Gluten Free Strawberry Lemon Blondies

strawberry lemon blondies cut into squares

4 from 1 vote

Gluten Free Strawberry Lemon Blondies

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.

Prep Time2 10

Cook Time35

Total Time45

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free

Method: Oven

Servings: small pieces or 9 large

Equipment

Ingredients

Strawberry Blondies

1 cup (2 sticks) unsalted butter, melted (vegan or reg)
1 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs + 1 yolk
1 teaspoon vanilla extract
1/4 cup lemon juice
zest of 1 lemon
2 1/3 cups gluten-free 1:1 baking flour I used Bob's Red Mill
1/4 teaspoon salt
1 cup diced fresh strawberries dried with a paper towel
1/2 teaspoon lemon extract
1 1/2 tsp cornstarch
1 1/2 teaspoon gluten-free baking powder
2 tbsp water

Strawberry Icing

1½ cups powdered sugar
1-2 tbsp lemon juice
1 tbsp strawberry jam
1/2 tsp vanilla extract
1 tsp lemon zest
1 tbsp melted butter vegan or regular

Instructions

Preheat oven to 350°F (175°C). Grease an 8x8-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 melted butter white sugar, and brown sugar until smooth.
Add eggs, yolk and vanilla extract, lemon juice, lemon extract, water, and lemon zest. Whisk until combined.
Gradually add dry ingredients to wet, and stir until just combined.
Gently fold in diced strawberries.
Pour batter into the prepared pan, 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 pan on a wire rack. Once completely cooled add icing to the top. Slice into squares and serve.

Notes

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.
- Low Sugar Option: Sub Lakanto's 1:1 monk fruit sweetener to lower the sugar content in this dessert. Additionally, I enjoy using the Swerve brand for granulated sugar, powdered sugar, and brown sugar, as it also provides a 1:1 swap.

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.

Nutrition