Ingredients
Equipment
Method
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper and lightly grease it.
- In a large bowl, whisk together the melted butter and sugar until smooth. Add the egg and mix well. Stir in the lemon juice and lemon zest.
- Fold in the flour and salt until just combined. Do not overmix.
- Gently fold in the chopped strawberries, distributing them evenly throughout the batter.
- Spread the batter evenly into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until the edges are lightly golden and the center is set. Allow to cool completely in the pan.
- To make the glaze, whisk together powdered sugar and 1 tablespoon lemon juice. Add more lemon juice as needed until smooth and pourable.
- Spread the glaze over the cooled blondies. Let it set before slicing into 12 squares and serving.
Notes
Use ripe but firm strawberries for best texture. Allow the blondies to cool completely before glazing to prevent the glaze from melting. Store in an airtight container for up to 5 days in the refrigerator.