These best ever strawberry blondies are the perfect quick and easy strawberry dessert idea. They’re chewy, one-bowl vanilla blondies stuffed with strawberries and white chocolate chips.
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✏️ Why you'll love this recipe
This strawberry blondie recipe is a simple, homemade, unique strawberry recipe. It makes gooey blondie bars full of white chocolate chips and fresh or frozen strawberries.
Strawberry blondies (also called strawberry blonde brownies) are the perfect taste of Summer. They're great for bake sales, dessert tables, tea parties, BBQs and picnics.
I also love these cute strawberry white chocolate blondies for a Valentine's Day dessert or gift idea too! You can also check out more great Valentine's Day dessert ideas here.
🥘 Ingredients
This strawberry blondies recipe calls for the following ingredients:
- Strawberries: fresh or frozen pieces.
- Unsalted butter: allows you to control the salt content.
- Light brown soft sugar
- White sugar: finely granulated e.g. caster sugar.
- Egg: large size, room temperature for ease of mixing.
- Vanilla extract: use paste or extract over essence for the best flavour.
- Salt
- Plain all-purpose flour: sieve for a smooth blondie batter.
- Cornstarch: fine white powder called cornflour in the UK and other places.
- White chocolate chips
See the recipe card for quantities.
Top tip: For accuracy, it’s best to weigh your ingredients rather than using cups.
♻️ Substitutions / Variations
Strawberry blondie bars are a great dessert recipe for using up fresh strawberries, but you can also use frozen strawberry pieces instead.
You can swap the cornstarch (a white fine powder called cornflour in the UK and other places) for plain all-purpose flour of the same quantity. However, cornstarch gives that tasty, shorter texture for chewier strawberry blondie bars.
For a more caramel flavour, you can swap the white sugar for all light brown sugar. For a less caramel-like hint, swap the brown sugar for all white sugar.
You can swap your white chocolate chips for milk or dark chocolate (semi-sweet) chips instead.
For a zesty twist, turn these treats into strawberry lemonade blondies by adding 1 lemon's zest (roughly 1 tbsp) and ½ a lemon's juice (roughly 1 tbsp) to your blondie batter. Do this at the stage where you add the vanilla extract.
Alternatively, you can frost your blondies with a lemon buttercream or a pink vanilla buttercream for added sweetness and flavour. The pink frosting makes this great for girl baby showers or Valentine's Day dessert!
To use a 9-inch square tin instead of an 8-inch tin, keep the recipe the same but bake for 5 minutes less. You’ll have a slightly thinner strawberry blondie slice.
📖 Method
Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
Step 1: Chop your strawberries into small pieces if not already, and set aside on a paper towel to absorb any excess liquid.
Step 2: In a large heatproof bowl, melt the butter for 30-50secs in the microwave. Beat in the sugars until smooth and thickened.
Steps 3 - 4: Thoroughly beat in the egg, vanilla extract and salt.
Step 5: Sieve in the flour and cornflour, stirring until combined.
Step 6: Gently fold in the strawberries and white chocolate chips until just spread throughout.
Step 7: Pour the blondie mix into a greased and lined 8-inch square pan, smoothing evenly. Bake for 25-30mins until the top is lightly golden and there is only a slight wobble in the middle.
Step 8: Allow blondies to cool fully in the tin before removing, then cut and enjoy!
🎥 Recipe video
Check out the recipe video below for how to make the best strawberry blondies!
💭 Top tips
- Leave a small overhang of parchment paper so it’s easy to lift your strawberry white chocolate blondies out of the tin after baking.
- Beat your sugar-butter-egg mixture thoroughly until it’s smooth and thickened. This will give your strawberry blondie bars a soft, gooey texture.
- Your strawberry blondies are done baking when they’ve turned a light golden colour on top and there’s only a slight wobble left in the middle.
- Let your strawberry blondies cool in the pan before removing them and cutting into squares. This will stop them from breaking when lifting them out.
- For neater strawberry squares, place your blondie in the fridge for 30mins – 1hr before slicing. Use a sharp knife and wipe the blade between cuts for the ultimate neatness.
❔ Recipe FAQs
Your strawberry blondies should last for up to 4 days stored in an airtight container in the fridge.
Yes! You can freeze your strawberry blondies wrapped in a layer of cling film and a layer of foil for up to 3 months. Defrost in the fridge and enjoy!
A blondie is a non-chocolate version of a brownie. They’re soft and chewy, usually with a slight caramel taste from the use of brown sugar, often mixed with white sugar.
You can make your strawberry blondies gluten-free by swapping the all-purpose plain flour (and the cornstarch for texture purposes) for a gluten-free all-purpose plain flour blend. Always check the packaging on your ingredients for accurate allergen information.
🧁 Other goodies
Looking for more easy desserts and treats?
For more summery desserts like these basic strawberry blondies, give these best ever fruity treats a try:
- Strawberry layer cake
- Strawberry sauce cake filling
- Lemon raspberry loaf cake
- Easy lemon white chocolate cake
Check out these easy blondie recipes for more delicious dessert ideas for picnics, BBQs, parties and more:
- Ube blondies
- Cherry almond bakewell blondies
- White chocolate raspberry blondies
- Biscoff white chocolate blondies – a real crowd-pleaser!
For more blondies check out my full collection of the best blondies recipes.
Looking forward to some new recipes? Check out my Youtube, Facebook, Instagram and Pinterest pages for a few sneak peeks and some sweet inspiration!
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📖 Recipe
Strawberry Blondies
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Equipment
Ingredients
- 125 g (4½ oz) strawberries fresh or frozen pieces
- 150 g (⅔ cups) unsalted butter
- 120 g (½ cups) light brown soft sugar
- 100 g (½ cups) white sugar
- 1 egg large
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 175 g (1½ cups) plain all-purpose flour
- 2 tablespoon cornstarch fine white powder called cornflour in the UK
- 75 g (½ cups) white chocolate chips
Instructions
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- Chop your strawberries into small pieces if not already, and set aside on a paper towel to absorb any excess liquid.
- In a large heatproof bowl, melt the butter for 30-50secs in the microwave and beat in the sugars until smooth and thickened.
- Thoroughly beat in the egg, vanilla extract and salt.
- Sieve in the flour and cornflour, stirring until just combined.
- Gently fold in the white chocolate chips and strawberry pieces.
- Pour the blondie mix into a greased and lined 8-inch square pan, smoothing the top gently.
- Bake for 25-30mins until the top is lightly golden and there is only a slight wobble in the middle.
- Allow blondies to cool fully in the tin before removing, then cut and enjoy!
Video
Notes
- The cornflour used in this recipe is a white fine flour, not a yellow coarse flour. However, sometimes this is called cornstarch, and the yellow version is called cornflour (e.g. in the US), so be sure to pick the white one!
- Beat your sugar-butter-egg mixture thoroughly until it’s thickened and comes together to a smooth mixture.
- You can use either fresh or frozen strawberries (chopped into pieces) for this recipe.
- You can swap the cornflour for more plain all-purpose (same amount).
- You can swap the white chocolate chips for milk or dark semi-sweet chips.
- You can swap the 8-inch square pan for a 9-inch square pan and reduce the baking time by 5mins.
- Double up the recipe and bake these blondies in a large brownie tin for 30-35mins, (e.g. 9inch x 13inch brownie pan).
Nutrition
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
Jan says
Strawberry and white chocolate is one of my favourite flavour combos!