Summer is the season of sunshine, BBQs, and all things fruity. And what better way to celebrate than with a dessert that screams summer? These Strawberry Lemon Blondies are the ultimate Fresh Summer Dessert—soft, buttery, and bursting with ripe strawberries and zesty lemon. They're like a Lemon Cookie Bar and a Summer Blondie rolled into one, making them the perfect Fruit Treats For Party spread. Plus, they're incredibly easy to whip up, so you can spend less time in the kitchen and more time enjoying the fun.
Whether you're looking for Easy Dessserts to beat the heat or want a Summer Cold Treat to cool down, these blondies are your answer. They're actually a Healthy Homemade Sweet Treat made with real fruit and simple ingredients. And the best part? They double as a Fun Summer Desserts Easy enough for kids to help with. So if you're craving a Desert With Strawberry’s (or strawberries, we know!), this recipe is for you. Get ready to fall in love with these irresistible blondies!
Easy Strawberry Lemon Blondies: A Fresh Summer Dessert
- Set your oven to 350°F: Line an 8x8-inch baking pan with parchment paper, ensuring overhang for easy removal.
- Rinse and dice the strawberries into tiny 1/4-inch pieces: Pat dry lightly if needed.
- In a medium bowl, whisk together the flour, baking powder, and salt: Set aside.
- In a large bowl, cream the softened butter, sugar, vanilla, and lemon zest for about 2 minutes until light and fluffy: Add the egg and mix until fully incorporated. Then pour in the lemon juice and mix again; the batter may look slightly curdled—that's fine.
- Gradually add the flour mixture, mixing just until combined: Don't overmix.
- Toss the diced strawberries with cornstarch, then gently fold them into the batter using a spatula: Transfer the batter into the prepared pan, spreading evenly.
- Bake for 25–30 minutes, or until the edges are golden and the center is set: Be careful not to overbake to keep them moist.
- Allow the blondies to cool completely in the pan on a wire rack: For the glaze, puree the lemon juice and diced strawberries in a food processor. Sieve if desired for a smoother glaze.
- In a small bowl, whisk the powdered sugar with 1 tablespoon of the strawberry puree: Add more puree, a teaspoon at a time, until the glaze is spreadable but not runny. Adjust with extra sugar if needed.
- Spread the glaze evenly over the cooled blondies: Let it set for at least 15 minutes before slicing.
- Store leftovers in an airtight container in the fridge for up to 4–5 days:
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