♻️ Substitutions / Variations
Strawberry blondie bars are a great dessert recipe for using up fresh strawberries, but you can also use frozen strawberry pieces instead.
You can swap the cornstarch (a white fine powder called cornflour in the UK and other places) for plain all-purpose flour of the same quantity. However, cornstarch gives that tasty, shorter texture for chewier strawberry blondie bars.
For a more caramel flavour, you can swap the white sugar for all light brown sugar. For a less caramel-like hint, swap the brown sugar for all white sugar.
You can swap your white chocolate chips for milk or dark chocolate (semi-sweet) chips instead.
For a zesty twist, turn these treats into strawberry lemonade blondies by adding 1 lemon’s zest (roughly 1 tbsp) and ½ a lemon’s juice (roughly 1 tbsp) to your blondie batter. Do this at the stage where you add the vanilla extract.
Alternatively, you can frost your blondies with a lemon buttercream or a pink vanilla buttercream for added sweetness and flavour. The pink frosting makes this great for girl baby showers or Valentine’s Day dessert!
To use a 9-inch square tin instead of an 8-inch tin, keep the recipe the same but bake for 5 minutes less. You’ll have a slightly thinner strawberry blondie slice.
