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.