STRAWBERRY LEMONADE

BLONDIES

with Natalie's Strawberry Lemonade

Recipe
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Strawberry Lemonade Blondies ~ these easy strawberry lemonade blondies are moist and dense, (think soft shortbread) with plenty of little jammy pockets thanks to a cup of diced strawberries in the batter. A hint of lemon gives these strawberry bars a bright, tangy vibe.

8-10 Servings

Ingredients list:
  • Blondies: 2 sticks Oberweis Unsalted butter, at room temperature
  • 3/4 cup (164 grams) granulated sugar
  • 1 Phil’s large Brown Free Range Eggs
  • 1/4 cup Natalie’s Lemon Juice
  • 2 1/4 cups (306 grams) all purpose flour o (use the fluff/scoop/level method for measuring)
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup Seal the Seasons North Carolina Strawberries
  • Glaze • 1 cup (112 grams) unsifted weight powdered sugar, sifted
  • 1 Tbsp strawberry puree you'll need about 2 large Seal the Seasons North Carolina Strawberries
  • 1 Tbsp Natalie’s Strawberry Lemonade, just enough to thin the glaze to a spreadable consistency

  1. Preheat the oven to 350F
  2. Line 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. Cream the butter and sugar until fluffy. Beat in the egg.
  3. When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's ok. Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
  4. Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible. The dough is thick, so take your time
  5. Bake 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.
  6. Trim 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.
  7. Spread the glaze over the cooled blondies. Let the glaze set before slicing.
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