Ingredients
Blondies
- 1 cup butter (room temperature)
- 3/4 cup sugar
- 1 large egg
- 3 tablespoons lemon juice
- 2 tablespoons lemon zest
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2¼ cups all-purpose flour
- 1 cup strawberries (diced)
Strawberry Lemon Icing
- 2 tablespoons butter (room temperature)
- 1 cup powdered sugar
- 1-2 tablespoons strawberry jam
- 1 tablespoon lemon juice
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to ensure it reaches the ideal temperature for baking the blondies.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, add the room temperature butter, sugar, lemon juice, and lemon zest. Beat these together on medium speed until the mixture is light and fluffy, about 1-2 minutes. Then, add the egg and mix thoroughly, scraping down the bowl as needed to combine all ingredients evenly.
- Add Dry Ingredients and Strawberries: On low speed, gradually add in the flour, baking powder, and salt. Mix just until no streaks of butter remain — avoid overmixing to maintain a tender texture. Gently fold the diced strawberries into the dough using a spatula to evenly distribute them without breaking.
- Prepare Baking Pan: Line a 9″ x 9″ baking pan with parchment paper or lightly spray it with nonstick cooking spray. Press the blondie dough evenly into the bottom of the pan, ensuring a uniform thickness for even baking.
- Bake Blondies: Place the pan in the preheated oven and bake for 20-25 minutes. The blondies should be just barely golden along the edges when done. Remove the pan and allow the blondies to cool slightly before icing.
- Make Strawberry Lemon Icing: While the blondies bake, use a stand mixer to cream together the room temperature butter and ½ cup powdered sugar until light and fluffy. Add the remaining powdered sugar, strawberry jam, and lemon juice. Mix again, adjusting the consistency by adding more lemon juice or powdered sugar as needed until the icing is spreadable.
- Spread Icing: Using an offset spatula, evenly spread the strawberry lemon icing over the warm blondies, reaching all the edges for a comprehensive coating.
- Cool and Serve: Allow the cookie bars to cool completely in the pan. Once cooled, cut into 9 even squares. Serve and enjoy this fresh and flavorful dessert!
Notes
- Use fresh, ripe strawberries for the best flavor and texture in the blondies.
- Room temperature butter ensures easier creaming and better incorporation with sugar.
- Be careful not to overmix the batter after adding flour to avoid tough blondies.
- The icing consistency can be adjusted with more lemon juice for a tangier, thinner glaze or more powdered sugar for a thicker spread.
- Store leftover blondies in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute butter with vegan margarine and powdered sugar with a suitable alternative.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
