Strawberry Blondies

Strawberry blondies are soft, chewy dessert bars packed with fresh strawberries and rich vanilla flavor. They have the buttery, dense texture of classic blondies, but with juicy bursts of fruit that make them bright, sweet, and just a little bit tangy.

Why You’ll Love This Recipe

I love strawberry blondies because they’re simple to make but taste like something truly special. The combination of brown sugar and strawberries gives them a perfect balance of sweetness and depth, and the texture is soft, rich, and chewy in the best way. They’re perfect for spring and summer, easy to slice and share, and they disappear fast every time I bake a batch.

Ingredients

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

• Fresh strawberries, diced

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, melted

• Brown sugar

• Egg

• Vanilla extract

• White chocolate chips (optional for extra sweetness)

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 bowl, I whisk together the flour, baking powder, and salt.

3. In another bowl, I stir the melted butter and brown sugar until smooth.

4. I add the egg and vanilla, mixing until fully combined.

5. I fold the dry ingredients into the wet mixture just until combined.

6. I gently stir in the diced strawberries and white chocolate chips, being careful not to crush the fruit.

7. I spread the batter evenly in the prepared pan.

8. I bake for 25–30 minutes, or until the top is set and a toothpick comes out with just a few moist crumbs.

9. I let them cool completely in the pan before slicing into squares.

Servings and timing

This recipe makes about 9–12 blondies. It takes 10 minutes to prep, 25–30 minutes to bake, and around 15 minutes to cool before slicing—so I set aside about 50 minutes total.

Variations

Sometimes I add a lemon glaze on top for a citrusy kick, or swap the strawberries for raspberries or blueberries. I’ve also made them without white chocolate for a more classic flavor, or added chopped nuts for crunch. For a slightly lighter version, I replace half the butter with applesauce or Greek yogurt.

storage/reheating

I store these blondies in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4. They stay soft and chewy, and I sometimes microwave a square for 10 seconds to bring back that fresh-baked warmth. They also freeze well—I wrap each bar tightly and thaw at room temperature before enjoying.

FAQs

Can I use frozen strawberries?

Yes, but I thaw and drain them well first to avoid adding extra moisture to the batter.

Why are my blondies too soft or gooey?

They might be slightly underbaked. I check with a toothpick—it should come out with a few moist crumbs, not raw batter. They also firm up as they cool.

Can I double the recipe?

Absolutely. I double the ingredients and bake in a 9×13-inch pan. I add a few more minutes to the baking time and check for doneness.

Can I make them gluten-free?

Yes, I use a 1:1 gluten-free flour blend. The texture is still great—soft and chewy, just like the original.

Do I have to use white chocolate?

Not at all. They’re delicious with or without it. I sometimes swap in dark or milk chocolate chips, or leave them plain to highlight the strawberry flavor.

Conclusion

Strawberry blondies are the kind of dessert I keep coming back to—simple, satisfying, and packed with fresh flavor. They’re a sweet way to celebrate berry season, and they always turn out soft, chewy, and full of charm. Whether I’m baking for a picnic, a party, or just myself, these blondies never disappoint.