Crackly top, fudgy center, fresh berry lift. Strawberry Brownies bring a playful twist to a classic and they bake in minutes.
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Who says brownies have to be chocolate? If you’re looking for a unique, fruity twist on a classic dessert, strawberry brownies are about to be your new obsession. These vibrant, pink-hued treats are just as rich and chewy as their cocoa-based cousins, but with a fresh, sweet, and slightly tangy flavor that’s perfect for any occasion.
Listen to the Strawberry Brownies Podcast with Chef Brooke
Join Mia and Chef Brooke for a tasty breakdown of strawberry brownies, the flavor balance tricks, texture secrets, and the baking mistakes that can change everything. Tap play, then grab the full recipe and make your best batch yet.
My Strawberry Brownies Story
Growing up, my love for baking started in my grandmother’s tiny kitchen, where the scent of fresh pastries filled the air. She taught me that the best recipes aren’t just about ingredients they’re about memories, love, and a little creativity. While chocolate brownies were a staple in our house, I’ll never forget the day we decided to experiment with a strawberry cake mix instead. That was the moment strawberry brownies became a cherished family tradition.
Fast forward to today, and I’m still whipping up these vibrant, chewy treats only now, I get to share them with all of you through ZurbanRecipe! As Your Chef Brooke, I love giving urban-style recipes a fresh, modern twist, and these strawberry brownies are a perfect example.
Quick Facts
Yield: 16 squares
Pan: 8×8 inch (for thicker brownies)
Prep Time: 10 minutes
Bake Time: 20–25 minutes
Cooling Time: 45–60 minutes
Doneness Cue: A toothpick should come out with a few moist crumbs, not clean.
Nutrition Snapshot for Strawberry Brownies
Per square, cake mix with glaze, 1 of 16: about 200 calories, 30 g carbs, 7 g fat, 2 g protein, 0.5 g fiber, 140 mg sodium
Per square, cake mix without glaze: about 180 calories, 27 g carbs, 6 g fat, 2 g protein, 0.5 g fiber, 140 mg sodium
How to lighten the Strawberry Brownies Recipe:
Use a thinner milk glaze, skip chips, and cut 20 squares instead of 16.
Replace part of the oil with applesauce, up to 2 tablespoons per batch.
Choose a reduced sugar cake mix if available and keep portions small.
Note: Values are estimates. Exact numbers vary by cake mix brand, add ins, and glaze thickness.
Ingredients and Tools for Strawberry Brownies Recipe
Ingredients, cake mix version
- 1 box strawberry cake mix, 15.25 oz
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla extract, optional
- For the glaze, 1 cup powdered sugar
- 1 to 2 tablespoons lemon juice or milk
- Optional, 1 to 2 tablespoons crushed freeze dried strawberries for natural color and flavor
Optional add ins
- 1/2 cup white chocolate chips
- A few drops almond extract
- 1/2 cup fresh strawberry pieces, patted dry
- 2 to 3 tablespoons strawberry jam, lightly swirled
Recommended tools
- Mixing bowl and sturdy spatula
- 8×8 inch baking pan, parchment paper
- Measuring cups and spoons
- Cooling rack
- Sharp knife for clean slices after glazing
Step-by-Step Strawberry Brownies Recipe
Step 1: Prep the Pan and Oven
Preheat the oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper and lightly grease it. This helps the Strawberry Brownies lift out easily after baking.
Step 2: Mix the Batter
In a large bowl, combine the strawberry cake mix, eggs, vegetable oil, and vanilla extract. Stir just until combined. The batter will be thick, that’s what gives Strawberry Brownies their chewy texture.
Step 3: Spread and Bake
Spread the batter evenly in the prepared pan. Bake for 20–25 minutes, checking around 18 minutes. A toothpick inserted in the center should come out with a few moist crumbs.
Step 4: Cool Completely
Let the brownies cool in the pan for at least 45 minutes before adding the glaze. This ensures clean, smooth slices.
Step 5: Make the Glaze
Whisk together powdered sugar and lemon juice or milk until smooth. Drizzle over cooled brownies and let it set before slicing.
Chef Brooke Tip:
For a naturally pink glaze with an extra berry boost, crush a spoonful of freeze-dried strawberries and mix them into the glaze before drizzling.
Glaze Options for Strawberry Brownies
Lemon Glaze
Powdered sugar 1 cup. Lemon juice 1 to 2 tablespoons. Whisk until smooth and pourable. Bright flavor that balances the sweetness in Strawberry Brownies.
Milk and Vanilla Glaze
Powdered sugar 1 cup. Milk 1 to 2 tablespoons. Vanilla extract 1/2 teaspoon. Whisk until glossy. Classic finish for a family friendly Strawberry Brownies Recipe.
Freeze Dried Strawberry Glaze
Powdered sugar 1 cup. Milk or lemon juice 1 to 2 tablespoons. Freeze dried strawberries 1 to 2 tablespoons, crushed to a fine powder. Whisk for a natural pink color and extra berry flavor.
Chef Brooke Tip
Aim for a ribbon that slowly disappears back into the bowl in 3 to 4 seconds. If the glaze is too thick, add 1 teaspoon liquid. If too thin, add 1 tablespoon powdered sugar. Let glazed Strawberry Brownies sit 20 to 30 minutes before slicing for the cleanest cuts.
From-Scratch Strawberry Brownies Recipe, no cake mix
Ingredient overview and strawberry puree
All purpose flour 1 cup. Granulated sugar 3/4 cup. Baking powder 1 teaspoon. Salt a pinch. Eggs 2 large. Melted butter 1/4 cup or neutral oil 1/3 cup. Vanilla 1/2 teaspoon optional. Strawberry puree 3/4 cup, reduced on low heat to about 1/2 cup for better texture. This base keeps Strawberry Brownies tender with a true berry flavor.
Batter and bake
Whisk dry ingredients in a bowl. Whisk wet ingredients in a second bowl. Stir in the cooled reduced strawberry puree. Combine wet into dry, mix just until no dry pockets remain. Batter will be thick. Spread in an 8×8 inch pan lined with parchment. Bake at 350°F, 25 to 30 minutes. Start checking at 22 minutes. Toothpick should show moist crumbs, not wet batter. Cool fully before glazing. This method delivers a reliable Strawberry Brownies Recipe from scratch.
Moisture balance with fresh fruit
Pat fresh strawberry pieces very dry before folding, use up to 1/2 cup. If the batter looks loose, add 1 to 2 tablespoons flour. If it looks too stiff, add 1 tablespoon milk. This kind of moisture adjustment is also common in other soft cakes like pumpkin spice cake with caramel drizzle where balance between dense and tender textures is key. Keep mixing gentle to preserve the chewy crumb.
Texture and Troubleshooting for Strawberry Brownies
How to keep them chewy, not dry
Mix just until combined. Overmixing toughens the crumb.
Bake to moist crumbs on the toothpick, not clean. Start checking at 18 minutes.
Use oil for a fudgier bite or half butter half oil for flavor plus chew.
Cool completely before glazing and slicing so the Strawberry Brownies set properly.
Fixing common problems
Too dry. Reduce bake time by 1 to 2 minutes next batch or add 1 tablespoon oil to the batter.
Gummy center. Bake 1 to 2 minutes longer and let the pan cool fully on a rack.
Glaze too thin. Add powdered sugar by the tablespoon until it ribbons.
Glaze too thick. Add liquid by the teaspoon until pourable.
Edges overbaked. Next time tent lightly with foil for the last minutes.
Pro Tip
If the pan looks set at the edges but soft in the middle, turn the pan and give it 1 minute. The carryover heat will finish the Strawberry Brownies Recipe without drying the edges.
Flavor Add-Ins and Variations for Strawberry Brownies
White chocolate chips
Use 1/2 cup, about 85 g. Fold in at the end so the chips stay visible. The creamy sweetness lifts the berry note in Strawberry Brownies.
Almond extract
Use 1/8 to 1/4 teaspoon. Swap for vanilla or combine both. A tiny amount adds bakery style aroma to any Strawberry Brownies Recipe. It’s the kind of subtle note you’d also find in traditional desserts like Grandma’s apple pie, where warm spices and nostalgic flavors carry the memory.
Fresh strawberry pieces
Use up to 1/2 cup diced berries, patted very dry. Toss with 1 teaspoon flour before folding. If the batter softens, add 1 tablespoon flour or reduce the puree by 1 tablespoon.
Strawberry jam swirl
Warm 2 to 3 tablespoons jam until loose. Dollop over the batter and gently swirl with a knife. Do not overmix or the color turns muddy.
Lemon zest and poppy seeds
Add 1 teaspoon lemon zest and 1 teaspoon poppy seeds for a bright bakery vibe that keeps the crumb tender and fragrant. The subtle citrus note pairs well with berry flavors, just like in a lemon blueberry dump cake where tart and sweet elements balance beautifully.
Cream cheese swirl
Beat 3 oz cream cheese with 2 tablespoons sugar and 1 egg yolk until smooth. Spoon over the batter and swirl. Bake 1 to 3 minutes longer if needed. Refrigerate leftovers since this topping is perishable.
Gluten free option
Use a 1 to 1 gluten free flour blend in the from scratch batter, or a gluten free cake mix. If the batter feels dry, add 1 tablespoon milk to keep Strawberry Brownies soft.
Color and flavor boosters
Stir in 1 to 2 tablespoons crushed freeze dried strawberries for a natural pink hue and stronger berry taste. A pinch of beet powder can deepen color without changing flavor.
Storage and Freezing for Strawberry Brownies
Room temperature
Keep Strawberry Brownies in an airtight container at room temperature for 3 to 4 days. Separate layers with parchment paper to keep the glaze from sticking. If your kitchen is warm, store them in a cool, dark spot away from sunlight. This preserves their chewy texture and natural color.
Refrigerator
For longer storage, refrigerate for up to 7 days. Use a sealed container or wrap each brownie in plastic wrap to prevent drying. Bring to room temperature before serving for the best flavor and texture. This step is key to keeping the Strawberry Brownies Recipe tasting bakery fresh.
Strawberries, even when baked, retain some of their beneficial properties. According to Medical News Today, they contain antioxidants and vitamin C that may support immune function and skin health, making this treat a little more than just indulgence.
Freezer
Freeze completely cooled brownies before glazing. Wrap each square tightly in plastic wrap and store them in a freezer safe bag for up to 3 months. When ready to enjoy, thaw 30 to 45 minutes at room temperature or microwave for 10 seconds for a soft, just baked feel.
Bonus tips for perfect freshness
Cut only what you plan to serve. The rest stays moist longer uncut.
If the glaze softens after a few days, dust lightly with powdered sugar before serving.
These small adjustments may seem minor, but consistency in preparation and storage can make a noticeable difference. As shown in scientific studies published via NCBI, applying structured methods in food handling contributes to better outcomes, even in something as simple as home baking.
Serving and Presentation Ideas for Strawberry Brownies
Simple serving suggestions
Serve slightly warm with a small scoop of vanilla or strawberry ice cream.
Drizzle melted dark or white chocolate in thin zigzags, let set before plating.
Top each square with a fresh strawberry slice, pat it dry so the glaze stays neat.
If you enjoy layered strawberry treats, a strawberry lasagna dessert also makes a beautiful contrast on a brunch table.
Dust lightly with powdered sugar just before serving for a clean finish.
For special occasions
Valentine’s Day, cut Strawberry Brownies with a heart shaped cutter, add a white chocolate drizzle.
Baby shower, pipe tiny pink glaze dots at the corners, add pastel sprinkles sparingly.
Birthday tray, cut 1.5 inch bite size squares, 36 pieces from an 8×8 pan, easy for guests.
For a brunch board or casual lunch, these pair well with fresh berries and a main like creamy garlic chicken, balancing sweet and savory in a single spread.
Brunch board, pair with fresh berries, whipped cream, and a small bowl of lemon glaze for dipping.
Clean slicing for a bakery look
Chill the pan 20 to 30 minutes after glazing.
Use a hot knife, wipe the blade between cuts.
Lift the slab with parchment, then cut on a board for the straightest lines. This method also works beautifully for other bar-style desserts like chocolate chip cookie bars.
Top 4 Frequently Asked Questions
Can I make Strawberry Brownies without a cake mix
Yes. Use a from scratch base with flour, sugar, eggs, and fat, then add reduced strawberry puree. Bake at 350°F in an 8×8 inch pan for about 25 to 30 minutes until a toothpick shows moist crumbs. This keeps the Strawberry Brownies Recipe consistent and gives a true berry flavor.
Do Strawberry Brownies need to be refrigerated
Room temperature works for about 3 days in an airtight container. For longer storage, refrigerate up to a week. If your recipe includes cream cheese, ganache, or fresh fruit toppings, refrigerate them. Freezing up to 3 months is also possible when brownies are well wrapped.
Can I use fresh strawberries, and how do I prevent a soggy crumb
Yes, but control moisture. Reduce strawberry puree on the stove before adding, pat strawberry pieces very dry, and optionally use freeze dried strawberry powder for color without extra water.
How do I know when Strawberry Brownies are done
Check the edges, they should look set and look for fine surface cracks. Insert a toothpick near the center. You want a few moist crumbs, not wet batter and not completely clean, especially if you want a fudgier texture. Start testing early.
Chef’s Note
A quick personal note
I first tested Strawberry Brownies for a family brunch and learned two things fast. Mix just until combined and pull the pan when the toothpick shows moist crumbs. This Strawberry Brownies Recipe has been my go to for bright flavor and clean slices ever since.
Make ahead planner
Bake the Strawberry Brownies the day before, leave them uncut, and glaze the next morning. Chill 20 minutes, then slice. This timing gives the neatest edges and the glaze sets with a soft shine.