Strawberry Blondies

Strawberry Blondies are buttery, chewy, and bursting with fresh berry flavor! These easy-to-make bars combine rich brown sugar blondie batter with juicy diced strawberries for a dessert that’s perfect for spring gatherings, weekend baking, or when you need something sweet that feels like sunshine on a plate.

Why You’ll Love This Recipe

Buttery bars bursting with sweet strawberry flavor in every bite. They’re perfectly chewy with a pretty pink hue that makes them as beautiful as they are delicious. Easy to make and impossible to resist, they’re perfect for spring gatherings or anytime you’re craving a fruity dessert.

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Ingredient List

Blondie Batter

• 1 cup (2 sticks) unsalted butter, melted
• 1½ cups packed light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 1 cup fresh strawberries, diced (pat dry to remove excess moisture)

Optional Add-Ins

• ½ cup white chocolate chips
• Zest of ½ lemon (brightens berry flavor)
• A pinch of cinnamon (optional warm note)

Topping (Optional)

• ½ cup coarse sugar or sparkling sugar
• Glaze: ½ cup powdered sugar + 1–2 tablespoons milk + ½ teaspoon vanilla or lemon juice

Why These Ingredients Work

Melted butter is the secret to that dense, fudgy texture that makes blondies so addictive – it creates more chew than creamed butter would.

Brown sugar gives these bars their signature caramel-like flavor and keeps them incredibly moist. The molasses in brown sugar also helps them stay soft for days.

Room temperature eggs blend smoothly into the batter without creating lumps, and they help create that perfect tender crumb.

Fresh strawberries are the star here! Their natural tartness balances the sweetness, and they release just enough juice during baking to create little pockets of jammy goodness.

White chocolate chips (optional but highly recommended!) add creamy sweetness that pairs beautifully with the berries – think strawberries and cream in bar form.

Lemon zest is my secret weapon for making the strawberry flavor POP. Just a little zest brightens everything without making it taste lemony.

Essential Tools and Equipment

• 9×13-inch baking pan – the perfect size for thick, bakery-style blondies
• Parchment paper – makes lifting and cutting SO much easier
• Large mixing bowl – you’ll mix everything in one bowl (yes, really!)
• Whisk – for combining dry ingredients
• Rubber spatula – for gentle folding and spreading
• Wire cooling rack – essential for proper cooling
• Small bowl – if making the optional glaze

How To Make Strawberry Blondies

Step 1: Preheat and Prep Your Pan

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides (this becomes your handles for lifting later). You can also grease the pan well if you prefer, but parchment makes life easier!

Step 2: Mix the Wet Ingredients

In a large bowl, stir together the melted butter and packed brown sugar until the mixture is smooth and glossy – this takes about 30 seconds of good stirring. Add the eggs one at a time, stirring well after each addition until everything is completely combined. Mix in the vanilla extract. The batter should look silky and caramel-colored at this point.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step is important – whisking helps distribute the leavening evenly so you don’t get spots that rise differently.

Step 4: Bring It All Together

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. You should still see a few small streaks of flour – that’s perfect! Overmixing develops gluten and makes blondies tough instead of tender, so stop stirring as soon as you don’t see big pockets of flour anymore.

Step 5: Fold in the Strawberries

This is crucial: Make sure your diced strawberries are patted completely dry with paper towels. Gently fold them into the batter using a rubber spatula. If you’re adding white chocolate chips and lemon zest, fold those in now too.

Step 6: Spread and Top

Spread the batter evenly into your prepared pan, using your spatula to smooth the top. The batter will be thick – that’s what creates those dense, chewy blondies! If you want that gorgeous bakery-style sparkly top, sprinkle the coarse or sparkling sugar evenly over the surface now.

Step 7: Bake to Perfection

Bake for 25–30 minutes. You’re looking for lightly golden edges and a center that’s set but still soft. Insert a toothpick near the center – it should come out with a few moist crumbs clinging to it, NOT wet batter, but also NOT completely clean.

Step 8: Cool Completely

This is the hardest step – waiting! Let the blondies cool completely in the pan on a wire rack. I know they smell amazing, but cutting them warm will result in a crumbly mess. Give them at least 45 minutes to an hour to set up properly.

Step 9: Add the Optional Glaze

If you’re making the glaze, whisk together the powdered sugar with milk and vanilla or lemon juice until smooth and pourable. Drizzle it over the cooled blondies in whatever pattern makes your heart happy – zigzags, straight lines, or just a casual drizzle!

Step 10: Cut and Serve

Use the parchment paper overhang to lift the entire slab of blondies out of the pan. Place it on a cutting board and use a sharp knife to cut into squares. For the cleanest cuts, wipe your knife between each slice. I usually get 12 large bakery-style squares or 15 more modest portions.

You Must Know

Room temperature eggs are non-negotiable. Cold eggs won’t incorporate smoothly into the melted butter and can create a grainy texture. If you forget to take them out ahead, place them in a bowl of warm water for 5 minutes.

Don’t skip patting the strawberries dry! Excess moisture is the #1 cause of soggy, sunken blondies. After dicing, spread the strawberries on paper towels and blot them gently but thoroughly.

Use fresh, firm strawberries. Overripe or mushy berries release too much liquid during baking and can make your blondies wet and dense in a bad way.

Personal Secret: After dicing and drying your strawberries, toss them with about 1 teaspoon of flour before folding them into the batter. This creates a light coating that helps suspend the berries throughout the blondies instead of having them all sink to the bottom.

Pro Tips & Cooking Hacks

For ultra-thick blondies, use an 8×8 or 9×9 pan instead and add 5–10 minutes to the baking time. They’ll be more like brownies – super fudgy and decadent.

Make them gluten-free by using a 1:1 gluten-free flour blend. I’ve had great success with Bob’s Red Mill and King Arthur brands.

Freeze-dried strawberries can be added along with (or instead of) fresh ones for even more intense berry flavor without extra moisture. Crush them slightly and fold in ½ cup.

Don’t have brown sugar? Mix 1½ cups white sugar with 2 tablespoons molasses. It’s not quite the same depth of flavor, but it works in a pinch.

The toothpick test is tricky with fruit additions. If your toothpick hits a strawberry, it might come out looking wet even when the blondies are done. Test in a few different spots to get an accurate read.

Flavor Variations & Suggestions

Mixed Berry Blondies: Use ½ cup strawberries and ½ cup blueberries or raspberries for a berry medley.

Strawberry Cheesecake Blondies: Swirl in 4 oz softened cream cheese (beaten with 2 tablespoons sugar) before baking for tangy pockets of cheesecake.

Chocolate Strawberry: Swap the white chocolate chips for semi-sweet or dark chocolate chunks. The combination is like chocolate-covered strawberries!

Coconut Strawberry: Add ½ cup shredded sweetened coconut for a tropical twist.

Balsamic Strawberry: This sounds fancy, but trust me – add 1 teaspoon of good balsamic vinegar to the wet ingredients. It intensifies the strawberry flavor like you wouldn’t believe.

Nutty Variation: Fold in ½ cup chopped toasted almonds or pecans for crunch.

Make-Ahead Options

These blondies are actually better the next day after the flavors have melded, which makes them perfect for party prep!

Batter: You can mix the batter (minus the strawberries) up to 24 hours ahead. Cover and refrigerate, then bring to room temperature for 20 minutes before folding in strawberries and baking.

Baked blondies: Make them up to 2 days ahead. Store covered at room temperature, and they’ll stay perfectly moist.

Freezer-friendly: These freeze beautifully! Wrap individual squares in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature for about an hour, or microwave individual squares for 20–30 seconds.

Cut or uncut? I prefer freezing them uncut in one slab wrapped tightly in plastic wrap and foil. They stay fresher this way, and you can cut them fresh when serving.

Recipe Notes & Baker’s Tips

Measuring brown sugar: Always pack it firmly into the measuring cup so it holds its shape when turned out. This ensures you get the right amount for proper texture and sweetness.

The batter will be thick – thicker than brownie batter but not quite cookie dough. This is exactly right! Don’t add liquid trying to thin it out.

Edges will set before the center. That’s normal! The residual heat finishes cooking the center as they cool.

Fresh vs. frozen strawberries: I strongly recommend fresh for this recipe. Frozen berries release too much liquid even when thawed and patted dry. If you must use frozen, add them still frozen (don’t thaw) and increase baking time by 5 minutes.

Altitude adjustments: If you’re baking above 3,000 feet, reduce baking powder to ¼ teaspoon and increase flour by 2 tablespoons.

Serving Suggestions

These blondies are delicious on their own, but here are my favorite ways to serve them:

Warm with ice cream: Heat a square for 15 seconds in the microwave and top with vanilla bean ice cream. The cold cream melting into the warm blondie is divine.

Brunch spread: Cut into small squares and serve alongside fresh fruit and coffee for a spring brunch.

Strawberry shortcake style: Top with whipped cream and fresh sliced strawberries for an elegant plated dessert.

With tea or coffee: These pair beautifully with hot tea (try Earl Grey!) or your afternoon coffee.

Garnish ideas: Dust with powdered sugar, add a mint leaf, or drizzle with extra glaze and top with a fresh strawberry slice.

Make it boozy (adults only!): Brush warm blondies with 1–2 tablespoons of strawberry liqueur or bourbon for a grown-up treat.

How to Store Your Strawberry Blondies

Room temperature: Store in an airtight container for up to 4 days. They’ll stay soft and chewy! I like to place parchment paper between layers if I’m stacking them.

Refrigerator: While not necessary, you can refrigerate these for up to 1 week if your kitchen is very warm or humid. Let them come to room temperature before serving for the best texture, or enjoy them chilled (some people love them cold!).

Freezer: Wrap individual squares tightly in plastic wrap, then place in a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw at room temperature for 1 hour or microwave for 20–30 seconds.

Reheating: For that fresh-baked experience, microwave individual squares for 10–15 seconds. Don’t overdo it or they’ll get tough!

Pro storage tip: Don’t add the glaze until you’re ready to serve if you’re storing for more than a day. The glaze can make them slightly soggy over time.

Allergy Information

Contains: Wheat (gluten), eggs, dairy (butter, and milk if using glaze)

Nut-free: This recipe is naturally nut-free, but always check your chocolate chips if using, as some brands are processed in facilities with nuts.

Dairy-free option: Substitute the butter with an equal amount of melted coconut oil or vegan butter (I like Miyoko’s). Use non-dairy milk for the glaze.

Gluten-free option: Use a 1:1 gluten-free baking flour blend. The texture will be slightly more crumbly but still delicious!

Egg-free option: Replace each egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes). The texture will be slightly denser but they still work!

Questions I Get Asked A Lot

Can I use frozen strawberries instead of fresh?

I really don’t recommend it for this recipe. Frozen strawberries release too much liquid even when thawed and drained, which can make your blondies soggy and dense. If you absolutely must use frozen, add them FROZEN (don’t thaw) directly to the batter and increase baking time by 5 minutes. The texture won’t be quite as good, but it can work in a pinch.

My blondies turned out cake-like instead of chewy – what happened?

This usually means they were overbaked. Blondies should come out when a toothpick has moist crumbs, not when it’s completely clean. Also, make sure you’re packing your brown sugar when measuring – too little sugar can also affect the texture. Remember, they’ll continue to cook as they cool, so err on the side of slightly underdone!

Can I double this recipe?

Absolutely! Double all ingredients and use a large sheet pan (13×18 inches). Keep an eye on baking time – you may need to add 5–10 minutes since the batter will be deeper in spots.

Why did my strawberries all sink to the bottom?

This happens when the berries are too wet or too large. Make sure you pat them completely dry and dice them small (about ¼-inch pieces). My secret trick: toss them with 1 teaspoon of flour before folding into the batter – this helps suspend them throughout!

How do I know when they’re done if the toothpick test doesn’t work because of the strawberries?

Great question! Look for these visual cues: edges should be lightly golden and pulling away slightly from the pan, the top should look set (not jiggly), and the center should spring back lightly when touched. Test with a toothpick in several spots – if most come out with just moist crumbs (not wet batter), you’re good!

Can I make these in a muffin tin instead?

Yes! Line a muffin tin with paper liners and fill each about ¾ full. Bake at 350°F for 18–22 minutes. This makes about 15–18 blondie muffins and they’re perfect for portion control and grab-and-go treats!

💬 Tried this recipe? Leave a comment and rating below! I love hearing how your blondies turned out and what variations you tried.