Instructions

1. Preheat the oven to 350°F. Line an 8×8-inch baking dish with parchment paper, leaving a large overhang on the sides so you can easily lift the blondies from the pan.
2. Dice the strawberries into small ¼-inch pieces and set aside.
3. In a separate bowl, stir together the flour, baking powder, and salt. Set aside.
4. Beat the softened butter, sugar, vanilla, and lemon zest for 2 minutes. Add the egg and mix to combine.
5. Next, add the lemon juice and mix to combine. It won’t come together completely, but that’s OK.
6. Add the flour mixture and mix until combined.
7. Toss diced strawberries with cornstarch. Using a rubber spatula, gently fold diced strawberries into the batter.
8. Spread the mixture in the prepared dish and bake for 25–30 minutes, or until lightly golden brown on the edges and the center is set completely. Do not overbake, or they might turn out dry.
9. Cool to room temperature.
10. To make the glaze, in a food processor, pulse the lemon juice and diced strawberries to make a puree. Stir the powdered sugar and 1 Tablespoon of the puree. Add more puree if needed. The glaze should be spreadable but not too runny. If it’s too thin, add more powdered sugar, and if it’s too thick, add more juice until you reach the desired consistency.
11. Spread it over the blondies and let the glaze harden before serving.
12. Store leftovers in an airtight container in the fridge for up to 4–5 days.