Ingredients
Batter
- 1 cup unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1/4 cup fresh squeezed lemon juice
- 2 1/4 cups all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup diced fresh strawberries
Glaze
- 1 cup powdered sugar, sifted (measure before sifting)
- 1 Tbsp strawberry puree (from about 2 large strawberries)
- Approximately 1 Tbsp lemon juice (to thin glaze)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to get it ready for baking the blondies.
- Prepare Pan: Line a 9-inch square baking pan with parchment paper, ensuring the paper extends beyond the edges to allow easy removal of the blondies later.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and sugar together until the mixture becomes light and fluffy, indicating it is well aerated.
- Add Egg and Lemon Juice: Beat in the large egg until fully incorporated. Then pour in the fresh lemon juice, mixing gently; it’s okay if the lemon juice does not completely absorb at this stage.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing until no dry flour remains.
- Fold in Strawberries: Gently incorporate the diced fresh strawberries into the batter, being careful not to crush them.
- Spread Batter and Bake: Transfer the thick batter into the prepared pan, spreading it evenly using a large offset spatula. Bake in the preheated oven for 30-35 minutes until the edges turn golden and the center is set but still moist. Test with a toothpick; it should come out with moist crumbs, not wet batter.
- Prepare Glaze: Trim and puree the strawberries in a small food processor, then strain to obtain 1 tablespoon of puree. Whisk together the sifted powdered sugar, strawberry puree, and enough lemon juice (about 1 tablespoon) to create a smooth, spreadable glaze. Adjust thickness by adding more sugar or lemon juice as needed.
- Glaze and Cool: Once the blondies have cooled on a rack, spread the glaze evenly over the top. Allow the glaze to set completely before slicing and serving.
Notes
- For best results, use fresh, ripe strawberries for both the batter and glaze to enhance flavor and color.
- Using parchment paper makes it much easier to lift the blondies from the pan and slice them neatly.
- Be careful not to overbake the blondies to maintain a moist, tender texture.
- The glaze consistency can be adjusted by adding lemon juice to thin or powdered sugar to thicken.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
