clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Glazed strawberry lemon blondie on parchment paper and wooden board. White background.

Strawberry Lemon Blondies (easy recipe)

These are luscious bars, lemon-flavored, with diced strawberries and a finger-licking berry glaze. An irresistible recipe that will have everyone coming back for more! A sibling to the popular lemon blondies, they keep for several days and can be frozen. 

  • Total Time: 35 minutes
  • Yield: 9 squares



For the strawberry lemon bars:

  • 1 cup sugar
  • 1/2 cup unsalted butter, at room temperature
  • 2 eggs, at room temperature
  • 1 tablespoon lemon zest
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup fresh strawberries, stemmed and cut into small chunks
  • 2 tablespoons strawberry puree (see Instructions below)

For the strawberry glaze:

  • 120g (1 cup) powdered or icing sugar
  • 1-2 tablespoons strawberry puree (see Instructions below)


For the strawberry puree:

  1. Wash and stem 4-5 strawberries. 
  2. Cut in half or quarters and process until no chunks remain.  
  3. Use for the blondie batter and the glaze. You might not use it all. 

For the strawberry lemon bars:

  1. Preheat the oven to 350°F/180°C.
  2. Butter or spray an 8-inch square baking pan.
  3. 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. 
  4. Mix soft butter with sugar with a whisk until smooth. 
  5. Add the eggs and integrate. Mix well but don't beat too much.
  6. Add the lemon zest, lemon juice, vanilla and 2 tablespoons of strawberry puree and mix until combined.
  7. 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). 
  8. Mix *just* until it's all well incorporated, but don't overbeat.
  9. Add the strawberry chunks and fold in carefully but don't overmix. 
  10. Fill the prepared pan with this batter and even out the top.
  11. Bake for about 20 minutes, until almost set in the center. This is key so that they’re not dry. 
  12. Let cool on a wire rack completely before glazing. 

For the strawberry glaze:

  1. Mix the powdered sugar with 1 tablespoon of strawberry puree in a medium bowl.
  2. You need a glaze that is creamy and thick. Add more puree, 1 teaspoon at a time, until you achieve the desired consistency.  
  3. Spread on the cold blondies and use an offset spatula or the back of a spoon to even it out. 
  4. Let the glaze dry before cutting. Serve with sliced strawberries for a fresh twist.
  5. It can be made ahead and stored in an airtight container in the refrigerator for 2 weeks. Mix well before using.


  • 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 it can be, 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 you keep track of how your oven works and what tiny details you might need to adjust. 
  • Eat these fruity blondies at room temperature. It will bring out the lemon flavor, and the crumb will be fudgier in my experience. I recommend eating them within the first few days of baking for a fudgier experience. 
  • 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. 
  • Longer storage: leftover blondies can be frozen. Use a freezer-safe container and place them in a single row. If you need to stack them, use wax paper to separate the squares. 
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Bars & Brownies
  • Method: Baking
  • Cuisine: American