Strawberry Brownies Recipe: How to make easy strawberry brownies with a strawberry cake mix and just a few simple ingredients for the perfect dessert that may just become one of your new favorite easy brownie recipes!
An Easy Cake Mix Dessert Recipe
Using only a few ingredients, like our cake mix lemon brownies and our red velvet brownies, this easy dessert recipe for strawberry brownies uses different amounts of ingredients with the cake mix, so it creates more of a dense, ooey-gooey texture, rather than a light and airy cake-like texture! Add on the easy, creamy frosting and they’ll be a hit!
Jump to:
- An Easy Cake Mix Dessert Recipe
- Why You’ll Love This Recipe
- Recipe FAQs
- Ingredients for Strawberry Brownies
- Variations
- Pro Tips
- How to Make Strawberry Brownies
- How Long to Bake the Strawberry Brownies
- Strawberry Brownie Frosting
- How to Store Strawberry Brownies
- More Brownie Recipes
- More Strawberry Recipes
- Recipe
- Comments
I honestly don’t know which one I love more. These strawberry cheesecake cookies, strawberry crunch cheesecake, or these strawberry brownies!
When it comes to deciding on which strawberry dessert to make, I guess it just depends on what I have on hand… a strawberry cake mix for these or dried strawberries for the cookies!
Why You’ll Love This Recipe
- It uses a cake mix: This easy dessert recipe is made with a cake mix! Cake mixes can speed up the process in many recipes and cut down on the ingredients needed. I also used a cake mix to make these strawberry cookies!
- Strawberry flavor: Strawberry lovers may find that this is one of their new favorite recipes as it’s filled with strawberry flavor. If you like strawberry cake flavor, then you’ll love the flavor of these.
- Brownie texture: Some ask if these are more like “cake” since the recipe uses a cake mix. It’s not! When you use the ingredients in the recipe card below (not on the back of the cake mix box) they turn out dense and in more of a texture like a brownie than cake.
Recipe FAQs
Yes! You can double the ingredients and use a 9×13 baking pan (preferably glass) and adjust to bake accordingly.
Pillsbury cake mix is recommended for this recipe. Others have said that they have used different brands and they tend to have a strong artificial strawberry taste.
Yes! Place them in a freezer-safe container (wrapped in Press’n Seal if possible) for up to 3 months. Thaw in the refrigerator (if you used the milky frosting recipe) and enjoy.
If you have or can find a strawberry extract, you can add a teaspoon of this to the brownie batter.
Not in the batter because they water it down. However, you can add freeze-dried strawberries if you prefer.
Yes. You can use freeze-dried strawberries in the batter or on top.
Ingredients for Strawberry Brownies
Here are notes about some of the key ingredients for this recipe. See the FULL RECIPE CARD at the bottom of this post for all of the ingredient amounts and instructions.
- Box strawberry cake mix (with pudding mix in the mix!!)- We use and recommend Pillsbury for these brownies based on testing other brands and readers leaving details in the comments about what has worked and not worked. But even if you don’t use Pillsbury, make sure you get a cake mix that has pudding in the mix! This makes such a big difference, and I’ve tried cake mixes that don’t have pudding in the mix, and this does not turn out the same!
- Oil – You can use vegetable or canola oil for this recipe. You may also try coconut or avocado oil, although I have not tested these yet.
- Vanilla extract – pure vanilla extract is recommended.
- Strawberry preserves (or jam) – The brand I recommend is Bonne Maman strawberry preserves as it gives this recipe the ultimate flavor and rich strawberry taste in the frosting.
- Milk – Whole, 2% or skim will work, as well as heavy cream or half and half.
- Cream Cheese – not pictured and not required. Since making these brownies over and over, I’ve tested and tried different methods. I’ve found that I love adding cream cheese to the frosting but it’s not required, and the frosting is still delicious without the cream cheese.
Variations
These brownies are great on their own or jazzed up with the simple strawberry frosting. But if you're feeling extra fancy, here are some more fun mix-in ideas and toppings:
- White chocolate chips
- Dark chocolate chips (We used semi-sweet chocolate chips in this chocolate brownie recipe.)
- Sprinkles
- Freeze-dried strawberries on top or pulverized and mixed into the batter
- Chocolate Frosting: If you’re looking for a different type of frosting recipe, you’ll love this chocolate buttercream frosting that would create a chocolate-covered strawberry flavor.
Pro Tips
- Baking Pan: We have tried glass baking pans and metal pans. We’ve found this recipe turns out best when using a glass baking pan and parchment paper for this recipe to achieve the finished result in the photos.
- Cake Mix with Pudding in the Mix: I can’t stress this enough! If you don’t use a cake mix with pudding in it, the results don’t turn out the same.
How to Make Strawberry Brownies
Start by making the batter. In a large bowl, pour in the strawberry cake mix. (Image 1)
Next, pour in the 2 large eggs and oil and mix strawberry cake mix in with the wet ingredients. (Images 2 & 3)
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). We have found that a glass baking dish works better.) You can also line the baking pan with parchment paper for best results.
How Long to Bake the Strawberry Brownies
Bake for 18-22 minutes, until just cooked through. You want a thick, dense texture like a brownie, and overcooking will create a more cake-like texture.
Let cool completely before adding frosting.
Strawberry Brownie Frosting
The simple glaze is optional but adds a whole other dimension to the strawberry brownies so I recommend it.
While the brownies are baking, or afterward, you can whisk together the powdered sugar, strawberry jam, cream cheese (optional), and milk until you reach a thick consistency. (Images 5 & 6)
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 you make the frosting for these brownies, it’s best to store it in the refrigerator since it contains milk and jam. However, if you make them without frosting, they can be stored in an airtight container on the counter.
The brownies are best when consumed within 4 days.
TIP: I don't recommend adding fresh strawberries to this recipe. Why? Fresh strawberries contain lots of water, and as they bake, they release that water, which negatively affects the texture of the finished product.
More Brownie Recipes
If you’re a brownie lover, in any flavor, then these banana pudding brownies and these butterscotch brownies, will win you over for sure!
More Strawberry Recipes
But if you love strawberries in general, then you’ll also love this strawberry crumble, these strawberry shortcake cookies, and this stuffed strawberry cream cheese french toast for breakfast! Or for a no-bake dessert, this strawberry icebox cake is a hit during the summer months.
They would make a festive dessert for Valentine's Day, Easter, baby showers, and girls’ nights. When would you serve these delicious strawberry brownies?
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
If you love easy desserts like these, you’ll also want to try my old-fashioned bread pudding.
Recipe
Strawberry Brownies
Video
Equipment
- Large mixing bowl
- Small mixing bowl for frosting
Ingredients
- 1 box strawberry cake mix with pudding in the mix We used Pillsbury – but see post for more tips!
- 2 large eggs
- ⅓ cup vegetable or canola oil 80 ml
- 1 teaspoon vanilla extract 5 ml
For the glaze:
- ¾ cup powdered sugar 90g
- 2 tablespoon strawberry preserves 40g – Bonne Maman strawberry preserves is the best!
- 1 ½ tablespoons milk 22ml
- 1 tablespoon cream cheese 15g – optional (see post for tips!)
Instructions
- Preheat oven to 350 degrees F. Spray an 8×8 pan with nonstick spray or line with foil. Set aside. (I used a glass baking dish and lined with parchment paper.)
- Mix & Bake: In a large bowl, mix strawberry cake mix, eggs, oil and vanilla extract. (I've used a spoon and mixer, and the results turn out the same.) Press into the prepared pan. Bake for 18-22 minutes, until just done. Let cool completely1 box strawberry cake mix with pudding in the mix, 2 large eggs, ⅓ cup vegetable or canola oil, 1 teaspoon vanilla extract
Strawberry Brownie Frosting
- In a small bowl, whisk together powdered sugar, strawberry jam, cream cheese (is using) and milk. Spread over the cooled strawberry brownies.¾ cup powdered sugar, 2 tablespoon strawberry preserves, 1 tablespoon cream cheese, 1 ½ tablespoons milk
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Recipe originally developed by Meg's Everyday Indulgence bringing you one of my favorite strawberry desserts!
Krista says
I can’t wait to try these and then try lemon too! I bet they are refreshing👍
Jessica says
Oh yes!! We love them both so much!! I hope you love them too!
JoAnn says
These are delicious! I don’t have a 8×8 square pan but I have a round one about 8 inch so I thought what the heck give it a shot. They turned out great. I did make extra glaze so that when I cut them there was plenty to run down the sides. My husband even loved them and that’s unusual. Don’t let you pan stop you ha ha
Jessica says
This is so good to know that you can use a round pan!! Thank you so much for sharing and I’m so glad that you liked them!
Amanda says
I made this recipe the other night and it was good. After sitting a day they tasted even better the second day!!! Great recipe! Now my boyfriend and I are excited to try different variations with other cake flavors!!! French vanilla tonight… banana tomorrow night! Thank you.
Jessica says
Awww, I’m so glad that you liked these strawberry brownies Amanda! Thank you for sharing, and you’ll have to keep me posted on the others! 🙂 We also made lemon cake mix brownies in case you’re lemon fans!
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!
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.
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!
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!
Angellica says
Hi, I was wondering what kind of strawberry cake mix does everyone use for this recipe?
Jessica says
Hi Angellica! I’ve used Pillsbury with pudding in the mix, and it’s what I recommend!
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!
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!
Lise Ode says
These are amazing!
Jessica says
I’m so glad that you like them, thank you Lise!
Lisa Riedl says
What a fun spin on brownies!
Jessica says
Thank you!! We think so too!
LuAnn says
Can this recipe be doubled for a 13×9 baking pan? Thanks. They look absolutely amazing. So excited to try.
Jessica says
Hello LuAnn! I haven’t tried that but I don’t see why it couldn’t??? If you try it, I’d love to hear how it goes!
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!!
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!!
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!
Francine McClellan says
How rude…… Considering everyone else had no issues you might want to take into consideration it was user error or something is off with your oven thermostat.
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!
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!
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!
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!
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!