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These strawberry blondies are soft, chewy dessert bars bursting with real strawberry flavor from freeze-dried strawberries and finished with a sweet strawberry glaze. The freeze-dried strawberries give them a natural pink hue and concentrated berry taste, creating a dessert that feels both rich and fresh. With a tender, fudgy crumb and bright strawberry glaze, these blondies are simple to prepare and ideal for spring and summer gatherings.
Made in one bowl, these bars rely on white chocolate and freeze-dried strawberry powder for both texture and color. They remain chewy and fudgy—similar to a brownie—while offering a bright, fruity finish. The glaze enhances the strawberry flavor and gives a pretty, glossy topping.
If you enjoy strawberry desserts, try other recipes like Baked Strawberry Pavlovas, Strawberry Vanilla Cupcakes, or Strawberry Crumble Cake.
WHY THIS RECIPE WORKS
- Strawberry flavor: Freeze-dried strawberries provide an intense, natural berry flavor and color.
- Chewy, fudgy texture: Using white chocolate gives these blondies the same rich, fudgy quality as brownies.
- Easy dessert: Simple to mix and bake, these blondies are a crowd-pleaser.
INGREDIENT NOTES
Key ingredients used in this recipe. For the complete ingredient list, see the recipe card below.
- Butter: Melted and combined with white chocolate to form the base.
- Eggs: Use at room temperature for the best texture; take them out about an hour before baking.
- White chocolate: Replaces dark chocolate here to create a fudgy, blondie-like crumb.
- Freeze-dried strawberries: Blended into a powder to concentrate flavor and add natural color.
STEP BY STEP INSTRUCTIONS
Below are the steps to prepare and bake these strawberry blondies. You will need an electric mixer, one large bowl, and a spatula. The full recipe is available in the recipe card at the end.
Preheat the oven to 160ºC / 325ºF (conventional). Line an 20×20 cm (8×8 inch) square pan with parchment paper.
STEP 1: Melt the butter, transfer it to a bowl, add the white chocolate chips, and stir until the chocolate melts. Add the granulated sugar and mix with an electric mixer until combined.
STEP 2: Add the eggs and whip on high speed for 1–2 minutes until the mixture becomes light and fluffy. Mix in the vanilla extract.
STEP 3: Gently fold the dry ingredients into the batter until just combined. Pour the batter into the prepared pan and smooth the top with a spatula.
STEP 4: Bake for 32–35 minutes. When done, cool completely on a rack. Once cooled, lift the blondie from the pan and transfer to a serving tray to glaze.
STEP 5: Whisk the glaze ingredients until smooth, pour over the blondie, and spread evenly. Optionally top with slices of freeze-dried strawberries. Allow the glaze to set at room temperature, or chill briefly to speed up setting. When the glaze is firm, slice and serve.
EXPERT BAKING TIPS
- Use a kitchen scale: I publish ingredients in grams because it’s the most accurate way to measure for consistent results.
- Don’t overmix: After using the mixer, finish with a gentle fold using a spatula to ensure everything is incorporated without overworking the batter.
- Light vs. dark pans: A light-colored aluminum pan bakes more gently and helps keep the blondies soft. Dark pans can produce a darker, firmer crust and risk a drier texture.
FAQ
The blondie is done when it has just set. Insert a toothpick or butter knife: if wet batter clings to it, bake 5 more minutes; if moist crumbs stick, it’s ready. Total bake time should be no more than 35 minutes.
Yes. These blondies become richer and fudgier after resting in the fridge overnight.
A metal pan is recommended because it conducts heat more evenly. Glass can bake less predictably and may produce uneven results.
HOW TO STORE
Two good storage options to keep these blondies fudgy:
- Room temperature: Store in an airtight container or wrapped in plastic to keep edges from drying. For best texture, wait to cut until serving. They stay soft 2–3 days at room temperature.
- Refrigerator: Chilling firms the texture and intensifies the fudginess. Store uncut, wrapped, in the fridge overnight if making ahead.
Other Bar Recipes To Try
-
Blueberry Crumb Bars (Buttery Shortbread & Blueberry Filling)
-
Brown Butter Blondies (Chewy with Crispy Edges)
-
The Best Lemon Bars with Buttery Shortbread Base
-
Strawberry Blondies (With Strawberry Glaze)
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Strawberry Blondies
Equipment
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Hand mixer
-
20×20 cm baking pan (8×8 inch)
Ingredients
STRAWBERRY BLONDIES
- 110 g butter
- 125 g white chocolate chips
- 150 g granulated sugar
- 2 eggs (room temperature)
- 2 teaspoon vanilla extract
- 160 g all-purpose flour
- ¼ teaspoon salt
- 3 tablespoon freeze-dried strawberry powder (about 25 g freeze-dried berries before blending)
STRAWBERRY GLAZE
- 115 g powdered sugar
- 2 teaspoon freeze-dried strawberry powder
- 1½ tablespoon water
Instructions
STRAWBERRY BLONDIES
- Preheat the oven to 160ºC / 325ºF (conventional). Line a 20×20 cm (8×8 inch) square pan with parchment paper.
- Melt the butter, place it in a bowl, add the white chocolate chips and stir until melted.
- Add the granulated sugar and whisk with an electric mixer until combined.
- Add the eggs and beat on high for 1–2 minutes until light and fluffy. Mix in the vanilla extract.
- Fold in the flour, salt, and freeze-dried strawberry powder until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake 32–35 minutes. Cool completely on a rack.
- Once cool, remove from the pan and prepare the glaze.
STRAWBERRY GLAZE
- Whisk together powdered sugar, freeze-dried strawberry powder, and water until smooth.
- Pour the glaze over the blondie, spread evenly, and optionally top with freeze-dried strawberry slices. Let set at room temperature or chill briefly. Slice and serve once the glaze is firm.
Nutrition
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