1-First: preheat the oven to 350°F and line a 9-inch square baking pan with parchment paper for easy removal.

2-Next: cream the unsalted butter and sugar until fluffy, then beat in the egg and lemon juice don’t worry if it doesn’t fully mix, that’s normal.

3-In another bowl, whisk together the flour, baking powder, and salt, then add this dry mix to the wet ingredients and stir until no dry flour remains.

4-Gently fold in the diced strawberries to keep them evenly distributed without breaking them down.

5-Spread the thick batter evenly in the pan and bake for 30-35 minutes, until the edges are golden and the center is set but still moist.

6-Let the blondies cool on a rack before moving on.

7-For the glaze, puree strawberries and strain to get 1 tablespoon of puree, then whisk it with powdered sugar and lemon juice until smooth, adding more sugar or juice to adjust thickness.

8-Spread the glaze over the cooled blondies and let it set before slicing.

9-To avoid overbaking, use a toothpick that comes out moist but not wet it’s a simple trick that keeps things tender.