1-Preheat the oven to 350F: Preheat the oven to 350F.
2-Line a 9 inch square baking pan: Line a 9 inch square baking pan with parchment paper with long edges. This is optional but will help you lift out the blondies for easy glazing and slicing later.
3-Cream the butter and sugar until fluffy: Cream the butter and sugar until fluffy. Beat in the egg.
4-When the egg is fully incorporated, beat: When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that’s ok.
5-Whisk together the flour, baking powder, and: Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
6-Gently fold in the diced strawberries: Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible. The dough is thick, so take your time. I like to use a large offset spatula for this job.
7-Bake for 30-35 minutes, just until starting: Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don’t over-bake these, or they will dry out. Let cool on a rack.
8-Trim the strawberries for the glaze and: Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it’s too thick, add more lemon juice.
9-Spread the glaze over the cooled blondies: Spread the glaze over the cooled blondies. Let the glaze set before slicing.