1 cup butter, room temp
3/4 cup sugar
1/4 cup lemon juice
2 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup diced fresh strawberries
1 cup powdered sugar
1 Tbsp strawberry puree (2 large strawberries, see instructions below)
1/2 – 1 tablespoon lemon juice (enough to thin the glaze to spreadable consistency)
Preheat the oven to 350°. Line a 9 inch square baking pan with parchment paper with long edges.
In a large bowl, mix butter and sugar with a hand mixer until fluffy, then mix in the egg.
In the same bowl, beat in the lemon juice. (The lemon juice will not completely incorporate at this point, that’s ok.)
Whisk together flour, baking powder, and salt, then add to the wet ingredients, stirring until well combined.
Gently fold in the diced strawberries. Spread the mixture into your pan as evenly as possible.
Bake for 30-35 minutes, until the edges turn golden and the center is set.
While waiting for blondies to cool, prepare the puree by cutting the tops off of two large strawberries and pureeing them in a food processor. Strain the puree through a small strainer to get 1 Tbsp of puree.
In a medium-sized bowl, whisk together the sugar, puree, and lemon juice until no lumps remain. (If your glaze is too thin, add a touch more sugar. If it’s too thick, add more lemon juice.)
Spread the glaze over the cooled blondies. Let the glaze set before slicing.