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.
3 ) Cream the butter and sugar until fluffy. Beat in the egg.
4 ) When the egg is full incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that’s ok.
5 ) Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
6 ) Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible.
7 ) 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.
8 ) 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.
9 ) Spread the glaze over the cooled blondies. Let the glaze set before slicing.
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And you can customize these strawberry lemon blondies to something uniquely from you.
Try this with diced rhubarb, or a combination of strawberries and rhubarb. Or how about blueberries or raspberries. If you don’t want to bother with the strawberry puree for the icing, just use lemon juice.