Strawberry Blondies are made with pantry staple ingredients and fresh, juicy strawberries, making them the perfect summertime dessert! An easy-to-make treat that bakes in just 25 minutes!
For more recipes that are bursting with the same delicious seasonal flavor check out my Strawberry Cheesecake Bars or Easy Strawberry Shortcake Recipe!
Strawberry Blondies are what Summer dessert dreams are made of! They’re chewy and sweet, and every bite comes with a bright pop of that fresh strawberry flavor!
Every Summer we have endless quarts of freshly picked berries just waiting to be tossed into a homemade recipe! And this Strawberry Blondies Recipe is the perfect one to use them up in!
It’s simple and quick, and uses easy ingredients you likely already have on hand! Bake up a batch and bring them to a party or just snack on them at home!
Ingredient Notes
The base of these sweet, chewy treats is made of pantry staples such as brown sugar, vanilla extract, salt, all-purpose flour, and baking powder. Then salted butter and an egg are mixed into the dry ingredients.
Afterward, the star of this Strawberry Blondies Recipe is added in, chopped fresh strawberries! I also mix in white chocolate chips, bringing a sweet touch to the bars!
If you’re not a fan of white chocolate chips you can easily swap them out for regular chocolate chips. Other tasty additions to the bars could be butterscotch chips, chopped nuts, or even shredded coconut!
Though this dessert recipe is a great way to use up those seasonal, freshly picked berries you could also use frozen strawberries! Just be sure to thaw and drain them before adding them to the batter.
How To Make Strawberry Blondies
- Whisk brown sugar into melted butter until smooth. Stir in the vanilla and once the mixture has cooled, add in the egg.
- Mix together the flour, salt, and baking powder in a separate bowl.
- Add the dry ingredients into the wet ingredients, mixing together until completely combined.
- Fold in the white chocolate chips and chopped strawberries.
- Pour the blondie batter into the prepared pan and then bake.
Frequently Asked Questions
Should I Bake The Blondies Longer If The Middle Is Still Soft?
The middle is usually still soft when the blondies have finished baking. As long as the edges are pulling away from the sides of the pan and the top is golden the blondies are done.
You definitely don’t want to overbake the blondies since their chewiness is one of their best parts!
What Other Size Pans Can This Blondie Recipe Be Made In?
This recipe does just fine in a 9×9 pan but you may need to reduce the baking time. A 9×13 pan can also be used but the Blondies will be very thin and bake much faster.
For that reason, you’ll need to check on them every 10 minutes to be sure they don’t overcook.
Can I Use White Sugar Instead Of Brown Sugar?
You can but it will alter the final taste of this recipe. The brown sugar gives the Blondies a more caramel flavor and a chewier texture than white sugar does.
How Do I Store These Strawberry Blondies?
The bars need to be stored in an airtight container in the refrigerator. You can then enjoy them for up to 5 days.
Or you can freeze them for up to 3 months! Before enjoying them from frozen, you’ll need to place them in the refrigerator to thaw overnight.
I Don’t Have Any Fresh Or Frozen Strawberries, Is There Something Else I Can Use?
Yes, you could use some strawberry or raspberry jam! To do so, just swirl it through the batter once it’s in the pan.
These Strawberry Blondies will be a guaranteed hit with anyone lucky enough to snag a square to enjoy! Here are more tasty blondie recipes that are just as good as these ones!
- M&M Holiday Blondies – Grab a bag of seasonally colored M&M’s to make this festive treat!
- Birthday Cake Blondies – Made with a yellow box cake mix in just 40 minutes!
- Peanut Butter Fluff Blondies – Loaded with chocolate chips, Reese’s Pieces, and marshmallow fluff!
- Easy Salted Caramel Blondies – Made with pantry staple ingredients and salted caramel sauce!
- Peanut Butter and Jelly Blondies – The classic sandwich gets turned into a delicious dessert!
Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!
Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges!
Strawberry Blondies
Equipment
- 8X8-inch baking pan
- Parchment paper
- Microwave safe bowl
- Whisk
- Measuring Cups
- Measuring spoons
Ingredients
- 1 cup salted butter
- 1 cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ cup white chocolate chips
- 1½ cups strawberries chopped
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, letting the parchment rise up over the side for easy removal after baking. Set aside.
- In a large microwave-safe bowl, melt the butter then whisk in the brown sugar and vanilla until smooth. When this mixture is sufficiently cooled, whisk in the egg.
- Once the butter mixture is sufficiently cooled, whisk in the egg.
- In a separate bowl, whisk together the flour, salt, and baking powder.
- Stir this into the wet ingredients until completely combined, then fold in the white chocolate chips and the chopped strawberries. Transfer the batter to the prepared pan.
- Bake for 25 to 30 minutes. The middle may still be soft but the edges should be pulling away from the sides and the top should be golden when done.
- Allow them to cool completely before removing them from the pan.
Notes
- Should I Bake The Blondies Longer If The Middle Is Still Soft? The middle is usually still soft when the blondies have finished baking. As long as the edges are pulling away from the sides of the pan and the top is golden the blondies are done. You definitely don’t want to overbake the blondies since their chewiness is one of their best parts!
- What Other Size Pans Can This Blondie Recipe Be Made In? This recipe does just fine in a 9×9 pan but you may need to reduce the baking time. A 9×13 pan can also be used but the Blondies will be very thin and bake much faster. For that reason, you’ll need to check on them every 10 minutes to be sure they don’t overcook.
- Can I Use White Sugar Instead Of Brown Sugar? You can but it will alter the final taste of this recipe. The brown sugar gives the Blondies a more caramel flavor and a chewier texture than white sugar does.
- How To Store Leftovers: The bars need to be stored in an airtight container in the refrigerator. You can then enjoy them for up to 5 days. Or you can freeze them for up to 3 months! Before enjoying them from frozen, you’ll need to place them in the refrigerator to thaw overnight.
- I Don’t Have Any Fresh Or Frozen Strawberries, Is There Something Else I Can Use? Yes, you could use some strawberry or raspberry jam! To do so, just swirl it through the batter once it’s in the pan.
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
Comments & Reviews
Megan says
So delicious!!
Rosemary Heard says
They smelt lovely in the oven, I did an 8×8 pan so they took that little bit longer to cook. Never cooked with strawberries before but will definitely do these again they are lovely
Rebecca Hubbell says
So glad you enjoyed them, Rosemary!
Jennifer says
I had to cook these for over an hour to get them done. I also really struggled with trying to fold in fresh strawberries to a stiff and sticky dough. They tasted pretty good but I probably wont make them again. I think I prefer a strawberry cobbler if I am going to go through this much trouble.
ali says
does it have to be salted butter?
Rebecca Hubbell says
You can use unsalted but I would recommend adding an additional 1/4 teaspoon of salt to the recipe.
Rachel says
Very delicious. However I had to cook mine for 50 minutes, which honestly I expected. At 25 minutes it was still completely batter. Even at 50 they middle is still pretty gooey. Otherwise very yummy!
Rebecca Hubbell says
Thank you for letting me know. I may need to retest the timing on this recipe. Can you tell me if you used a metal or glass pan as that would make a difference.
Matt says
Odd. I used a metal 8×8 pan and they baked perfectly in the 25-30 minutes suggested in the recipe
Pat says
I made these and my husband loved them. I would like to cut the butter in half. Can I do that without substituting with something else? Any suggestions will be appreciated. I can’t have too much butter so I never tasted them.
Rebecca Hubbell says
You should be able to use melted coconut oil or even vegetable or canola oil instead. You could try cutting the butter in half but it might make them a bit dry.
Tiffany says
Hi- it says in your baking notes that frozen strawberries can be used as long as they are thawed and drained.. but your comment below says you reccommend not using them? I only have frozen so I am unsure of making them or not.
Rebecca Hubbell says
You can use frozen strawberries that have been thawed and drained, but not straight from the freezer. They do yield slightly mushier blondies than if you were to use fresh berries.
Julia says
love this recipe! so great for summer!
Rebecca Hubbell says
I’m so glad you liked it, Julia! Happy Summer!
Maggie says
I had strawberries to use up and this was a great recipe. I didn’t have white chocolate so I used semi sweet chocolate chips and it was delicious – like a chocolate covered strawberry. This took much longer to bake than the stated 25-30 minutes; I baked for closer to 40-45 minutes.
Sicily says
Can I use frozen strawberries? This sounds great. Can’t wait to make it.
Rebecca Hubbell says
I wouldn’t recommend frozen strawberries as they can results in soggy blondies.