Bright and tangy with little pockets of jammy baked strawberries, these strawberry lemon blondies are a gooey, indulgent treat and a must-make. Topped with a strawberry icing, the flavour is incredible.

  • Soft, dense and sweet .
  • Chewy and definitely not cakey
  • Quick and easy to make

While the flavours in these strawberry blondies give you an unmistakable burst of summer, we’re lucky enough where I live to have two strawberry seasons. I could not resist making these when I saw the winter crop of plump strawberries in shops. And you should absolutely try these Raspberry Chocolate Chip Blondies too.

6 blondies with pink icing on a sheet of baking paper.

Table of contents

Ingredients you’ll need

Most of the ingredients in these strawberry lemon blondies are things you’ll have on hand or are obvious like flour, sugar and eggs. Some are worth explaining further, below.

Ingredients for strawberry blondies on a white marble worktop.
  • Strawberries: You must use fresh strawberries in these blondies. The blondies are already moist and dense so using frozen will likely make them too moist.
  • Lemon: We use both the juice and zest in this recipe and the finished blondies have such a great lemony kick.
  • Icing sugar: The icing (powdered) sugar is used in the gooey icing.
  • Baking powder: Only a little to give just a little rise while still keeping the texture fudgy.
  • Salt: Even sweets should always have a touch of salt to enhance the flavours.
  • Butter: This adds a gorgeous rich and buttery flavour to the blondies.
  • Vanilla extract: Please use extract and not essence. Extract is natural and has a much nicer flavour.

How to make them

These strawberry lemon blondies are super simple to make.

A collage of 4 images showing how to mix up the blondie batter.
  1. Prep the strawberries: Wash, then dry the strawberries well – you don’t want to add extra moisture to the batter.
  2. The lemon sugar: Combine the lemon zest and sugar in a bowl and use your fingertips to press it together – this releases the oils in the lemon zest and intensifies the flavour.
  3. Add the dry ingredients: Add the rest of the dry ingredients – flour, baking powder and salt and whisk it all together.
  4. Add wet ingredients: Now add the melted butter, eggs lemon juice and vanilla to a well in the centre and whisk it all together. Fold in the strawberries, then pour it into the prepared tin and bake.
A collage of 4 images showing how to make strawberry icing.
  1. Make the icing: Puree some more strawberries and strain out the seeds. Add that puree to the icing sugar and mix well, then pour it all over the cooled blondies. Spread it out and let it set a little.
A stack of 2 strawberry blondies with more in front and a strawberry behind.

All about that simple strawberry icing

The strawberry icing on these blondies is all natural colour from the strawberries (so the redder your strawberries, the deeper the colour will be).

Unlike with these baked strawberry doughnuts, the icing doesn’t fully set on these as the blondies have quite a lot of moisture in them. Normally the top will dry out but it will remain a little gooey underneath (aka luscious).

You can thin or thicken the consistency of the icing to your preference too. Add a little milk to make it thinner or some icing sugar to thicken it up.

Also, when you add the icing will make a difference too. If you add it while the blondies are still a little warm, it will seep slightly into the blondie but if you wait until the blondies are completely cool, it will sit on top.

Storage

Store the blondies in the fridge in an airtight container for up to 4 days. They can also be frozen for up to 2 months. They will thaw quite quickly at room temperature.  

9 blondies with pink icing on a sheet of baking paper on a wooden board.

More recipes you’ll love

If you made this Strawberry Lemon Blondies recipe,
be sure to leave a ⭐⭐⭐⭐⭐ rating below. Thank you!

Hungry for more?

A stack of 3 strawberry blondies with a strawberry on top.

Strawberry Lemon Blondies

Yield: 16 serves
Prep Time: 20 minutes
Cook Time: 30 minutes
0 minutes
Total Time: 50 minutes
4.9 from 8 ratings
These are bursting with strawberry and lemon flavour. They're quick and easy to make, and these indulgent strawberry blondies use just everyday ingredients.
Print Rate Pin

Ingredients

FOR THE BLONDIES

  • 200 g granulated sugar (1 cup / 7oz)
  • 3 teaspoons lemon zest (approx. 1 large lemon)
  • 130 g plain (all-purp) flour (1 cup / 4.6oz)
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 113 g unsalted butter, melted and cooled slightly (½ cup / 1 stick)
  • 2 large eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup medium fresh strawberries (135g / 4.8oz)

FOR THE STRAWBERRY ICING

  • ½ cup chopped strawberries
  • 2 cups icing (powdered) sugar

For best results, always weigh ingredients where a weight is provided

Equipment

Instructions
 

  • Preheat your oven to 180C / 350F / 160C fan forced. Line an 8×8 inch square baking tin with baking paper
  • Wash and dry the strawberries well, then cut off the tops and dice into small pieces – you should have roughly 3/4 cup of diced strawberries.
  • In a large bowl, combine the sugar and lemon zest and press together between your fingertips to release the lemon oil.
  • Add the flour, baking powder and salt and whisk with a balloon whisk to combine.
  • Make a well in the centre and crack in the eggs, and add the melted butter, lemon juice and vanilla. Whisk until well combined.
  • Swap to a spatula and fold in the diced strawberries.
  • Pour into prepared tin and level out with your spatula.
  • Bake for 25-30 minutes until the top is dry and the edges are starting to turn golden.
  • Cool in the tin for at least 45 minutes before making the icing.

FOR THE STRAWBERRY ICING

  • Puree the strawberries in a blender, then push them through a strainer to remove seeds and any larger pieces of pulp.
  • Mix the puree with the icing sugar until you have a smooth icing, pour over the cooled blondies. Let it set slightly before cutting into slices.

Notes

  1. I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
  2. All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
  3. For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Calories: 192kcal
Author: Marie Roffey
Course: Dessert, Sweets
Cuisine: American
Love this recipe?Add Sugar Salt Magic as a preferred Google source.
Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.