Strawberry Lemon Blondies
Bright, citrusy, and full of fresh strawberries, these strawberry lemon blondies are a perfect summer dessert. Quick to prepare, adaptable for gluten-free or vegan diets, and always a crowd-pleaser.
Equipment
- 8x8 inch baking pan
- Parchment Paper
- Mixing Bowls
- Whisk
Ingredients
Dry Ingredients
- all-purpose flour or gluten-free blend
- baking powder
- salt
Wet Ingredients
- unsalted butter or vegan butter
- granulated sugar or substitute
- eggs or flax eggs
- vanilla extract
Fruits and Flavoring
- fresh lemon juice and zest
- fresh strawberries chopped
Instructions
- Preheat oven to 350°F (175°C). Prepare an 8x8-inch pan with parchment paper.
- Whisk together flour, baking powder, and salt in a mixing bowl.
- Cream the butter and sugar until light and fluffy.
- Add eggs and vanilla extract, mixing well until combined.
- Fold in the dry ingredients gently.
- Stir in the lemon juice, lemon zest, and chopped strawberries.
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Let cool completely in the pan before slicing and serving.
Notes
These bars are best enjoyed fresh but can be refrigerated for up to 3 days. For a vegan option, use flax eggs and vegan butter. Gluten-free flour blends work well as substitutes.
