- 1 cup 2 sticks or 228 grams, unsalted butter, at room temperature
- 3/4 cup or 164 grams, granulated sugar
- 1 large egg
- 1/4 cup or 55 grams, fresh squeezed lemon juice
- 2 1/4 cups or 306 gram, all purpose flour (use the fluff/scoop/level method for measuring)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup or 127 grams, diced fresh strawberries
- 1 cup or 112 grams, unsifted weight powdered sugar, sifted
- 1 Tbsp strawberry puree you’ll need about 2 large strawberries, instructions below
- lemon juice about 1 Tbsp, or just enough to thin the glaze to a spreadable consistency
1Preheat the oven to 350F
2Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later.
3Cream the butter and sugar until fluffy. Beat in the egg.
4When the egg is full incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that’s ok.
5Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
6Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible.
7Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don’t over-bake these, or they will dry out. Let cool on a rack.
8Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it’s too thick, add more lemon juice.
9Spread the glaze over the cooled blondies. Let the glaze set before slicing.
Do a little test before glazing your blondies. Spoon a little on and see how it does…if it’s too thin you can add more sugar, and if it’s too thick you can thin it down with more puree or lemon juice.
If you don’t want to bother with the strawberry puree for the icing, just use lemon juice.
For a variation, try this with diced rhubarb, or a combination of strawberries and rhubarb. Or how about blueberries or raspberries.