It’s strawberry picking time!
We love this short season of picking those sweet berries! I think I’ve taken my girls on our annual outing to pick strawberries since they were old enough to walk…back then they didn’t always remember to pick the ripe berries.
When we found out that OUR LOCAL BERRY FARM was ready for people to come pick strawberries, we headed there last weekend and started filling our containers with sweet strawberries. And boy, did we fill them! We came home with 19 pounds of strawberries!
If there is one thing I’ve learned about fresh picked strawberries, it’s that they go bad quickly. So we got busy baking with them! I shared some of our baking adventures OVER HERE on my Insta stories, and I had a lot of you ask about the strawberry blondies recipe. In fact, I took a poll on Instagram to see how many of you wanted me to write a blog post with the recipe…and 85% of you wanted the recipe. So I apologize in advance for the calories and sugar you about to consume…
The addition of strawberries to a blondie may make it a bit more healthy…but probably not! However, that is not stopping this treat from disappearing at my house. I think I’ve baked no fewer than three batches of this since last weekend.
Looks so pretty and summery, too! Hope you enjoy this super simple and quick recipe…
- 1 stick butter
- 3/4 cup firmly packed brown sugar
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup white chocolate chips
- 1 cup strawberries (cut in half)
Preheat the oven to 350 degrees. Spray an 8 x 8 inch pan with cooking spray.
Melt the butter over medium heat on the stovetop. Once melted, pour it into a large mixing bowl and set aside to cool for about 15 minutes.
Add the brown sugar and mix with a wooden spoon. Stir in the egg and vanilla until completely combined.
Add the flour, baking powder, and salt and mix until just combined.
Fold in the white chocolate chips.
Using a spatula, spread the blondie batter into the pan. Arrange the berries cut-side down evenly over the top of the batter, gently pressing them down.
Bake at 350 degrees for 25-30 minutes. The edges should be firm, with the center being moist. Allow to cool on a wire rack, and then cut into squares for serving.