These Strawberry Blondies with white chocolate brownies are one of my favorite spring and summer bakes. They're soft, buttery, chewy, and filled with fresh strawberries and pools of creamy white chocolate.
I love making this strawberry dessert when strawberries are in season because they're so much easier than decorating a cake, but they still look absolutely amazing to serve to guests. If you're looking for another fruity dessert, you should also try this Layered Peaches and Cream Cake. It is another family favorite that disappears just as quickly.
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Video Instructions
Try These Strawberry White Chocolate Blondies
Whenever I bake with strawberries, I always seem to end up making the same desserts over and over. This fresh strawberry blondie recipe completely changed that, and they've become the best blondies ever. They are similar to a classic blondie but with a little bit of fresh strawberries and creamy white chocolate in between.
I also love using chopped white chocolate bars instead of white chocolate chips because they melt better inside the blondies.
Why You'll Love It
- Super easy: Everything is made in one bowl, making this an easy dessert whenever I'm in the mood for something sweet.
- Rich buttery flavor: Browning the butter gives these blondies an incredible caramel-like flavor that makes them extra delicious.
- Perfect texture: They're soft, chewy, and full of juicy strawberries and creamy melted white chocolate.
- Great for sharing: I love taking these to family get-togethers because they're easy to slice and everyone always asks for the recipe.
- Even better the next day: If you leave these blondie bars in the refrigerator overnight, the flavors meld together to become even richer.
Ingredients
- Fresh strawberries: I always choose smaller, firmer strawberries because they hold together better during baking. Larger, overripe berries contain more water and, with too much moisture, can make the blondies softer than they should be. Strawberry extract and strawberry powder don't have the same effect.
- Brown butter: This is my favorite little trick. Browning the butter gives the blondies a deeper flavor that goes well with the strawberries and white chocolate.
- White chocolate: I always chop up a good-quality white chocolate bar instead of using chips. Chocolate bars melt better, while the chips hold their shape better.
- Brown sugar: This keeps the blondies deliciously soft and chewy and gives a slight caramel flavor.
How to Make Strawberry Blondies
1. Preheat the oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper.
2. Melt the butter in a saucepan over medium heat on the stove. Continue cooking until it foams, smells nutty, and turns golden brown. Remove from the heat and let it cool slightly.
3. Pat the chopped strawberries dry with paper towels, then toss them with 1 tablespoon of the flour. This helps stop them from sinking and prevents extra juice from making the batter soggy.
Tip: I wouldn't chop the sweet strawberries in a blender, as they might come out too fine, and we would rather have a diced strawberries effect.
4. In a bowl, whisk together the flour, baking powder, salt, and cornstarch.
5. In a separate large mixing bowl, whisk the warm brown butter with the brown sugar until combined.
6. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
7. Fold the dry ingredients into the wet ingredients until they're almost fully combined. Don't overmix the dough, or the blondies can become dense.
8. Gently fold in the floured strawberries and about three-quarters of the chopped white chocolate.
9. Spread the batter evenly into the prepared baking pan and sprinkle the remaining white chocolate over the top.
10. Bake for 30-35 minutes until the edges are golden brown and the center is just set. It should still have a slight wobble because it will continue cooking as it cools. A toothpick shouldn't come out 100% clean.
11. Allow the blondies to cool completely in the pan. For the cleanest slices, chill them in the refrigerator for about 2 hours before cutting.
Cooking Tips
- Browning the butter might seem like an extra step, but it's what makes these blondies taste perfect, so don’t skip this step.
- Always pat the strawberries dry before mixing them into the batter.
- Tossing the strawberries in a little flour helps keep them evenly distributed.
- Don't overbake them. The center should still look slightly soft when you remove them from the oven.
- Use a hot knife and wipe it clean after every slice if you want those perfect squares.
- Add some strawberry jam on top for some extra strawberry flavor.
What Can You Serve With This?
- Vanilla ice cream
- Fresh whipped cream
- Hot coffee
- Fresh strawberries
- Cold milk
Try this No Bake Strawberry Tiramisu Recipe for a light and fruity twist on a classic favorite.
FAQs
Yes, but thaw them completely first and drain away as much liquid as possible before using them.
Absolutely. Chopped pistachios or sliced almonds are both delicious in these blondies.
Fresh strawberries tend to release moisture while baking. Patting them dry and tossing them with flour helps to prevent this.
Recipe
Strawberry Blondies
Ingredients
- ¾ cup unsalted butter, melted
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon cornstarch
- 1½ cups fresh strawberries, diced
- 1 cup white chocolate, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line a 9x9-inch baking pan with parchment paper.
- Brown the butter in a saucepan until golden and nutty, then let it cool slightly.
- Pat the strawberries dry and toss them with 1 tablespoon of the flour.
- Whisk together the remaining flour, baking powder, salt, and cornstarch.
- Whisk the brown butter with the brown sugar, then mix in the eggs and vanilla.
- Fold the dry ingredients into the wet ingredients until almost combined.
- Fold in the strawberries and three-quarters of the chopped white chocolate.
- Spread the batter into the prepared pan and sprinkle the remaining chocolate over the top.
- Bake for 30-35 minutes until the edges are golden and the center is just set.
- Cool completely before slicing into 16 squares.
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for 30-35 minutes.Taste & Texture
These blondies are wonderfully soft and chewy with rich buttery flavor, juicy bursts of strawberry, and creamy pockets of melted white chocolate.Storage, Freezing & Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Wrap individual blondies tightly and freeze for up to 2 months.
- Reheat: Warm for about 10-15 seconds in the microwave if you'd like the white chocolate to become soft and melty again.
Serving Recommendations
I usually serve these slightly chilled or at room temperature with a hot cup of coffee. They're also fantastic with a scoop of vanilla ice cream if you're serving them as dessert after dinner.Recipe Variations and Substitutions
- Strawberries: Fresh strawberries give the best results, but well-drained frozen strawberries can also be used.
- White chocolate: Chopped chocolate bars melt much better than chips, but either works.
- Brown sugar: Light or dark brown sugar both work, although dark brown sugar gives a deeper caramel flavor.
- Add-ins: Chopped pistachios, almonds, or macadamia nuts all go well with the strawberries.
Proper Storage Tips
- Cool completely before storing.
- Store in an airtight container.
- Place parchment paper between layers.
- Freeze individual squares for easy grab-and-go treats.
Pro Tips
- Brown the butter for the richest flavor.
- Pat the strawberries dry before adding them.
- Toss the strawberries with flour to prevent extra moisture.
- Don't overmix the batter.
- Slightly underbake the blondies for the fudgiest texture.
- Chill before slicing for clean, bakery-style squares.
Video
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