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! It’s hard not to fall in love with this adorable cherry chip cake 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
- 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.
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!
Original published: February 2021
Photos updated and republished: March 2025
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.
Julianna garza says
Sorry forgot to put on other comment, or a 9×13 inch cake pan rectangle?
Jessica says
That’s ok! I do feel like a 9×13 would make the brownies too thin. So if you do have to use that, the baking time will not be as long, and it may have a different (thinner) texture so it would make thin brownies!
Julianna garza says
Can I use a round 9.0x 2.5 inch pan it’s all I have
Jessica says
I have had someone in the comments say that they have used a round pan, so I believe it will work just fine. However, changing the size of the pan can alter the bake time so I recommend that you closely watch the brownies as they bake so they don’t over bake. I hope that helps!
Soleil says
I thought these were good! I just told hubby to get a box of strawberry cake mix and I don’t remember what brand I used. I also just used regular old jelly from our fridge (smuckers preserves) and it turned out great! I did add a lil tiny splash of vanilla in the glaze and didn’t add the cream cheese due to picky eaters in my house. Wasn’t dry at all and took exactly 18 minutes for me. Thanks for the delicious recipe!
Jessica says
Thank you so much for sharing how you made these strawberry brownies! I love hearing that you loved them too. 🙂
Olivia says
Love this! I recommend adding some milk or it would be dry other than that absolutely amazing!
Jessica says
So glad that you liked it! Oh really? Ours weren’t dry but maybe it depends on the brand of cake mix used too!
Stefanie says
Not sure about this one. I didn’t have oil so used melted butter. Batter was super dry. Added another tablespoon of melted butter but it was still dry. Ended up adding 1/4 cup milk to get brownie batter consistency. Was still raw after 20 min so had to cook another 10. Came out OK I guess after all that. Might try again with oil.
Deb says
They were AWFUL…. I threw out the whole pan.
Weird taste …. I used the brand you recommended…..
If I use a cake mix it it always Duncan Hines… that may have been my mistake.
Alicia Golisano says
These look ah-mazing! 😍 I’m running to the store to get strawberry cake mix now! But… shouldn’t they be called Pinkies being they’re not brown?
Jessica says
Well while doing my research for this recipe, I’ve found most people search for “strawberry brownies” instead of “pinkies” so I wanted to make sure to call them what the majority of everyone was searching for. 🙂
Grace R says
These have become a family favorite. The brownies are great and the glaze is the star for me. You won’t be disappointed.
Jessica says
Oh thank you so much Grace for sharing this with me! I love that you all love them so much!
Lacey says
Just made these. It’s summer, and the oven heats up the house so I used a toaster oven with an 8×6 pan. Worked like a champ. Used a different brand of jam, but everything else the same. Such a hit…and so easy too!
Jessica says
So awesome to hear how you made these strawberry brownies! Thank you so much for sharing!
Donna Engelman says
These were so good! I added some home freeze dried strawberries to the batter and left the topping off since they were going to be consumed outdoors. I added this to my dessert keepers. The grandkids loved them.
Jessica says
Oh yum!! Adding freeze dried strawberries to these sounds amazing! Thank you so much for sharing, and I’m so glad you liked these strawberry brownies!
Deb says
Delicious, quick and easy!
Jessica says
So glad you liked these strawberry brownies Deb, thank you for sharing!
Bear says
It’s a good recipe, but have you considered the name “Strawberry Blondies”? I think that it’s a good option because they don’t have any chocolate in them, like brownies.
Jessica says
Hello, Bear. I have but after doing the research that I do before every post, strawberry blondies look and taste differently than this recipe does. Also, when most searches are performed for this type of recipe, the term “strawberry brownies” is used more. Is this the only reason you gave the recipe 4 stars instead of 5? Or is there something about the recipe that didn’t deserve a 5? 🙂 Thanks for your comment!
Jules says
I made this last night for a barbecue I’m hosting today for memorial day weekend. I was a little skeptical using a box cake but they are absolutely delicious. Actually I made two 8 x 8“ batches one with a Pillsberry cake and one with Duncan Hines. I prefer the Duncan Hines perfectly moist strawberry supreme cake. Better strawberry flavor. I also found that they were done in 15 minutes.
This my I frosted one with your recipe and the second one with a homemade batch of buttercream frosting with strawberry and vanilla flavor added. I like them both equally.
I can’t wait for my guests to try them for dinner this evening. I already snitched a corner from each one to see how they tasted 🙂
Also I put them in the refrigerator overnight last night with a lid. I will pull them out of the refrigerator about an hour before dinner.
Jessica says
Jules! This is so great to hear and so helpful to hear about the different brands you used. Thank you so much for taking the time to share the details — this will be so helpful to so many others I’m sure!
Tina says
OMG .. delicious…but be warned, the dough is very thick…stand mixer will be used next time. But so worth it. Pretty too look at also.
Jessica says
So glad that you liked these strawberry brownies too Tina! Thank you for sharing, for the review and for the heads up on the thickness!!
Sarah says
Just wondered if I could double and use a 9×13 pan? I don’t have an 8×8 or 9×9 😐
Jessica says
Hi Sarah! I haven’t tried that yet but it’s worth a shot! I’d definitely watch it closely as it bakes though, as the bake time could vary!
Liza says
These are absolutely delicious! My hubby ate the entire pan in 1 day. I now make this recipe a few times a month as it is a family favorite. I was unsure how they would come out because the batter was so thick, but the result is perfect! I agree on your recommendation for brand of preserves. So yummy!
Jessica says
Yay!! Thank you so much Liza, for letting us know that you love these strawberry brownies too. I’m glad you liked the preserves used for the frosting too. It can make a difference for sure. 🙂
Connie says
My granddaughter and I made these back in March, I made them again today for church gathering tonight. Easy, pretty and so yummy!
Jessica says
Oh Connie, this makes me so happy! So glad that you like them and you’ve made them again. Thank you for the review and for the 5-star rating!
Paulie says
Brownies did not come out looking like the picture…so disappointed ☹️
Jessica says
Hi Paulie! So sorry they didn’t turn out for you. What did they look like? Maybe I can help troubleshoot what may have happened? Any idea what brand of cake mix you used for this? Sometimes that can make a difference.
Kristin Palmer says
Silly but important question: is the batter mixed with a spoon or a mixer? Any additional info on this is helpful- making them in the AM!!
Jessica says
Hi Kristin! Not silly at all. I use a spoon when I make my brownies but you can use a hand mixer if you prefer!
Marcella says
These ingredients are for making a cake basically do what about it makes them brownies?
Jessica says
Hi Marcella, in the 2nd paragraph at the top of the post, it explains how it’s different than cake if you want to take a look! 🙂
Michelle says
These brownies were SO DELISH! I made them last night for my daughter’s sleepover and they were a BIG hit! I followed the recipe as stated for the most part with a few (small) exceptions. I misjudged how much vanilla extract I had on hand so I used a 1/2 tsp of vanilla extract and a 1/2 tsp of strawberry extract with great results. I chose to use 1/3 cup of melted unsalted butter instead of veggie or canola oil, which is something I usually do when baking. I also opted to use a muffin pan instead of a square one to make it easier for smaller hands. I was able to get 9 muffins that were the perfect size but I definitely could’ve made 12 easily. I baked for 20 mins at 350 degrees and they came out moist and full of flavor. I used Betty Crocker Strawberry cake mix and Smuckers Strawberry Jam for the glaze. The glaze was perfectly sweet and complimented the brownies so well. It’s apparent they were a hit because the container is empty this morning sadly. I appreciate that this recipe was clear, quick, super easy and didn’t require a lot of ingredients – all big pluses for me. Definitely will be adding this to our dessert rotation and I’m excited to try more of your recipes. Thank you!
Jessica says
Hi Michelle! Wow!! I love this so much. Thank you so much for taking the time to share what you did! Love hearing that.