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With fresh, ripe berries and white chocolate chips in every bite, these strawberry blondies are the perfect strawberry treat! They’re thick and chewy, with irresistible buttery brown sugar flavor.

Two stacked strawberry blondies surrounded by fresh berries
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While brownies get a lot of attention, it’s time to give blondies some time in the spotlight. They have the chewy texture of a good brownie, but without all that chocolate, you can appreciate the other flavors so much better—the caramel-like brown sugar, the butter, and the fragrant vanilla.

Blondies are delicious as-is, but this recipe for strawberry blondies gives the classic an upgrade by adding creamy white chocolate and chopped fresh berries. And while I like to use strawberries when they’re in season, raspberries, blackberries, or even blueberries can be swapped in—or use a combination of a few different berries.

How to Make Strawberry Blondies

  • Prepare. Preheat your oven to 350ºF and line an 8×8-inch baking pan with parchment paper. Melt the butter in the microwave.
  • Mix the wet ingredients. Whisk the brown sugar into the melted butter, then whisk in the vanilla. Let the mixture cool a bit, then whisk in the egg.
  • Mix the dry ingredients. In another bowl, whisk the flour, salt, and baking powder. 
  • Combine the wet and dry ingredients. Stir the dry ingredients into the wet ingredients, then fold in the white chocolate and strawberries.
  • Bake. Pour the batter into the pan and bake for 25 to 30 minutes. Cool completely, then lift the blondies out of the pan using the parchment paper and cut them into pieces.


Don’t make changes to the base of the recipe, but feel free to switch things up with different add-ins:

  • Chocolate chips. If you’re not a fan of white chocolate, swap it out for milk or dark chocolate chips. Or, if you want to keep things really simple, leave out the chocolate chips altogether.
  • Use different berries. Instead of strawberries, you could use raspberries, blackberries, or even blueberries. If you don’t like berries, perhaps apple blondies might be a better option for you.
  • No berries? Omit the berries and use a mixture of white chocolate chips and butterscotch chips, chopped nuts, or even shredded coconut! This wouldn’t really be a strawberry blondie anymore but it’s okay.
Strawberry blondie on cooling rack with fresh strawberries

Tips for Success

These strawberry blondies are super easy, but these tips will help make sure they turn out perfect.

  • No fresh strawberries? You can use frozen instead. Thaw and drain them before adding them to the batter.
  • No 8×8 pan? This recipe also works well in a 9×9-inch pan. You may need to reduce the baking time by a few minutes.
  • Don’t over-bake. Once you pull the pan out of the oven, the blondies will continue to bake from the residual heat. The edges should feel dry to the touch and pull away from the sides of the pan, but the middle should still be soft.
  • Let them cool completely. I know it’s hard to wait, but trust me on this one—these blondies are best after they’ve had a chance to cool completely so they’re nice and chewy.

Storing Instructions

Strawberry blondies can be stored in an airtight container in the refrigerator for up to 5 days.

If you want your strawberry blondies to last even longer, they can be frozen for up to 3 months. To freeze individual servings, wrap each blondie in plastic wrap, then place them all in a freezer-safe zip-top bag. When you’re ready to eat them, let them thaw in the refrigerator overnight or pop them in the microwave for a few seconds.

4.50 from 4 votes

Strawberry Blondies

These chewy, buttery blondies have fresh strawberries and white chocolate chips in every bite!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 9 bars


  • 1 cup (227 g) salted butter
  • 1 cup (220 g) packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups (250 g) flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup (90 g) white chocolate chips
  • 1 ½ cups (216 g) fresh strawberries, chopped
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  • Preheat the oven to 350 °F (177 °C). Line an 8X8 inch baking pan with parchment paper so you can lift the blondies right out of the pan later.
  • Melt the butter in a large microwave safe bowl. Whisk in the brown sugar until smooth. Whisk in the vanilla. When this mixture is sufficiently cooled, whisk in the egg.
    butter, brown sugar, vanilla, and eggs mixed together in a clear glass bowl with a metal whisk
  • In a separate bowl, whisk together the flour, salt and baking powder. Stir this into the butter and sugar mixture.
    dry ingredients mixed into wet ingredients in a clear glass bowl next to fresh strawberries
  • When this is completely combined, fold in the white chocolate chips and the chopped strawberries.
    chopped fresh strawberries mixed into blondie mixture with white chocolate chips
  • Pour mixture into the prepared pan. Bake for 25-30 minutes. (The middle may still be soft but the edges should be pulling away from the sides and the top should be golden.)
    strawberry blondie batter added to a metal baking dish with parchment paper
  • Allow to cool before removing from the pan and allow to cool completely before slicing.


Serving: 1bar, Calories: 445kcal, Carbohydrates: 53g, Protein: 4g, Fat: 24g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 75mg, Sodium: 274mg, Potassium: 141mg, Fiber: 1g, Sugar: 31g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

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