Fresh Strawberry Blondies: Crispy golden perfection

A Happy Little Accident

I first made these blondies for my grandson, Leo. He wanted pink cookies, but we only had strawberries. I thought, why not put them in a blondie? It worked perfectly. I still laugh at that.

This matters because cooking is about trying new things. It is okay to be creative. The best treats often start as a simple idea. What is your favorite happy accident in the kitchen?

The Secret to the Best Blondies

You must dry the strawberries with paper towels. This is the most important step. If you skip it, your blondies will be too wet. Trust me on this.

Also, use room temperature butter. It mixes with the sugar so much better. Doesn’t that smell amazing when you stir it all together? Fun fact: letting your butter soften on the counter makes your baked goods lighter and fluffier.

Why We Stir and Wait

Patience is the hardest ingredient. You have to let the blondies cool completely. Then you add the glaze. I know it is hard to wait!

This matters because good things take time. Rushing can make a mess. The wait makes that first sweet bite even more special. Do you find it hard to wait for treats to cool down?

The Sweet Pink Glaze

The glaze is my favorite part. It is just powdered sugar, jam, and water. Stir it until it is smooth and shiny. It makes the blondies look so pretty.

You can let the glaze harden overnight. It gives the blondies a little crunch. Or you can eat them right away. I won’t tell anyone!

A Treat to Share

These blondies are perfect for sharing. They are not too fancy. They are just a simple, happy treat. I love bringing them to a friend.

Food tastes better when we eat it together. It is a small way to show you care. Who would you share a pan of these with?

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	1 1/4 cups
Butter	1/2 cup	room temperature (not melted)
Light brown sugar	1/2 cup	firmly packed
Granulated white sugar	1/2 cup
Diced strawberries	1/2 cup
Egg	1 large
Baking powder	1/2 teaspoon
Vanilla extract	1 teaspoon
Salt	1/4 teaspoon
		For the glaze:
Powdered sugar	1 cup
Strawberry jam	2 tablespoons
Water	2 tablespoons

Fresh Strawberry Blondies: A Little Taste of Sunshine

Oh, these blondies bring back such happy memories. My granddaughter Lily and I made them last summer. The kitchen was filled with the sweetest smell. It was like baking with little bits of pink sunshine. She was so proud of her work. I still laugh at how her face was covered in glaze.

These treats are wonderfully simple to make. You just need one bowl and a happy heart. Let me walk you through it. I promise, it feels like giving someone a sweet, warm hug.

Step 1: Preheat and Prepare

First, get your oven nice and warm. Set it to 350°F. Then, prepare your baking pan. A little spray keeps everything from sticking. This is my favorite part. It means something delicious is coming soon.

Step 2: Prepare the Strawberries

Now, let’s handle our strawberries. We press them gently with paper towels. This soaks up the extra juice. (This is a hard-learned tip! Skipping this makes the batter too wet.) Dry berries make for a perfect, chewy blondie.

Step 3: Combine Dry Ingredients

Grab a medium bowl for your dry things. Whisk the flour, baking powder, and salt together. Doesn’t that look like a little cloud? Setting this aside makes the next step so much easier. I love how organized it feels.

Step 4: Mix the Wet Ingredients

In a bigger bowl, stir the soft butter and both sugars. It will look a bit like wet sand. Then, mix in the egg and vanilla. The smell of vanilla always makes me smile. Finally, add your dry cloud and the red berries. Stir it all with love.

Step 5: Bake and Cool

Spread your pink-speckled batter into the pan. Now, into the oven it goes! You will know it’s done when the top is golden. The waiting is the hardest part, isn’t it? Let it cool completely. Patience makes the glaze set perfectly.

Step 6: Make the Glaze and Serve

For the glaze, just stir three things together. The powdered sugar, jam, and water become a pretty pink icing. Spread it over your cooled blondies. Do you like a thick or thin layer of icing? Share below! Let it harden, then slice into squares.

Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 9 servings
Category: Dessert, Snack

Three Fun Twists on Our Berry Blondies

Once you know the basic recipe, you can play! I love changing things up. It keeps my family guessing what I’ll bake next. Here are a few of our favorite ideas. They are all so simple and fun.

Lemon-Zest Sparkle

Add the zest of one lemon to the batter. It makes the strawberries taste even brighter. A little sunshine in every bite!

Chocolate Chip Berry Mash-Up

Stir in a half-cup of white chocolate chips. The creamy chips with the tart berries are a dream. My grandson asks for this weekly.

Almond Cookie Crunch

Use a teaspoon of almond extract instead of vanilla. Sprinkle sliced almonds on top before baking. It adds a lovely, toasty crunch.

Which one would you try first? Comment below!

The Perfect Way to Serve Your Blondies

These blondies are wonderful all on their own. But sometimes, you want to make them extra special. I like to serve them warm with a little scoop of vanilla ice cream. The cold and warm together is just heavenly. It turns a simple treat into a real celebration.

For a pretty plate, add a few fresh strawberry slices on the side. A sprig of mint looks lovely, too. It makes everything feel like it’s from a fancy bakery. But it’s from your own kitchen, which is even better.

What should we drink with them? A tall, cold glass of milk is always the classic choice. For the grown-ups, a sweet glass of rosé wine pairs beautifully. Which would you choose tonight?

Keeping Your Strawberry Blondies Fresh

Let’s talk about keeping these treats yummy. Store cooled blondies in an airtight container. They will last three days on your counter.

You can also freeze them for later. Wrap each blondie tightly in plastic wrap. Then pop them all in a freezer bag.

I once sent a batch to my grandson. He froze them for a whole month. He said they tasted just-baked when he thawed one.

This matters because a good treat should never go to waste. A little planning means you always have a sweet snack ready. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Blondie Troubles

Sometimes baking does not go as planned. Do not worry. I have some easy fixes for you.

First, if your blondies are too soft, you might have added too much fruit. Always dry your strawberries with a paper towel. I remember when I forgot this step once. My first batch was a bit too gooey in the middle.

Second, if the edges get too dark, your oven might be too hot. An oven thermometer helps you know for sure. Getting the temperature right makes your treats perfect every time.

Third, if your glaze is too thick, just add a tiny bit more water. This matters because a smooth glaze makes them look special. It builds your confidence in the kitchen. Which of these problems have you run into before?

Your Blondie Questions Answered

Q: Can I make these gluten-free? A: Yes! Use your favorite gluten-free flour blend. It works just fine.

Q: Can I make them ahead of time? A: Absolutely. Bake them the day before. The glaze sets overnight.

Q: What can I use instead of strawberries? A: Raspberries or chopped peaches are lovely swaps. Fun fact: My neighbor loves them with blueberries!

Q: Can I double this recipe? A: You sure can. Use a 9×13-inch pan. Just watch the baking time.

Q: Is the glaze necessary? A: No, it is optional. The blondies are sweet and delicious without it. Which tip will you try first?

A Little Note From My Kitchen to Yours

I hope you love baking these strawberry blondies. They always make my kitchen feel happy and warm.

I would be so delighted to see your creation. Sharing food is one of life’s great joys. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Anna Whitmore.