Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal of the blondies.

Prepare the blondie batter: In a large mixing bowl, cream the room-temperature butter and sugar together until light and fluffy. Beat in the egg and fresh lemon juice until fully incorporated.

Dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Slowly incorporate the dry ingredients into the butter mixture, stirring until fully blended.

Add strawberries: Gently fold in the diced fresh strawberries, being careful not to mash them too much. The strawberries should be evenly distributed throughout the batter.

Bake: Spread the blondie batter evenly into the prepared baking pan. Bake for 25-30 minutes or until the edges are lightly golden and a toothpick inserted into the center comes out mostly clean. Avoid overbaking to keep the blondies moist.

Cool: Allow the blondies to cool in the pan for about 15 minutes, then use the parchment overhang to lift them out of the pan and transfer to a wire rack to cool completely.

Make the glaze: While the blondies cool, prepare the glaze by whisking together the sifted powdered sugar, strawberry puree, and lemon juice. Adjust the consistency by adding more lemon juice if needed until it’s thick but spreadable.

Glaze and serve: Once the blondies are completely cool, spread the strawberry lemon glaze evenly over the top. Let the glaze set for about 10-15 minutes before slicing into squares and serving.