Name: Strawberry Brownies
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 1 box strawberry cake mix (15.25 oz); 2 large eggs; 1/3 cup vegetable oil or melted butter; Optional: 1/2 cup white chocolate chips; Optional: 1/4 cup chopped fresh strawberries; Optional topping: powdered sugar glaze (1/2 cup powdered sugar + 1–2 tsp milk)

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Strawberry Brownies are soft, chewy, and bursting with sweet berry flavor. Made with real strawberries or strawberry cake mix, these pink-hued treats are a fruity twist on traditional brownies that still deliver that dense, fudgy texture I love. Whether I’m baking for a party, picnic, or just a fun afternoon treat, these brownies are always a hit with their vibrant color and irresistible flavor.

Why You’ll Love This Recipe

I love how easy and fun these strawberry brownies are to make. They look impressive, taste like strawberries and cream, and come together with just a few simple ingredients. The texture is rich and fudgy like a classic brownie, but with a fruity, summery vibe that makes them perfect for special occasions or everyday indulgence.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Strawberry cake mix
Eggs
Vegetable oil or melted butter
Optional: fresh strawberries, white chocolate chips, or glaze (for topping)

Directions

I preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper or lightly grease it.
In a mixing bowl, I combine the strawberry cake mix, eggs, and oil until a thick batter forms.
I spread the batter evenly into the prepared baking dish—it’s thick, so I use a spatula to smooth it out.
I bake for 18–22 minutes, or until the edges are set and a toothpick comes out mostly clean with a few moist crumbs.
I let them cool completely in the pan before slicing into squares.
If I want, I top them with a simple glaze made of powdered sugar and milk, or drizzle with melted white chocolate.

Servings and timing

This recipe makes about 9 to 12 brownies, depending on how I slice them. It takes 5 minutes to prep and 20 minutes to bake, so they’re ready in under 30 minutes.

Variations

Sometimes I fold in white chocolate chips or chopped fresh strawberries for extra bursts of flavor. I’ve also added a cream cheese swirl before baking for a richer version. For a more natural option, I make them from scratch with mashed strawberries and flour instead of cake mix. A light dusting of powdered sugar or a pink glaze makes them extra pretty.

Storage/reheating

I store the brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5. They also freeze well—once cooled, I wrap them tightly and freeze for up to a month. I let them thaw at room temperature before serving.

FAQs

Can I use fresh strawberries instead of cake mix?

Yes, but I need a different recipe for that. These cake mix brownies are quick and simple, while fresh strawberry versions involve flour, sugar, and mashed berries.

What texture should these brownies have?

They’re soft and fudgy—more dense than cake, less gooey than traditional chocolate brownies.

Can I make them gluten-free?

Yes, I use a gluten-free strawberry cake mix, which is available in some stores or online.

Do I need to refrigerate them?

Not unless I add fresh strawberries or a cream cheese glaze. Otherwise, they’re fine at room temperature for a couple of days.

Can I use another flavor of cake mix?

Absolutely. I’ve made these with lemon, vanilla, and even funfetti cake mix for fun variations. The method stays the same.

Conclusion

Strawberry Brownies are one of my favorite easy desserts—bright, fun, and packed with berry flavor. They’re perfect for spring and summer gatherings or whenever I want something sweet, colorful, and quick to make. Whether I top them simply or dress them up, these brownies never last long once they hit the table.