Strawberry Brownies – In Bloom Bakery
Strawberry Brownies are that weirdly perfect solution for days when you want something different from boring brownies but fruity dessert bars just sound kinda meh.
Every time I make these, someone asks if they’re cake? Fudge? Both? I laugh and say, Sorta, but better! If you’ve ever secretly wished your brownies tasted a bit like a fresh-picked summer day, this recipe will land right in your sweet spot.
Plus, if you love twists on classic strawberry treats, check out this amazing strawberry banana bread recipe. These bars are simple, pink, gooey in the middle, and—okay I promised not to be dramatic but—they’re kind of unforgettable.
What makes strawberry brownies unique?
So, what makes strawberry brownies truly stand out (and keeps everyone poking around the pan for the chewy corners)? I’ll just say it: These aren’t regular brownies—they’re personality-packed. Real-deal flavor comes from strawberry cake mix, not some complicated science experiment in the kitchen.
Which means, they don’t actually taste like cake. Weird, right? They’ve got this chewy, slightly fudgy texture that’s wildly different than anything you get from box mix brownies.
Plus, they’re strikingly pink. Like, the sort of pink that looks good on a plate at any picnic or party. I love how you can just feel strawberry in every bite, with a little tang and a bit of that boxed-mix nostalgia nobody will admit they love. Some folks even top them with freeze-dried strawberries or a white chocolate drizzle—honestly, your kitchen, your rules.
“These strawberry brownies are crazy sweet without being heavy. My kids called them ‘magic pink squares’ and now they’re a lunchbox favorite. Never lasts more than a day at our house.” — Jess, my cousin
How to make strawberry brownies from cake mix
Let’s get real, there are days you don’t want to pull out every bowl in your kitchen. That’s where strawberry brownies from cake mix come in—super fast, hardly any fuss, and yes, tastes like you worked way harder than you did.
Grab your favorite strawberry cake mix (I use Betty Crocker, but seriously, they all get the job done). In a large bowl, dump the cake mix, add in eggs, a splash of oil, and a little vanilla extract. Mix ’til it’s thick and a bit sticky—don’t expect a pourable batter. Oh, and please, don’t overthink it.
Once you’ve got it all together, spread the sticky, bright pink mixture in a greased baking pan. (Get creative: line with parchment if you hate scrubbing.) Bake until set on the edges and a little gooey in the middle. Do not overbake—trust me, this is the sin of strawberry brownies. Cool, cut, glaze if you’re feeling wild, and impress literally anyone who takes a bite.
Tips for achieving the perfect texture
Alright, this part is weirdly important. Texture is the real secret behind these bars—get it right and your brownies will be shiny-topped, chewy, and oozy in the best possible way. If you pull them too soon, they’ll be raw in the center (unless you like that). If you go too long, they dry out and you’re basically eating strawberry bricks. Nobody wants that.
Here’s the scoop: Bake until the edges look set and are just starting to pull away. You should be able to tap the center and feel a little give, not a squish. Let the brownies cool in the pan because they keep cooking after you pull them. (Yes, that’s a real thing—I learned the hard way.) If you want them extra fudgy, a couple minutes less in the oven does the trick. Want a cakier bite? Leave them in longer, but don’t say I didn’t warn you.
Serving suggestions for strawberry brownies
Honestly, you can just eat them straight from the pan. But if you want to be fancy—or you’ve got picky eaters—try any of these:
- Top with sliced fresh strawberries for extra flair.
- Drizzle with a little lemon glaze or melted white chocolate, if you’re feeling bougie.
- Stack with a scoop of vanilla ice cream, because why not?
- Bring to a party instead of regular brownies, and watch them disappear.
Can you freeze strawberry brownies?
Good news, you totally can. Just make sure the strawberry brownies are completely cool first (otherwise they go weird and sweaty in the freezer). Slice them, and layer with parchment or wax paper in a sealed container or bag.
When you want a treat, grab a square and let it thaw at room temp or nuke it for a few seconds in the microwave. Easy, right? They actually taste even a little fudgier after freezing, somehow.
Common Questions
Q: Do I need fresh strawberries?
A: Nope. The magic here is all from the cake mix itself. If you’re a strawberry purist, you can toss in some chopped fresh or freeze-dried berries, but not necessary at all.
Q: Can I make these gluten-free?
A: Yes! Look for a gluten-free strawberry cake mix. I’ve tried it. Worked like a charm—just a bit more crumbly, so cut them gently.
Q: How long do strawberry brownies stay fresh?
A: Two, maybe three days in an airtight container. After that, they start to lose that chewy bounce we all love. Not that they ever last that long at my place.
Q: Is there a way to make them healthier?
A: You can swap out oil for applesauce, or use less sugar in the glaze. But, honestly, these are more of an all-in, treat-yourself kinda dessert.
Q: What’s a fun thing to serve with these?
A: For an over-the-top dessert table, pair with a healthy strawberry banana smoothie or some whipped cream. Seriously, wow factor guaranteed.
Hey, before you dive in and make these, I should mention there are loads of other wild ways to spin the strawberry-brownie vibe.
You can snag inspiration from places like Easy Strawberry Brownies – The Country Cook or even try some ideas from strawberry and rosemary scones. Whatever you do, don’t be afraid to get a little messy—these bars are worth every sticky finger.
Strawberry Brownies
Delicious strawberry brownies that capture the flavor of fresh strawberries with a chewy, fudgy texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box strawberry cake mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Optional: freeze-dried strawberries or white chocolate for topping
Instructions
- Preheat your oven and grease a baking pan.
- In a large bowl, combine the strawberry cake mix, eggs, vegetable oil, and vanilla extract. Mix until thick and sticky.
- Spread the mixture into the greased baking pan.
- Bake until the edges are set and the center feels slightly gooey; avoid overbaking.
- Let brownies cool in the pan before cutting.
- Optionally, drizzle with white chocolate and top with sliced strawberries.
Notes
Brownies can be frozen after completely cooling. Slice and layer with parchment in a sealed container for freezing.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 22g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Strawberry Brownies
Ingredients
Method
- Preheat your oven and grease a baking pan.
- In a large bowl, combine the strawberry cake mix, eggs, vegetable oil, and vanilla extract. Mix until thick and sticky.
- Spread the mixture into the greased baking pan.
- Bake until the edges are set and the center feels slightly gooey; avoid overbaking.
- Let brownies cool in the pan before cutting.
- Optionally, drizzle with white chocolate and top with sliced strawberries.
