The first bite of these strawberry lemonade brownies is pure summer—tart, sweet, moist, and just a little bit magical. Imagine the zing of fresh lemon, the pop of real strawberries, and a soft, chewy texture that’s closer to a blondie than any classic brownie. When I stumbled on this recipe during a late-night Pinterest scroll (you know how those rabbit holes go!), I couldn’t resist testing it out. What started as a curious experiment quickly turned into my most-requested summer dessert. And honestly? I’ve made these strawberry lemonade brownies more times than I can count—sometimes just because I’m craving that flavor combo only they deliver.
From backyard barbecues to last-minute potlucks, these beauties always steal the spotlight. There’s something about the swirl of strawberry and lemon that just screams sunshine and happy days. Plus, they’re easy enough to whip up with basic ingredients, so you don’t have to plan weeks in advance. Whether you’re a bake-from-scratch pro or just want to impress your friends with a “viral” dessert, this strawberry lemonade brownies recipe will become your new go-to. I can vouch for that—after all, my family starts asking for them the minute June hits. If you’re looking to bring a little Pinterest-worthy magic to your table, you’re in the right place.
Let’s face it: these strawberry lemonade brownies aren’t just another dessert—they’re the treat that makes you smile before you even take a bite. So get your apron ready (and maybe your phone for a few photos), because this is one recipe you’ll want to make on repeat all summer long.
Why You’ll Love This Recipe
- Quick & Easy: You can have these strawberry lemonade brownies in the oven in under 15 minutes—seriously! The prep is simple, and you probably already have most of the ingredients on hand.
- Simple Ingredients: No strange or hard-to-find stuff here. Just real strawberries, fresh lemons, and pantry basics like flour and sugar. I love how approachable this recipe is—you don’t even need a mixer if you don’t want one.
- Perfect for Summer Gatherings: Whether it’s a picnic, birthday, or just a lazy Saturday, these brownies fit right in. They’re easy to transport, easy to slice, and they hold up well even on warm days.
- Crowd-Pleaser: I honestly have yet to meet someone (kid, teen, or adult) who doesn’t go back for seconds. It’s the kind of treat your friends will ask about—trust me, I’ve had to print out copies of the recipe more than once!
- Unbelievably Delicious: The pairing of tart lemon and sweet strawberry is summer in a bite. The soft, chewy middle and crisp edges make every piece irresistible.
What sets this strawberry lemonade brownies recipe apart from all the rest? It’s all about balance. Some recipes lean too lemony or too sweet, but after plenty of tweaking (and, let’s be real, a few late-night taste-tests), I found the perfect ratio. Blending fresh strawberries into the batter—not just as a swirl or topping—means every bite bursts with berry flavor. Plus, the optional glaze adds just the right amount of creamy tang.
This isn’t just dessert; it’s that moment when someone tries it, their eyes go wide, and you know you’ve made their day a little brighter. These brownies bring the nostalgia of lemonade stands and the fun of strawberry picking right to your kitchen. And, honestly, they’re just so darn pretty—pink and yellow swirls that look amazing on any dessert table. If you’re looking for a treat that’ll wow without the stress, these strawberry lemonade brownies are it.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to deliver bold, summery flavors without the fuss. Most are pantry staples, but a few little extras make all the difference. Here’s what you’ll need to make your strawberry lemonade brownies shine:
- For the Brownie Base:
- All-purpose flour (120g / 1 cup) – Gives the brownies their soft, chewy texture. If you want a gluten-free option, you can swap in a 1:1 GF blend.
- Granulated sugar (200g / 1 cup) – Sweetens the batter and helps with that perfect crackly top.
- Unsalted butter (113g / 1/2 cup, melted and cooled) – Adds richness and moisture. I’ve tried using coconut oil for a dairy-free version, and it works great!
- Large eggs (2, room temperature) – Bind everything together and keep the texture fudgy rather than cakey.
- Fresh lemon juice (60ml / 1/4 cup) – For that zingy, unmistakable lemonade flavor. Don’t use bottled—fresh makes a big difference.
- Lemon zest (from 1 large lemon) – Packs in even more lemon aroma. If you’re a lemon lover, add extra zest.
- Salt (1/4 tsp) – Just a pinch, but it really balances out the sweetness.
- Baking powder (1/2 tsp) – Lifts the brownies just enough so they’re not too dense.
- For the Strawberry Swirl:
- Fresh strawberries (100g / 3/4 cup, diced) – The fresher, the better, but you can use thawed frozen strawberries in a pinch. Just blot them dry first.
- Strawberry jam (2 tbsp) – Intensifies the berry flavor without making the batter too wet. I prefer using a high-fruit-content jam like Bonne Maman.
- Cornstarch (1 tsp) – Helps the swirl set and keeps it from getting runny in the oven.
- For the Lemon Glaze (Optional but Amazing):
- Powdered sugar (120g / 1 cup) – For a silky-smooth glaze.
- Fresh lemon juice (2-3 tbsp) – Adjust to your taste for a thicker or thinner glaze.
- Lemon zest (optional) – For a little extra zing on top.
Ingredient tips: If strawberries aren’t in season, you can use a mix of freeze-dried strawberries (crushed) and a bit of extra jam. I’ve also tried this with raspberries for a fun twist. For a lighter version, you can swap out half the butter for unsweetened applesauce—just expect a slightly cakier texture. And if you’re dairy-free, coconut oil works instead of butter, but the flavor will lean a little tropical (which isn’t a bad thing!).
Equipment Needed
- 8×8-inch (20x20cm) baking pan: The perfect size for thick, chewy brownies. You can use a 9×9 pan, but the brownies will be thinner—just reduce the baking time a bit.
- Parchment paper: Makes removal (and cleanup!) a breeze. If you’re out, just grease the pan really well, but parchment is my go-to.
- Medium mixing bowls (2-3): One for the batter, one for the strawberry swirl, and one for the glaze if you’re making it.
- Whisk and spatula: I prefer using a silicone spatula for folding in the strawberries. A hand whisk is all you need—no fancy mixer required.
- Microplane or zester: For lemon zest. If you don’t have one, the smallest side of a box grater works (just watch your knuckles!).
- Measuring cups and spoons: For accuracy. If you bake a lot, a digital kitchen scale is worth the investment—makes everything more reliable.
- Knife and small cutting board: For dicing strawberries.
If you don’t have an 8×8 pan, you can use a loaf pan and adjust the bake time (just watch the center for doneness). Glass pans work fine, but I find metal gives a slightly crisper edge. And if you’re a frequent baker, lining your pan with parchment and leaving a little overhang is a total game-changer for easy removal.
Preparation Method
- Prepare your pan and preheat the oven: Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving some overhang on the sides. Preheat your oven to 350°F (175°C). This makes sure your brownies release perfectly and don’t stick—trust me, I’ve wrestled with stuck brownies before and it’s no fun!
- Make the strawberry swirl: In a small bowl, combine 100g (3/4 cup) diced strawberries, 2 tbsp strawberry jam, and 1 tsp cornstarch. Stir gently to coat the berries. The cornstarch thickens the mixture, so you don’t end up with soggy spots in your brownies.
- Melt the butter: In a large microwave-safe bowl, melt 113g (1/2 cup) unsalted butter. Let it cool for 2-3 minutes (if it’s too hot, it can scramble the eggs later—been there, done that!).
- Mix wet ingredients: Whisk in 200g (1 cup) granulated sugar, 2 large eggs, 60ml (1/4 cup) fresh lemon juice, and the zest from 1 lemon into the slightly cooled butter. Whisk until smooth and a little glossy.
- Add dry ingredients: Sift in 120g (1 cup) all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt. Stir just until combined—don’t overmix! The batter will be thick and pale yellow.
- Layer and swirl: Scrape the batter into your prepared pan and smooth the top. Dollop spoonfuls of the strawberry mixture over the batter. Using a butter knife or a skewer, swirl gently to create a marbled effect. Don’t go overboard or the colors will blend too much—you want pretty streaks!
- Bake: Place the pan on the center rack of your preheated oven. Bake for 27-33 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs (but not wet batter). If your oven runs hot, start checking at 25 minutes. The top should look lightly golden and the swirl set.
- Cool completely: Remove from the oven and let brownies cool in the pan on a wire rack for at least 1 hour. If you try to cut them too soon, they’ll be too gooey to slice cleanly (I know, it’s hard to wait!).
- Optional lemon glaze: In a small bowl, whisk 120g (1 cup) powdered sugar with 2-3 tbsp fresh lemon juice and a little lemon zest. Drizzle over cooled brownies for extra zing.
- Slice and serve: Use the parchment overhang to lift brownies out of the pan. Slice into 16 squares (or 9 big ones if you’re feeling bold). Wipe your knife between cuts for the cleanest slices.
Troubleshooting tips: If your brownies seem underdone, let them cool completely—they set up as they cool. If strawberries release too much liquid, try blotting them dry before mixing with jam. For extra chewy edges, use a metal pan and don’t overbake. And if you want neater swirls, don’t swirl too deep—just skim the surface.
Cooking Tips & Techniques
- Room temperature ingredients: This helps everything blend smoothly, especially the eggs and butter. If you forgot to bring eggs to room temp, just put them in a bowl of warm water for 5 minutes—works like a charm!
- Don’t overmix: Once you add the flour, stir just until you don’t see any more dry streaks. Overmixing can make brownies tough (learned that the hard way when I was rushing one day).
- Fresh vs. frozen strawberries: Both work, but if using frozen, thaw and blot dry to avoid excess moisture. I’ve tried both, and honestly, fresh gives a brighter flavor.
- Swirling technique: Less is more! Too much swirling will make the batter one color. Just a few gentle figure-8s with a knife or skewer does the trick.
- Bake time matters: Ovens vary—check yours early. The center should look just set, but not dry. If you wait for a clean toothpick, you might overbake.
- Let them cool completely: For the neatest slices and best texture, wait until fully cool before cutting. I’ve rushed this step and ended up with a delicious mess—so learn from me and be patient!
- Easy cleanup: Parchment paper is your best friend here. It makes lifting and slicing the brownies so much easier, and you’ll thank yourself later.
If you want extra glossy glaze, sift your powdered sugar before mixing. And for a bakery-style finish, sprinkle a little extra lemon zest on top of the glaze before it sets. Multitasking tip: Prep the strawberry swirl while the butter melts and cools, so everything comes together quickly.
Variations & Adaptations
- Gluten-Free Version: Swap the all-purpose flour for a cup-for-cup gluten-free blend. I’ve used King Arthur’s brand and it worked beautifully—no one even noticed the difference!
- Vegan Strawberry Lemonade Brownies: Replace the butter with melted coconut oil or vegan margarine, and use flax eggs (2 tbsp ground flax + 5 tbsp water, mixed and rested for 5 minutes). The flavor leans a bit coconutty, but it’s a fun twist.
- Berry Swap: Not a strawberry fan or want to mix it up? Raspberries, blackberries, or even blueberries make a delicious alternative. Just keep the berry-to-jam ratio the same for best results.
- Keto/Low-Carb Adaptation: Use almond flour and a sugar substitute like Swerve or monk fruit. The texture will be less chewy, but still tasty.
- Extra Lemon Punch: Double the lemon zest and add 1/2 tsp lemon extract to the batter for an even more intense lemonade flavor. I tried this for a friend who’s obsessed with lemon, and it was a hit.
- Nutty Crunch: For a little texture, fold in 1/2 cup chopped pecans or walnuts to the batter before swirling in the strawberries.
For a fun personal twist, I once added a handful of white chocolate chips to the batter—my kids went wild for it. And if you’re baking for someone with allergies, make sure your jam and flour are certified allergen-free as needed. These brownies are super forgiving, so feel free to experiment!
Serving & Storage Suggestions
These strawberry lemonade brownies are best served slightly chilled or at room temperature. I love presenting them on a pretty platter with a dusting of powdered sugar or a drizzle of lemon glaze. For a festive touch, garnish with fresh strawberry slices and a sprinkle of extra lemon zest—so Pinterest-worthy!
They pair perfectly with iced tea, lemonade, or a tall glass of cold milk. For a summer brunch, serve alongside fresh fruit and whipped cream. If you’re feeling fancy, a scoop of vanilla ice cream on warm brownies is pure bliss.
To store, keep brownies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. The flavors actually intensify after a day—so they’re great to make ahead. For longer storage, freeze unglazed brownies tightly wrapped for up to 2 months. Thaw at room temp and glaze just before serving.
When reheating, a quick 10 seconds in the microwave brings back that fresh-baked softness. If you’ve added the glaze, let them come to room temperature naturally to avoid melting it.
Nutritional Information & Benefits
Each strawberry lemonade brownie (based on 16 servings) has approximately 140 calories, 5g fat, 22g carbs, and 2g protein. They’re lower in fat than traditional brownies thanks to the fruit and lemon base, and the fresh strawberries add a dose of vitamin C and antioxidants.
This recipe is nut-free as written and can easily be adapted for gluten-free or dairy-free diets. Just keep in mind, eggs are used—so it’s not vegan unless you swap them out. If you use a sugar substitute, you can bring down the carbs for a lighter treat.
From a wellness angle, I love that these brownies offer a bright, fruity alternative to heavy chocolate desserts. They’re perfect when you want something sweet but also a little bit fresh. And, honestly, knowing exactly what’s in your dessert always feels good. Just watch out if you have strawberry or citrus allergies.
Conclusion
So, why should you make these strawberry lemonade brownies? Because they’re the ultimate summer treat—easy, gorgeous, and bursting with real flavor. You get that crave-worthy lemon tartness and sweet strawberry in every bite, with just the right amount of chewiness. They’re a real crowd-pleaser, whether you’re baking for family, friends, or just yourself on a sunny afternoon.
Don’t be afraid to put your own spin on them—swap berries, add nuts, or go wild with extra glaze. That’s the fun of baking! I keep coming back to this recipe because it’s simple, foolproof, and always brings a smile (and usually an empty plate). If you try these strawberry lemonade brownies, let me know how they turn out! Leave a comment, share your pics, or tag me on social—I love seeing your creations.
Here’s to sweet, sunny days and desserts that make you feel like a kid again. Happy baking!
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, you can! Just thaw them first and blot with paper towels to remove extra moisture. This keeps the swirl from getting too runny in your strawberry lemonade brownies.
How do I know when the brownies are done?
Check with a toothpick—look for moist crumbs but not wet batter. The edges should be set and the center just barely firm (they’ll finish setting as they cool).
Can I double the recipe for a bigger crowd?
Absolutely! Double all ingredients and bake in a 9×13-inch pan. Start checking for doneness around 35 minutes, as baking time will be a bit longer.
What if I don’t have lemon zest?
Lemon zest adds a lot of flavor, but if you’re out, use a bit more lemon juice and an extra splash of pure lemon extract if you have it. The brownies will still taste great!
Are these brownies good for picnics or packing in lunches?
They’re perfect for picnics and lunchboxes! The brownies hold their shape well and don’t melt or crumble easily—just be sure to pack them in a container so the glaze doesn’t stick to everything.
Print
Strawberry Lemonade Brownies
- Total Time: 45 minutes
- Yield: 16 brownies 1x
Description
These strawberry lemonade brownies are a chewy, vibrant summer dessert bursting with fresh lemon and real strawberries. Easy to make and perfect for gatherings, they feature a marbled strawberry swirl and optional tangy lemon glaze.
Ingredients
- 1 cup (120g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (113g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 1/4 cup (60ml) fresh lemon juice
- Zest from 1 large lemon
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup (100g) fresh strawberries, diced
- 2 tablespoons strawberry jam
- 1 teaspoon cornstarch
- 1 cup (120g) powdered sugar (for glaze, optional)
- 2–3 tablespoons fresh lemon juice (for glaze, optional)
- Lemon zest (for glaze, optional)
Instructions
- Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving some overhang on the sides. Preheat oven to 350°F (175°C).
- In a small bowl, combine diced strawberries, strawberry jam, and cornstarch. Stir gently to coat the berries.
- In a large microwave-safe bowl, melt the butter and let it cool for 2-3 minutes.
- Whisk in granulated sugar, eggs, lemon juice, and lemon zest into the cooled butter until smooth and glossy.
- Sift in flour, baking powder, and salt. Stir just until combined; do not overmix.
- Scrape the batter into the prepared pan and smooth the top. Dollop spoonfuls of the strawberry mixture over the batter. Swirl gently with a knife or skewer to create a marbled effect.
- Bake for 27-33 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Remove from oven and let brownies cool in the pan on a wire rack for at least 1 hour.
- For the optional glaze: In a small bowl, whisk powdered sugar with 2-3 tablespoons lemon juice and a little lemon zest. Drizzle over cooled brownies.
- Use the parchment overhang to lift brownies out of the pan. Slice into 16 squares. Wipe your knife between cuts for clean slices.
Notes
For gluten-free brownies, use a 1:1 gluten-free flour blend. For dairy-free, substitute coconut oil for butter. Use fresh strawberries for best flavor, but thawed and blotted frozen berries work in a pinch. Let brownies cool completely before slicing for clean edges. Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Freeze unglazed brownies for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie (1/16 of pan)
- Calories: 140
- Sugar: 14
- Sodium: 60
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 22
- Protein: 2
Keywords: strawberry lemonade brownies, summer dessert, lemon brownies, strawberry blondies, easy brownies, picnic dessert, potluck dessert, fruit brownies, lemon glaze, viral dessert
