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.
Abby says
What about subbing Greek yogurt for the oil?
Jessica says
Hi Abby! I haven’t tried subbing that but I’d love to know how it goes if you decide to try it!
Amelia says
This was THE most perfect recipe for my galentines party last week, and it was quick and easy to pull together. Thanks for a great recipe!
Penny says
The flavor is wonderful, however the brownie itself isn’t moist like most brownies are. (I followed the directions). For clarification, I used the pillsbury strawberry cake mix, and followed the directions exactly.
Jessica says
Hi Penny! Thanks for leaving a comment and for giving them a try. Were your brownies dry? If so, the bake time may have been too much for the oven? Or I’d love to hear what type of baking dish that you used!
Razelle says
I was a little nervous to go out of the recipe just from reading the comments but it came out so delicious and better than i imagined! I bought the Pillsbury Traditional Strawberry cake mix from dollar tree and i had a feeling i bought the wrong one. i think the one initially used in the recipe is the Pillsbury Strawberry Moist Supreme cake mix which would make sense on why it would turn into a fudgey brownie texture. So what i did was add Jell-O Vanilla Pudding mix (my grocery store didn’t have strawberry pudding mix) and replaced the vanilla extract for strawberry extract. The batter came out very doughy. Almost reminded me of bubble gum haha. So i pressed it into my brownie pan and baked it for 19 mins at the suggested temp. Super delicious recipe and thank God it didn’t turn out as bad as some people mentioned 😅😂
Jessica says
Oh Razelle… thank you SO much for sharing this! Not only will it be helpful to others, I’m sure, it’s so great to hear that it turned out great for you!
Nikki says
Followed recipe and they came out amazing!! Used pillsbury, boones, and suggested glass baking dish! Delicious 🤤
Jessica says
Woo hoo!!! SO happy that you liked these strawberry brownies too!! Thank you for sharing what you used!
Bonnie says
Hello! I just made the brownies and I’m wondering if I could wait until tomorrow to put the icing on them?
Jessica says
Hi Bonnie! I haven’t tried that… but if you store the brownies well, I would assume they’d still be soft/good the next day and then you could put the icing on!
Cherokee says
Hiiiii! Just some validation for the creator of this recipe ❤️cause I don’t really comment on online recipes but I read some of the comments on making these (technically for the eighth time) and was really bummed to see some people just not follow directions and then blame anyone but themselves 🤦🏽♀️those of you complaining how they are coming out terrible and dry. You are not following her directions about using Pillsbury!!! the difference is because of the pudding in the cake mix…I’ve made these five (technically 8)times now and 3 of those times i used other brands the other 3times and yes…DRY…ended up making a fancy strawberry/pineapple, upside down cake with the crumbs from Duncan Hines and a Betty Crocker version and a also a different brand…coming on here and not detailing your own mistake, but rendering her recipe one star is quite shady and may you forever question your measurements….. playing like it’s her fault 🤨 sorry even if this comment doesn’t make it into the comments, you will at least know🥰 and of course my feelings will not be hurt. fair baking ladies ! thank you for the recipe!😍 I knew something was missing in mine and it was pudding mix cake mix🤣🤓🫶🏽 also I mixed in a 1/2 cup white baking bar cut up and ooohh my🙃 definitely will try dark chocolate next😋
Jessica says
Oh my goodness, thank you SO much for your sweet comment, and for taking the time to let me know that you liked it and what your experience has been, and is!! So helpful and I really hope others see your comment too, so they may know what’s going wrong as well! Thank you again!
Jenni says
Hi there, If I don’t have oil can I sub 1:1 for butter ?
Jessica says
Hi Jenni! I haven’t tried that yet but it could be worth a shot. I’d love to hear if you do try it!
Guadalupe says
I always use but instead of oil. Same amount of butter as oil called for in recipe. Big difference in flavor! Yummm
Jessica says
This is so awesome to hear, thank you so much!
Marisa says
Hi! Would you recommend regular cream cheese for the frosting or strawberry cream cheese? Wasn’t sure if you had tried both. Thanks!
Jessica says
I haven’t tried strawberry cream cheese, although that should be delicious. However the frosting doesn’t have to have any cream cheese — I just found that it made it more creamy. I hope that helps!
Erika says
They are delicious. I love how the middle was gooey. I will definitely be making this again.
Jessica says
Yay!! I’m thrilled that you loved these strawberry brownies. Oh yes… that gooey middle is the best! 🙂 Thank you for sharing!
Brittany says
I made these for Christmas and they were good but they were too gooey in the middle, I even left them in there for longer and it was still gooey. My daughter loved them but I personally liked them but wish they were more cakey.
Jessica says
Hi Brittany! Oh yes, the brownies will be more gooey than cakey – to try and resemble a brownie texture, more so than a cake texture. Thank you for giving them a try!
Kerrilee says
Loved this recipe! I doubled it, used a 13×9 glass Pyrex and just Pam sprayed the bottom. I kept it at 350 degrees for 22mins. It came out great! I used used regular frosting.
Jessica says
This is so great to hear about the strawberry brownies in a 13×9 pan!! Thank you so much for sharing and I’m so glad they came out great.
Melissa says
Hey guys! So I made this recipe tonight, and I have to say they came out amazing! I did tweak the recipe a little bit. I followed the recipe, but used Betty Crocker Super Moist cake mix; I added two small scoops of the strawberry jam INTO the brownie mix, and another teaspoon of vanilla extract. Baked it for 22 minutes and it didn’t come out dry at all!
Dawn says
This recipe turned out horrible! I followed it exactly. Used Duncan Hines strawberry cake mix. They were dry and crumbly and didn’t taste like anything. I brought them to my friend’s home for dinner and was totally embarrassed. Not a keeper!!
Jessica says
Hi Dawn, we recommended Pillsbury cake mix in the recipe card, and in the post, for these brownies, so using Duncan Hines may have been the issue. (We’ve had others say that other brands of cake mix don’t taste very good.)
Donna Bennett-Hughes says
Could I make these in a 9×13 pan? Thanks
Jessica says
Hi Donna, they would be VERY thin if you did, without doubling the recipe so I wouldn’t recommend it!
Krystal says
These came out so delicious. They melted in your mouth. I made them for our housewarming. So glad I did. I’m gonna make them Tuesday for out house church Thanksgiving.
Jessica says
So happy that you liked these strawberry brownies too! Making them for the holiday sounds like a great idea too!
Victoria says
This came out well! I’m impressed. I made these for my birthday. I just wish the recipe had a flour mixture from scratch. I try to not use the whole red 40 ingredient in my foods, as it is dangerous (like the box mix has). If there is an alternative way of making that, I’d love to see it. Thanks for the recipe!
Jessica says
So glad that you like these strawberry brownies, and thank you for taking the time to share that with us! We currently don’t have a from-scratch recipe just yet but I’ll look in to making one for sure. 🙂 If you love strawberry recipes from scratch, you’ll want to check out the new strawberry cinnamon rolls that were just published today!
Amber Edwards says
The brownies were extremely dry even when baked for the minimum times (18 mins). The glaze was overly sweet and did not set up properly, so these were a goopy mess when served. Also, the cream cheese and sugar should first be creamed together before wet ingredients are added. These were a huge disappointment.
Jessica says
Sorry you didn’t like them Amber!
aubrey says
Can i not use the cream cheese and still make the icing?
Jessica says
You can!! I’ve just found that I prefer the icing with cream cheese but many have made it without as well. 🙂 I hope that helps!
Jennifer says
Do u follow the cake mix ingredients?
Jessica says
Hi Jennifer. No, you do not follow the cake mix ingredients. You follow the recipe card/instructions/ingredients at the bottom of the post. I hope that helps!