White Chocolate Double Strawberry Blondies
These White Chocolate Double Strawberry Blondies are a fun way to elevate the classic blondie while being gluten-free, naturally sweetened, and dairy-free friendly.
I wanted to squeeze in one late summer recipe before moving on to fall recipes so I thought these white chocolate double strawberry blondies would be the perfect finisher!
When I was in Las Vegas last month for a personal training conference, I so happily indulged in a strawberry shortcake milkshake in between sessions! It was truly amazing! Layers of ice cream, strawberry drizzle, and garnished with an entire slice of strawberry cake and a classic strawberry shortcake ice cream bar - the inner child in me was truly content!
So, in like fashion, I had to create a healthier version that didn’t cause a major sugar crash in the middle of the day! Lol Almost felt like a hangover!
And I know what you might be thinking…how is a strawberry shortcake milkshake anything like a blondie? And you are totally right - there is no comparison, haha.
I don’t think it’s practical to recreate a layered milkshake - no matter how “healthy” I can make it, it would still be pretty dense! So to slim it down - this blondie contains two types of strawberries: fresh and freeze dried with white chocolate that cuts into the tartness of the strawberries all while salivating for more as I love pairing lemon with strawberries to provide a bright note at the end.
Bonus - Breaking freeze dried strawberries down to powder form creates the natural pink color in the blondie batter!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
These White Chocolate Double Strawberry Blondies are a fun way to elevate the classic blondie while being gluten-free, naturally sweetened, and dairy-free friendly.
prep time: 10 min | Cook Time: 25 min | Servings: 8
Ingredients
1 cup oat flour
½ cup GF baking flour
⅓ cup pure maple syrup
¼ cup drippy natural peanut butter
¼ cup plant based or regular milk
1 egg
2 tsp vanilla extract
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
2-4 Tbsp freeze dried strawberries (creates the pink color in batter)
½ cup white chocolate chips
½ cup sliced fresh strawberries
Juice of ½ lemon + zest
Optional garnish
Additional freeze dried strawberries
Directions
Preheat the oven to 350 degrees and line an 8x8 inch baking pan with parchment paper. *Tip - leave some of the paper hanging over the edges for easy removal.
In a food processor, pulse 2-4+ Tbsp freeze dried strawberries until you get a powder like consistency.
In a bowl, whisk the dry ingredients (flours, baking soda and powder, salt, freeze dried strawberry powder).
In a separate bowl, whisk the wet ingredients (maple syrup, peanut butter, milk, egg, vanilla extract, juice of ½ lemon and zest).
Stir the wet mixture into the dry mixture until well combined.
Fold in the white chocolate chips and strawberries until everything is combined - do not overmix! I stop as soon as I no longer see flour chunks in the batter. The batter should be a thick consistency.
Pour the batter into the prepared pan, smoothing out the top in an even layer.
Bake for 20-25 minutes, or until the edges are golden brown and the center is set and lightly golden. Resist the urge to overbake! *Hence, what makes a blondie a gooey blondie!
Remove from the oven and allow to cool in the pan before slicing into squares.
Notes
The more freeze dried strawberry powder you use, the more your batter will be pink! Just make sure that the batter doesn’t become too dry so may have to add 1 Tbsp of milk for desired batter consistency.
SHOP OUR FAVORITE TOOLS + INGREDIENTS FOR THIS RECIPE!
