Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don’t over-bake these, or they will dry out. Let cool on a rack.
Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it’s too thick, add more lemon juice.
Spread the glaze over the cooled blondies. Let the glaze set before slicing.
