The Strawberriest Strawberry Brownies
If you like strawberries – this is the dessert for you! These strawberry brownies have strawberries in the brownie batter, a strawberry glaze and strawberries on top! Booyah – come to strawberry town!
I was inspired by my favorite local cupcakes – the strawberry cupcakes from Abby Girl Sweets. The thing I love about them is the chunks of real strawberry you get in every bite! So when I made strawberry brownies – you’re getting strawberry flavor in every bite!
Ingredients for the Strawberriest Strawberry Brownies recipe
These chewy brownies are a delicious strawberry dessert recipe and they take little more than a box of cake mix and strawberries – how easy!
- Strawberry Cake Mix
- You don’t have to use strawberry but I figure let’s go all in. Vanilla/White/Yellow flavor of cake mix would also work!
- Vegetable Oil (or canola oil)
- Large Eggs
- Diced Strawberries
Ingredients for the Easy Brownie Glaze
- Powdered sugar
- Smashed strawberries
- Vanilla
How to Make Strawberry Brownies using Cake Mix?
- Preheat oven to 350ºF. Line 8×8 square baking pan with parchment paper or aluminum foil. Lightly spray with cooking spray.
- This step is important because you’ll want to remove the brownies from the pan to glaze them – so the parchment makes it easy to lift them right out!
- Mix strawberry cake mix, oil, and eggs using a hand mixer in a large bowl
- Fold in strawberries. Press cake mix dough into the bottom of the prepared pan. (This batter has a very thick texture!! It’s not a pourable batter!)
- Bake brownies for 20 to 25 minutes. Check their doneness with a toothpick to make sure it comes out clean.
- Allow brownies to cool for 10 minutes; lift carefully from pan using ends of parchment to lift.
- For the frosting, stir together powdered sugar with the smashed strawberries (and extract if using) until smooth. It should be pourable but not watery.
- You could also use strawberry jam instead of smashed berries
- Pour glaze over brownies, spreading to edges so that glaze will drip down sides.
- Allow brownies to cool and glaze to set before cutting into squares.
These Strawberry Cake Mix Brownies were a perfect use for the fresh strawberries I just purchased. Every bite was strawberrylicious! So fresh and a perfect summer dessert. They are a fairly cakey brownie but do stay together. I warmed up the brownies before serving them to make that glaze even more gooey! Yum!
How do I store leftover strawberry brownies?
Yes – be sure to use an airtight container. I like these glass meal prep containers – I use them for everything because they go from fridge to freezer to microwave so easily!
Other delicious summer desserts
Summer is my favorite time of year for cooking – because there are so many fresh fruits and vegetables plentiful. Farmers markets are my favorite weekend stop! If you’re looking for other delicious fruit-filled desserts – I have you covered. Here are a few of my favorites:
More Strawberry Recipes
- O’Charley’s California Chicken Salad
- Strawberry Zucchini Bread
- Strawberry Cacao & Pork Loin Salad
- Strawberry Chocolate Bark
- Strawberry Peach Cobbler
This post may contain affiliate links. For more information, please see our disclosure policy.
The Strawberriest Strawberry Brownies
Ingredients
- 1 box strawberry cake mix
- 1/3 cup vegetable oil
- 2 eggs
- 2 cups diced strawberries
Glaze
- 1 cup powdered sugar
- 1/3 cup smashed strawberries
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350ºF. Line 8×8 pan with parchment paper or aluminum foil. Lightly spray with cooking spray.
- Combine cake mix, oil, and eggs with a hand mixer
- Fold in strawberries. Press cake mix dough into the bottom of the prepared pan. (It's very thick!! It's not a pourable batter)
- Bake brownies for 20 to 25 minutes.
- Allow brownies to cool for 10 minutes; lift carefully from pan using ends of parchment to lift.
- For the glaze, mix powdered sugar with the smashed strawberries (and extract if using) until smooth. It should be pourable but not watery.
- Pour glaze over brownies, spreading to edges so that glaze will drip down sides.
- Allow brownies to cool and glaze to set before cutting into squares.
Notes
- 8″ pans yield thicker brownies; 9″ pans yield thinner ones.
- Batter will be very thick; use a good mixer to mix and spatula to spread.
- Refrigerate baked and glazed brownies for an hour or so before cutting, and they will cut easier.
It doesn’t say what to do with the two cups of strawberries.
Updated – fold in after you mix cake, eggs and oil together.
I made this recipe, exactly as it states. An 8×8 pan makes very thick brownies, in which 20-25 minutes was not enough time for brownies to cook completely. Next time I will use 9×13 pan.
Baking times can vary slightly based on location, oven, etc. The pan I used is an “off size” and is about 7×10 so very similar in space to 8×8. Thanks for trying – I hope you liked them.