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Strawberry blondies are soft and chewy, and they have a lot of fresh, juicy strawberries in them.

This simple recipe only needs one bowl and no mixer. It uses common kitchen items and makes the best blondie bars in about 30 minutes.

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I love a quick and easy dessert because I’m a busy mom and self-taught baker with more than 25 years of experience in the kitchen.

This blondie bar is a classic, but we’re making it without brown sugar, which is a twist. For this fresh strawberry blondie recipe, we’ll also be adding juicy fruit, just like we did for my blueberry blondies.

Blondie bars are so easy to make! You only need one bowl, seven ingredients, and a short prep time.

💗 why you will love this recipe for blondies

It’s quick and easy—about five minutes to get ready and twenty-five minutes to bake.
Soft and chewy: strawberry blondies are thick, chewy, soft, and tender.
No planning ahead if the butter has melted!
You don’t need a mixer; all you need is a whisk and a spatula.

🍓 things you need and things you can use instead

For the full list of ingredients and baking instructions, please scroll down to the printable recipe card at the end of this post.

◯ 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)

Strawberries: Fresh strawberries are the best. I haven’t tried it, but I think you could also use strawberries that have been freeze-dried. Check the recipe card’s notes for how to make a substitution. I don’t think frozen strawberries are a good idea because they will make the dish too wet.

Butter ~ you need melted, unsalted butter for the blondies.

Sugar ~ granulated or white sugar is needed. This helps the fresh strawberry blondies shine with strawberry flavor.

Egg ~ one large egg is needed at room temperature.

Kosher salt ~ helps to balance all the flavors. If you only have table salt use half the amount.

Vanilla ~ I prefer a pure vanilla extract.

All-purpose flour gives the strawberry blondies their shape. For gluten free blondies, use a one-to-one flour replacement.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

are blondies meant to be gooey in the middle?

Yes and no, they should have a soft middle, which gives them their chewy texture. They should not be runny in the middle when tested with a toothpick, but should have a few moist crumbs stuck to the toothpick.

🥣 how to make one bowl strawberry blondies

Preheat oven to 350°F and line an 8×8 baking pan with parchment paper.
Prepare the fresh strawberries by washing them. Then slice off the tops and chop into small bite size pieces. Lay down two layers of paper towels and spread the chopped strawberries in a single layer over the towels. Take another paper towel and place it over the top of the berries and lightly press to help remove any excess moisture. Set aside.
For the blondies: In a medium to large bowl, whisk together the melted butter (½ cup/113g), granulated sugar (1 cup/200g) and kosher salt (¼ teaspoon) until well combined. The mixture will be thick once the melted butter, sugar and salt is combined.
After that, add the vanilla and egg.
Whisk the ingredients together for about a minute, scraping up and down the bowl as needed.
Next add the all-purpose flour (1 ¼ cup/157g) and mix until some large flour streaks remain. Then add the strawberries (½ cup/80g) and gently fold to combine.

Drop the batter {it’s thick} into the prepared baking pan and smooth to an even layer.
Bake for 25 – 30 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.
Then use the parchment to pull the bars out of the pan and cut into desired sizes.

💬 frequently asked questions

why are my strawberry blondies soggy?

Fresh strawberries have a lot of moisture in them. If you don’t pat enough moisture out of the strawberries before adding them to the batter, they will add too much liquid to blondie recipe.

why are my blondies raw in the middle?

The oven might not be at the correct temperature. I keep an oven thermometer in my oven so I can make sure it’s at the temperature I think it is. A too hot oven will cause the edges to over bake before the middle has a chance to fully cook.

If you use a glass pan, it could take up to double the amount of baking time as glass conducts heat differently than metal.

The strawberry blondies could also be under baked. When you test them with a toothpick, a few moist crumbs is ideal. If the toothpick has wet batter, bake your blondies a little longer.

can I use brown sugar?

Yes, I would use half granulated sugar and half brown sugar. The measurements can be found in the notes section of the recipe card below.

👩🏻‍🍳 tips for the best chewy blondie bars

Using a kitchen scale will be more accurate than measuring cups, especially for the flour and fresh strawberries.
Gently fold in the strawberries to avoid smooshing them into the batter.
Don’t over bake the fresh strawberry blondies! No one likes a dry blondie. It’s better to err on the side of less done than over done. The blondies will firm up and continue to cook as they cool. This is how you will get a soft and chewy texture.
Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.
If you need to speed up the cooling process, once the blondies have cooled enough that you can pick up the pan with your bare hands, place the pan in the refrigerator to cool completely.
Strawberry blondies taste best at room temperature, but my testers loved them straight from the refrigerator or freezer too.
For neatly cut bars; the blondie bars should be completely cool {chilling them will also help}. Use a sharp knife and wipe it clean between each cut.

💡 ideas for changes

Strawberry lemon: Add the zest of one medium lemon to the batter for the blondie.
Strawberry jam blondies: Add dollops of strawberry jam to the batter and mix them in. I would use two tablespoons and the same method I used in my raspberry brownies recipe.
Lemon glaze: The strawberry blondies are already pretty sweet on their own. If you’d like to add a lemon glaze, I would use the one from my blackberry lemon scones.
White chocolate ~ add up to one cup of white chocolate chips or chopped chocolate with the chopped strawberries. We already know this flavor is a winner with my strawberry white chocolate cookies.
Pink blondies ~ I also tested using a strawberry lemon glaze, which gave the strawberry blondies a pretty pink color. My testers found the glaze to add a bit more sweetness than necessary, but this is it if you want to try it. Mix 2 tablespoons of strawberry jam with ½-1 tablespoon of lemon juice, then add ½ cup confectioners’ sugar and stir until you have a thick glaze consistency.

how to store

Strawberry blondies will stay fresh in an airtight container at room temperature for 1 day, but are best stored in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature.

They also freeze well in an airtight container for up to three months; allow to defrost before serving.

*The ½ cup/80g of strawberries is AFTER they have been chopped and the tops removed. Fresh, washed and dried strawberries are my preference. I haven’t tested it, but think you could substitute freeze dried strawberries with no trouble. I would use one 1.2 ounce/34 g bag and chop the freeze dried strawberries into small pieces. I do not recommend using frozen strawberries as they will add too much moisture.

My testers preferred all granulated sugar, but you can use a combination of white and brown sugar; do ½ cup/100g granulated sugar and ½ cup/100g brown sugar (light or dark).

I recommend a metal baking pan; glass can take up to double the amount of baking time.