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Bits and pieces is the main topic of conversation today and strawberries. Ever since buying my first strawberry punnet a week or so ago I’ve bought four more. I can’t enough of them. Summer means strawberries for me and other berries, but firstly I’m making the most of strawberries.

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I made these creamy and oh so dreamy Strawberry n White Choc Chunk Blondies for June’s #Creative Cookie Exchange, the theme for this month is ‘chips, chunks or bits, think choc chips, nuts, fruit, crisps, pretzels ect. (you can see what the other bakers made at the end of post) I chose to use chunks, white chocolate chunks and tiny pieces of fresh strawberry.

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When baking with fruit you have to be careful that they don’t leak too much water, making whatever your trying to create inedible. It’s happened to me and I’m sure it’s happened to you too. To avoid this I tend not to use too much fruit and chop it into smaller pieces. Which is what I did with the strawberries in these creamy white chocolate blondies. Little nuggets of scarlet strawberries peak from the pale crumb and give the right amount of sweet strawberry flavour without making them too watery.

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I love love love brownies and have perfected the perfect brownie recipe and I think this blondie is one of the best recipes out there. This is an actual blondie. The blonde version of a brownie, fudgy cake, not a dry crumb in sight and scrumptious. Don’t get me wrong I’ve baked quite a few nice blondies and even have the recipes on here too, but they are kind of verging on the cookie bar side of things.

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You see, brownies contain milk or dark chocolate that has been melted and added into the batter but most blondies don’t contain melted chocolate in the base. That’s where these come in as they do!

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White chocolate get’s a melted along with butter which then in turn get’s incorporated with the other ingredients creating a very creamy, heavenly, fudgy textured cake, basically a blonde brownie. I tweaked the original recipe by adding more white chocolate chopped into big chunks. Along with the strawberries you end up with a strawberry and cream flavoured blondie. So delish.

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This is great summery spin on a traditional blondie and one that I wanted to recreate with a different fruit. Fancy blondies but want to bake seasonally at the same time, well then this is the recipe for you. Try it and tell me it doesn’t taste like a big bowl full of sweet strawberries and cream.

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Now lets see what the other #Creative Cookie Exchange Bakers baked for June’s theme of Chips, Chunks or Bits.

The theme this month is Chips, Chunks or Bits! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links. Please be patient though, as this month Laura is off to Italy and will not be checking email quite as often!

You can also just use us as a great resource for cookie recipes–be sure to check out our Pinterest Board and our monthly posts (you can find all of them at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:

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Yields – 16 Pieces


  • 150 grams (5 ounces) White chocolate, chopped
  • 75 grams (1/3 cup) Unsalted butter, cold and cubed
  • 40 grams (2/3 cup) Golden caster sugar
  • 2 Large eggs
  • 1 teaspoon Pure vanilla extract
  • 120 grams (1 cup) Self raising flour
  • Pinch of Maldon sea salt
  • 80 grams (1 cup) Strawberries, roughly chopped
  • 70 grams (2 1/2 ounces) White chocolate roughly chopped


  1. Pre-heat the oven to 175c (350F), grease and line a 8 x 8 inch baking tin, leaving enough parchment paper hanging over the sides enabling you to pull it out easily. Set aside.
  2. In a bowl set over a pan of simmering water add 150 grams (5 ounces) White chocolate along with the butter stir constantly until melted.
  3. Add to the melted butter and chocolate the sugar and stir to combine. It may separate but that’s ok.
  4. Whisk in the eggs and vanilla then fold through the flour and salt until just incorporated. Fold through the strawberries and white chocolate and spread into your baking tray.
  5. Bake for 30-35 minutes or until a cake tester comes out clean. Leave to cool in the tin before removing and slicing.


* Recipe adapted from Love and Olive Oil

* To slice these neatly refrigerate over night.

* These will last for up to 3 days stored in a cake tin fitted with a tight-fitted lid.

* Keep in a cool, dry place away from direct sunlight.