Strawberry Lemon Blondies Remix
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Golden blondies bursting with zesty lemon and fresh strawberries. Butter whipped with sugars till airy; eggs and lemon meld in for tangy moisture. Flour blended with baking powder and cornstarch for tender crumb. Strawberries folded gently to keep texture, baked till edges turn deep gold and toothpick comes with a few moist crumbs. Glaze drizzled warm, tart and sweet balance the rich bars. Notes on ingredient swaps, timing tweaks, visual cues— for cooks who trust sight, smell, feel over clock.
Prep:
25 min
Cook:
35 min
Total:
60 min
Servings:
16 servings
#dessert
#baking
#lemon
#strawberries
#blondies
#glaze
#cornstarch
Butter, sugar, and eggs—simple, but boy, do they work. The key? Creaming till fluffy, not melting butter into a pool. Don’t rush or air won’t get trapped, and your blondies go flat. Then comes sharp lemon, zesty, poking through sweet heat from brown sugar. I learned to ditch the standard vanilla for almond extract sometimes, adds a surprising depth that plays nice with strawberries. Folding flour with cornstarch trick for tenderness, stops bars from turning into hockey pucks. Watch edges over baking: golden, firm, cracking slightly— smells citrusy with sugary warmth. Glaze? Not just a garnish but a punch of acid balanced with butter’s richness. Slice with a serrated knife once cold; messy if warm. My kitchen’s tried and true, mistakes included.
Ingredients
- 2 sticks unsalted butter softened (can swap with coconut oil if dairy-free)
- 1 cup granulated sugar reduced to 3/4 cup for less sweetness
- 3/4 cup packed light brown sugar
- 3 large eggs
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons lemon zest (from about 2 lemons)
- 1 teaspoon vanilla extract replaced with almond extract for twist
- 1/2 teaspoon lemon extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon cornstarch
- 1 1/2 cups diced fresh strawberries, drained well
- For glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon melted butter
About the ingredients
Butter is your base fat, room temp helps it cream well; fridge cold means lumps, melted means greasy batter. Granulated sugar can be halved if not into very sweet. Brown sugar adds moisture, depth— don’t skip. Eggs provide structure, freshness critical; older eggs risk flat flavor. Lemon juice and zest both needed: juice for tang, zest for oils and smell. Vanilla extract replaced with almond for a nutty, sophisticated note —play with it. Flour and cornstarch combined for balance—not too dense, still moist. Baking powder quickens rise but don’t substitute with baking soda; outcome differs. Strawberries, use ripe but firm ones; too soggy, and blondies weep. For glaze, powdered sugar and lemon juice is classic; adding melted butter smooths it out—acts like a glue. If no lemon extract, increase zest slightly or add orange zest for variation.
Method
- Preheat oven to 345°F. Line a 9x13 glass pan with parchment, letting sides overhang for easy lift-out later.
- Cream softened butter, granulated, and brown sugars for 1-2 minutes until fluffy but not grainy. Stop early if mixture feels greasy or too soft, else bars may spread too much.
- Add eggs, one at a time, beating medium-high for about 3 minutes total. Scrape bowl often. Mixture loosens, may look curdled— normal. Add lemon juice, zest, vanilla and lemon extract. Beat just until combined; avoid overmixing here to keep air bubbles intact.
- Whisk flour, baking powder, salt, and cornstarch in separate bowl. Cornstarch key for tender crumb— don’t skip.
- Fold dry ingredients into wet gently until barely combined; lumps okay. Overmix leads to tougher blondies.
- Stir in diced strawberries carefully, just until dispersed. If too juicy, drain or pat dry to avoid soggy spots in batter.
- Spread batter evenly in pan. Tap to settle but don’t overwork. Surface should be slightly textured, not perfectly smooth.
- Bake 30-35 minutes. Check at 30 by inserting toothpick near center— should come out with few moist crumbs, no wet batter. Edges deepen to warm golden brown with slight crispness. Internal jiggle will set upon cooling.
- While warm, whisk powdered sugar, lemon juice, melted butter till loose glaze. Spread evenly over blondies to soak in slightly, adding tang against sweet base.
- Cool completely in pan before slicing squares. Lift with parchment flaps, slice on cutting board for clean edges.
- Store in airtight container at room temperature up to 3 days; strawberries lose fresh bite after prolonged storage. Freeze unglazed bars for up to 1 month, thaw before glazing.
Cooking tips
Heat oven to 345°F, slightly less than standard 350 to avoid overbrowning edges. Parchment lining crucial for easy removal—have those corners up to grab bars without mess. Cream butter and sugars till color lightens, texture turns fluffy; hear the mixer slowing down and the batter thickening—that’s it. Eggs added slowly so mixture doesn’t break. Mixture looks split mid-beating—don’t panic, happens when acid hits dairy. Dry ingredients folded in gently; skip electric mixer here to avoid gluten overdevelopment. Strawberries folded last, give moist bites but overmix makes batter watery. Spreading batter should not be trowelled smooth. Bake on center rack—edges turn golden, middle slightly soft, jiggle with a gentle shake. Toothpick test more reliable than timer. Glaze applied warm to soak in aroma, not cold or it cracks. Cooling fully is essential; cutting too early ruins shape and texture. Store in cool place, avoid fridge which toughens texture. For freeze-thaw, bars best without glaze to avoid sogginess.
Chef's notes
- 💡 Butter temp crucial; room temp, soft but not melted, lumps kill the air. Cream with sugars till thick, listen for mixer slow down. Too warm butter means greasy batter, bars spread flat. Start slow to hold air bubbles; eggs added one by one helps with structure. Mixture looks curdled? Normal, acid hits dairy mid-beat. Mix time here matters, too long clips air, too short leaves clumps.
- 💡 Flour mix needs whisked well. Cornstarch adds that tender crumb, softens edges, stops tough bars. Baking powder for rise, not soda, else weird flavors or fast rise mess texture. Fold dry into wet carefully, don't overbeat or gluten toughens. Lumps okay! They vanish after bake. Electric mixer skips here to keep crumb soft and avoid rubbery blondies.
- 💡 Strawberries? Drain or pat dry or batter gets watery. Juicy berries make soggy spots. Fold gently, barely mixed in; too much breaks berries and releases more liquid. Spread batter unevenly sometimes; surface slightly bumpy means more texture later, no glass-smooth pressing. Tap pan lightly to settle batter, avoid heavy shaking or too much air loss.
- 💡 Oven temperature 345°F, lower than usual 350 avoids burnt edges. Watch color not time. Toothpick test beats timers; inserted near center, comes out with moist crumbs but no wet batter signals done. Edges deepen golden brown, slightly crisp. Middle jiggles then firms after cooling. Overbake dries bars, underbake leaves gooey mess. Visual and tactile cues guide more than clock.
- 💡 Glaze mixed warm, not hot. Warm powdered sugar with lemon juice and melted butter till loose, pour quickly while blondies still warm to soak in slightly. Too cool glaze cracks or sits on top. Butter in glaze balances acid sharpness, adds richness, acts like glue. Cool completely before slicing or bars crumble. Serrated knife helps cut clean; warm bars tear or smoosh.
Common questions
Can I replace butter with oil?
Yes, coconut oil works best if dairy-free but texture shifts slightly. Butter adds flavor and creaminess; oil moistens but no fluff. Adjust baking time slightly as oils heat differently. Melt then cool oil instead of creaming for best results.
What if strawberries release too much juice?
Drain them well or pat dry before folding in. Overly juicy berries make batter runny and cause soggy spots inside bars. Freeze-dried berries could work but change texture. Adding extra flour mix not advised; breaks balance.
How to know blondies are done without burning edges?
Edges golden, firm, slight crispness. Insert toothpick near center; comes out with few moist crumbs, no wet batter. Middle should jiggle lightly but hold shape. Oven temps vary; watch color and texture over strict minutes. Remove immediately once signals appear.
How to store leftovers?
Airtight container room temp up to 3 days keeps texture. Strawberries lose bite after long resting. Avoid fridge, dries bars out or makes crumb tough. Freeze unglazed bars up to a month; thaw before glazing. Glaze soggy after freeze if applied first.
