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.
Table of contents
These strawberry lemon blondies are;
- Soft, dense and sweet .
- Chewy and definitely not cakey
- Bursting with strawberry and lemon
- Filled with jammy pockets of fresh strawberry.
- Quick and easy to make
- Not diet-food. Sorry, not sorry!
While the flavours in these strawberry blondies give you an unmistakeable burst of summer, we’re lucky enough where I live to have 2 strawberry seasons. I could not resist making these when I saw the winter crop of plump strawberries in shops.
Ingredients you’ll need
Most of the ingredients in these strawberry lemon blondies are things you’ll have on hand.
- 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.
- Flour: Just plain (all-purpose) flour is all you need.
- White sugar: Just regular white sugar is perfect.
- Icing sugar: The icing (powdered) sugar is used in the gooey icing.
- Eggs: These add structure and richness.
- 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.
Equipment you’ll need
You don’t need much equipment to be honest which is wonderful, of course. A balloon whisk, a couple of bowls and an 8×8 inch square baking tin are what I use. You could even bake these in a round tin then just slice like a cake.
How to make them
These strawberry lemon blondies are super simple to make.
- Prep the strawberries: Wash, then dry the strawberries well – you don’t want to add extra moisture to the batter.
- The lemon sugar: Combine the lemon zest and sugar in a bowl (photo 1) and use your fingertips to press it together – this releases the oils in the lemon zest and intensifies the flavour.
- Add the dry ingredients: Add the rest of the dry ingredients – flour, baking powder and salt and whisk it all together.
- Add wet ingredients: Now add the melted butter, eggs lemon juice and vanilla to a well in the centre (photo 2) and whisk it all together. Fold in the strawberries (photo 3), then pour it into the prepared tin (photo 4) and bake.
- Make the icing: Puree some more strawberries and strain out the seeds (photo 5). Add that puree to the icing sugar and mix well (photo 6), then pour it all over the cooled blondies (photo 7). Spread it out (photo 8) and let it set a little.
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.
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.
If you try these strawberry lemon blondies, please take a moment to leave a rating and comment below. I love hearing from you and it helps other readers too! You can also take a photo and tag @sugarsaltmagic on Instagram.
More recipes you’ll love
- White chocolate raspberry blondies
- White Chocolate Malted Milk Blondies
- Oreo Blondies
- Cranberry White Chocolate Blondies
- Macadamia Caramel Blondies
- Strawberry Cream Puffs
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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
- 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.
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- All ovens vary – always test for doneness 3-5 minutes before the recipe suggests
- 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).
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