Strawberry Brownies

Strawberry Brownies are a super simple springtime dessert that comes together easily with just a few pantry ingredients (cake mix!) and some fresh strawberries.

recipe for strawberry brownies made from cake mix

The Best Strawberry Brownies Ever!

When I think of spring I think of butterflies and cool breezes, rainy days and flowers, and lots and lots of strawberry recipes. These epic strawberry brownies are a new favorite because they are super easy to make and so delicious. Everyone loves them!

The recipe starts with cake mix, eggs, and oil. I love to add cream cheese to cake mix bars to give them a super moist and creamy texture. These strawberry brownies are rich like a brownie, with the sweet tanginess of strawberries. I love the addition of the fresh strawberries on top because they not only just look really pretty but they add a bit of texture as well.

They are perfect for parties, baby showers, and high tea because they look so elegant. No one will know they actually came from a box of cake mix! But they are a delicious after-school snack too. Don’t you just love a treat that is as versatile as these strawberry brownies?

Strawberry brownies recipe

Tips for Making Strawberry Brownies from a Cake Mix

  1. Use an electric mixer. This mixture is thick, which gives the brownies their dense texture, but it does make it a little difficult to mix by hand. Using a hand mixer or a stand mixer will save your arms a workout.
  2. Don’t over mix. Over-mixing will result in a tough brownie, and no one wants that. Mix the batter just until no more of the dry powder is visible.
  3. Add mix-ins. For extra texture and flavor contrast, add a cup of white chocolate chips or mini semi-sweet chocolate chips to the batter and fold them in just until combined. Freeze-dried strawberries would be a great addition too. Just don’t use fresh strawberries IN the batter – the moisture will keep the strawberry brownies from baking up properly.
  4. Strawberry tips – If you have the time, lay out the sliced strawberries on a paper towel to dry them out a little bit. Press a second towel gently on top to help with moisture.

How do you make brownies from cake mix?

Craving a dense, chewy brownie but all you have is cake mix? Follow this simple recipe to make brownies from any flavor of cake mix:

  • 1 box of cake mix (without pudding in the mix). You can really use any flavor you like here! Chocolate cake mix for chocolate brownies, lemon, white, yellow. The possibilities are as vast as your craving!
  • 2 large eggs or 1 egg + 4 ounces cream cheese. Depending on the texture you want, use either 2 large eggs, or 1 egg plus 4 ounces of room temp cream cheese. The cream cheese will make for a more gooey brownie so it depends on the texture you want.
  • ⅓ cup oil or melted butter (I prefer oil)

This formula can of course be adjusted to any flavoring or fillings like lemon extract or chocolate chips. Please note, this is a base recipe for cake mix brownies, and differs slightly from the recipe below for strawberry brownies.

How to Store strawberry brownies

Because of their soft and creamy texture, I store these in the refrigerator. They will last up to a week if you can keep from devouring them right away.

Strawberry Brownies with Fresh Strawberries

If you love using cake mix recipe short-cuts, here are a few more to try:

And if strawberry recipes are what you’re after, try these:

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Social media image of strawberry brownies

Strawberry Brownies

Strawberry Brownies are a super simple springtime dessert that comes together easily with just a few pantry ingredients (cake mix!) and some fresh strawberries. 
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 15 brownies
Calories 194kcal

Ingredients
  

  • 1 box Strawberry cake mix
  • cup vegetable oil or melted butter
  • 1 egg
  • 4 ounces cream cheese
  • ½ cup thinly sliced fresh strawberries

Instructions
 

  • Preheat the oven to 350 degrees F. Line an 7x11-inch or 8-9" square baking dish with parchment paper or foil and spray lightly with nonstick cooking spray. Set aside.
  • In a large bowl with an electric mixer set to medium speed, combine the strawberry cake mix, vegetable oil, eggs and cream cheese until well combined.
  • Pour the batter into the prepared baking dish and spread evenly with a spatula. Batter will be thick, so use your fingers if necessary.
  • Arrange the thinly sliced strawberries on top of the batter.
  • Bake in the preheated oven for about 15-20 minutes, or until edges are starting to brown and center looks mostly set. Strawberries should be somewhat dried out.
  • Cool completely before slicing and serving.

Nutrition

Calories: 194kcalCarbohydrates: 24gProtein: 2gFat: 10gSaturated Fat: 7gCholesterol: 19mgSodium: 223mgPotassium: 22mgFiber: 1gSugar: 15gVitamin A: 117IUVitamin C: 3mgCalcium: 63mgIron: 1mg
Keyword strawberry brownies

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

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Comments

  1. I love this recipe!! I have made it a couple of times! Question: could I put a cream cheese swirl on top? I remember the batter being kind of thick so idk how that would come out

  2. Ours turned out great! We used 2 eggs and 3 Tablespoons of Philadelphia Cream Cheese in the container not the block (I’m not sure if the kind matters or if the 3 tablespoons made a difference but cream cheese makes everything better!) They we’re perfect and I found them to be no sweeter than any other cake you make from a box following the normal cake recipe. We let them cool completely in the pan (glass 9×9) then removed from pan, placed on a serving dish, drizzled with the glaze, lightly dusted fresh glaze with hot pink sugar crystals and garnished with dark chocolate covered strawberries.

  3. I did the extra egg instead of cream cheese. Very good flavor, but I’m sure the cream cheese would have put them where they need to be. A nice change from the common brownie. I used the “all squares” pan from Pampered Chef. They were quite thick so I cut them made diagonally into triangles. A little powdered sugar and granny’s old plate. They look great!

  4. I got the idea of the freeze dried strawberries from your list of Mix ins. Why would you suggest it and then reject it as not a good idea?

    1. I think I mis-read your first comment. I was thinking frozen strawberries. Freeze dried strawberries should be fine Definitely don’t wet them, just toss them in straight out of the package.

  5. How you you add in the freeze dried strawberries in the batter? Never used before. Sounds like a good addiction. Do I put in from package? Wet them, then put in? Or what? Thanks for an answer.

    1. I’d worry that they would end up adding moisture once they are in the batter and would be soggy. But no, I haven’t tried this.

  6. I went a little crazy with the strawberries on top – doubling the recommended amount. Topped with chocolate frosting (from the back of the Hershey’s Cocoa can). The strawberries didn’t dry out, turning into a a jam-like layer under the frosting. Too moist to last long but no matter, my family loved them and they were gone on the second day. Thank you for the recipe, I will definitely make these again!

      1. I have made these before and they were a big hit for my grandson whom just graduated and has requested them again, so guess what Im about to do! Great deesert and easy to make thanks

  7. Hi. Do you put in fridge or can they be left out if there are leftovers? Same question for the Milky Way brownies.

    1. They are both best kept in the fridge, but honestly I prefer them chilled. The Milky Way brownies you might want to let them sit out for a few minutes so the candy can soften.

    1. I haven’t tried freezing them but yes I think it would be fine. Let them cool completely then wrap them up and place in a freezer bag fo up to 3 months.

  8. Is this one egg or two eggs? Re-read the two recipes and you state in one with the mix and oil 2 eggs, then in the one at the end of the article, it states one egg and the cream cheese, but then down in the how to do it, it again states, eggs – plural. Which is it?

    1. In the post, I share how to make brownies from any cake mix, and that basic recipe calls for 2 eggs. For the strawberry brownies I added cream cheese and omitted one egg for a gooeier texture. I updated the post to make this more clear. Thanks for taking the time to leave a comment.

      1. Exactly how gooey are they supposed to be because I followed the recipe and even cooked a little longer than the 20 minutes (22) and they are very gooey! Almost like they aren’t even done

        1. They are pretty gooey. Once they come out of the oven they will firm up a little bit. But they arent’ cakey at all.

  9. Hi! Is this used with sweet cream cheese(the one in the frosting cup) or like regular cream cheese (the kind used on bagels)

  10. Hello! I wonder if you have a gluten free recipe for these? If not, could I use a yellow cake mix and add something like strawberry jello to batter?

  11. Would adding some strawberry frosting be overkill?

    Also, separate scenario from the question above. Would adding kiwis with the strawberries be a worthwhile endeavor? Or would they not cook the same, or just have their flavor lost in all of the strawberry?

  12. I am super excited to try and make this for an upcoming party I have to attend. I am wondering, if I make the brownies by following the cream cheese recipe, can I still add white chocolate chips or would it not mesh well?

    1. The section that says two eggs is actually just a basic brownie recipe for any cake mix. When I make the strawberry version, I add cream cheese and one less egg.

  13. Hello! These look lovely and will be made in my kitchen hen VERY soon! I have a quick question. The recipe states to use a “7×11-inch square baking dish.” Well, those measurements, by definition, do not make a square. What size/shape pan is actually recommended? I saw many comment they had to adjust the cooking time. I am sure it’s because they had to use a different size dish than the recipe states. Thank you! I am looking forward to making these!!

  14. Made a double batch for my church coffee hour. Quite a few declined trying any, I think based on the unusual appearance, some asking if they were watermelon flavored. But those who tried them, many took seconds.

    I bought a pound of strawberries and after taking 20 center slices for the topping, cut up the rest for over ice cream.

    I’m lovin’ Yummly!

  15. I question the pan size too! 20 minutes in a 9×9 pan, the dough is far from being done. I’m cooking longer and crossing my fingers they get done.

  16. Hi! I am trying to make this recipe without using the Strawberry cake mix to avoid the food coloring which all cake mixes use. I was wondering if I would use a vanilla cake mix MIXED with freeze dried strawberries through the food processor if it would change the cook time?

    Thanks!

    1. You could leave them out. You could also refrigerate but I’d leave out the strawberries on top because the juice could get runny if refrigerated.

  17. OMG!!! This is exactly what we needed. They are moist, crunchy on the edges, and the perfect amount of sweetness. This recipe is easy to put together. I was a little skeptical of how the mixture was coming together, but I stuck it out and the end result was perfect. Thanks for sharing.!!:)

  18. I have made this recipe several times and REALLY like it. I have received a lot of compliments. When I find a recipe I really like, I try to figure out how I can make different versions. Lemon came to mind with this one. I used lemon cake mix and added the zest and juice and zest of a small lemon. I think I like the lemon version as much, if not more!

  19. These look YUMMY! I will try making these for our next baked dessert treat. But I do have a question. The recipe states to use a 9in square pan but the picture looks like like a rectangular pan was used. Did you mean to use a 9 x 13 inch pan? I think this will affect the baking time.
    Thank you.

  20. Does it matter if the pan is glass or metal? Can we cook this in a larger pan? And if so, would you have any idea of the temperature changes? I am also going to make a quadruple batch for a softball team and would love to pick your brain on the best way to do that! Thank you!

  21. My brownies weren’t done in 20 minutes so I left them in at 5 minute intervals for 15 more minutes. The only thing I did different from the recipe was use coconut oil instead of vegetable oil. Do you think that mattered?

    1. Hard to say, but when you deviate from the recipe there could potentially be issues. However, after 20 minutes my brownies were tender and almost under-baked, but that’t the texture I like.

      1. Thanks, I believe the problem is our oven. We got a thermometer and tested it. I made another batch and things worked better when I adjusted my oven. Another question though. How do you properly store these. in the refrigerator or at room temperature?

  22. Hi! These strawberry brownies look amazing but there’s one tiny problem… The place where is live there are no strawberry cake mixes available can I get an alternative for it.

  23. This is awesome! A great alternative to the normal chocolate brownies. I’ve recently found out that I’m allergic to chocolate so having this makes life with allergies better.
    Thank you!