Strawberry Lemon Blondies Recipe

how to make Strawberry Blondie Bars recipe

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These strawberry blondies are thick, chewy, sweet, filled with fresh strawberries, and covered in a layer of pink strawberry and lemon icing. They’re the perfect spring and summer treat to serve for just about any occasion.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings: people

Calories: 455kcal

Author: The Carefree Kitchen

Ingredients

Strawberry 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 Icing

2 tablespoons butter room temperature
1 cup powdered sugar
1-2 tablespoons strawberry jam
1 tablespoon lemon juice

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
In the bowl of a stand mixer, add the room temperature butter, sugar, lemon juice, and lemon zest. Cream, using the paddle attachment, until light and fluffy—about 1-2 minutes. Next, add the egg, scraping down the bowl as needed.
Finally, add the flour, baking powder, and salt. Beat on low speed until well incorporated and no streaks of butter remain, but do not overmix. Fold in the strawberries.
Line a 9" x 9" baking sheet with parchment paper, or lightly spray with nonstick cooking spray. Press the cookie dough into the prepared baking pan, covering the bottom of the pan as evenly as possible.
Bake in your preheated oven for 20-25 minutes, or until just barely golden on the edges. Remove from the oven and let cool slightly.
Meanwhile, in the bowl of a stand mixer, 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 and mix again. You want your icing to be spreadable, so adjust by adding a little more lemon juice or powdered sugar as necessary.
Using an offset spatula, spread the strawberry icing on the warm blondies. Spread evenly and to the edges.
Let the cookie bars cool completely before cutting into 9 even squares. Enjoy!

Notes

Storing instructions: wrap or store in an airtight container and refrigerate for up to 3 days, or in the freezer for up to 2 months. To thaw, transfer to the fridge overnight or room temperature for about an hour.

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