Strawberry Blondies

I actually made these for my book club, for one of their main characters!

I love a good play on words. Strawberry Blonde is cute...but what about a Strawberry Blondie?! The temptation is too great. I don't like blondies that much if I'm being perfectly honest, but I cannot deny their eat-ability. They're just so good with ice cream, or just delightful with a cup of coffee. You can have one for breakfast, for an afternoon snack, or pack it in your lunch box! 

But.... just what is a blondie, you ask?

In short: A blondie is a brownie without chocolate. Why would you want that, you ask? Well... It's a nice cookie-cake bar thing that you can eat any time. Besides, this is a good one to have with the jam. Now, you do have to have strawberry jam for this exact recipe, but if you want to use fresh strawberries simply slice half a pint of them up and macerate them in a couple of tablespoons of sugar. Add the liquid to the batter after the eggs, but toss the berries in a little flour before mixing in the batter altogether. You can also arrange them on top, but I never had too much good luck cooking with fresh strawberries like that. But hey, maybe you'll have better luck! 

Since my husband is a brownie purist and won't even hear of blondies in his kitchen, I gave these to my book club, and all laughed at the name. I made them in honor of the character Helen Frick from The Magnolia Palace. It should be noted that Helen Clay Frick was a real person and the book is a work of historical fiction. I didn't particularly like the book but I did love the character/person of Helen. She's a strawberry blonde, and since we're still in the throes of the strawberry season it all seemed too perfect to not make a blondie. Here's how!

Strawberry Blondies

  • 8 oz butter
    • I used the Trader Joe's brand of dairy-free butter
  • 7 oz granulated sugar 
  • 1 tsp kosher salt
  • 2 eggs, room temperature
  • 3/4 tsp baking powder
  • 5 oz whole wheat flour
  • 1/2 c strawberry jam
    • Make your own by using the formula found here!

Preheat your oven to 325 degrees F. Prep and line a small sheet pan with parchment paper.

Cook half the butter in a sauce pot until just lightly browned and sputtering. Add the remaining butter and stir well. Let sit for about five minutes before adding to a medium bowl. Using a whisk mix the sugar and salt into the butter mixture until well incorporated. Add the eggs, one at a time, whisking well. The mixture will turn a pretty, thick consistency! Switch to a spatula and add in the flour and baking powder. Mix until combined and let sit for another five minutes in the bowl.

Transfer your batter to the pan and spread evenly. Add dollops of your strawberry jam randomly to the top of the batter and swirl with a toothpick or a chopstick to make pretty patterns. Bake at 325 for 20 minutes. Evacuate your lovely blondie from the oven and let it cool completely before cutting into it. No, really! I know you'll want to warm it, but trust me. The fact that we had melted butter will show that we have a very chewy blondie. 

If you'd like to turn this into a strawberry brownie, simply:

Mix 1/3 c dark cocoa powder with 1/2 c hot, strong coffee and let sit for about 15 minutes. Add this mixture before you add your flour but after you add the eggs. It'll be great!


Full disclosure: this is actually strawberry rhubarb jam, only because I had quite a bit of rhubarb growing in the garden. It's lovely, though! And you can make whatever kind of jam you want for this! Just know that you'll be sacrificing the pun if you do anything other than strawberry-based.


These are an excellent way to use up strawberries. I've got a large patch, but my next-door neighbor has a massive one, and she cannot possibly keep up with the number of strawberries she gets. I freeze any excess strawberries that I get, but making a jam is the next best thing. Who doesn't love homemade jam? I especially love it when I get big chunks of fruit in the jam, so I can be reminded of the bounty I had in that season prior. 

I'm so thrilled to share this with you. As always, thanks to my good friends at KC Farm School at Gibbs Road for partnering with me. It's been a rough couple of weeks due to an injury and I had to take a hiatus from work because of it, but I'm glad to be back in the saddle. You should get out there, too! Happy cooking and happy eating!



Comments