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Strawberry Lemon Blondies combine bright, tangy citrus with sweet, jammy berries to create pretty-in-pink bars with a soft, melt-in-your-mouth texture. These irresistible treats are ridiculously easy to make and offer the perfect balance of flavors that will have you reaching for seconds before you've finished your first bite.
Ingredient Notes
Strawberries
- Use the ripest, reddest berries you can find: Fresh strawberries are strongly recommended (frozen adds too much moisture)
- About 1 cup of diced berries: Gives perfect distribution
- Dice rather than slice: For better distribution throughout the batter
Lemons
- Plan on 2 lemons for this recipe: Lemons vary in juiciness
- Thin-skinned lemons: Tend to be juicier
- You'll need both zest and juice: For maximum flavor
Prep and Baking Tips
- Baking pan: A 9-inch square ceramic or stoneware dish is ideal for even baking without overcooking edges
- Batter consistency: The batter will be thick but spreadable - take time to spread evenly
- Critical warning: DO NOT OVER-BAKE! This is mentioned repeatedly in reviews
- Doneness test: Look for a toothpick that comes out mostly clean, not completely clean
- Cooling time: Always let them cool completely before adding the glaze
The Pretty Pink Glaze
The blondies may look unassuming out of the oven, but the glaze transforms them:
- Natural coloring: Comes from a tablespoon of strained strawberry puree
- Mix with powdered sugar and lemon juice: For the perfect consistency
- Allow blondies to cool completely: Before glazing or it will sink in
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Storage Recommendations
- Room temperature: Store loosely covered with foil (not plastic wrap, which makes them too moist)
- Freezing: Cool completely, wrap in plastic and again in foil, use within one month
Variation Suggestions
- Berry swap: Use blueberries or raspberries instead of strawberries
- Glaze options: Try a simple lemon glaze (just lemon juice and powdered sugar)
- Gluten-free version: Use a quality gluten-free baking mix like Bob's Red Mill or King Arthur Flour
- Reduced sugar option: Cut sugar to 1/2 cup if you prefer less sweetness
These Strawberry Lemon Blondies have earned thousands of rave reviews for their perfect balance of flavors, incredibly moist texture, and simple preparation. Whether you're an experienced baker or just starting out, this recipe delivers impressive results that will have everyone asking for the recipe.
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Frequently Asked Questions
- → Can I use frozen strawberries instead of fresh?
- You can use frozen strawberries in a pinch, but you'll need to thaw and drain them very well first to remove excess moisture. Pat them dry with paper towels before dicing and folding into the batter. The texture might be slightly different, but the flavor will still be delicious.
- → Why did my blondies turn out too dry?
- Dry blondies are usually the result of overbaking or measuring the flour incorrectly. Make sure to fluff, scoop, and level your flour (don't pack it down), and take the blondies out when the edges are just starting to turn golden and the center is set but still moist when tested with a toothpick.
- → Can I make these without the pink color?
- Yes! If you prefer not to have the pink color, you can replace the strawberry puree in the glaze with additional lemon juice for a clear lemon glaze. The blondies themselves will have a more traditional yellow-ish color with visible bits of strawberry throughout.
- → How should I store these blondies?
- Store the blondies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The fresh strawberries in the batter mean these bars keep best when refrigerated after the first day. You can also freeze them for up to 3 months.
- → Can I double this recipe for a larger batch?
- Yes, you can double the recipe and bake it in a 9x13 inch pan. The baking time will need to be increased by about 5-10 minutes, but still use the visual cues (golden edges, set center) to determine when they're done rather than relying solely on timing.