These intensely lemon-flavored bars have strawberry chunks and a finger-licking berry glaze. It's an excellent combination that will have everyone coming back for more! A sibling to the popular lemon blondies, this recipe uses simple ingredients, keeps well for several days and can be frozen.
A different bar
I present you with these easy squares, featuring a tangy burst of lemon flavor, bits of juicy strawberries, and a strawberry pink glaze that always brings raves among my friends whenever I make them!
They're the modern sibling of our beloved blonde lemon brownies.
If you enjoy the combination of strawberries and lemon (and who doesn't?), you'll want to keep this easy recipe close at hand and make it often.
What makes them so good?
- The name gives you an image of what they are: dense, fudgy, and irresistible. They are a perfect summer treat for those with a sweet tooth.
- Can be made ahead and frozen or kept in the fridge for a few days.
- Very easy to make and unique.
I encourage you to bake these wonderful dessert bars and see for yourself. And taste. The flavor is unique and different from a traditional blondie.
Testing Notes
It's important to retain moisture. This is key and what makes them fudgy and super moist.
Room temperature butter works best, as melted butter can make the blondies extremely moist, almost wet. This recipe doesn't use baking powder or baking soda to help the batter rise.
Don't overbake them! Don't wait until the center of the pan is completely firm to remove them from the oven. It needs to be just slightly jiggly.
Cover the pan while they're cooling down. Use a clean kitchen towel and place it over the blondies about 10 minutes after they've cooled on a wire rack, as you want the first whiff of hot steam to be released.
Glaze them while they are still barely warm, just a step short of fully cooled. The glaze acts as a barrier, retaining moisture. Let the glaze set for a little while, then cover the pan and refrigerate it until ready to eat.
The strawberry glaze does not set as firm as one made with just lemon juice. So go easy on the strawberry puree and make the glaze very thick so it's not goopy. It's similar to the one used for the strawberry loaf cake or the strawberry scones, but these bars are moister, so the glaze will not dry in the same way.
The blondie-to-glaze ratio is important for achieving a balanced taste. The lemon flavor may be lost if the glaze layer is too thick. So don't overdo it. The recipe below has what I deem to be the perfect ratio and consistency.
Eat these strawberry lemon bars at room temperature. It brings out the flavors, and the crumb is fudgier. I recommend eating them within the first few days of baking as they will dry and clump with each passing day in the fridge.
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Lemon juice and zest are used in both the batter and the glaze.
- Strawberries: Use fresh berries if possible. If using frozen ones, let them thaw and drain before adding to the lemon batter. They will be softer and stain the mixture more.
- Powdered sugar: also called confectioners' or icing sugar.
Variations & substitutions
- Brown sugar: It adds a caramel undertone to these bars.
- Another citrus: use lime or a mix of lemon and lime.
- Boozy: Add a tablespoon of your favorite liqueur to the batter and the glaze for a more sophisticated version, similar to the margarita lime pie.
- Replace the berry with blueberries, blackberries, or raspberries. Use a small strainer to catch the seeds from the last two options after making the puree.
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Glazed Strawberry Lemon Blondies
Ingredients
For the strawberry lemon bars:
- ½ cup unsalted butter, at room temperature
- 1 cup sugar
- 2 eggs, at room temperature
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- ½ teaspoon vanilla
- 2 tablespoons strawberry puree, see Instructions below
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup fresh strawberries, stemmed and cut into small chunks
For the strawberry glaze:
- 1 cup powdered or icing sugar
- 1 to 2 tablespoons strawberry puree
Instructions
For the strawberry puree:
- Wash and stem 4-5 strawberries. Cut in half or quarters and process until no chunks remain.
- Use for the blondie batter and the glaze. You might not use it all. Refrigerate leftovers, covered.
For the strawberry lemon bars:
- Preheat the oven to 350°F (180°C). Butter or spray an 8-inch square baking pan.
- You can line it with a strip of parchment paper, covering the pan's bottom and two long sides. The two short sides will remain unlined but greased. This will help you remove the bars from the pan.
- Mix ½ cup unsalted butter with 1 cup sugar with a whisk until smooth.
- Add 2 eggs and integrate. Mix well, but don't beat much.
- Add 1 tablespoon lemon zest, 3 tablespoons fresh lemon juice, ½ teaspoon vanilla and 2 tablespoons strawberry puree. Mix until combined.
- Add the sifted 1 cup all-purpose flour and ½ teaspoon salt. You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice). Mix just until it's all well incorporated; avoid overbeating.
- Add ½ cup fresh strawberries, cut into small chunks, and fold in carefully; avoid overmixing. Fill the prepared pan with this batter and even out the top.
- Bake for about 20 minutes, until almost set in the center. This is key so that they're not dry.
- Let cool on a wire rack completely before glazing. To remove the blondies, run a smooth-bladed knife around the edges of the pan and then use the paper to lift the whole block of lemon brownies and transfer them to the cutting board.
For the strawberry glaze:
- Mix 1 cup powdered or icing sugar with 1 tablespoon of strawberry puree in a medium bowl. You need a glaze that is creamy and thick. Add more puree if needed, 1 teaspoon at a time, until you achieve the desired consistency.
- Spread on the cold blondies and use an offset spatula or the back of a spoon to smooth it out. Let the glaze dry before cutting. Serve with sliced strawberries for a fresh twist.
- It can be made ahead and stored in an airtight container in the refrigerator for 2 weeks. Mix well before using.
Notes
Process steps
Mixing: a large bowl and a whisk are all you need. But you can use an electric mixer for the first part if it's easier. After adding the flour, switch to a whisk or silicone spatula.
- The batter has berry puree for added real strawberry flavor. Mix it well before adding the strawberry pieces.
- Add the strawberry chunks and mix lightly. Don't overbeat.
Baking and glazing
Don't overbake them! This is crucial to achieving a fudgy texture and soft crumb.
- The strawberry glaze is made with strawberry puree. It doesn't harden as much as the regular powdered sugar glaze. It can be made ahead and kept refrigerated, covered.
- The glaze is applied to the cooled blondies and then refrigerated or left at room temperature until it is dry enough to cut. An offset spatula is a great utensil for this.
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Pam says
I made these today and we just enjoyed our first taste. We love the lemon and strawberry combination.
The ingredient list includes Vanilla, but nowhere in the step by step directions does it mention when to add it! I had just placed the batter into the oven when I realized this so it was too late. Not sure how leaving it out affected the flavor. Perhaps you can edit the directions for everyone.
Paula Montenegro says
Hi Pam! It's added with the lemon juice. Have a great week.