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Soft and gooey Strawberry White Chocolate Blondies. Made with nutty browned butter, sweet and juicy strawberries, strawberry jam, and white chocolate. Then generously glazed with a sweet, thick, and creamy strawberry icing. There’s really nothing not to love about these seasonal blondies. Brown butter and strawberry jam keep these blondies incredibly flavorful, soft, gooey, and so delicious. They’re sweet, salty, heavy on the strawberries, and so delicious.
I didn’t always bake with strawberries, but I’ve always loved a sweet, ripe spring strawberry. Now that I’ve grown up I do actually bake with them, and creating spring berry recipes has been so much fun. I’ve been getting more and more excited every season.
This year, I’m having the most fun creating new recipes that aren’t like any others I’ve shared. I think we all know that when it comes to sweets, I lean towards everything chocolate.
But ohhh how I adore these blondies. I made them just this week and had to share them immediately.
I’ve made a few blondie bars in the past, coffee chocolate chip, peanut butter, and even apple, but these are the most different for me.
They have three different strawberries – fresh spring berries, sweet strawberry jam, and dried strawberry powder. Triple berry! And extra yummy.
Details
I wanted these to have the most incredible strawberry flavor – and real strawberry flavor. So many strawberry desserts have everything but real strawberries and just a lot of pink food coloring. I always try my best to avoid that.
I used strawberry jam swirled throughout the dough. Then fresh strawberries baked on top and freeze-dried strawberries in the icing.
Start out by browning salted butter on the stove. Browning the butter really adds a rich nutty flavor to these bars and makes them just a touch cozier. Once the butter is browned, remove it from the stove, and dump in all the remaining ingredients.
You’ll first add honey to sweeten, then a couple eggs, vanilla, whole wheat flour, lemon zest, and sea salt. Once the dough is mixed, swirl in the jam and a big handful of white chocolate chips.
This makes up the dough. Simple. Simple. But trust me, it’s going to be good.
Spread the dough out into a pan. Now, take the chopped strawberries and sprinkle them on top of the dough, then bake. As the bars bake away, you’ll have incredible wafts of sweet berries and butter in the air. Wonderful spring/summer scents.
For the icing, mix melted butter with sweet sugar, freeze-dried strawberry powder, and vanilla. For the strawberry powder, you can buy it on Amazon, or make your own by blending dried strawberries into a fine powder. You can do this in a food processor or blender.
You don’t have to make the icing, the blondies are wonderful on their own. But the icing makes these not only prettier but really good.
Perfect blondies to bake for both spring and summer, and especially for upcoming Mother’s Day (it’s May 14th!). They’re pretty hard not to love.
Looking for other spring strawberry recipes? Here are some favorites:
Iced Strawberry Milk Matcha Latte
Strawberry Chamomile Naked Cake
Lemon Strawberry Dutch Baby with Ricotta Cream
Double Strawberry Sugar Cookies
Lastly, if you make these Strawberry White Chocolate Blondies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Strawberry White Chocolate Blondies
Servings: 24 bars
Calories Per Serving: 232 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 sticks (3/4 cup) salted butter
- 1/3 – 1/2 cup honey or light brown sugar (I prefer honey)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups whole wheat pastry flour (or all-purpose flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup Strawberry jam
- 1 cup white chocolate chips
- 1 1/2 cups sliced fresh strawberries
Icing
- 2 tablespoons melted butter
- 2 cups powdered sugar
- 2-3 tablespoons freeze dried strawberry powder
- 1/4 cup hot milk
- 1 teaspoon vanilla extract
Instructions
- 1. Preheat the oven to 350 degrees F. Line a 9×13 inch baking dish with parchment paper.2. Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Remove from the heat and pour into a large bowl. Let cool 5 minutes. Whisk in the honey, eggs, and vanilla. Add the flour, baking powder, and salt, mixing until just combined. 3. Add spoonfuls of the jam to the dough. Sprinkle over the white chocolate. Then, fold the jam and chocolate into the dough, creating swirls of strawberry jam throughout.4 Spread the dough out into the prepared dish. Evenly sprinkle the fresh strawberries over the dough. Bake for 22-25 minutes, just until set in the center. 5. To make the icing, mix all ingredients in a bowl with 3-4 tablespoons of strawberry powder. Add additional milk to thin, as needed.6. Drizzle the glaze over the bars. Let set for 5 minutes. Cut into bars, snack, and enjoy!
Notes
To Make Strawberry Powder: In a blender or food processor, process 3 cups freeze-dried strawberries into a fine powder.
How should the recipe be adjusted for a glass baking dish? I made it last night in a glass dish and cooked it for 10 minutes lover and it just didn’t come out right. The flavor was great but the texture was not. Advice? I make your recipes all the time and they are always fantastic but this was the first time I tried one of the dessert recipes.
Hi Robin,
Thanks so much for making this recipe!! Do you have a metal baking pan? I would highly recommend using that! I have not tested in a glass baking dish, but typically you’ll need to add quite a bit of bake time. I hope this helps! xx
I made these, used brown sugar instead of honey (just what I had) and did not do a glaze – I’m not into super sweet things. Baked for about 30 min in a cast iron enamel pan, it was absolutely delicious and a great way for me to use up the abundance of strawberries I had!
Hey Liz,
Awesome!! Thanks a bunch for trying this recipe and your comment, so glad to hear it turned out well for you! xT
These bars turned out perfect! Followed the recipe to a T. (To make pastry flour though I had to do a 50/50 mix of cake flour and all-purpose as my store did not carry pastry flour.) At first I was concerned there wouldn’t be enough batter for a 9×13 pan but after spreading it out/flattening it out it fit quite well enough and after baking (did 22 min which was perfect) the thickness was just right. I made these for teacher appreciation week but now need to make another batch for my family. Thanks as always for great recipes!
Hey Marsha,
Awesome!! Thanks a bunch for trying this recipe and your comment, so glad to hear it turned out well for you! xT
From what I tasted so far it was quite tasty! It definitely needed to be baked longer than 25 minutes. I think I had mine in for probably 35 minutes and it might still be a bit raw in the center. Sprinkling the fresh berries over top of the batter makes it hard to bake in the recommended time because of the juice that comes out of the strawberries. I also think I could’ve used more white chocolate or even melting the white chocolate and adding that into the batter for a more cohesive white chocolate taste. I did not have freeze dried strawberry powder so I used the maple glaze from her previous recipe in the peanut butter chocolate chip brownies from last year and I really liked the combination of the maple glaze on top of the white chocolate strawberry Blondies! Overall I think I would make this again but definitely bake it longer next time!
Hey Alexandra,
Thanks so much for trying this recipe and sharing your feedback! So glad to hear these are tasty:) Sorry about the bake time! Are you using a glass dish by chance? Have a great weekend! xT
I also had a similar outcome! Baked for almost 40 mins before they were done.
Sorry to hear this Nicole!! Did you happen to use a glass pan?
I’m having some of the same issues mentioned here. It’s a 13×9 metal pan and the butter is just sitting on top. I’m taking them out of the oven at 35 minutes, whether or not they look done. All my HBH recipes have been fabulous except the strawberry cookies and these. Maybe it’s the jam? I thought these would rise more but they look like a cookie. Someone else mentioned a 9×9 pan. Perhaps that would work better.
Hi Mary,
Thanks so much for trying this recipe! I’m so sorry to hear they don’t look right! Was there anything adjusted in the recipe at all? Did the butter ever absorb? How did they taste? I apologize for the trouble, please let me know how I can help! xT
This recipe is wonderful! However, this was not really enough batter for a 9×13 pan. It was only enough for about a half inch across the whole pan. I made another half batch and added it in … much better! Seems like your original recipe would be better for an 8×8 pan.
PS I’ve been making 1-2 recipes of yours per week for dinner the past month… so wonderful!
Hey Jeannie,
Thanks so much for making this recipe and so many others! So sorry you didn’t have enough batter, this is the first I am hearing of that, so not sure what happened here! But, glad they were enjoyed:) xT
There were no adjustments and the butter did absorb. They were really good, just kind of ugly.
Not enough stars to rate this. Flipping good. I don’t recommend keeping them at home or you’ll eat the whole pan. I shared with everyone I could and they all loved them!
I put just a small drizzle of honey and omitted the butter from the frosting.
Will definitely make again!
Hey Ashley,
Fantastic!! 🌴🍌 I really appreciate you making this recipe and sharing your feedback, so glad it turned out well for you! xT
Just made these! Pretty good flavor, but not the buttery, chewy blonde texture that I was looking for. Much more cakey than expected. I read the reviews and it seems like pastry flour would do the trick – maybe specify to use pastry flour next time?
Hi Leah,
Thanks for giving this recipe a try and sharing your feedback!! The recipe calls for the pastry flour as the main option, but I also included that it will work with all purpose:) Let me know if you give them another try! xx
The are in the oven baking right now and smell so delicious. The ingredients list for the icing says 2-3 T of strawberry powder yet the verbiage says 3-4 T of strawberry powder. Maybe you should correct it amount.
Hey Chrissie,
Happy Wednesday!! Thanks a bunch for testing this recipe and your comment, I hope they are delish! Sorry about that, thanks for pointing that out! xx
Loved this recipe! I used whole wheat pastry flour and baked for the full 25 mins. The crispy edges were perfection. Loved the “bar” consistency. Didn’t skimp on the white chocolate or icing. It’s the perfect mix of sweet with the tangy, slightly sour strawberries. Also, I baked mine in a 9×9 pan and the thickness was just right. 👌🏼 Thank you, Halfbaked Harvest for this recipe.
Hey Cece,
Happy Monday!! I am so glad to hear that this recipe turned out well for you, thanks for making it! Thanks for sharing what worked well for you! xx
Knock out flavor, super obsessed these. Like other, I also experienced the fresh strawberries leaking moisture but after baking for a couple extra minutes and letting them fully cool before cutting in, it wasn’t a deal breaker for me – you just get some lovely gooey bits. I thought these were perfectly sweet without the icing and just 1/3 cup of honey.
Hey Cara,
Amazing!! I appreciate you sharing this feedback and trying the recipe, so glad to hear you enjoyed it:) xT
Made this tonight. Didn’t turn out. Followed the directions exactly (used brown sugar after reading some other reviews) but it still turned out overdone on the edges and mush in the middle. Also had to bake it for about 15 min extra- and I have an oven thermometer so I know the temperature is correct. Not sure what went wrong, I’ve baked extensively for years. Disappointing as the flavour profile sounds great.
Hi Beth,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear you had some issues with the baking. What kind of pan or baking dish did you use? I would maybe try covering with foil towards the end so theta doesn’t get too browned while the middle finishes baking. Let me know how else I can help! xT
Didn’t quite come out like a chewy blondie like I was expecting. Had more of a doughy consistency, like a mix between a cake and a blondie.
Would you be able to include the metric conversions in grams?
Hi Rebecca,
Thanks for giving this recipe a try! What kind of flour did you use? Yes, we can get that fixed! Let me know if I can help in any other way! xT
I used AP flour. The flavour was still great, just not the consistency I was expecting. My husband is still devouring the pan as we speak. 🙂
Lol well that’s good:) Next time, try the pastry flour! While it does work with all purpose flour, the pastry flour really does make a difference!
These are very good and I will make them again. They aren’t quite blondie consistency, but maybe because I didn’t use the pastry flour. I would also do brown sugar instead of honey, because I can really taste the honey flavor in the final product (maybe something you want, but not for me). The drizzle didn’t come out quite strawberry enough for my liking, but I added some strawberry jam and it was A+. All in all – delicious!
Hey Devon,
Perfect! Thanks a bunch for giving these a try and sharing your feedback, I love to hear that they were enjoyed! xT
Made them this morning. Outstanding. Super easy. I think I’d like them a tiny bit thicker so will use an 11×7 pan next time. I’m having a little tea party for the coronation in a few weeks. These will look so pretty on my 3 tiered plate with some other goodies and finger sandwiches. So psyched. Thanks for the recipe HBH!
Hey Meg,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it! xT
My family and friends loved these. They are perfect for Spring 😊 I am using the leftover strawberry powder in my smoothie Yum
Hey Mia,
Fantastic!! I appreciate you making this recipe and your comment, so glad to hear it was delish! xT