These homemade strawberry blondies are sweet, rich, and the perfect spring dessert!
These strawberry blondies are topped with a homemade whipped cream frosting (stabilized whipped cream) and topped with fresh strawberries! This sweet strawberry recipe is great for spring, summer, and Valentine’s Day! Plus, a step-by-step video.
I’ve always been a rule follower.
I don’t do well with confrontation, nor do I like making waves, and breaking a rule is a surefire way to dive head first into conflict.
Plus, it gives me allll the anxiety. The kind of stomach-churning, hot-from-the-inside-out, adrenaline-fueled anxiety.
It makes me want to stress eat all the chocolate (chocolate chip cookies, chocolate donuts, chocolate cupcakes…and probably definitely these Strawberry Blondies—I’m not picky) but at the same time I can’t eat anything because WHAT IF I GET CAUGHT.
I don’t throw caution to the wind often.
So, of course, I just don’t get people who blatantly disregard certain rules. Part of me is super impressed they don’t feel a panic attack coming on and the other part of me is super infuriated.
Like, for instance, say you’re at Disneyland, and you happen to be riding Pirates, aka, the pitch black ride where any extra source of light just about permanently blinds you. You know, the ride where there are about a million signs requesting that you don’t use flash photography, and, in case you missed those signs, it’s also the ride where they remind you in person not to use flash photography.
. . .
For the sake of my sarcasm levels and everyone else’s enjoyment of the ride, be a rule follower and please, please don’t use flash photography.
(In case you aren’t reading between the lines, there was a recent flash photography incident that progressed throughout the whole ride, and I’m still not over it. #bitterbiscuit 😜)
Since we’re chatting about rules and all, let’s talk about the rules of baking blondies.
I have a real affection for brownies (that sounds weird, but whatever—it’s late and the whole putting-word-into-sentences-thing is a struggle 😜), but I love, love, LOVE blondies.
They’re rich and packed with brown sugar, which makes them ultra soft, chewy, and, dare I say, fudgy? I don’t know if you can call something fudgy without the use of chocolate, but trust me, these are fudgy-esque.
And these Strawberry Blondies with Whipped Cream Frosting??? O-MMM-G. They’re loaded with strawberries (both freeze dried and fresh), making them absolutely sweet, rich, and totally berry-licious.
So, getting back to the rules, how do you make blondies?
Strawberry Blondies Dessert Bars Tips & Tricks:
- Blondies have a cookie base. In all truth, I don’t know if that’s “factual,” but, they start off the same way I make chocolate chip cookies, so, to me, yes, they have a cookie base.
- Blondies use more brown sugar than white sugar. It’s the moisture of the brown sugar that keeps the blondies dense (yet soft), chewy, and fudgy-esqu (as mentioned above). The combination of brown sugar and butter give the blondie a butterscotch flavor that is intensely rich (and amazing).
How to Make Strawberry Blondies Tips & Tricks Continued:
-Blondie batter is thick. It’s not quite as thick as cookie dough, but it’s thicker than a typical brownie batter.
-Don’t over bake your blondies. Blondies are like brownies in that you want the center to be just about done. Once the blondies have set (the top is lightly golden brown and a cake tester comes out clean), take them out of the oven and allow them to cool.
-For this particular blondie recipe, due to the fresh strawberries and the whipped cream frosting, these blondies need to be stored in the fridge (don’t worry, they taste ah-mazing cold! Promise).
The whipped cream frosting is actually just a stabilized whipped cream (the recipe I use here in this Mocha Flourless Chocolate Cake).
Heavy cream, powdered sugar, white chocolate instant pudding mix, and vanilla are all whipped together until creamy and stiff peaks form. The instant pudding mix gives the whipped cream a stable consistency, meaning it lasts longer and won’t melt the way whipped cream melts after a few hours/days.
I’m crazy about these.
(But really, this was one of those recipes where I was certain it would be good, but didn’t expect to be blown away by the flavors. New favorite dessert, hands down.)
- 1/3 cup freeze dried strawberries, crushed
- 1/2 cup fresh strawberries, chopped
- 3/4 cup butter, softened
- 1/2 cup granulated sugar
- 1 cup dark brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 2 Tbsp Jell-O White Chocolate Pudding Instant Mix
- 1 tsp vanilla extract
- Preheat oven to 350 degrees. Line a 9x9 pan with non-stick foil, or grease well with baking spray (foil just makes more easy clean-up and quick release of the bars).
- In a bowl, beat butter until light and fluffy (about 1-2 minutes). Add in brown sugar and granulated sugar and mix until well combined.
- Add in eggs, 1 at a time, mixing well after each addition.
- Add in vanilla extract and mix until combined. Set aside.
- In a separate bowl, mix flour, baking powder, and salt together. Add the dry ingredients to the wet ingredients, and mix until well combined (the batter will be thick).
- Add in freeze dried strawberries and fresh strawberries, and mix until well combined.
- Pour the batter into the pan, and spread the batter evenly in the pan using a rubber spatula (again, the batter will be thick).
- Bake for 25-30 minutes, until the top of the blondies is lightly golden brown and a cake tester comes out clean.
- Allow to cool for at least 30 minutes.
- With a standing mixer or hand mixer, whip the heavy cream and White Chocolate Pudding Mix until soft peaks form.
- Add in powdered sugar and vanilla extract, and whip until the consistency of whipped cream.
- Spread over cooled blondies, and top with extra strawberries, if desired (either chopped, like in the video, or cut in half, like in the pictures).
- Store leftovers in an airtight container in the fridge.
Here are some other bar recipes I think you’ll love: