Strawberry blondies recipe

This strawberry blondies recipe is the ultimate summer holiday baking project to indulge a sweet tooth. Rich, fudgy white chocolate blondies are topped with juicy sliced strawberries for a crowd-pleasing bake – slice into generous squares and pack up for picnics.

Prep time: 15 minutes

Cook time: 45 minutes

Servings: 16 people

Preparation

  1. Preheat the oven to gas 4, 180°C, fan 160°C. 

  2. Line a 20cm square baking tin with nonstick baking paper.

  3. Put the butter and half the white chocolate in a bowl set over a pan of simmering water. Stir occasionally until melted. Leave to cool slightly.

  4. Put the eggs and caster sugar in a large bowl and whisk until thick and creamy. Pour the cooled chocolate mixture over the top and fold together until fully combined. Gently fold in the flour.

  5. Toss the remaining chocolate in a little dusting of flour and stir three-quarters into the blondie mix.

  6. Spoon the mixture into the tin and level the surface. Toss the strawberries in a little dusting of flour, then scatter them over the top along with the reserved chocolate. Bake for 40-45 mins until lightly browned (check after 30 mins – if browning too much, cover loosely with foil for the remaining cooking time).

  7. Cool completely in the tin on a wire rack. Cut into 16 squares. Dust with icing sugar, if you like.

Tip: Dusting the chocolate and strawberries in a little flour helps stop them from sinking to the bottom of the blondies.

Ingredients

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Ingredients

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Preparation

  1. Preheat the oven to gas 4, 180°C, fan 160°C. 

  2. Line a 20cm square baking tin with nonstick baking paper.

  3. Put the butter and half the white chocolate in a bowl set over a pan of simmering water. Stir occasionally until melted. Leave to cool slightly.

  4. Put the eggs and caster sugar in a large bowl and whisk until thick and creamy. Pour the cooled chocolate mixture over the top and fold together until fully combined. Gently fold in the flour.

  5. Toss the remaining chocolate in a little dusting of flour and stir three-quarters into the blondie mix.

  6. Spoon the mixture into the tin and level the surface. Toss the strawberries in a little dusting of flour, then scatter them over the top along with the reserved chocolate. Bake for 40-45 mins until lightly browned (check after 30 mins – if browning too much, cover loosely with foil for the remaining cooking time).

  7. Cool completely in the tin on a wire rack. Cut into 16 squares. Dust with icing sugar, if you like.

Tip: Dusting the chocolate and strawberries in a little flour helps stop them from sinking to the bottom of the blondies.