Pre-heat the oven to 350 and spray an 8 x 8 baking pan with cooking spray. Whisk the flour, oats and salt together in a bowl and set it aside. Then fill a small pot halfway with water and bring it to a gentle simmer on the stove. Combine the white chocolate, strawberry jam and butter in a heat proof bowl and place it above the simmering water to melt everything together, stirring often with a heat proof utensil. Once it is all melted and smooth, set it aside for a minute to let it cool a bit. Set up a stand mixer with the paddle attachment and combine the sugar and eggs in its bowl. Beat them together thoroughly until pale and airy.

Slowly pour in the melted white chocolate and strawberry mixture and let it completely get beaten in. Then pour the lemon juice in. Finally, turn the speed to low and slowly add in the dry ingredients until you have a smooth batter. Pour the batter evenly into the baking dish and bake it for 55-60 minutes, until golden brown on top and a toothpick comes out cleanly. Let them completely cool, then cut the blondies into 16 equal squares. Serve immediately and enjoy! They also keep well for a couple of days sealed up.