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Blondies with white chocolate and Val Venosta strawberries

A sweet, irresistible combination

These delicious treats and blond relatives of brownies are a real delight for the senses. They are perfect for satisfying your sweet tooth at any time of the day. Preparing them is a piece of cake: a mix of flour, sugar and butter enriched by the scent of lemon and the enveloping intensity of white chocolate make our “blondies” simply irresistible. Would you like to know the real secret? Val Venosta strawberries that add a touch of freshness and aromaticity in an explosion of flavors bite after bite.
50 min.


for 1 baking tray (approx. 25 × 25 cm)

100 g white chocolate
150 g Val Venosta strawberries
270 g flour
1 tsp. baking powder
1/2 tsp. salt
170 g butter
80 g sugar
120 g cane sugar
1 tbsp. vanilla sugar
1 untreated lemon (zest and juice)
2 eggs

in addition
100 g white chocolate
Print recipe


Coarsely chop the white chocolate and set aside. Wash and dry the Val Venosta strawberries, cut them into cubes and set aside. Preheat the oven to 180 degrees (static oven) and line a rectangular cake pan or baking dish (approx. 25 × 25 cm) with baking paper. Mix the flour with the baking powder and salt in a small bowl. Melt the butter in a saucepan and add sugar, cane sugar and vanilla sugar. Wash and dry the lemon, grate the zest and add to the butter and sugar. Blend with an electric whisk for a few minutes. Add the eggs and whisk until smooth. Add the flour and baking powder mix and 60 g of lemon juice. Blend with an electric whisk just long enough to obtain a homogeneous mixture without any visible traces of flour.

Add the Val Venosta strawberries and chopped white chocolate and stir in with a spatula. Transfer the cake batter to the baking tray, distribute evenly and bake in the oven for 22-25 minutes. Do the toothpick test to check the baking. Remove from the oven and allow to cool.

Chop 100 g of white chocolate, melt in the microwave or in a bain-marie and decorate the blondies. Cut into squares and serve. You can store your blondies in an airtight container for 3-4 days.


Recipe from Julia Morat

Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.

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