When summer arrives, I always find myself reaching for recipes that feel bright, simple and fun, and these Strawberry & White Chocolate Blondies tick every box. The sweetness of the white chocolate pairs perfectly with juicy strawberries, creating a soft, fudgy blondie that tastes like summer in every bite.

This recipe is easy to make, uses simple ingredients and is one I come back to again and again. Whether you’re baking for a picnic, a family gathering or simply because you fancy a sweet treat, these blondies are guaranteed to be a crowd-pleaser.

Simple Ingredients For These Strawberry And White Chocolate Blondies

This recipe keeps things simple and uses everyday baking ingredients, with just a few fresh additions to make it feel like a proper summer bake.

• Butter: Melted butter creates that rich, fudgy texture and gives the blondies a deep, buttery flavour throughout.
• Eggs: These help bind everything together and give structure while still keeping the centre soft and gooey.
• Vanilla Extract: A small but essential ingredient that adds warmth and enhances all the other flavours.
• Plain Flour: Forms the base of the blondies and gives them structure without making them too heavy.
• Salt: Just a pinch to balance the sweetness and bring out the flavour of the white chocolate.
• White Chocolate: Chopped into chunks for melty pockets of sweetness throughout the blondies.
• Fresh Strawberries: Juicy, slightly tart bursts of fruit that cut through the richness and make this feel like a true summer bake.
• Icing Sugar, Strawberry Jam & Milk: Used to create a simple drizzle on top, adding a sweet-tart finish and helping extra white chocolate pieces stick to the surface.

How To Make Your Blondie Base (This Is My Go-To Blondie Recipe)

I have been using this recipe for years, and it’s become one of those reliable bakes I always come back to. Once you find a base you love, it’s easy to switch up the flavours and toppings to keep things interesting without changing the method itself.

That’s really what makes this recipe so dependable. It starts with a simple, solid base, and from there you can build endless variations depending on the season or what you’re in the mood for.

Whether I’m making them completely classic or adding different twists, they always turn out exactly how I want them to.

Soft, fudgy blondies with golden edges, a melt-in-the-mouth centre, and that warm, sweet smell that fills the kitchen as they bake.

Let’s Make The Strawberry & White Chocolate Blondies

First, we start by melting the butter.

I have tried using soft butter before, but melting it really makes a difference because it blends more smoothly into the mixture and helps create that rich, fudgy texture we’re looking for in the blondies.

It also ensures everything comes together evenly, so you don’t end up with pockets of butter or uneven mixing later on.

Next, add the eggs to the melted butter mixture and mix until everything is smooth and fully combined. This step is where the texture really starts to come together, so make sure there are no streaks of egg left and everything is evenly incorporated.

Once the mixture is smooth, add a splash of vanilla extract. It’s a small ingredient, but it really lifts the flavour and brings warmth and depth to the blondies. It ties everything together and makes the base taste richer without overpowering the white chocolate and strawberries that come later.

At this stage, the mixture should look silky and slightly thick, almost like a custard-like batter. Once you’re happy it’s fully combined, set it aside while you prepare the dry ingredients. This short pause helps everything settle and makes it easier to bring the final batter together smoothly in the next step.

Take another bowl and add the flour along with a pinch of salt. It won’t make the blondies taste salty, it simply helps balance the sweetness and brings out the flavour of the blondies more.

Give the dry ingredients a quick stir to make sure everything is evenly distributed before combining them with the wet mixture. This also helps prevent any pockets of flour in the final batter, which is key for getting that smooth, even texture once baked.

Now add the dry ingredients to the wet mixture. I always do it this way round because it helps everything come together more smoothly and reduces the chance of overworking the batter.

Gently fold the flour in and mix just until everything is combined. It’s completely fine if you still see a few small streaks of flour at this stage, as they will disappear as you add the final ingredients.

The key here is not to overmix, as that can make the blondies dense and less fudgy. Keep it light, slow, and stop as soon as it comes together.

Add The Strawberries & White Chocolate

Next, prepare your mix-ins.

Start by cutting the fresh strawberries into small pieces.

Pat them dry with kitchen paper to remove any excess moisture, then lightly dust them with a little flour. This helps stop them from sinking in the batter and keeps the blondies from becoming too wet once baked.

Then chop the white chocolate into chunks, as big or as small as you like, depending on how melty you want pockets throughout the bake. You can use white chocolate chips or cubes, but I personally think a good-quality white chocolate bar, chopped into rustic chunks, tastes much better.

Once ready, gently fold the strawberries and white chocolate into your blondie batter. Take care not to overmix at this stage, just a few folds until everything is evenly distributed is enough.

Add the blondie batter to a lined baking tray. I like to clip the baking paper to the edges of the tin first because I’ve had one too many battles with it sliding around when trying to pour in the mixture. It makes everything easier and less messy.

Use an ice cream scoop to dollop the mixture into the tray, as it helps keep things even and makes spreading simpler without overhandling the batter.

Smooth it out gently into an even layer, then bake in the oven at 160°C for 25 minutes.

Once it comes out of the oven, the blondies should be golden with a slight wobble in the centre.

That wobble is exactly what you want, as they continue to set as they cool. Leave them to cool at room temperature for around 30–60 minutes so they can firm up slightly without losing their softness.

After that, transfer them to the fridge for 1–2 hours to fully set. This step is important because it helps achieve that dense, fudgy texture and makes them much easier to slice cleanly without falling apart.

The Finishing Touches

Now we get to decorating and cutting the blondies.

For this recipe, I made a simple icing sugar drizzle using icing sugar, a little strawberry jam, and a splash of milk. It gives a slight tangy, fruity sweetness that cuts through the richness of the blondies really nicely.

Once the blondies are fully cooled and set, drizzle the icing over the top, letting it run naturally over the surface.

While it’s still slightly wet, I like to add more white chocolate chunks on top.

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Strawberry & White Chocolate Blondies

Soft, fudgy blondies packed with juicy strawberries and chunks of white chocolate, baked until golden at the edges and gooey in the centre. Finished with a sweet-tart strawberry drizzle and extra chocolate on top, this is a simple summer bake that always delivers a rich, melt-in-the-mouth result every time.

Prep Time 45 minutes minutes

Cook Time 25 minutes minutes

Cooling Time 2 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 16 squares

Calories 218kcal

Ingredients

Blondies

• 135 grams butter melted
• 135 g unsalted butter softened
• 200 g plain flour
• 1/2 tsp salt
• 240 g light brown sugar
• 1 tsp vanilla extract
• 2 eggs
• 120 g chopped strawberries
• 90 g white chocolate I used @Milkybaruki

Strawberry Glaze & Toppings

• 60 g icing sugar
• 1 tbsp strawberry jam
• 1.5 tbsp milk
• A pinch of salt
• 20 g white chocolate chunks to top with I used @Milkybaruki

Instructions

• Preheat the oven to 175°C.
• In a bowl, mix the butter and sugar until smooth. Add the eggs and vanilla, then set the bowl aside.
• In a separate bowl, add the flour, baking powder, and salt, and mix lightly to combine.
• Add the dry ingredients to the wet ingredients and fold together until just combined. Do not overmix. There should still be a few streaks of flour visible.
• Take the chopped strawberries, pat them dry, and toss them in 1 tablespoon of flour. Fold the strawberries and white chocolate chips and the white chocolate chunks into the blondie mixture, being careful not to overmix.
• Transfer the mixture to a lined baking tray (8×8 inch) and spread it evenly. Bake for 25–30 minutes, then allow to cool completely before cutting. Leave to cool for at least 1 hour to ensure it sets properly.
• Just before cutting, sift the icing sugar into a bowl. Add the jam and 1 tablespoon of milk and mix until smooth. If the mixture is too thick, add the remaining ½ tablespoon of milk. It should be a drizzle consistency, not a spread.
• Drizzle over the cooled blondies, then cut into 16 squares.
• Serve and enjoy.