These intensely lemon-flavored bars have strawberry chunks and a finger-licking berry glaze. It's an amazing 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 lemon bar with strawberries
I present you with easy lemon squares with a tangy burst of lemon flavor, bits of juicy strawberries and a pretty pink glaze that brings raves among my friends whenever I make them!
If you like the combination of strawberries and lemon, you'll want to keep this easy recipe close and make them often. They keep well and can be frozen.
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.
They're the modern sibling of our beloved blonde lemon brownies.
Ingredient list
- Lemons: lemon juice and zest are used for the batter and the glaze.
- Strawberries: use fresh berries if possible. If using frozen berries, let them thaw and drain before adding to the lemon batter. They will be softer and stain the mixture more.
- Unsalted butter.
- White granulated sugar.
- All-purpose flour.
- Salt.
- Eggs: fresh, large.
- Vanilla extract or paste.
- Powdered sugar: also called confectioners or icing sugar, you can easily buy it online. Domino powdered sugar is a very popular one.
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.
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 to make a more adult version of these bars, similar to the margarita lime pie.
- Another berry: use blueberries, blackberries or raspberries. Use a small strainer to catch the seeds from the last two options after making the puree.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Eat these lemon strawberry bars at room temperature. In my experience, it brings out the flavors and the crumb is fudgier. I recommend eating them within the first few days of baking.
- Storing: it's best to keep them in the refrigerator (for up to a week) as the glaze is softer and doesn't harden completely. I use the same pan where I baked them and cover it with plastic wrap, or an airtight container. But remember that they lose some moisture each day as the fridge dries things up.
- For longer storage, leftover blondies can be frozen. Place them in a freezer-safe container in a single row. If you need to stack them, use wax paper to separate the squares.
How to make lemon blondies with strawberries
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 on the cooled blondies and then refrigerated or left at room temperature until dried enough to cut. An offset spatula is a great utensil for this.
Top Tip
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.
Related recipes you might like:
Let me know
If you made this recipe and loved it, you can comment below and leave a five-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together. I appreciate honest feedback and suggestions.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.
As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.
Glazed Strawberry Lemon Blondies
Click the stars to Rate this Recipe!
Ingredients
For the strawberry lemon bars:
- 1 cup sugar
- ½ cup unsalted butter, at room temperature
- 2 eggs, at room temperature
- 1 tablespoon lemon zest
- 3 tablespoons fresh lemon juice
- ½ teaspoon vanilla
- 1 cup all-purpose flour
- ½ teaspoon salt
- ½ cup fresh strawberries, stemmed and cut into small chunks
- 2 tablespoons strawberry puree, see Instructions below
For the strawberry glaze:
- 120 g 1 cup powdered or icing sugar
- 1-2 tablespoons strawberry puree, see Instructions below
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.
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 soft butter with sugar with a whisk until smooth.
- Add the eggs and integrate. Mix well but don't beat too much.
- Add the lemon zest, lemon juice, vanilla and 2 tablespoons of strawberry puree and mix until combined.
- Add the sifted flour and 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, but don't overbeat.
- Add the strawberry chunks and fold in carefully but don't overmix.
- 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.
For the strawberry glaze:
- Mix the powdered sugar with 1 tablespoon of strawberry puree in a medium bowl.
- You need a glaze that is creamy and thick. Add more puree, 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 even 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.
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.