Fruity Strawberry Shortcake Blondie
Strawberry-lovers unite! Do we have the berries? Oh yes!
If you like strawberries, you’re in for a berry real treat. These fruity strawberry shortcake blondies are infused with 3 strawberry preparations: fresh, roasted, and freeze-dried to yield a fruity explosion of intense berry goodness in every bite. But we don’t stop there; white chocolate, browned butter, and pie crumble are also stars of this baking show! So get those aprons on, preheat that oven, and let’s bake up some deliciousness!
Introducing our delectable Fruity Strawberry Shortcake Blondie, a harmonious fusion of vibrant flavors and textural delights. This indulgent treat combines the luscious sweetness of fresh strawberries with the intensified essence of roasted and freeze-dried counterparts, complemented by the nutty richness of browned butter. To add a delightful crunch, we’ve incorporated a layer of crunchy pie crumble, elevating every bite to a symphony of taste and texture. Prepare to embark on a culinary journey that celebrates the essence of summer in every mouthful, as each component harmoniously melds together to create a truly unforgettable dessert experience.
On Measuring Ingredients: My preferred method of measuring is weight by grams. Baking by volume rather than weight can lead to varied and unexpected results. Flour is especially problematic when measured by volume (sifted, not sifted, spooned, not spooned, fluffed or not … you get the point). Grams are always the same; they are your friend as a baker. King Arthur Baking Company’s Ingredients Weight Chart is helpful for converting recipe weights.
On Altitude Adjustments: Before measuring ingredients, preheating your oven, or setting your timer; it’s important to consider any necessary adjustments for baking at higher altitudes, which is generally considered to be 3,500ft and above. Most recipes are written for sea level up to 3,500ft. Take at look at our baking at High-Altitude Baking Adjustments page for guidance.
Equipment: 8" Square Tin
Roasted Strawberries
400g Strawberries
15g Granulate Sugar
Blondie
150g Browned Butter (reduced to 130g)
335g Light Brown Sugar
3 Eggs (165g out of shell)
1 tsp Vanilla
270g Plain Flour
¼ tsp Salt
¼ tsp Baking Powder
150g White Choc
100g Pie Crumb
10g Freeze Dried Strawbs
Pie Crumble
110g plain flour
20g caster sugar
Pinch of sea salt
60g melted butter
1 tsp cold water
Preheat the oven to 170°C (150°C convection)/335°F (300°F convection). Coat the strawberries thoroughly in granulated sugar, then distribute them evenly on a baking tray. Roast in the oven for 35-40 minutes until tender and fragrant. Upon completion, strain and reserve any resultant syrup for alternative use, such as crafting a refreshing summer cordial, allowing the roasted strawberries to cool.
Increase the oven temperature to 190°C (170°C convection)/375°F (340°F convection). Line an oven tray with parchment paper and prepare a 23cm loose-bottomed tin by greasing and lining it with greaseproof paper.
In a small mixing bowl, combine all the ingredients for the pie crumble along with a teaspoon of cold water, using a fork until the mixture begins to clump together. Proceed to gather the clumps with your fingers, gently breaking apart any large pieces. Continue this process, rolling the mixture into small, varied-sized dough balls for approximately two minutes. Spread the formed dough balls onto the lined oven tray and bake for 10-12 minutes until lightly golden. Once baked, allow them to cool.
Brown the butter in a saucepan over medium heat, stirring occasionally until it liquefies and achieves a golden hue with toasted brown flecks at the bottom. Allow the browned butter to cool slightly.
In a separate mixing bowl, whisk together the browned butter and granulated sugar until well combined. Incorporate the eggs and vanilla extract, whisking briefly, then add the flour, baking powder, and salt. Transition to a rubber spatula, gently folding until the mixture is mostly combined. Gradually fold in the white chocolate, and if opted for, the freeze-dried strawberries, along with 100g of the prepared pie crumble, ensuring an even distribution throughout the batter.
Evenly spread half of the batter into the prepared tin, followed by a layer of the roasted strawberries. Cover with the remaining batter, being careful not to disturb the strawberries. Arrange sliced strawberries atop the batter and sprinkle the remaining pie crumble over the surface. Bake for 45-50 minutes until the top achieves a golden hue and a skewer emerges with slight batter adhesion, ensuring not to overbake. Allow the blondies to cool before refrigerating for at least two hours for optimal slicing and serving.
Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission.) I only recommend products that I own myself and know to be excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe. The full list of our recommended kitchen equipment can be found here.
8x8-inch square baking pan with 3-inch sides (This is the perfect size for a variety of brownies, bars, and traybakes.)
Small Baking Palette Knives (These are great for leveling and teasing batters into pan corners.)
Mixing bowls (I like this oven-proof glass set of 10 for mixing and portioning out ingredients.)
Mesh strainers/sifters/sieves (Sifting dry ingredients is important.)
Stand mixer (This dough can be mixed by hand, but a stand mixer ensures consistency.)
Glass mixing bowl for KitchenAid stand mixer (See all your ingredients as they mix.)
Cordless electric hand mixer (This is a handy mixer for these smaller bakes.)
Kitchen scale (Ingredients should be weighed rather than relying on volume.)
Oven thermometer (All ovens need calibration, an in-oven thermometer is essential.)
Silicon oven mitts (I’ve burned my hands too many times with cloth mitts.)
