Strawberry Blondies

These strawberry blondies are a soft, chewy, and fruity dessert bar that’s packed with the sweet flavor of real strawberries. They’re like a cross between a buttery cookie and a brownie—but without the chocolate. I love the beautiful pink specks of strawberry throughout, and the rich vanilla base makes each bite melt in my mouth. Whether I’m making a quick treat or prepping for a gathering, these always disappear fast.

Why You’ll Love This Recipe

I love how easy these blondies are to make with just one bowl and no mixer needed. The texture is soft and fudgy, with a dense crumb and just the right amount of chew. The strawberries bring a burst of fresh flavor that pairs perfectly with the sweet, buttery base. They bake up quickly and slice cleanly, making them perfect for sharing—or not!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter (melted and cooled)

• Brown sugar

• Granulated sugar

• Egg

• Vanilla extract

• All-purpose flour

• Salt

• Fresh strawberries (diced)

• Optional: white chocolate chips or glaze for topping

Directions

1. I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

2. In a large bowl, I whisk the melted butter, brown sugar, and granulated sugar until smooth.

3. I beat in the egg and vanilla until well combined.

4. I stir in the flour and salt until just mixed—being careful not to overmix.

5. I gently fold in the diced strawberries (and white chocolate chips if using).

6. I pour the batter into the prepared pan and spread it evenly.

7. I bake for 25–30 minutes, or until the edges are golden and a toothpick inserted into the center comes out with just a few moist crumbs.

8. I let the blondies cool completely in the pan before slicing into squares. If I want to take them up a notch, I drizzle a simple vanilla glaze on top.

Servings and timing

This recipe makes about 9 large blondies or 12 smaller ones.
Total time is around 40 minutes:

• 10–15 minutes for preparation

• 25–30 minutes for baking

Variations

Sometimes I swap the strawberries for raspberries or blueberries for a different fruity twist. If I want extra sweetness and texture, I add white chocolate or chopped nuts. For a brighter flavor, I stir in a bit of lemon zest or top them with a lemon glaze. I’ve even made a strawberry and cream version with a swirl of cream cheese through the batter.

Storage/Reheating

I store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. They also freeze well—I wrap each bar individually and thaw at room temperature. If I want to warm one up, a few seconds in the microwave does the trick.

FAQs

Can I use frozen strawberries?

I prefer fresh strawberries because frozen ones can release too much liquid, but if I use frozen, I thaw and pat them dry thoroughly before adding.

How do I know when the blondies are done?

I look for golden edges and a slightly soft center. A toothpick should come out with a few moist crumbs—not wet batter.

Can I make these gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend with great results. I just make sure it includes xanthan gum for structure.

Should I refrigerate the blondies?

Not necessarily—I keep them at room temperature unless it’s very warm or I want to store them longer.

What’s the difference between blondies and brownies?

Blondies don’t contain cocoa powder or chocolate as a base. They’re more buttery and vanilla-flavored with a dense, chewy texture.

Conclusion

These strawberry blondies are a sweet and simple dessert that brings together buttery richness and fresh fruit flavor in every bite. Whether I’m making them for a picnic, a bake sale, or just because I have strawberries on hand, they’re always a hit. Quick to make and easy to love, they’ve earned a permanent spot in my recipe rotation.

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