Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease an 8x8-inch or 9x9-inch square baking pan and line with parchment paper, leaving an overhang for easy removal.
- In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingertips for 2 minutes to release the oils, then add the melted butter, egg, and lemon juice. Whisk until smooth.
- Sift the flour and salt into the mixture. Gently fold until the batter is smooth. Let the batter rest for 10 minutes at room temperature to hydrate the flour.
- In a separate bowl, toss the sliced strawberries with cornstarch (optional). Gently fold half of the strawberries into the batter, then spread the batter into the prepared pan. Arrange the remaining strawberries on top, pressing them lightly into the batter.
- Bake for 30-35 minutes, or until the edges are golden and the center is just set. Let cool completely in the pan before glazing.
- Whisk together the powdered sugar and lemon juice for the glaze. Drizzle the glaze over the cooled blondies and let it set for 15 minutes before slicing into 16 squares.
Notes
These blondies are indulgent yet refreshing, with the balance of rich butter and the bright acidity of lemon. The roasting of the strawberries enhances their flavor and texture, making them the perfect addition to this seasonal treat.
