Strawberry Lemon Blondies – Get ready to tantalize your taste buds with our delightful Strawberry Lemon Blondies recipe. These blondies strike the perfect balance between sweet and tangy flavors, making them a refreshing treat for any occasion. With a moist and buttery base studded with juicy diced strawberries and topped with a zesty glaze, these blondies are sure to become a new favorite in your household. Join me on a journey of pure bliss as we explore this special recipe and discover why it’s worth every bite.
As the aroma of these Strawberry Lemon Blondies fills my kitchen, it instantly transports me back to cherished moments with my family. My husband, a self-proclaimed dessert aficionado, fell head over heels in love with these blondies after just one bite. Watching our little family indulge in this treat, their faces lit up with pure joy. We couldn’t resist the temptation to have just one more square, and before we knew it, the entire batch had vanished! These blondies have become a cherished tradition in our home, symbolizing moments of togetherness and pure bliss.
Why This Recipe Will Steal Your Heart: Strawberry Lemon Blondies Unveiled!
- The perfect combination of tangy lemon and juicy strawberries creates a flavor explosion in every bite.
- With a moist and buttery texture, these blondies simply melt in your mouth.
- The zesty glaze adds an irresistible finishing touch, taking these blondies to the next level of deliciousness.
- Made with simple pantry ingredients, this recipe is easy to whip up whenever your sweet tooth calls.
- The balance between sweetness and tanginess makes these blondies a crowd-pleaser for all ages.
- The vibrant pink glaze and speckles of strawberries make these blondies visually appealing, perfect for special occasions or casual get-togethers.
Ingredients:
- 1 cup (228 grams or 2 sticks) unsalted butter, softened
- 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 (measured using the fluff/scoop/level method)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (127 grams) diced fresh strawberries
Glaze:
- 1 cup (112 grams) powdered sugar, sifted (unsifted weight)
- 1 Tbsp. strawberry puree (made from approximately 2 large strawberries, see instructions below)
- Lemon juice, about 1 Tbsp. (adjust as needed to achieve a spreadable consistency)
Directions:
Preheat your oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper, leaving overhangs for easy removal later.
In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg and continue beating until fully incorporated.
Pour in the fresh lemon juice, and although it may not completely incorporate at this stage, don’t worry, it will blend beautifully later.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until no dry flour remains.
Gently fold in the diced strawberries, ensuring they are evenly distributed throughout the batter. Take your time as the dough is thick.
Spread the batter evenly into the prepared baking pan, smoothing the surface with a spatula.
Bake for 30-35 minutes, or until the edges begin to turn golden and the center is set. To check doneness, insert a toothpick into the center—it should come out moist but not wet. Avoid over-baking to maintain a moist texture. Allow the blondies to cool on a wire rack.
For the glaze, trim the strawberries and puree them in a small food processor. Strain the puree through a fine strainer to obtain 1 tablespoon of puree. In a bowl, whisk together the powdered sugar, strawberry puree, and lemon juice until smooth and lump-free. Adjust the consistency by adding more sugar if it’s too thin or more lemon juice if it’s too thick.
Once the blondies have cooled, spread the glaze over the top, ensuring an even coverage. Allow the glaze to set before slicing into delectable squares.
Notes:
- For an extra burst of flavor, try adding a touch of lemon zest to the blondie batter.
- If fresh strawberries aren’t available, frozen strawberries can be used as a substitute, but make sure to thaw and drain them before dicing.
- These blondies taste best when enjoyed within a day or two of baking, but they can be stored in an airtight container at room temperature for up to 3 days.
Indulge your senses with the delectable combination of flavors found in our Strawberry Lemon Blondies. These irresistible treats offer a perfect blend of tangy lemon and sweet strawberries, creating a symphony of taste that will leave you craving more. With their moist and buttery texture, these blondies are a true delight to savor. Whether you’re enjoying them as a special dessert for a gathering or treating yourself to a little moment of bliss, these blondies are sure to impress. Try this recipe and create your own sweet memories with your loved ones, just like we have in our own household. So go ahead, grab a square of pure happiness, and let the luscious flavors transport you to a world of sheer indulgence.
FAQs
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries. Make sure to thaw and drain them before dicing and incorporating them into the batter.
How should I store the blondies?
To keep them fresh, store the blondies in an airtight container at room temperature for up to 3 days. They are best enjoyed within a day or two of baking.
Can I freeze the blondies?
Absolutely! Once cooled and cut into squares, you can wrap the individual blondies tightly in plastic wrap and store them in a freezer-safe container or zip-top bag. They can be frozen for up to 3 months. Thaw them at room temperature before enjoying.
Can I double the recipe?
Yes, you can double the recipe to make a larger batch. Simply adjust the ingredient quantities accordingly and use a larger baking pan or two separate pans.
Can I omit the glaze?
Of course! While the glaze adds a delightful touch, the blondies can still be enjoyed without it. However, the glaze does enhance the overall flavor and presentation.
Strawberry Lemon Blondies
Ingredients
- 1 cup 228 grams or 2 sticks unsalted butter, softened
- 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 (measured using the fluff/scoop/level method)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup 127 grams diced fresh strawberries
Glaze:
- 1 cup 112 grams powdered sugar, sifted (unsifted weight)
- 1 Tbsp. strawberry puree made from approximately 2 large strawberries, see instructions below
- Lemon juice about 1 Tbsp. (adjust as needed to achieve a spreadable consistency)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9-inch square baking pan with parchment paper, leaving overhangs for easy removal later.
- In a mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg and continue beating until fully incorporated.
- Pour in the fresh lemon juice, and although it may not completely incorporate at this stage, don't worry, it will blend beautifully later.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until no dry flour remains.
- Gently fold in the diced strawberries, ensuring they are evenly distributed throughout the batter. Take your time as the dough is thick.
- Spread the batter evenly into the prepared baking pan, smoothing the surface with a spatula.
- Bake for 30-35 minutes, or until the edges begin to turn golden and the center is set. To check doneness, insert a toothpick into the center—it should come out moist but not wet. Avoid over-baking to maintain a moist texture. Allow the blondies to cool on a wire rack.
- For the glaze, trim the strawberries and puree them in a small food processor. Strain the puree through a fine strainer to obtain 1 tablespoon of puree. In a bowl, whisk together the powdered sugar, strawberry puree, and lemon juice until smooth and lump-free. Adjust the consistency by adding more sugar if it's too thin or more lemon juice if it's too thick.
- Once the blondies have cooled, spread the glaze over the top, ensuring an even coverage. Allow the glaze to set before slicing into delectable squares.
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