Dairy-Free Strawberry Lemon Blondies (adapted from the view from great island)
Strawberry Lemon Blondies
1 cup earth balance butter, room temp
3/4 cup sugar
1/4 cup fresh lemon juice
2 1/4 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 cup diced strawberries
1 cup powdered sugar*
1 Tbsp strawberry puree
1 Tbsp lemon juice (or more to thin the glaze)
Preheat your oven to 350.
Line a 9-inch square pan with parchment.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream together butter and sugar.
Beat in the egg.
Add the lemon juice.
Add the dry ingredients to the wet, mixing until fully incorporated.
Fold in the diced strawberries.
Spread the mixture into the pan evenly.
Bake for 30-35 minutes--until the edges turn golden and the center is set.
Move to a rack to cool.
Make the strawberry puree. Trim 3 or 4 strawberries and puree them in a small blender or food processor. Strain the puree to get 1 Tbsp.
Whisk with the sugar and lemon juice until smooth, adding more lemon juice to thin the glaze.
After the blondies are completely cool, lift them out of the pan and spread the glaze over the top.
Allow the glaze to set before slicing.
*I followed the glaze recipe exactly; however, this glaze was a bit too sweet (even for me). The next time I make these, I think I will start with half a cup of powdered sugar, 2 Tbsp of strawberry puree, and 1 Tbsp of lemon juice.
Rarely do I finish making a baked good and say to myself, "Damn, that looks like the recipe!" The above photo isn't perfect, but it definitely looks like the original recipe. I made these blondies at the end of the spring semester; ready for summer, I shared them with Sam and my Classical Rhetoric Class. I hoped the recipe would be amazing and even though it was my first time baking these, I opted for a double batch. I couldn't see how this recipe could go wrong.
I was not disappointed; the recipe was perfection, which meant that I enjoyed eating them as much as I did sharing. The only modification (other than making it dairy-free) I would make is decreasing the amount of sugar in the glaze. The strawberry lemon glaze packed a powerful sweetness that was a bit too overbearing, even for me.