Strawberries and Cream Blondies (Vegan)

These blondies put a fun twist on the classic strawberries-and-cream combo, turning it into a dreamy dessert bar. Soft and tender, they’re packed with strawberry puree, sweet, freeze-dried strawberries, and creamy white chocolate chips, then finished with a rich white chocolate and strawberry drizzle. Every bite pairs tangy strawberry bits with smooth, sweet white chocolate. They’re easy to make with pantry staples, completely dairy- and egg-free, and perfect for Valentine’s Day or whenever you’re in the mood for something indulgent.

What you will need:

These easy-to-make blondies are prepared with pantry-friendly ingredients and can be assembled quickly and effortlessly. Strawberry purée and freeze-dried strawberries provide a rich, fruity flavor, while Enjoy Life Dairy-Free White Mini Baking Chips are incorporated into the batter and used for a decorative drizzle.

• all-purpose flour
• baking powder
• cane sugar – I used Zulka Pure Cane Sugar
• plant based butter with salt – I used Earth Balance Vegan Buttery Sticks
• plant based yogurt – I used Silk Vanilla Almond Milk Yogurt
• fresh strawberries (for the strawberry puree)
• vanilla extract
• freeze-dried strawberries
• white chocolate chips – I used Enjoy Life Dairy Free Mini White Baking Chips

How to:

Start by making the strawberry puree. You’ll only need 2 tablespoons, so just a few strawberries will do—about 5 medium ones, though the exact number will depend on their size. Hull and halve the strawberries, then toss them into a blender. Blend on high for 1 minute, then pour the puree through a fine mesh sieve to remove the seeds. Set the puree aside for later.

Preheat the oven to 350°F and line an 8×8-inch square pan with parchment paper. Measure out the freeze-dried strawberries, give them a rough chop, and set the pieces aside for later.

With the prep work complete, it’s time to whip up these tasty blondies. In a small bowl, combine the flour and baking powder, whisking well before setting it aside. Melt the butter and pour it into a medium bowl with the cane sugar, whisking together until smooth, about 1 minute. Add the strawberry puree, vanilla extract, and yogurt to the butter mixture, then whisk until fully blended, about 30 seconds to 1 minute.

Mix the dry ingredients into the wet, whisking until no traces of flour remain. Gently fold in the freeze-dried strawberry pieces and white chocolate chips until evenly distributed. Scatter a few extra white chocolate chips on top, then bake the blondies for 25 to 30 minutes, until lightly golden and the edges start pulling away from the pan.

Let the blondies cool in the pan for 20 to 30 minutes before transferring them to a cooling rack.

Once the blondies have cooled to room temperature, the strawberry white chocolate drizzle can be prepared. Dairy free white chocolate hardens quickly, so I do not suggest preparing the drizzle until you are ready to drizzle it over the blondies. The first thing we need to do is prepare the freeze-dried strawberry powder. Place 1 to 2 tablespoons of freeze-dried strawberries in a food processor or blender. Blend them on high until you get a fine powder. Set the powder aside.

Next, add the white chocolate and coconut oil to a small pot. Place the pot over medium heat until the chocolate is 85% melted. Dairy-free white chocolate melts very quickly and burns quickly. You need to stay close while melting it. Remove the pan from the heat before all of the chips are melted. Stir the chocolate until the rest of the chips have melt. Add the freeze-dried strawberry powder to the melted white chocolate and stir until the powder is well incorporated.

Once the blondies reach room temperature, they can be drizzled with the strawberry white chocolate. Sprinkle a few freeze-dried strawberry pieces over the top of the blondies and they are ready to be sliced and served.

Store the blondies in an airtight container at room temperature.

Alright, let’s get started. Please make, bake and enjoy!

Strawberries and Cream Blondies (Vegan)

These blondies take the classic strawberries-and-cream combo and turn it into a delicious dessert bar.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 18 minutes mins

Servings 16 servings

Ingredients

  

Strawberry Puree

• 5 to 7 Fresh Strawberries – hulled and halved

Strawberries and Cream Blondies

• 2 cups (240 grams) all-purpose flour
• ¼ tsp baking powder
• 2 sticks (226 grams) plant based butter with salt – melted
• 1¼ cups (250 grams) cane sugar
• 6 tbsp (90 grams) plant based yogurt – room temperature
• 2 tbsp strawberry puree
• 1 tsp vanilla extract
• ½ cup freeze dried strawberries – roughly chopped + extra for decorating
• ⅓ cup white chocolate chips + extra for the top

Strawberry White Chocolate Drizzle

• 6 tbsp white chocolate
• 1 tsp coconut oil
• 1½ tsp freeze dried strawberry powder

Instructions

 

Strawberry Puree

• Hull and halve the strawberries. Place them in a blender and blend on high for 1 minute. Strain the puree thru a fine mesh sieve and set the puree aside.

Strawberries and Cream Blondies

• Preheat the oven to 350F and prepare an 8×8 square pan by lining it with parchment paper.
• To a small bowl, add the flour and baking powder, whisk to combine and set aside for later
• To a medium bowl, add the melted butter and sugar. Whisk for 30 seconds to a minute to fully incorporate.
• Add the vanilla extract, strawberry puree and yogurt to the butter mixture. Whisk until well combined – 30 seconds to 1 minute.
• Add the dry ingredients to the wet ingredients. Whisk just until no more flour can be seen. Add the freeze-dried strawberry pieces and white chocolate chips, folding until well incorporated. Sprinkle a few extra white chocolate chips over the top of the batter.
• Bake the blondies for 25 to 30 minutes or until lightly browned and a toothpick inserted comes out clean. Allow the blondies to rest in the pan for 20 to 30 minutes before transferring them to a cooling rack.

Strawberry White Chocolate Drizzle

• Place 1 to 2 tablespoons of freeze-dried strawberries into a food processor or blender. Blend them on high until you get a fine powder. Set the powder aside.
• Add the white chocolate and coconut oil to a small pan. Place the pan over medium heat until the chocolate is 85% melted. Stay close, dairy free white chocolate melts and burns quickly. Remove the pan from the heat before all of the chips are melted. Stir the chocolate until the rest of the chips melt.
• Add the freeze-dried strawberry powder to the melted white chocolate and stir until the powder is well incorporated.
• Once the blondies reach room temperature, they can be drizzled with the strawberry white chocolate. Sprinkle a few freeze-dried strawberry pieces over the top of the blondies and they are ready to be sliced and served.
• Store the blondies in an airtight container at room temperature.