Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking dish by greasing it lightly or lining it with parchment paper.

In a large mixing bowl, beat softened unsalted butter and granulated sugar together at medium speed for about 3-4 minutes until light and fluffy.

With the mixer running on low, crack in two large eggs and add freshly squeezed lemon juice. Mix until well combined, about 1-2 minutes.

In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually add the flour mixture to the wet ingredients and mix just until combined.

Gently fold in your diced fresh strawberries using a silicone spatula, ensuring they’re evenly distributed throughout the batter.

Pour the batter into your prepared baking dish and smooth the top evenly with a spatula.

Bake in the preheated oven for 25-30 minutes, until the edges turn golden brown and the center is just set.

Allow the blondies to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely, then slice into squares.