These Strawberry Sourdough Blondies are one of my favorite quick and easy ways to use up sourdough discard. Packed with freeze-dried strawberries and white chocolate chips, they’re soft, chewy, buttery, and perfect for spring.
As a chocolate lover, I don’t think I’d ever really had a blondie before.
But lately, I’ve been on a bit of a sourdough bread baking kick and wanted to have some fun with discard again. And since it’s May, I figured it was the perfect excuse to make a spring-inspired dessert.
During testing, I was so happy with how these turned out. In fact, I enjoyed them so much I immediately ate two. I had to give the rest away to my dad and brother-in-law so I wouldn’t devour the whole batch.
Soft, chewy, and buttery, these strawberry sourdough blondies are packed with white chocolate chips and freeze-dried strawberries in every bite. They’re perfect for Mother’s Day, Valentine’s Day, or any spring or summer gathering.
I hope you give them a try and love them as much as I do!
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds a subtle tangy flavor and is a great way to use up leftover discard.
- Freeze-Dried Strawberries- Add intense strawberry flavor and a chewy texture without adding extra moisture. You can substitute with other freeze-dried fruits if preferred.
- White Chocolate Chips- Add sweetness and creamy texture throughout the blondies. Milk, dark, or semi-sweet chocolate chips also work well.
- All-Purpose Flour- Provides structure while keeping the blondies soft and chewy. Be careful not to overmix the batter.
- Brown Sugar- Adds sweetness, moisture, and that classic chewy blondie texture.
- Butter- Browning the butter adds a rich, nutty flavor and helps create a chewier texture.
- Egg- Adds richness and helps hold the blondies together.
- Vanilla Extract- Enhances the overall flavor.
- Baking Powder- Gives the blondies a slight lift while still keeping them soft and chewy.
- Kosher Salt- Balances the sweetness and enhances flavor. I use Diamond Crystal Kosher Salt (2.8 grams per teaspoon). If using Morton’s or table salt, reduce the amount by about half.
Tips for Success
- Weigh your ingredients. A kitchen scale helps ensure consistent texture and results every time.
- Use an aluminum pan. Aluminum pans bake more evenly and help prevent overbaked edges.
- Bring ingredients to room temperature. Room temperature eggs and sourdough discard mix more smoothly into the batter.
- Cool completely before slicing. Let the blondies cool fully before cutting so they set properly and slice cleanly.
How to Make Strawberry Sourdough Blondies
Follow these simple step-by-step photos to make soft, chewy strawberry sourdough blondies packed with white chocolate and freeze-dried strawberries. Full instructions are in the recipe card below.
Step 1: Mix dry ingredients. Whisk together the flour, baking powder, and salt.
Step 2: Brown the butter. Brown the butter in a saucepan until golden and fragrant.
Step 3: Mix wet ingredients. Whisk the brown sugar into the browned butter, then add the egg, sourdough discard, and vanilla.
Step 4: Make the batter. Fold the dry ingredients into the wet ingredients, then stir in the white chocolate chips and freeze-dried strawberries.
Step 5: Bake & cool. Spread the batter into the pan and bake for 25–30 minutes. Cool completely before slicing into squares.
How to Store
Store strawberry sourdough blondies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw at room temperature and warm before serving, if desired.
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📖 Recipe
Strawberry White Chocolate Sourdough Blondies
Ingredients
- 2 cups (240 grams) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon Diamond Crystal Kosher Salt reduce to ¼ teaspoon if using Morton's brand or table salt
- ½ cup (113 grams; 1 stick) unsalted butter
- 1 cup (200 grams) brown sugar packed
- 1 large egg room temperature
- ½ cup (100 grams) sourdough starter discard room temperature
- 2 teaspoons vanilla extract
- 1 cup (170 grams) white chocolate chips
- ½ cup (12 grams) freeze-dried strawberries
Instructions
- Preheat oven to 350°F. Line an 8-inch square pan with parchment paper or generously grease with butter, oil, or cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.2 cups (240 grams) all-purpose flour, ½ teaspoon baking powder, ½ teaspoon Diamond Crystal Kosher Salt
- In a small saucepan over medium-low heat, brown the butter until the milk solids are golden brown and the butter smells nutty. Transfer to a large mixing bowl.½ cup (113 grams; 1 stick) unsalted butter
- Add the brown sugar to the browned butter and whisk until smooth. Whisk in the egg until fully combined, then add the sourdough discard and vanilla extract.1 cup (200 grams) brown sugar, 1 large egg, ½ cup (100 grams) sourdough starter discard, 2 teaspoons vanilla extract
- Add the dry ingredients to the wet ingredients and fold together just until no dry flour remains. Fold in the white chocolate chips and freeze-dried strawberries. The batter will be thick.1 cup (170 grams) white chocolate chips, ½ cup (12 grams) freeze-dried strawberries
- Spread the batter evenly into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the blondies cool in the pan for about 1 hour before slicing into 16 squares.
Notes
- Storage: Store blondies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
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