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With fresh, ripe berries and white chocolate chips in every bite, these strawberry blondies are the perfect summer treat! They’re thick and chewy, with irresistible buttery brown sugar flavor.
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 (so much 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.
These are seriously the best blondies you’ll ever have. Make them once and they’ll quickly become a summertime tradition!
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Salted butter
- Brown sugar – I recommend light brown sugar for this recipe.
- Vanilla extract – You can swap this for almond extract if you’d like.
- Egg – Let this come to room temperature.
- All-purpose flour
- Baking powder
- White chocolate chips – Or roughly chop a bar of white chocolate.
Why Use Salted Butter vs. Unsalted Butter?
Most baking recipes call for unsalted butter, but this one uses salted butter instead. The salt content enhances the overall flavor of the recipe, balancing all the sweetness of the sugar, white chocolate, and berries.
If you only have unsalted butter on hand, you can use that instead—the results will still be delicious! If you’d like, you can add an extra pinch of salt to the batter to make up for the lack of salt in the butter.
How to Make Strawberry Blondies
Just like brownies, blondies are the kind of easy dessert you can make after a long day at work or with a little bit of spare time on the weekend. Here’s what you’ll need to do.
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.
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.
Don’t make changes to the base of the recipe, but feel free to switch things up with different add-ins:
- 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, or try diced peaches.
- Swap the berries and white chocolate for butterscotch chips, chopped nuts, or even shredded coconut.
How to Store
Strawberry blondies can be stored in an airtight container in the refrigerator for up to 5 days.
Can This Recipe Be Frozen?
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.
- 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
- 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.
- In a separate bowl, whisk together the flour, salt and baking powder.
- Stir this into the butter and sugar mixture. When this is completely combined, fold in the white chocolate chips and the chopped strawberries. Pour this 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.)
- Allow to cool before removing from the pan.
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.