Gluten Free Strawberry Lemon Blondies Recipe

Published Mar 22, 2024 Updated Apr 18, 2024

This post may contain affiliate links. Please read our disclosure policy.

Easy, delicious strawberry lemon blondies made with a gluten-free blondie base flavored with fresh strawberries and lemons, then topped with a sweet pretty pink glaze.

an overhead shot of strawberry lemon blondies topped with pink icing and a fresh lemon wheel

What is a Blondie?

A Blondie is simply a brownie without cocoa powder, which traditionally gives brownies their dark color and chocolate flavor. Instead, blondies are made with brown sugar, butter, eggs, flour, baking powder, and vanilla, giving them a rich, sweet, and buttery flavor– and in this case a little strawberry and lemon too!

What Makes This Recipe Great

Berry + Lemon-flavored treats are the gifts of summer! (If you have tried my Raspberry Lemon Bars yet, hurry on over there and make them too!). I just LOVE the combination of sweet and tart and these Strawberry Lemon Blondies are so perfect I can’t even handle it.

A blondie is a brownie without the cocoa powder so you’re getting all of the rich buttery flavor and fudgy chewy texture of a brownie, but there is no chocolate involved here. Instead, I’ve added fresh lemons and real strawberry flavor to a gluten-free blondie base and topped it with a delicious strawberry lemon icing.

Think “Barbie Summer” in baked goods form and you’ve got these amazing, beautiful, and gluten-free blondies! Bring them to potlucks, picnics, BBQs, and other gatherings all summer long!

Ingredient Notes

recipe ingredients in small bowls and labeled

Strawberry Blondies

Unsalted butter
Granulated sugar: You can also use Lakanto’s 1:1 monk fruit sweetener to lower the sugar content in this dessert.
Light brown sugar: You can also use Swerve Brown for a 1:1 lower sugar swap
Eggs
Vanilla extract
Fresh Lemon juice
Lemon zest
Gluten-free flour: Use a gluten-free all-purpose flour blend like King Arthur or Bob’s Red Mill.
Salt
Fresh strawberries; pat dry with a paper towel to remove excess moisture.
Lemon extract
Cornstarch
Baking powder: make sure you are using a gluten-free brand.
Water

Strawberry Icing

Powdered sugar: You can also use Swerve Powdered sugar for a 1:1 lower sugar swap.
Lemon juice
Strawberry jam
Vanilla extract
Lemon zest
Melted butter

Step-by-Step Instructions

numbered step by step photos showing how to make this recipe

Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper.
Whisk together flour, baking powder, cornstarch, and salt in a bowl. Set aside.
In a large bowl, mix the melted butter white sugar, and brown sugar until smooth.
Add eggs, yolk, vanilla extract, lemon extract, and lemon zest. Whisk until combined.
Gradually add dry ingredients to wet ingredients, and stir until just combined.
Gently fold in diced strawberries.
Pour batter into the prepared baking dish, and spread evenly. Bake for 35 minutes or until the edges are golden and a toothpick comes out clean.
Mix the icing ingredients in a bowl. Be patient with this. The small amount of liquid combined with the powdered sugar makes the perfect thick icing. Be sure to continue to whisk until the sugar has dissolved. If the icing is too thick, thin it out with a little milk or water.
Cool in a pan on a wire rack. Once completely cooled add icing to the top. Slice into squares and serve.

a fork cutting a bit out of a blondie square

Mac’s Pro Tip

Expert Tips

Dairy-Free: You can make this dessert dairy-free by swapping out the regular butter for vegan butter sticks (like Earth Balance or Miyokos).
Mix-ins: To add a little something extra to the lemon and strawberry flavors, feel free to fold white chocolate chips or chopped walnuts into the batter if desired. I’d say ½ cup would be perfect.

Storage Tips

Store leftovers in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week.

To freeze, allow the blondies to cool completely. Then, wrap them tightly in plastic wrap and place them in an airtight container or freezer-safe bag. Store in the freezer for up to 3 months. Thaw in the refrigerator or at room temperature before serving.

strawberry lemon blondies cut into squares

Recipe FAQs

Are blondies supposed to be gooey in the middle?

Just like brownies, blondies can be enjoyed with a gooey center or a more firm center, depending on your preferences. To enjoy them a little underbaked, remove them from the oven a couple of minutes early.

How do you fix undercooked blondies?

If your treats are too undercooked, you can try fixing them by returning them to the oven and baking them for an additional 5-10 minutes. Keep a close eye on them to prevent over-baking. Cover the edges with foil to prevent them from becoming too dark while the center finishes cooking.

Can I sub almond flour for the gluten-free flour?

While almond flour can be used as a substitute for gluten-free flour in many recipes, it may require some experimentation and adjustments to achieve the desired results. It is not a 1:1 swap.

What gluten-free flour do you recommend?

I always test and recommend all-in-one blends that are a 1:1 swap with all-purpose flour. My favorite brand is Bob Red’s Mill Gluten-Free1:1 Baking Flour. My other favorite all-in-one blends include Cup4Cup Gluten-Free Flour and King Arthur Gluten-Free.

Can I make these lower in sugar?

You can use Lakanto’s 1:1 monk fruit sweetener to lower the sugar content in this dessert. I prefer this specific brand because it offers an even swap with sugar. However, if you’re using other brands of monk fruit sweetener, it may not be a 1:1 substitution. Additionally, I enjoy using the Swerve brand for granulated sugar, powdered sugar, and brown sugar, as it also provides a 1:1 swap.