Sink your teeth into these gooey, chewy strawberry brownies made fast with boxed mix, salty butter, eggs, and a silky strawberry glaze.
They smell like a strawberry shortcake and a buttery blondie had a delicious little sugar baby. This is the easiest pink dessert you’ll ever crave again.
If you’ve never made strawberry brownies before, here’s the deal: they’re not your usual chocolatey, walnut-studded situation. Nope. These are gooey like a chewy blondie but bursting with juicy berry flavor and topped with glaze that glistens like it’s ready for prom night. Don’t expect cakey squares—they’re dense, fudgy, and deeply satisfying. Kind of like if strawberry cake and brownies had an identity crisis… in the best way.
These are ideal for brunch tables, baby showers, or just your Tuesday afternoon. One bowl, no chill time, and no fancy tricks. Just mixing, baking, and taking bites with sticky fingers.
Table of Contents
Why You’ll Love this Strawberry Brownies Recipe
This little treat surprises people who think all brownies must be chocolate. Not these pink beauties.
- Ridiculously simple to make: You just mix, spread, bake, and drizzle. Honestly, the hardest part might be waiting for them to cool.
- One bowl, no stress: You don’t need a stand mixer or weird ingredients. It’s all pantry-friendly cozy baking.
- That berry-vanilla glaze: Slightly tangy from the preserves, smooth from the milk, and just the right amount of sticky.
- Great texture: These are chewy and dense, with golden edges and a soft, gooey middle.
- A serious crowd magnet: Bring these to a party? People will ask for the recipe before they swallow their bite. Pinky promise.
Ingredient Notes
Nothing fancy going on here, which is part of the charm. Just a few key characters doing big flavor work.
- Strawberry cake mix: This is the unsung hero. It brings the color and flavor, and makes this faster than blinking twice.
- Eggs: These help bind everything together and give it that fudgy-meets-cake vibe.
- Salted butter: Use salted—it balances the sugar and adds a deeper, buttery richness that unsalted just can’t mimic.
- Vanilla extract: Adds warmth and depth and makes it taste slightly more homemade (even if you just dumped a box into a bowl).
- Powdered sugar: For a smooth glaze that crusts just a little on top—yes, please.
- Strawberry preserves: Real fruit vibes! They boost the glaze’s natural berry tang without overpowering.
- Milk: Just splash in a bit to get your glaze to drizzle consistency. Whole milk, almond, whatever you’ve got.
How To Make This Strawberry Brownies Recipe
You’re one bowl and about 25 minutes away from deeply pink, strawberry-smelling joy. Let’s do it.
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Preheat and prep your pan: Heat that oven to 350°F and grease an 8×8 pan. I like using parchment too, so you can lift the whole slab out after cooling. Bonus points if it’s the kind with the little grid pattern.
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Make the batter: In a big bowl, toss in the strawberry cake mix, eggs, melted butter, and vanilla. Mix on low speed just until everything’s evenly combined. It’s gonna be thicker than cake batter but glossier than cookie dough—sort of like playdough with a skincare routine.
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Time to bake: Spread the batter into your greased pan and smooth it over as best you can. It won’t self-level much, so try not to leave peaks. Pop in the oven and bake for 18–22 minutes. Keep an eye around minute 19—you’re looking for a little spring and a clean-ish toothpick, not a bone-dry crumb.
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Cool it down: Let the brownies cool fully in the pan before glazing. I know, I know. But if they’re warm, the glaze slides off like it’s late for a date.
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Whisk the glaze: In a small bowl, whisk together powdered sugar, strawberry preserves, and 2 tablespoons of milk. Add a third tablespoon slowly if it still looks too thick. It should run but not puddle.
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Drizzle away: Pour that sweet berry glaze over your cooled brownies, smoothing with a knife or spatula if needed. Let it set for 15 minutes. Slice. Lick fingers. Repeat.
Storage Options
These strawberry brownies keep like a dream, if they actually make it past day one.
Once they’re fully cooled and glazed, store them in an airtight container at room temp for up to 3 days. I like to layer parchment between them if I stack—helps avoid the dreaded glaze stickage situation.
Wanna stash them for later? You bet. Just skip the glaze, wrap tightly in plastic, and freeze the brownie slab or individual squares for up to two months. Thaw overnight in the fridge, then glaze the next day like a pro.
Got leftovers with glaze already on? They’ll still freeze, but the top might get a bit sticky after defrosting. If you’re freezing extras, throw a piece of parchment over the top before sealing—makes life cleaner later.
Variations and Substitutions
Now’s where we play dress-up with dessert. Fun-fetti, fruit swap-outs, all of it is fair game.
- Lemon cake mix: Bright, zippy, and perfect if you like things a little more citrusy. Strawberry lemonade bars? Yes, please.
- Unsalted butter: If that’s all you’ve got, just add a pinch of salt (¼ teaspoon should cover it).
- More glaze magic: Add a teaspoon of lemon juice instead of some milk for brightness, or stir in a little almond extract.
- Chocolate chips: Trust me. A handful of mini white or dark chips mixed into the batter makes things even gooier.
- Skip the glaze, add frosting: Cream cheese frosting on top makes it more decadent and soft-bakey, if you’re feeling extra.
What to Serve with Strawberry Brownies
These brownies are sweet stars, but they play well on a full spread too.
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If you’re doing a brunch or snack table, these go beautifully with something savory. A dish like this pepperoni pizza casserole adds warm, melty contrast to all the berry-sweetness.
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On a casual Friday night, serve them alongside a scoop of vanilla or strawberry ice cream. The warm-and-cold combo is ridiculous in the best way. Toss a few fresh strawberries on top if you’re feeling fancy.
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Planning a summer lunch or picnic? Throw them in with other bite-sized snacks—maybe even these peanut butter & banana ice cream sandwiches. A little retro, a lot delicious.
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For a dessert board, slice into mini squares and pair with cubes of cheese, nuts, and fruit. That sweet-salty mix gives “grown-up Lunchable” energy.
Frequently Asked Questions
Can I use a different brand of strawberry cake mix?
Absolutely. Any standard 15.25-ounce box of strawberry cake mix will work just fine. They’re all pretty close in texture and sweetness. That said, some brands might lean more artificial in flavor, so if you’re picky about that kind of thing, check reviews or grab your usual favorite.
Why are my strawberry brownies cakey instead of fudgy?
It usually means they were baked a little too long or mixed too much. You want to just barely mix the wet and dry so the texture stays chewy. Also, keep an eye on them near the 18-minute mark—every oven’s a little temperamental!
Can I double this recipe for a crowd?
Yes, super easily. Just double the ingredients and bake in a 9×13 pan. Add a few extra minutes to the bake time (usually 22–26 minutes does it), and definitely do the toothpick test again. They’ll still cook through without losing that gooey magic.
Do I have to glaze them?
Nope, they’re tasty on their own! But the glaze adds that sticky-sweet berry punch and makes them look extra cute. You could also dust with powdered sugar or even do a whipped cream swirl if you’re aiming for something lighter.
Strawberry Brownies
Ingredients
Brownies
- 1 box (15.25 oz) (432 g) strawberry cake mix
- 2 large eggs
- 1/2 cup (113 g) salted butter melted
- 1 tsp (5 ml) vanilla extract
Strawberry Glaze
- 1 cup (120 g) powdered sugar
- 2 tbsp (30 g) strawberry preserves or jam
- 2-3 tbsp (30-45 ml) milk add more as needed to thin
Equipment
- 8x8 inch baking pan
- Parchment paper (optional)
- Mixing bowl
- Whisk or electric mixer
- Spatula
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment, if desired, for easier removal.
- In a large bowl, combine the strawberry cake mix, eggs, melted salted butter, and vanilla extract. Mix on low speed (or with a spatula) just until evenly blended. Batter should be glossy and thick.
- Spread the batter evenly into the prepared pan. Smooth the top with a spatula.
- Bake for 18–22 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
- Cool brownies completely in the pan before glazing (about 15 minutes).
- For the glaze: in a small bowl, whisk together the powdered sugar, strawberry preserves, and 2 tablespoons of milk. If needed, add a third tablespoon of milk slowly—glaze should run but not puddle.
- Drizzle the glaze over cooled brownies. Smooth with a spatula, and let it set for 15 minutes before slicing and serving.
