Easy Strawberry Blondies with Cream Cheese Icing

Serves 16 Small Bars (or 9 Large Bars)

Total Time One Hour


  • Blondies
    • 1 / 2 cup (8 tablespoons) unsalted butter
    • 1 cup light brown sugar, packed
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • 1 / 2 teaspoon salt
    • 1 / 2 cup strawberries, diced
    • 1 teaspoon cornstarch
  • Cream Cheese Icing
    • 2 ounces cream cheese
    • 2 cups powdered sugar
    • 2 tablespoons milk
    • 1 / 4 teaspoon vanilla extract
    • pinch of salt



Preheat your oven to 325 degrees Fahrenheit and line an 8 x 8 square baking pan with parchment paper.

In a large mixing bowl, whisk together flour and salt. Set aside.

In a small sauce pan, melt your butter over medium heat. Once melted, remove from heat and transfer to a medium sized mixing bowl. Add in the brown sugar. Stir to combine. Add in the vanilla extract and egg and combine again.

Add the wet ingredient mixture to your large mixing bowl of dry ingredients. Stir to combine completely.

Using a sharp knife, dice a half of a cup of strawberries. Remove excess moisture with a clean towel by gently blotting the strawberries on a work surface. Place into a small bowl then add your corn starch. Gently stir to distribute and completely cover the strawberries with the cornstarch. Pour the strawberries into your large mixing bowl and fold into the batter.

To your lined baking pan, pour in your batter.. Make sure the batter spreads out across the entire pan, reaching into the corners as well.

Place in the oven and bake for 25-30 minutes or until the edges are golden and the middle is set. Let cool completely in the pan.

Cream Cheese Icing

While the blondies are cooling, prepare your cream cheese icing. To a saucepan, add the cream cheese, powdered sugar, vanilla extract, milk and pinch of salt. Place over low heat on the stovetop, using a whisk to stir constantly. Stir until the cream cheese melts and no clumps of powdered sugar remain. Remove from heat and use either a spoon or a piping bag to ice the blondies. I choose to use a small amount of icing to create a pattern when making these, however, there is plenty of icing to completely cover the entire pan of blondies.