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Overhead shot of strawberries and cream blondies drizzled with creamy strawberry glaze

Strawberries and Cream Blondies

These Strawberries and Cream Blondies are irresistibly buttery and moist, packed with freeze-dried strawberries and white chocolate chips. Topped with a creamy strawberry glaze, they're the perfect blend of sweet, tangy, and decadent —definitely addictive!

Course Dessert, Dessert/Snack, Snack
Cuisine American
Keyword strawberries and cream bars, strawberries and cream blondies, strawberry blondies, strawberry blondies recipe, strawberry cookie bars, strawberry white chocolate blondies
Prep Time 20 minutes
Cook Time 30 minutes
Servings 9 blondies
Author Molly | Spices in My DNA

Ingredients

For the blondies

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup salted butter, melted and cooled slightly
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/3 cup cashew butter
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1 cup crushed freeze dried strawberries*
  • 3/4 cup white chocolate chips

For the creamy strawberry glaze

  • 1 tablespoon whipped plain cream cheese
  • 3.5 tablespoons powdered sugar
  • 1 tablespoon crushed freeze dried strawberries*
  • 1-2 tablespoons half & half, milk, or cream
  • pinch of salt

Instructions

  1. Preheat oven to 350℉. Line an 8x8 baking dish with parchment. Set aside.

  2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

  3. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth. Add the cashew butter and whisk until smooth and combined. Add the egg and vanilla, and whisk again until smooth. Add the dry ingredients to the wet, mixing together with a rubber spatula until combined. Add the crushed freeze dried strawberries and white chocolate chips, and mix until evenly incorporated. Press mixture evenly into the prepared baking dish. Bake for 27-30 minutes or until edges are golden and center is set. Don't overbake! They will set as they cool.

  4. Let the blondies cool for 30 minutes in the pan, then remove and let cool on a wire rack the remainder of the way. While blondies are cooling, make the creamy strawberry glaze. In a small bowl, whisk together the cream cheese, powdered sugar, half & half, and a pinch of salt. If the glaze seems like it's too thick, add another 1/2 tablespoon of milk/cream until desired consistency is reached.

  5. Cut cooled blondies into 9 bars and drizzle with glaze. Serve!

Recipe Notes

*For the blondies, make sure the freeze-dried strawberries are crushed into small pieces. For the glaze, crush them into a powder. I do this using a plastic bag and a rolling pin.