Strawberry blondies are soft, chewy and loaded with juicy, fresh strawberries. This easy, one bowl recipe with no mixer required uses kitchen staples and makes the best blondie bars in about 30 minutes.
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As a busy mom and self taught baker with over 25 years of experience in the kitchen, I love a quick and simple dessert.
Blondie bars are classic, but this one has a twist as we are making blondies without brown sugar. And like my blueberry blondies, we will be adding juicy fruit for this fresh strawberry blondie recipe.
One bowl, seven ingredients and just a short prep time; blondie bars don't get much easier than this!
💗 why you will love this blondie recipe
- Quick and easy ~ about 5 minutes of prep time and 25 minutes to bake.
- Soft and chewy ~ strawberry blondies have a dense and chewy, soft and tender texture.
- Melted butter means no planning ahead!
- No mixer required ~ a whisk and a spatula is all you need.
🍓 ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- Strawberries ~ fresh strawberries are best. I haven't tested it, but suspect you could use freeze dried strawberries too. See the notes in the recipe card for how to substitute. I do not recommend frozen strawberries as they will add too much moisture.
- Butter ~ you need melted, unsalted butter for the blondies.
- Sugar ~ granulated or white sugar is needed. This helps the fresh strawberry blondies shine with strawberry flavor.
- Egg ~ one large egg is needed at room temperature.
- Kosher salt ~ helps to balance all the flavors. If you only have table salt use half the amount.
- Vanilla ~ I prefer a pure vanilla extract.
- All-purpose flour ~ gives structure to the strawberry blondies. For gluten free blondies, use a one-to-one flour replacement.
Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.
are blondies meant to be gooey in the middle?
Yes and no, they should have a soft middle, which gives them their chewy texture. They should not be runny in the middle when tested with a toothpick, but should have a few moist crumbs stuck to the toothpick.
🥣 how to make one bowl strawberry blondies
Preheat oven to 350°F and line an 8x8 baking pan with parchment paper.
Prepare the fresh strawberries by washing them. Then slice off the tops and chop into small bite size pieces. Lay down two layers of paper towels and spread the chopped strawberries in a single layer over the towels. Take another paper towel and place it over the top of the berries and lightly press to help remove any excess moisture. Set aside.
In a medium to large bowl, whisk together the melted butter, granulated sugar and kosher salt until well combined.
The mixture will be thick once the melted butter, sugar and salt is combined.
Then add the egg and vanilla.
Scrape up and down the bowl as needed and whisk until combined, about 1 minute.
Next add the all-purpose flour and mix until some large flour streaks remain. Then add the strawberries and gently fold to combine.
Drop the batter {it’s thick} into the prepared baking pan and smooth to an even layer.
Bake until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
💬 frequently asked questions
why are my strawberry blondies soggy?
Fresh strawberries have a lot of moisture in them. If you don't pat enough moisture out of the strawberries before adding them to the batter, they will add too much liquid to blondie recipe.
why are my blondies raw in the middle?
The oven might not be at the correct temperature. I keep an oven thermometer in my oven so I can make sure it's at the temperature I think it is. A too hot oven will cause the edges to over bake before the middle has a chance to fully cook.
If you use a glass pan, it could take up to double the amount of baking time as glass conducts heat differently than metal.
The strawberry blondies could also be under baked. When you test them with a toothpick, a few moist crumbs is ideal. If the toothpick has wet batter, bake your blondies a little longer.
can I use brown sugar?
Yes, I would use half granulated sugar and half brown sugar. The measurements can be found in the notes section of the recipe card below.
👩🏻🍳 tips for the best chewy blondie bars
- Using a kitchen scale will be more accurate than measuring cups, especially for the flour and fresh strawberries.
- Gently fold in the strawberries to avoid smooshing them into the batter.
- Don't over bake the fresh strawberry blondies! No one likes a dry blondie. It's better to err on the side of less done than over done. The blondies will firm up and continue to cook as they cool. This is how you will get a soft and chewy texture.
- Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.
- If you need to speed up the cooling process, once the blondies have cooled enough that you can pick up the pan with your bare hands, place the pan in the refrigerator to cool completely.
- Strawberry blondies taste best at room temperature, but my testers loved them straight from the refrigerator or freezer too.
- For neatly cut bars; the blondie bars should be completely cool {chilling them will also help}. Use a sharp knife and wipe it clean between each cut.
💡 variation ideas
Strawberry lemon ~ add the zest of one medium lemon to the blondie batter.
Strawberry jam blondies ~ add dollops of strawberry jam and swirl it into the batter. I would use 2 tablespoons and the technique used in my raspberry brownies recipe.
Lemon glaze ~ the strawberry blondies are fairly sweet all on their own. If you'd like to add a lemon glaze, I would use the one from my blackberry lemon scones.
White chocolate ~ add up to one cup of white chocolate chips or chopped chocolate with the chopped strawberries. We already know this flavor is a winner with my strawberry white chocolate cookies.
Pink blondies ~ I also tested using a strawberry lemon glaze, which gave the strawberry blondies a pretty pink color. My testers found the glaze to add a bit more sweetness than necessary, but this is it if you want to try it. Mix 2 tablespoons of strawberry jam with ½-1 tablespoon of lemon juice, then add ½ cup confectioners' sugar and stir until you have a thick glaze consistency.
🫙 how to store
Strawberry blondies will stay fresh in an airtight container at room temperature for 1 day, but are best stored in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature.
They also freeze well in an airtight container for up to three months; allow to defrost before serving.
Remember to snap a picture and tag me on Instagram if you make these EASY Strawberry Blondies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more blondie bar recipes
📖 recipe
Strawberry Blondies {one bowl}
Strawberry blondies are soft, chewy and loaded with juicy, fresh strawberries. This easy, one bowl recipe with no mixer required uses kitchen staples and makes the best blondie bars in about 30 minutes.
I highly recommend using weight {metric} measurements when available for more accuracy and the best results.
Ingredients
Strawberry Blondies
- ½ cup fresh strawberries, chopped small (80g)
- ½ cup unsalted butter, melted (113g)
- 1 cup granulated sugar (200g)
- ¼ teaspoon kosher salt
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cup all-purpose flour (157g)
Instructions
- Preheat oven to 350°F and line a 8x8 baking pan with parchment paper.
- Prepare the fresh strawberries by washing them. Then slice off the tops and chop into small bite size pieces. Lay down two layers of paper towels and spread the chopped strawberries in a single layer over the towels. Take another paper towel and place it over the top of the berries and lightly press to help remove any excess moisture. Set aside.
- For the blondies: In a medium to large bowl, whisk together the melted butter (½ cup/113g), granulated sugar (1 cup/200g) and kosher salt (¼ teaspoon) until well combined.
- Then add the egg (1 large) and vanilla (1 teaspoon). Scrape up and down the bowl as needed and whisk until combined, about 1 minute.
- Next add the all-purpose flour (1 ¼ cup/157g) and mix until some large flour streaks remain. Then add the strawberries (½ cup/80g) and gently fold to combine.
- Drop the batter (it’s thick) into the prepared baking pan and smooth to an even layer.
- Bake for 25 - 30 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.
- Then use the parchment to pull the bars out of the pan and cut into desired sizes.
Notes
*The ½ cup/80g of strawberries is AFTER they have been chopped and the tops removed. Fresh, washed and dried strawberries are my preference. I haven't tested it, but think you could substitute freeze dried strawberries with no trouble. I would use one 1.2 ounce/34 g bag and chop the freeze dried strawberries into small pieces. I do not recommend using frozen strawberries as they will add too much moisture.
My testers preferred all granulated sugar, but you can use a combination of white and brown sugar; do ½ cup/100g granulated sugar and ½ cup/100g brown sugar (light or dark).
Strawberry blondies will stay fresh in an airtight container at room temperature for 1 day, but are best stored in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature. They also freeze well for up to three months; allow to defrost before serving.
I recommend a metal baking pan; glass can take up to double the amount of baking time.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 142Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 25mgCarbohydrates: 20gFiber: 0gSugar: 13gProtein: 2g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Michelle
So delicious! Can't wait to make these when we get fresh strawberries in season!
Tasia
Yay, thank Michelle! I know you will love them!
Ben | Havocinthekitchen
So beautiful and delicious! It's a smart idea to combine rich and buttery blondies with fresh strawberries. That's a perfect version for spring and summer!
Tasia
Thank you Ben! They are a delight to eat!
Karen
I made the strawberry blondies today for the first time. They are good, but the edges were overcooked, and hard, the center almost too soft. I used a metal 8" pan and my oven was set at 350º for 30 minutes. Would using a glass pan make a difference?
Tasia
Hi Karen, a light colored metal pan is the best pan for baking blondies as it will conduct heat better than a glass pan. That being said, a dark metal pan may cause the edges and bottom to bake more quickly than the middle. If your pan is lighter in color, I suspect that your oven may be running hot, as that can be a culprit for blondie recipes over baking on the edges and center being not quite done.