Makes 9 servings; 15 minutes prep, 30 minutes cook time
BLONDIE BATTER:
- 1 cup butter, room temp
- 3/4 cup sugar
- 1 egg
- 1/4 cup lemon juice
- 2 1/4 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup diced fresh strawberries
GLAZE:
- 1 cup powdered sugar
- 1 Tbsp strawberry puree (2 large strawberries, see instructions below)
- 1/2 – 1 tablespoon lemon juice (enough to thin the glaze to spreadable consistency)
PREPARATION
- Preheat the oven to 350°. Line a 9 inch square baking pan with parchment paper with long edges.
- In a large bowl, mix butter and sugar with a hand mixer until fluffy, then mix in the egg.
- In the same bowl, beat in the lemon juice. (The lemon juice will not completely incorporate at this point, that’s ok.)
- Whisk together flour, baking powder, and salt, then add to the wet ingredients, stirring until well combined.
- Gently fold in the diced strawberries. Spread the mixture into your pan as evenly as possible.
- Bake for 30-35 minutes, until the edges turn golden and the center is set.
- While waiting for blondies to cool, prepare the puree by cutting the tops off of two large strawberries and pureeing them in a food processor. Strain the puree through a small strainer to get 1 Tbsp of puree.
- In a medium-sized bowl, 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.)
- Spread the glaze over the cooled blondies. Let the glaze set before slicing.