The first time I made these strawberry blondies I was stunned by how a handful of simple pantry ingredients turned into a dense, buttery bar studded with real strawberry bites.
They are a one-bowl, one-pan dessert that feels special but comes together in about 10 minutes of hands-on time.
This recipe is forgiving, fast, and kid-friendly, making it perfect for last-minute treats and picnic boxes.
If you like fruit-forward bakes, these blondies deliver bright strawberry pops against a caramelized butter-sugar base.
I often pair them with a slice of homemade cheesecake for special occasions — the flavor match is uncanny and effortless when time is tight.
See my spin on a rich cheesecake that goes nicely with fruity bars at chocolate-dipped strawberry cheesecake recipe.
Why You’ll Love This Recipe
- One-bowl, minimal clean-up — no mixer required.
- Uses fresh strawberries for genuine, fruity bursts in every bite.
- Dense, chewy center with lightly crisped edges — like a brownie’s sweeter, buttery cousin.
- Quick to make with pantry staples you probably already have.
These blondies strike a balance between tender and chewy. The melted butter and granulated sugar form a glossy, caramel-like base that gives the bars a rich mouthfeel. The small pieces of fresh strawberry keep their shape and release small pockets of juice that contrast the otherwise dense crumb. The result is a buttery, slightly caramelized blondie with bright, fresh strawberry notes that cut through the sweetness.
"Five stars — chewy, buttery, and the strawberry pieces make these feel like summer in a pan. My guests asked for the recipe!" — reader review
Key Ingredients
Unsalted butter, melted (½ cup / 113g)
Melted butter is the glue of these blondies; it gives the bars a tender, almost fudgy crumb. Using unsalted butter lets you control sodium, and I prefer European-style butter for a slightly richer, more complex flavor if you have it on hand.
Granulated sugar (1 cup / 200g)
Granulated sugar not only sweetens but contributes to that subtle crisp edge as it caramelizes in the oven. I don’t recommend swapping it 1:1 with brown sugar here unless you want a deeper molasses note and a softer edge.
Fresh strawberries, chopped small (½ cup / 80g)
Fresh berries give bright acidity and texture. Remove tops, dice evenly, and pat them dry to reduce added moisture in the batter so your blondies don’t turn cakey.
All-purpose flour (1 ¼ cups / 157g)
The flour provides structure; this amount keeps the bars dense but not gummy. Spoon and level your flour for accuracy, or weigh it for the most consistent results.
Full ingredient list:
- ½ cup fresh strawberries, chopped small (80g)
- ½ cup unsalted butter, melted (113g)
- 1 cup granulated sugar (200g)
- ¼ teaspoon kosher salt
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 ¼ cup all-purpose flour (157g)
Step-by-Step Instructions
Step 1: Prep the pan and strawberries
Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang to lift the bars out later.
Wash the strawberries, hull them, and chop into small bite-sized pieces so they distribute evenly in the batter.
Lay two layers of paper towels and spread the chopped berries in a single layer over them.
Place another paper towel on top and gently press to remove excess moisture; this helps prevent soggy blondies.
Pro Tip: You’ll know the strawberries are dry enough when the top paper towel picks up a little moisture but the berries themselves don’t look syrupy.
Step 2: Combine butter, sugar, and salt
In a medium-to-large bowl, whisk together the melted butter, granulated sugar, and kosher salt until evenly combined and the mixture looks glossy.
This step dissolves the sugar slightly in the warm butter and sets the foundation for a tender, slightly crisp edge.
Pro Tip: Whisk just enough to combine — overworking isn’t necessary since there’s no creaming step.
Step 3: Add egg and vanilla
Add the room-temperature egg and the vanilla extract to the butter-sugar mixture.
Whisk vigorously for about 30–60 seconds until the batter looks smooth and slightly thickened.
Pro Tip: Scrape the sides and bottom of the bowl as you whisk to ensure the egg is fully incorporated.
Step 4: Fold in the flour and strawberries
Add the all-purpose flour and stir until you still see a few large streaks of flour — a slightly under-mixed batter gives a denser texture that bakes into a fudgy blondie.
Gently fold in the chopped strawberries, distributing them without smashing; a soft hand keeps the pieces intact.
Pro Tip: The batter will be thick. If you overmix, the bars will become tougher, so stop when the flour streaks mostly disappear.
Step 5: Bake and test for doneness
Drop the thick batter into the lined pan and smooth into an even layer with an offset spatula or the back of a spoon.
Bake 25–30 minutes until edges are lightly browned and a toothpick or tester inserted into the center comes out with just a few moist crumbs attached.
Pro Tip: The blondies continue to set as they cool; avoid overbaking. If a tester has a few moist crumbs, they’re ready.
Step 6: Cool and slice
Let the pan cool on a wire rack until the bars are mostly set. Use the parchment overhang to lift the blondies from the pan and place them on the rack.
Cut into squares once they are cool enough to slice — warm bars will be gooey and may not hold shape.
Pro Tip: For clean slices, chill briefly in the fridge for 15–20 minutes, then use a sharp knife warmed under hot water and wiped dry between cuts.
Expert Tips for Success
- Measure by weight when possible. Weighing flour and strawberries avoids the “scoop and pack” issue that leads to dry or dense bars.
- Keep strawberries small and dry. Small, evenly diced berries distribute flavor without turning the batter wet. Pat dry thoroughly after washing.
- Room-temperature egg is important. A cold egg can seize the melted butter and create lumps or an uneven texture.
- Use an 8×8 pan for the intended thickness. Larger pans will produce thinner bars that bake too quickly.
- Watch the edges, not the clock. Ovens vary; start checking at 22 minutes. The center should have moist crumbs on a tester rather than wet batter.
- For cleaner slicing, chill briefly before cutting. Cold blondies cut more neatly and reduce crumb tear.
- If you want a shinier, slightly crisper top, gently press the batter into the pan before baking so the surface is even.
- Avoid substituting brown sugar unless you want a deeper, caramelized flavor and a softer texture. Granulated sugar yields the classic blondie chew.
- Consider using an offset spatula to smooth batter; it helps remove air pockets and gives uniform thickness.
- If you’re worried about strawberries sinking or bleeding color, toss them in a light dusting of flour (a teaspoon) before folding in — this gives them a thin coating that helps suspension without changing texture.
For other strawberry-focused baking ideas, try my notes inspired by these light, fruity cupcakes at chocolate-strawberry cupcakes.
Storage & Freezing
Room temperature: Store cooled bars in an airtight container for up to 2 days at room temperature. They’re best when eaten within 24–48 hours for optimal strawberry freshness.
Refrigeration: Place bars in a single layer in an airtight container with parchment between layers; refrigerate up to 5 days. Chilling slightly firms the bars and concentrates flavor.
Freezing: Wrap individual bars tightly in plastic wrap then place them in a freezer-safe bag or container. Freeze up to 3 months. Thaw overnight in the fridge or at room temperature for an hour before serving.
Reheat: Warm frozen or refrigerated blondies in a 300°F oven for 8–10 minutes or microwave single servings for 10–15 seconds to revive that just-baked feel.
Variations & Substitutions
Strawberry-white chocolate blondies: Fold ¼–½ cup chopped white chocolate or chips into the batter for pockets of creamy sweetness. White chocolate pairs especially well with fresh berry notes.
Berry swap: Substitute raspberries or chopped fresh blueberries for strawberries if you prefer a different berry profile. Keep the chop size small to avoid excessive moisture.
Gluten-free option: Replace the flour with a 1:1 gluten-free flour blend formulated for baking; expect a slightly different crumb but similar chew. Some blends benefit from a teaspoon of xanthan gum if not already included.
Vegan adaptation: Use a flax egg (1 tablespoon flaxseed + 3 tablespoons water) and a non-dairy butter alternative; reduce baking temperature slightly and watch timing, as texture will be different.
For ideas on adapting textures and flavors for stuffed or layer cakes, I often look for inspiration from recipes like this light sponge at Japanese strawberry cake recipe.
Frequently Asked Questions
What makes a blondie different from a brownie?
Blondies use no cocoa and rely on brownish, caramelized flavors from butter and sugar, giving them a butterscotch-like profile. Brownies use cocoa or melted chocolate, which produces a chocolate-forward taste and often a fudgier crumb.
Can I use frozen strawberries instead of fresh?
You can, but frozen berries release more moisture and can make the batter gummy. If you must use frozen, thaw and pat them dry thoroughly and consider lightly tossing with a teaspoon of flour to keep them from bleeding into the batter.
How do I prevent the strawberries from turning everything pink?
Chopping strawberries small and patting them dry helps. Folding gently and not overmixing also prevents the berries from being crushed. Tossing the chopped berries in a teaspoon of flour can help them stay suspended without bleeding color.
Why did my blondies turn out cakey or dry?
Cakey blondies often result from too much flour, overmixing, or overbaking. Measure flour accurately, mix only until combined, and remove from the oven when a tester shows moist crumbs rather than fully clean. Melted butter—and minimal mixing—helps keep the crumb dense and chewy.
Can I add nuts or other mix-ins?
Yes. Chopped toasted almonds, pecans, or macadamias add crunch and pair nicely with strawberries. Add no more than ½ cup total to avoid changing the batter’s structure.
Final Thoughts
These strawberry blondies are a fast, one-bowl way to enjoy fresh fruit in a buttery bar that holds up for picnics, school lunches, or a last-minute dessert.
Please leave a star rating in the recipe card below and pin this recipe to Pinterest if you loved it.
For a similar spin on fresh strawberry bars, see this version with slightly different technique at Strawberry Blondies {one bowl} – two sugar bugs, and for a Southern-style take on fresh strawberry blondies, check out Fresh Strawberry Blondies – Southern Bite.
Strawberry Blondies
Ingredients
Main Ingredients
- ½ cup unsalted butter, melted European-style butter preferred for richer flavor.
- 1 cup granulated sugar Avoid swapping 1:1 with brown sugar.
- ¼ teaspoon kosher salt
- 1 large egg, room temperature Using room temperature prevents lumps.
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour Spoon and level or weigh for accuracy.
- ½ cup fresh strawberries, chopped small Dice evenly and pat dry to avoid soggy blondies.
Instructions
Preparation
- Preheat your oven to 350°F and line an 8x8-inch baking pan with parchment paper.
- Wash the strawberries, hull them, and chop them into small pieces. Pat them dry with paper towels.
Mixing Ingredients
- In a bowl, whisk together melted butter, granulated sugar, and kosher salt until glossy.
- Add the egg and vanilla extract to the mixture and whisk until smooth.
- Fold in the flour until just combined, then gently fold in the strawberries.
Baking
- Pour the batter into the lined pan and smooth the top.
- Bake for 25-30 minutes, checking for moist crumbs on a toothpick.
Cooling
- Let the pan cool on a wire rack before lifting the blondies out and slicing.
