Good old blondies get a springtime makeover with fresh strawberries and bright lemon – trust me, it works beautifully. The trick is balancing the white chocolate's sweetness with just enough lemon zest to wake up your taste buds. When you fold in those diced strawberries, they create these lovely pockets of fruit that keep everything moist.
Now, I've made these countless times, and I'll tell you straight – measuring matters. Pour that flour carefully and don't go crazy with the mixing. You want your blondies dense and chewy, not tough as old boots. Think of it like making shortbread – gentle hands get the best results.
When they're done right, these bars have a golden top and that perfect texture that makes you reach for just one more piece. They're not your usual blondies, mind you, but sometimes a little change is just what's needed. Perfect for those spring afternoons when you want something a bit special with your cup of tea.
And between you and me – they taste even better the next day, if you can wait that long. Just keep them in a tin with a tight lid, and they'll stay fresh and delicious for days.
Recipe
Strawberry Lemon Blondies combine the vibrant, zesty notes of lemon with the sweet, fruity essence of fresh strawberries, all wrapped in a rich, buttery blondie base. These dense, chewy bars offer an invigorating twist on traditional blondies, making them ideal for spring and summer gatherings. The unique flavor combination is reminiscent of delightful desserts such as Peach And Blueberry Cobbler, showcasing the beauty of seasonal fruits.
These treats feature a moist, tender crumb with small pockets of juicy strawberries throughout, while the lemon adds a tangy brightness that cuts through the sweetness. The addition of white chocolate chips creates an extra layer of indulgence, and the optional lemon glaze drizzled on top provides a perfect finishing touch.
Ingredients:
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, melted
- 2 cups brown sugar
- 2 large eggs
- 2 tablespoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
- ½ cup white chocolate chips
Preheat oven to 350°F and line a 9×13-inch baking pan with parchment paper. Whisk together flour, baking powder, and salt in a bowl. In a separate large bowl, combine melted butter and brown sugar until smooth. Add eggs one at a time, then mix in lemon zest, juice, and vanilla. Gradually fold in the dry ingredients until just combined.
Gently stir in diced strawberries and white chocolate chips. Pour batter into prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
For best results, allow the blondies to cool completely before cutting. Fresh strawberries can release moisture during baking, so pat them dry thoroughly before adding to the batter. Store blondies in an airtight container in the refrigerator for up to 5 days, though they're best consumed within the first 2-3 days while the strawberries are freshest.
The classic blondie gets a bright, summery upgrade with the addition of fresh strawberries and lemon. This variation takes the traditional butterscotch notes of a blondie and transforms them into a lighter, fruitier treat that's perfect for warm weather gatherings.
While traditional blondies emerged in the 1930s as a vanilla-based alternative to brownies, this strawberry-lemon version is a more recent innovation that combines the dense, chewy texture of the original with vibrant fruit flavors.
The natural sweetness of strawberries balances perfectly with the citrusy tang of lemon, creating a dessert bar that's both familiar and invigoratingly different.
Conclusion
Let me tell you about these wonderful little treats. Just imagine biting into a blondie that tastes like summer – sweet strawberries and zingy lemon all wrapped up in a rich, buttery square. I've made these countless times, and fresh strawberries are definitely the way to go – they give that lovely natural sweetness you just can't get from frozen ones.
Now, about that lemon glaze – it's not strictly necessary, mind you. I've served them both ways at my coffee mornings, and folks seem split right down the middle. My advice? Try a batch with the glaze on half the squares. That way, you'll know which you prefer.
The nice thing about these is they stay fresh for nearly a week when you pop them in a good tin – though in my house they rarely last more than a couple of days! Just remember to keep them in something airtight. The butter in these makes them nice and dense, and you'll find they're a good bit different from your regular brownie – more of a golden, vanilla-based affair with those lovely fruit bits running through.
If you're taking them to a gathering, I find they travel well in a tin with a bit of parchment paper between the layers. Just like the ones my mother used to make for church socials.