Prep Time: 15 mins | Cook Time: 30 minutes | Yield: 12 servings
Moist, dense blondies with bits and pieces of strawberries. And thanks to the lemon for that added tangy and bright vibe. These irresistible strawberry bars are super easy to whip up. One of the most loved fruity dessert for all ages.
Ingredients
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Blondies:
1 cup (2 sticks or 228 grams) unsalted butter, at room temperature
3/4 cup (164 grams) granulated sugar
1 large egg
1/4 cup (55 grams) freshly squeezed lemon juice
2 1/4 cups (306 grams) all-purpose flour (use the fluff/scoop/level method for measuring)
1/2 tsp baking powder
1/2 tsp salt
1 cup (127 grams) diced fresh strawberries
Glaze:
1 cup (112 grams) unsifted weight powdered sugar, sifted
1 Tbsp strawberry puree you’ll need about 2 large strawberries, instructions below
lemon juice about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency
How to make Strawberry Lemon Blondies
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Using a parchment paper with long edges line a 9-inch square baking pan.
Step 3: Add the butter and sugar in a mixing bowl. Cream until fluffy before beating in the egg.
Step 4: Mix well until the egg is combined. Then, beat in the lemon juice.
Step 5: In another bowl, whisk the flour, baking powder, and salt.
Step 6: Whisk the wet ingredients into the dry ingredients until incorporated.
Step 7: Carefully fold in the diced strawberries into the batter.
Step 8: In the prepared pan, pour and evenly spread the mixture. You have to take your time because the dough is kind of thick.
Step 9: Place inside the preheated oven and bake for about 30 to 35 minutes or until the edges around begins to turn golden and the centre is set. To check the doneness, insert a toothpick in the centre. It should come out moist but not wet. Note to not over-bake or else it’ll be dry.
Step 10: Remove from the oven and allow to cool on a wire rack.
Step 11: To make the Glaze: In a small food processor, puree the trimmed strawberries. To get 1 tbsp of puree, the strain on a small strainer.
Step 12: Then, whisk the sugar, puree, and lemon juice until the lumps are gone. You can add a bit of sugar if the glaze turns out too thin. Or add lemon juice if too thick.
Step 13: Add the glaze on top of the cooled blondies and spread. Allow setting before slicing.
Notes:
Before glazing, I suggest doing a small test by checking the consistency of the glaze. Add more sugar if the glaze is too thin or more puree or lemon juice if too thick.
In place of strawberry puree for the icing, you can just use lemon juice.
You are welcome to use diced rhubarb or maybe a combination of strawberries and rhubarb for variation. Or blueberries or raspberries.
Nutrition Facts:
Calories: 319kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 105mg | Potassium: 79mg | Fiber: 1g | Sugar: 23g | Vitamin A: 493IU | Vitamin C: 10mg | Calcium: 21mg | Iron: 1mg
Ingredients
- Blondies:
- 1 cup (2 sticks or 228 grams) unsalted butter, at room temperature
- 3/4 cup (164 grams) granulated sugar
- 1 large egg
- 1/4 cup (55 grams) freshly squeezed lemon juice
- 2 1/4 cups (306 grams) all-purpose flour (use the fluff/scoop/level method for measuring)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (127 grams) diced fresh strawberries
- Glaze:
- 1 cup (112 grams) unsifted weight powdered sugar, sifted
- 1 Tbsp strawberry puree you'll need about 2 large strawberries, instructions below
- lemon juice about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F.
Step 2: Using a parchment paper with long edges line a 9-inch square baking pan.
Step 3: Add the butter and sugar in a mixing bowl. Cream until fluffy before beating in the egg.
Step 4: Mix well until the egg is combined. Then, beat in the lemon juice.
Step 5: In another bowl, whisk the flour, baking powder, and salt.
Step 6: Whisk the wet ingredients into the dry ingredients until incorporated.
Step 7: Carefully fold in the diced strawberries into the batter.
Step 8: In the prepared pan, pour and evenly spread the mixture. You have to take your time because the dough is kind of thick.
Step 9: Place inside the preheated oven and bake for about 30 to 35 minutes or until the edges around begins to turn golden and the centre is set. To check the doneness, insert a toothpick in the centre. It should come out moist but not wet. Note to not over-bake or else it'll be dry.
Step 10: Remove from the oven and allow to cool on a wire rack.
Step 11: To make the Glaze: In a small food processor, puree the trimmed strawberries. To get 1 tbsp of puree, the strain on a small strainer.
Step 12: Then, whisk the sugar, puree, and lemon juice until the lumps are gone. You can add a bit of sugar if the glaze turns out too thin. Or add lemon juice if too thick.
Step 13: Add the glaze on top of the cooled blondies and spread. Allow setting before slicing.
Notes:
Before glazing, I suggest doing a small test by checking the consistency of the glaze. Add more sugar if the glaze is too thin or more puree or lemon juice if too thick.
In place of strawberry puree for the icing, you can just use lemon juice.
You are welcome to use diced rhubarb or maybe a combination of strawberries and rhubarb for variation. Or blueberries or raspberries.
