Strawberry Blondies

Strawberry Blondies are one of the most intense ways to enjoy the true flavor of summer strawberries! This recipe uses all natural ingredients, unlike many recipes for strawberry blondies or brownies that use a cake mix. This is the one you want.

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The fruits of summer don’t get much better than when strawberries come into season. And we strawberry lovers seem to be able to find every way possible to utilize this juicy, sweetest-of-sweet, brilliant red beauty. So, for my part this summer, let me present Strawberry Blondies. As in gone-in-an-instant blondies, these will satisfy every sweet tooth and be the most unique bar treat you’ll ever make. Textured like a brownie, flavored like the juiciest, sweet strawberry in the patch.

Strawberry Blondies have the perfect tender crumb with intense flavor. The blondies start with a reduction of fresh strawberries, almost a jam or compote. This part takes a few minutes, but is easy and worth the effort.

Ingredients in Strawberry Blondies-

Fresh strawberries- Only fresh will do here.

Butter, sugar, flour, salt, and eggs- Traditional brownie ingredients

Pure strawberry extract, lemon zest, and vanilla extract- Here’s where all the flavor happens. Strawberry extract is usually easily found in super markets, but I bought pure strawberry extract on Amazon.

Red food coloring (optional)- There are many natural food coloring options or you may omit it. The blondies will be a muted pink without food dye.

One pound of strawberries is blended in a food processor and then simmered on the stove until reduced and thick like a paste.

Above, the strawberries have been reducing for about 15 minutes and are almost ready to add to the batter and bake.

The strawberry reduction, along with pure strawberry extract, lemon zest, and vanilla extract will elevate the flavor in the batter.

The batter gets dusted with extra granulated sugar before baking. This step is optional but will produce a nice crispy topping to the blondies.

The blondies get baked in a parchment lined baking pan to allow for easy removal after cooling. An 8-inch or 9-inch pan may be used.

The blondies need to cool completely, then lifted out of the pan before cutting into bite-size pieces.

Moist and delicious, exploding with summer strawberry flavor, Strawberry Blondies are guaranteed to become your go to “let’s impress the family-neighbors-boy or girl friend” treat. The blondies are even better on days two and three! So go now, while the strawberries of summer are at their best, and see what I mean when I tell you that Strawberry Blondies are going to be your favorite strawberry anything.

If you’re looking for more unique recipes with strawberries, be sure to try my Strawberry Soup, Pickled Strawberries, and Strawberry Rhubarb Kuchen.

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5 from 3 votes

Strawberry Blondies

Strawberry Blondies have the perfect texture and and they're loaded with intense strawberry flavor. Reducing the fresh strawberries to a thick sauce seems daunting and it does take a bit of time. Don't rush it, it's absolutely worth it. Sprinkling sugar on top of the brownies before baking creates a crispy top that's optional but delightful.

Course Dessert, Snack

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Servings 16 brownies

Calories 170

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

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• 1 pound fresh strawberries washed and hulled
• 10 tbsp unsalted butter melted and cooled
• 1¼ cup granulated sugar plus extra for dusting top
• 2 large eggs room temperature
• 2 tsps strawberry extract
• 1 tsp lemon zest
• ½ tsp vanilla extract
• 1 cup all-purpose flour
• ½ tsp kosher salt
• red food coloring optional (see notes for type and amount)

Instructions

Prep the strawberries

• Add the strawberries to a blender and puree until mostly smooth.
  1 pound fresh strawberries
• Add the puree to a non-stick sauce pan over medium heat and bring to a soft boil.
• Continue to simmer until the strawberries have reduced to a very thick ¼ cup, reducing heat if necessary and stirring constantly to prevent scorching. (See note #1 for more about the strawberry puree.)

Make the blondies

• Preheat oven to 325℉ and place oven rack to middle position. Line an 8x8-inch square pan with parchment paper.
• In a large bowl, stir together the melted butter and sugar. Stir until sugar has dissolved. Add the eggs and stir until incorporated. Add the strawberry extract, vanilla, and lemon zest. Give a quick stir.
  10 tbsp unsalted butter, 1¼ cup granulated sugar, 2 large eggs, 2 tsps strawberry extract, ½ tsp vanilla extract, 1 tsp lemon zest
• Fold in the strawberry reduction until barely incorporated.
• Add the all-purpose flour. Sprinkle the salt on top and fold until mostly incorporated (If you're not adding food coloring, mix fully now).
  1 cup all-purpose flour, ½ tsp kosher salt
• Add 2-4 drops of red food coloring to create a pink color worthy of the strawberry flavor, or dust with natural food coloring powder as a natural option (See note #2).
• Pour the batter into the parchment lined pan and spread to an even layer.
• Generously, sprinkle a thin, even layer of granulated sugar over top of the batter (optional).
• Bake for about 30-35 minutes until the center is set, the blondies will bounce back when touched and will have a thin golden crust around the edges.
• Let blondies cool completely before lifting from pan. Cut into 16 equal pieces, or whatever size you like.
• Blondies may be stored in an airtight container and still taste great for up to 3 days after baking, if they last that long.

Equipment

1 Non-stick sauce pan medium

1 8-inch square pan

Notes

1. After the strawberries have been processed in the blender, you should have about 2 cups of puree. It may seem impossible that this amount can reduce to 1/4 cup but it will and with little effort and a bit of time (about 15 minutes). For success, stir almost constantly and watch the heat. If the puree begins to scorch, reduce the heat or tilt the pan off the direct heat. This step is the most involved of the entire recipe but it's so worth it.
2. If you don't add food coloring, the pink will be muted, but still taste incredible. If you don't like using artificial food coloring, there are many natural, plant-based options out there. 
3. You can also bake the blondies in a 9x9-inch pan for more servings but they'll be much thinner and should only bake about 25 minutes.

Nutrition Facts

Strawberry Blondies

Amount Per Serving (1 brownie)

Calories 170 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2g

Cholesterol 42mg14%

Sodium 83mg4%

Potassium 63mg2%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 17g19%

Protein 2g4%

Vitamin A 256IU5%

Vitamin C 17mg21%

Calcium 12mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.