White Chocolate and Strawberry Blondies

Soft and chewy white chocolate strawberry blondies made with simple ingredients and fresh strawberries. This easy blondie recipe is perfect for spring and summer baking. A crowd-pleasing dessert for picnics, birthdays, or afternoon tea. Made in one bowl with no mixer required. Ideal for using seasonal berries and great for storing or freezing ahead.

Soft, buttery blondies bursting with chunks of white chocolate and sweet fresh strawberries—an irresistible treat perfect for any occasion.

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Ingredients

Blondie Base:

• 100g unsalted butter
• 190g white chocolate
• ½ cup caster sugar
• 1 cup plain flour
• 1 tsp baking powder
• 2 eggs, lightly whisked
• 200g fresh strawberries

To Serve:

• 1 tsp icing sugar (for dusting)

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Instructions

1. Prepare the Oven and Tin:
   Preheat your oven to 160°C (fan bake). Line a 20cm square baking tin with baking paper, allowing the edges to overhang for easy removal.
2. Melt Butter and Chocolate:
   In a medium saucepan, gently melt the butter with 100g of the white chocolate over low heat. Stir frequently and remove from heat as soon as melted to prevent splitting.
3. Combine Dry Ingredients:
   Stir in the caster sugar until smooth. Sift in the flour and baking powder, then mix well to form a thick batter.
4. Add Remaining Chocolate and Eggs:
   Chop the remaining white chocolate into chunks. Add to the batter along with the lightly whisked eggs and mix until just combined.
5. Fold in Strawberries:
   Hull and slice the strawberries, then gently fold them into the mixture to avoid breaking them up too much.
6. Bake the Blondies:
   Pour the mixture into the prepared tin and spread evenly to the edges. Bake for 40 minutes, or until the top is golden and the surface feels set.
7. Cool and Serve:
   Allow the blondies to cool completely in the tin before slicing into squares. Dust with icing sugar just before serving.

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Tips

• Use room temperature eggs to help the batter mix evenly.
• Don’t overmix once the flour is added to keep the blondies soft.
• Make sure strawberries are dry before folding in to avoid excess moisture.
• Refrigerate for an hour after baking for cleaner cuts.

Variations and Substitutions

• Fruit: Swap strawberries for raspberries, blueberries, or chopped peaches.
• Chocolate: Replace white chocolate with milk or dark chocolate for a twist.
• Add-ins: Add ½ cup chopped nuts like macadamias or almonds for extra texture.
• Gluten-Free: Use a 1:1 gluten-free flour blend in place of plain flour.

FAQs

Can I use frozen strawberries?
Yes, but thaw and pat dry thoroughly to prevent sogginess.

How should I store these blondies?
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

Can I freeze them?
Yes. Wrap individually and freeze for up to 2 months. Thaw at room temperature.

Serving Suggestions

• Serve warm with vanilla ice cream or whipped cream.
• Drizzle with melted white chocolate for a fancier presentation.
• Add a scoop of strawberry sorbet for a summer dessert.

Why You’ll Love This Recipe

• Easy to make in one saucepan—minimal cleanup.
• Combines the richness of white chocolate with the brightness of fresh fruit.
• Moist, chewy texture with bursts of sweet strawberry in every bite.
• Great for parties, picnics, or a cozy afternoon bake.