Strawberry Jammy Blondies

Wimbledon will soon be upon us, a bit later this year than usual, and I don’t know about you, but I always think of strawberries and cream when I think of the tennis tournament. Strawbs and cream are plentiful there after all.

I have made a few things over the past couple of years to tie in with that – Strawberry and Cream Cupcakes and Strawberry and CreamTruffles.

This year, after making raspberry blondies earlier, I decided to make a strawberry variation. These are a very simple bake and just require some strawberries mushed up before being added to your batter. For the 'cream' part, I went for some white chocolate chips – well they do taste creamy!

To finish off these blondies, I added a simple icing glaze on top and sprinkled on some red sprinkles (entirely optional). These taste very cakey and fruity with a real strawberry jam taste going on.
I love them and they do contain a good amount of fruit, so can’t be that bad surely (just ignore the butter and sugar…)!

Here’s how I made them…

Strawberry Jammy Blondies

Strawberry Infused Blondie
Bars with White Choc Chips

Cuisine: Dessert Category: Bars Yields: 16 bars

Prep Time: 15 Mins Cook Time: 18 Mins Total Time: 33 Mins

 
Ingredients

• 200 grams fresh strawberries, hulled
• 100 grams unsalted butter, melted
• 220 grams granulated sugar
• 150 grams plain flour
• 1 teaspoon vanilla extract
• 1 medium egg
• 100 grams white chocolate chips
• 50 grams icing sugar
• 1-2 teaspoon water

  Instructions

1. Preheat the oven to 180C.
2. Line a 9”x9” tin with greaseproof paper.
3. Mush the strawberries in a bowl until juices are released and there are no large parts left.
4. Melt the butter in a large jug in the microwave, for 30 seconds, or so. Pour into a bowl and add the granulated sugar.
5. Stir to combine then add the egg and vanilla.
6. Add the mushed strawberries and stir through.
7. Sift in the flour and fold in.
8. Fold in the white chocolate chips.
9. Pour into the prepared tin and bake for 18 minutes or until lightly golden on top.
10. Allow to cool in the pan.
11. Make the glaze by mixing the icing sugar and some water together until you get a thickish consistency.
12. Pour over the cooled blondies and allow to set.