Some desserts are simple comfort — and for me, these Strawberry Blondie Bars are exactly that.

I created this recipe on a cozy afternoon when I was craving something sweet, fruity, and a little playful. I had fresh strawberries on the counter, white chocolate in the pantry, and a vision of something pink, chewy, and snackable. The result was a buttery blondie base with subtle strawberry flavor, topped with a smooth strawberry icing and a sprinkle of freeze-dried strawberries for a tangy finish and beautiful presentation.

These bars quickly became one of my go-to spring bakes. They look gorgeous, pack easily, and taste like a mix between a soft sugar cookie and a strawberry milkshake. I love serving them at picnics, birthdays, or when I want a dessert that feels whimsical but grown-up.

Why You’ll Love This Recipe:

Soft & chewy texture – Like a brownie, but golden and fruity
Strawberry flavor inside and out – From the batter to the frosting
Pretty in pink – Eye-catching and perfect for parties or gifting
Easy to make – One bowl for the base, one for the glaze
Customizable – Add-ins and toppings galore

Ingredients List:

unsalted butter
brown sugar
eggs
vanilla extract
all-purpose flour
salt
fresh strawberries
white chocolate chips or mini marshmallows
powdered sugar
strawberry puree
lemon juice
Freeze-dried strawberry powder
Sprinkles or white chocolate shavings

There Are 4 Steps To Making These Bars:

Step 1: Make the Blondie Base

Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper. In a medium bowl, whisk melted butter and brown sugar until smooth. Add egg and vanilla, whisking until combined. Stir in flour and salt until just mixed. Fold in chopped strawberries and optional mix-ins. Spread batter evenly into prepared pan.

Step 2: Bake

Bake for 22–25 minutes, or until the edges are golden and the center is just set. Cool completely in the pan before frosting.

Step 3: Make the Strawberry Icing

In a small bowl, whisk together powdered sugar, strawberry puree, vanilla, and salt. Add lemon juice if using. Adjust consistency with more sugar or puree as needed — it should be thick but spreadable.

Step 4: Frost & Finish

Spread icing over cooled blondies. Dust with freeze-dried strawberry powder. Add sprinkles if desired. Chill for 10–15 minutes to set the icing, then slice into bars.

Tips to Make This Recipe Your Own:

Go full berry: Add freeze-dried strawberries into the batter for more concentrated flavor.
Chocolate twist: Add white chocolate chunks or drizzle with melted white chocolate on top.
Add crunch: Sprinkle chopped nuts or granola on the icing before it sets.
Make them minis: Bake in a mini muffin tin for bite-sized strawberry blondie cups.
Make it layered: Add a layer of strawberry jam between the blondie and the icing for even more berry goodness.

Storage Tips:

Room Temp: Store in an airtight container for up to 2 days.
Fridge: Keeps well chilled for 4–5 days. Bring to room temp before serving for best texture.
Freeze: Blondies (frosted or unfrosted) can be frozen up to 2 months. Wrap tightly and thaw in the fridge overnight.
If making ahead, frost just before serving for the freshest presentation.

Substitution Tips:

Butter: Use plant-based butter for a dairy-free version.
Flour: A 1:1 gluten-free flour blend works well here.
Strawberries: Use raspberry puree or cherry preserves for a twist.
Egg-free: Sub with ¼ cup plain yogurt or a flax egg (1 tbsp flax + 3 tbsp water).
Sugar: Swap brown sugar for coconut sugar for a deeper, caramel-like flavor.

Final Thoughts:

These Strawberry Blondie Bars are a little nostalgic, a little modern, and completely irresistible. The soft, golden blondie base pairs perfectly with the fresh strawberry icing and that fun dusting of freeze-dried berries. They’re sweet, buttery, and full of real fruit flavor — like a strawberry shortcake in bar form.

Whether you’re baking for a birthday, a picnic, a baby shower, or just a treat-yourself day, these bars bring a bright pop of pink and a whole lot of joy. One bite, and you'll see why these have become a staple in my baking rotation.

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