest holes on your box grater instead!

How to Make Strawberry Lemon Blondies

Preheat your oven: Set your oven to 350°F (175°C) and line your baking dish with parchment paper.
Prepare the strawberries: Wash, hull, and chop the strawberries into small pieces. Pat them dry with a paper towel to prevent excess moisture.
Combine dry ingredients: In a mixing bowl, whisk together 1 cup (125g) of all-purpose flour, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
Mix wet ingredients: In another bowl, whisk 1/2 cup (113g) of melted unsalted butter with 3/4 cup (150g) of granulated sugar until smooth. Add 2 large eggs, 1 teaspoon of vanilla extract, 2 tablespoons of fresh lemon juice, and the zest of 1 lemon. Stir until well combined.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
Fold in strawberries: Gently fold the chopped strawberries into the batter, ensuring they’re evenly distributed.
Transfer to the pan: Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden.
Cool and slice: Let the blondies cool completely in the pan before lifting them out and cutting into squares.

Pro tip: If your blondies look slightly underbaked in the center, don’t worry—they’ll set as they cool.

Cooking Tips & Techniques

Here are some tips to help you nail this recipe:

Don’t overmix: Overmixing can lead to dense blondies. Stir just until the ingredients are combined.
Dry strawberries: Excess moisture from the strawberries can make the blondies soggy. Pat them dry before adding to the batter.
Room temperature ingredients: Using room-temperature eggs ensures a smoother batter.
Watch the bake time: Blondies can overbake quickly, so keep an eye on them after the 30-minute mark.

And don’t forget—blondies taste even better the day after baking, once the flavors have had time to meld!

Variations & Adaptations

This recipe is super versatile. Here are a few ways to switch things up:

Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Vegan: Replace the butter with vegan butter and use flax eggs instead of regular eggs.
Berry swap: Try using raspberries or blueberries in place of strawberries for a different flavor profile.
Citrus twist: Substitute lime or orange zest and juice for the lemon.

Personally, I love adding a drizzle of white chocolate or a sprinkle of powdered sugar on top for extra indulgence.

Serving & Storage Suggestions

Serve these blondies slightly chilled or at room temperature for the best texture. Pair them with a scoop of vanilla ice cream or a glass of iced tea for a delightful treat.

To store, place the blondies in an airtight container. They’ll stay fresh for up to 3 days at room temperature or up to a week in the refrigerator. If you want to freeze them, wrap each square in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Nutritional Information & Benefits

Here’s an approximate breakdown for one blondie (based on a batch of 12):

Calories: 180
Protein: 2g
Fat: 8g
Carbohydrates: 24g
Sugar: 15g

Strawberries are packed with vitamin C and antioxidants, while lemons provide a healthy dose of vitamin C and potassium. With these blondies, you get a taste of indulgence alongside some nutritional perks!

Conclusion

These Strawberry Lemon Blondies are the kind of dessert that brings people together. Their bright, fruity flavors and chewy texture make them a hit with kids and adults alike. Plus, they’re so easy to customize—you’ll never get bored of making them!

Give this recipe a try and let me know how it turns out for you. Share your variations, tips, or even photos in the comments below—I’d love to see your creations! And don’t forget to pin this recipe for later. Happy baking!

FAQs

Can I use frozen strawberries?

Yes, but make sure to thaw and drain them thoroughly to avoid excess moisture in the batter.

Do I need a zester for the lemon zest?

A zester works best, but you can use the smallest holes on a box grater as an alternative.

Can I double the recipe?

Absolutely! Use a 9×13-inch pan and adjust the baking time to 40-45 minutes.

What’s the best way to store these blondies?

Keep them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

How do I know when the blondies are done?

The edges should be lightly golden, and a toothpick inserted in the center should come out clean or with a few crumbs.