How to make easy strawberry brownies with a strawberry cake mix and just a few simple ingredients for the quickest dessert ever.
Using only a few ingredients, like our cake mix lemon brownies, this dessert recipe for strawberry brownies uses different amounts of ingredients with the cake mix, so it creates more of dense, ooey-gooey texture, rather than a light and airy cake-like texture!
Jump to:
I honestly don’t know which one I love more. These strawberry cheesecake cookies or these strawberry brownies!
When it comes to deciding on which strawberry dessert to make, I guess it just depends what I have on hand… a strawberry cake mix for these or dried strawberries for the cookies!
More Recipes You’ll Love:
Strawberry Brownies Recipe
Hi Fantabulosity readers. It’s Meg again from Meg’s Everyday Indulgence bringing you one of my favorite strawberry desserts!
Why You’ll Love this Recipe
- This easy dessert recipe is made with a cake mix!
- Strawberry lovers may just find that this is one of their new favorite recipes!
Gone Viral!
This recipe is not only loved by Fantabulosity readers but it has gone VIRAL on Facebook and has become a new favorite by so many!
Easy with Strawberry Cake Mix
Sometimes I love a from-scratch dessert but more often than not, that sweet tooth strikes and you want dessert now. That’s where these Strawberry Brownies come in.
They start with a strawberry cake mix to make these a cinch to whip up. We’re talking less than 5 minutes from start to in the oven.
Ingredients for Strawberry Brownies
Here’s what you’ll need:
- Box strawberry cake mix
- Eggs
- Vegetable or canola oil
- Vanilla extract
- Powdered sugar
- Strawberry jam
- Milk
Brownie Batter
Start by making the batter. In a large bowl, pour in the strawberry cake mix. (Image 1 below.)
Next, pour in the 2 large eggs and oil and mix strawberry cake mix in with the wet ingredients. (Images 2 & 3 below.)
The batter will be thick so keep at it until the ingredients come together. Press the batter into a greased 8×8 square baking pan. (Image 4 below.) You can also line the baking pan with parchment or foil if you prefer.
Bake for 18-22 minutes, until they are just cooked through. You want that thick, dense texture like a brownie, and overcooking will create a more cake-like texture.
Let cool completely before adding frosting.
Brownie Frosting
The simple glaze is optional but adds a whole other dimension to the strawberry brownies so I definitely recommend it.
While the brownies are baking, or afterward, you can whisk together the powdered sugar, strawberry jam, and milk until you reach a thick consistency. (Images 5 & 6 below.)
Pour glaze over the cooled brownies and then cut in to small pieces.
Not only does the glaze add more sweetness to the brownies but it also provides another pop of strawberry flavor.
How to Store Strawberry Brownies
Because of the frosting, these brownies will easily stick together. Because of this, you should store them in a single layer in an airtight container.
You can also layer parchment paper between layers if you need to stack them. Just be aware some of the frosting may stick as it doesn’t harden.
If making the frosting for these brownies, it’s best to store them in the refrigerator since it contains milk and jam. However if making without frosting, they can be stored in an airtight container on the counter.
They are best when consumed within 4 days.
A Fun Recipe to Make with Kids
If you find yourself stuck at home and need a fun activity to do with the kids, this strawberry brownie recipe is a great option. Kiddos can mix them up all on their own and have fun pressing the batter into the pan.
Fun and Tasty Additions:
These brownies are great on their own or jazzed up with the simple strawberry frosting. But if you’re feeling extra fancy, here’s some more fun mix-in ideas:
- White chocolate chips
- Dark chocolate chips
- Sprinkles
- Freeze dried strawberries on top or pulverized and mixed into the batter
I don’t recommend adding in fresh strawberries to this recipe. Why? Fresh strawberries contain lots of water and as they bake, they release that water which would negatively affect the texture of the finished product.
Because of their beautiful color, strawberry brownies would be perfect for many different occasions.
They would make a festive dessert for Valentine’s Day, Easter, baby showers, and girls nights. When would you serve these delicious strawberry brownies?
Strawberry Brownies
Ingredients
- 1 box strawberry cake mix
- 2 large eggs
- 1/3 cup vegetable or canola oil
- 1 tsp. vanilla extract
For the glaze:
- 3/4 cup powdered sugar
- 2 Tbsp. strawberry jam
- 1 1/2 Tbsp. milk
Instructions
- Preheat oven to 350 degrees F. Spray an 8×8 pan with nonstick spray or line with foil. Set aside.
- In a large bowl, mix strawberry cake mix, eggs, oil and vanilla extract. Press into the prepared pan. Bake for 18-22 minutes, until just done. Let cool completely
- In a small bowl, whisk together powdered sugar, strawberry jam and milk. Spread over the cooled strawberry brownies.
Jennifer says
I have to say, that these brownies are amazing! I wasn’t sure if they’d be too sweet, but they are perfect!
Jessica says
Yay!!! Thank you so much. I’m so glad that you liked them!
Beth Reilly says
I made these last night to test them out for Valentine’s Day and they are amazing! I am definitely making them again!
Jessica says
Woo hoo!! So glad that you liked them. Thank you so much for letting us know!
Jen says
The perfectly pink sweet afternoon treat! I’m going to make them again for Valentine’s day since they’re just so pretty.
Jessica says
Right?! I think I’ll have to join you in that too! 🙂 Thank you!
diann tracy says
I wonder if you could use different kinds of Cake mix, and just adjust the kind of frosting on top of them?
Jessica says
I don’t see why not! I plan to try lemon for sure!
Cristy Carson says
Could you use strawberry pie filling in the cake and maybe in the icing to
Jessica says
Hi Cristy! I’ve never tried that and I’d be cautious of it in the batter, since it would be adding more liquid and it may have a harder time getting to the right consistency… but if you try it, I’d love to hear how it is, thank you!
Ann says
Horrible recipe. Baked them at 350 for 30 minutes (checking it at 18, 20, 22 and then every 2 min), in an 8 inch pan, and they still weren’t cooked enough in the middle. This is more like strawberry lava cake.
Jessica says
Hi Ann! I’m sorry they didn’t turn out for you. I’m not sure why it wouldn’t have cooked in the middle!
Brandi Field says
So the first time I made this, I used a disposable aluminum tin. They came out like you described. Runny and not cooked, even after leaving them in much longer. The second time I used an actual 8×8 pan and it worked fabulously. Did you happen to use a disposable tin? If so, try setting the disposable tin on a baking sheet and then putting it in the oven.
Jessica says
Oh wow! This is so good to know, Brandi! Thank you so much for sharing that the type of pan makes a difference!
Hansi says
What can we do if we don’t have the stawberry cake mix? Is there a way we could make one?
Jessica says
That’s a great question but unfortunately, I haven’t tried that! I’m sure it’s worth a try though!!
Vee Jaay says
In the process of making these now so far so good but I’m in the keep checking them like Ann but no lava yet
Jessica says
I hope you loved them as much as we do!!
Lisa Riedl says
What a fun spin on brownies!
Jessica says
Thank you!! We think so too!
Lise Ode says
These are amazing!
Jessica says
I’m so glad that you like them, thank you Lise!
Cheryl says
Can I substitute milk in the glaze for something else? Butter? Water? Just asking for my weird lactose issue.
Jessica says
Hi Cheryl! I haven’t tried substituting milk in this but you could definitely try your favorite glaze or frosting recipe for these instead and just follow the instructions for the brownies! I’ve had a lot of people do that and love it!
Morgan says
Love this recipe! Do you have advice for making these as “mini” brownies? E.g. if I baked them in a mini brownie pan rather than a regular pan. Or, would you suggest just cutting them smaller? Thank you!
Jessica says
Hi Morgan! I’m so glad that you liked these too! You could definitely just cut them smaller since you like them the way they are… and that way you wouldn’t have to worry about different baking times, etc. But you could also try making them in to mini muffin pans if you have one of those? The cook time would be much less, I’m sure… but that may get you the size you’re looking for too. They’d be round though, instead of square. I hope that helps!
Angellica says
Hi, I was wondering what kind of strawberry cake mix does everyone use for this recipe?
Jessica says
Hi Angellica! Any strawberry cake mix should do. I’ve used Pillsbury and I’ve heard the Duncan Hines is REALLY good too!
Ronda L Arden says
I just put mine in the oven… I hope they were suppose to be a thick consistency.. that’s what I got. We shall see.
Jessica says
Yep! Thick like brownie batter! 🙂 I hope you loved them too!
Star says
I was making these but didn’t see the direct directions. So I messed them up gonna try again tomorrow though!
Jessica says
Oh shoot! Yes I hope you love them when you make them again!
Amanda says
Do I need to refrigerate the leftovers?
Jessica says
Hi Amanda! Since the frosting has milk and jam in it, it’s recommended to refrigerate the leftovers. However if you’ve skipped the frosting, there’s no need to. 🙂 I hope that helps.
Katrina m says
Ok if I follow the cake box instructions and add the other ingredients to it, do I add the other 2 eggs. My cake mix says add 3 eggs and this recipe says to add 2 eggs, which one do I add?
Jessica says
Hi Katrina! You won’t follow the cake mix instructions. You’ll just use the powdery cake mix and follow the recipe here on this page! I hope that’s helpful!