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.

Enjoy!