Easy Strawberry Brownies

Strawberry brownies are the prettiest, fruitiest twist on classic brownies you’ll ever taste. Made with strawberry cake mix and topped with a pink strawberry glaze, these soft, fudgy treats are perfect for Valentine’s Day or anytime you want something sweet and special.

Why You’ll Love This Recipe

These pink beauties are like sunshine baked into a pan. The strawberry flavor is bright and genuine, not artificial or overly sweet. They’re incredibly simple to make thanks to the cake mix shortcut, coming together in less than an hour from start to finish.

The texture lands somewhere between a brownie and a blondie—soft, dense, and wonderfully chewy. White chocolate chips add pockets of creamy sweetness, while the pink strawberry glaze makes them look absolutely gorgeous. Perfect for bake sales, baby showers, or just because you deserve something delicious.

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Ingredients You’ll Need

For the Brownies:
• 1 box (15.25 oz) strawberry cake mix
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup white chocolate chips (optional)

For the Strawberry Glaze:
• 1 cup powdered sugar
• 2-3 tbsp milk or cream
• 2 tbsp freeze-dried strawberries, ground into powder

Ingredient Notes:
Any brand of strawberry cake mix works wonderfully. Freeze-dried strawberries can be found in the dried fruit section of most grocery stores. Grind them in a food processor or crush them in a bag with a rolling pin until they’re a fine powder.

Why These Ingredients Work

Strawberry cake mix gives these brownies their signature pink color and fruity flavor without requiring a long ingredient list. Melted butter creates a fudgier, denser texture than oil would, while eggs bind everything together and add richness. Vanilla extract enhances the strawberry flavor rather than competing with it.

White chocolate chips melt into creamy pockets throughout, adding subtle sweetness. The freeze-dried strawberry powder in the glaze intensifies the strawberry taste without making the glaze runny like fresh fruit would.

Powdered sugar creates a smooth, sweet coating that hardens slightly as it sets, keeping your brownies looking polished and pretty.

Essential Tools and Equipment

• 8×8-inch square baking pan
• Parchment paper or aluminum foil
• Large mixing bowl
• Whisk or rubber spatula
• Medium bowl (for making glaze)

Step-by-Step Instructions

Step 1: Prep Your Pan and Oven

Preheat your oven to 350°F. Line an 8×8-inch pan with parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease the parchment to prevent any sticking.

Step 2: Mix the Brownie Batter

In a large bowl, whisk together the strawberry cake mix, melted butter, eggs, and vanilla extract until smooth and well combined. The batter will be thick. Fold in the white chocolate chips if using, distributing them evenly throughout.

Step 3: Bake the Brownies

Spread the batter evenly into your prepared pan, smoothing the top with a spatula. Bake for 20-22 minutes, until the edges look set and a toothpick inserted in the center comes out with moist crumbs. Don’t overbake—you want these fudgy, not dry.

Step 4: Make the Strawberry Glaze

While the brownies cool, whisk together powdered sugar, ground freeze-dried strawberries, and milk in a medium bowl. Start with 2 tablespoons of milk and add more if needed to reach a thick but pourable consistency. The glaze should coat the back of a spoon.

Step 5: Glaze and Set

Once the brownies have cooled completely, spread the glaze evenly over the top. Sprinkle with extra crushed freeze-dried strawberries if desired. Let the glaze set for about 30 minutes before slicing into squares.

You Must Know

Do not overbake these brownies. Pull them from the oven when the center still looks slightly underdone—the residual heat will finish cooking them perfectly as they cool. Overbaking will turn them dry and cakey instead of fudgy and tender. Room temperature eggs mix more smoothly into the batter, but cold eggs work fine in a pinch.

Personal Secret: For the brightest, most vibrant glaze, use gel food coloring in addition to the strawberry powder. Just a tiny drop of pink gel makes these look absolutely stunning.

Pro Tips & Cooking Hacks

• Line your pan with parchment for the easiest cleanup and removal
• Let brownies cool completely before glazing so the topping doesn’t melt into them
• Use a bench scraper or hot knife (dipped in water, wiped dry) for clean cuts
• Store in an airtight container to keep the glaze from drying out
• Double the recipe and bake in a 9×13 pan for a crowd

Flavor Variations & Suggestions

Add a teaspoon of strawberry extract to the batter for even more intense flavor. Swap white chocolate chips for dark chocolate chunks for a richer taste. Use strawberry jam thinned with milk instead of freeze-dried strawberries in the glaze.

Try lemon cake mix with a lemon glaze for a completely different fruity brownie. Mix mini marshmallows into the batter before baking for extra chewiness.

Make-Ahead Options

These brownies are perfect for making ahead. Bake them up to two days before you need them, storing unglazed in an airtight container at room temperature. Add the glaze the day of serving for the freshest look. Fully glazed brownies keep well in the fridge for up to four days.

You can also freeze unglazed brownies for up to three months, thawing overnight in the fridge before glazing.

What to Serve With Strawberry Brownies

These pink treats are wonderful on their own, but they also pair beautifully with vanilla ice cream or whipped cream. Serve them at Valentine’s Day parties alongside chocolate-covered strawberries for a coordinated dessert spread. They’re perfect for baby showers, birthday parties, or spring gatherings. A glass of cold milk or a cup of hot tea makes them feel extra special.

Allergy Information

These brownies contain wheat, eggs, and dairy. For a dairy-free version, use vegan butter and dairy-free white chocolate chips. Gluten-free cake mix can replace regular cake mix with good results. Egg substitutes work but may slightly change the texture.

Storage & Reheating

Store brownies in an airtight container at room temperature for up to three days, or in the refrigerator for up to five days. The glaze holds up beautifully either way. No reheating necessary, though some people enjoy warming them for 10-15 seconds in the microwave for a softer texture.

Can I use a different cake mix flavor?

Absolutely. Lemon, vanilla, or even funfetti cake mixes work wonderfully with this method. Just match your glaze flavor to the cake mix you choose.

Why did my glaze turn out too thin?

This usually happens when too much liquid is added. Start with less milk and add more gradually. If it’s already too thin, whisk in more powdered sugar a tablespoon at a time.

Can I make these without the glaze?

Yes! They’re delicious on their own or with a simple dusting of powdered sugar.

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