1-First Step: Preparation and Mise en Place Begin by preheating the oven to 350°F and lining a 9-inch square baking pan with parchment paper. This step ensures even baking and easy removal later gather all your measured ingredients like the 1 cup unsalted butter at room temperature and 1 cup diced fresh strawberries to make the process flow seamlessly. Double-check that your strawberries are fresh and diced evenly for the best distribution in the batter, which helps avoid any soggy spots. Once everything is ready, you’re set to mix.

2-Second Step: Cream the Butter and Sugar Next, cream the 1 cup unsalted butter and 3/4 cup sugar together until they’re fluffy and light this usually takes about 2-3 minutes with a mixer. The goal is to incorporate air for a tender texture, so don’t rush it. For a link to more tips on creamy mixes, check out our no-churn ice cream recipe that uses similar techniques for smooth results. Once done, your mixture should be pale and creamy, signaling it’s ready for the next addition.

3-Third Step: Add the Egg and Lemon Juice Beat in the 1 large egg until it’s fully incorporated, which helps bind the ingredients. Then, mix in the 1/4 cup fresh squeezed lemon juice; it’s okay if it doesn’t blend perfectly at this point. This step introduces the bright lemon flavor that makes these Strawberry Lemon Blondies stand out. Stir gently to keep the batter from breaking, maintaining that smooth consistency for the best bake.

4-Fourth Step: Combine Dry Ingredients and Fold in Strawberries Whisk together the 2 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt in a separate bowl. Add this dry mixture to the wet ingredients and stir just until no dry flour remains, being careful not to overmix. Gently fold in the 1 cup diced fresh strawberries to distribute them evenly. For more on handling fruit in bakes, remember that tossing the strawberries in a little flour helps prevent them from sinking.

5-Fifth Step: Bake the Blondies Spread the thick batter evenly in your prepared pan using an offset spatula for a uniform layer. Bake for 30-35 minutes until the edges are golden and the center is set but still moist use a toothpick to check, as overbaking can dry them out. Once done, let the blondies cool on a rack to set properly before adding the glaze.

6-Final Step: Make and Apply the Glaze First, puree trimmed strawberries to get 1 tablespoon of puree and strain it for smoothness. Whisk the 1 cup powdered sugar with the 1 tablespoon strawberry puree and approximately 1 tablespoon fresh lemon juice until it’s a spreadable consistency, adjusting as needed. Spread this glaze over the cooled blondies and let it set before slicing into squares. For the full picture, here’s some nutritional info in a handy table to see what’s in each serving.