These Strawberry Brownies are made with strawberry cake mix, butter, eggs, and topped with fresh strawberry glaze—sweet, chewy, and pink perfection.
Okay, so this all started with a box of cake mix I bought on impulse. You know the one—super pink, ultra nostalgic, buried in the back of the pantry behind that forgotten can of chickpeas. I had zero plans for it until one day I just needed something sweet. And not just sweet—fun, chewy, and easy.
I didn’t want a cake. I didn’t want cookies. And then it hit me—brownies. But strawberry? It felt a little weird at first. Aren’t brownies supposed to be chocolate’s domain? Still, I threw it all in a bowl and went for it.
And friends… I wasn’t ready.
These Strawberry Brownies were soft, chewy, bursting with real strawberry flavor, and had this dreamy pink glaze on top that looked like it came straight from a bakery. I swear my kitchen smelled like a candy store and a farmers market had a baby.
Since that first batch, I’ve made these for Valentine’s Day, brunches, bake sales… even once at midnight after a rough day (no regrets). They’re that kind of dessert—simple, emotional, healing in a way only something baked with butter and sugar can be.
Why You’ll Love This Strawberry Brownies Recipe?
I mean, where do I even start? These aren’t your average brownies. They’re:
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Chewy, not cakey. Think dense like a brownie, but with fruity, buttery magic.
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Pink and unapologetically adorable. I don’t care how old you are, a tray of bright pink bars makes everything better.
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Made with real strawberries. Not just flavoring—the glaze is made with actual fruit.
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Ridiculously easy. One bowl, one pan, zero stress.
These brownies bring that nostalgic boxed cake flavor but elevate it with texture and glaze and just… joy. They make you feel like a kid again in the best way.
Ingredient Notes:
Here’s what you’ll need—and why it matters:
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Strawberry Cake Mix (15.5 oz): The shortcut. But honestly? It makes the whole thing taste like strawberry candy clouds.
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Unsalted Butter (½ cup, melted): This makes the brownies moist and rich. If you use salted butter, you can skip the added salt.
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Eggs (2 large): For structure and just the right amount of chew.
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Vanilla Extract (2 tsp, divided): One teaspoon for the batter, one for the glaze. Adds warmth and balance.
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Strawberries (3, chopped): Fresh is best. It gives the glaze its bright, real-fruit flavor.
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Powdered Sugar (1½ cups or more): The backbone of the glaze. Add more if needed to thicken it.
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Kosher Salt (¼ tsp): Don’t skip this—it keeps things from tasting overly sweet.
How To Make Strawberry Brownies?
Step One: Preheat & Prep
Heat that oven to 350°F (180°C). Lightly grease an 11×7-inch baking dish. If you want easy cleanup, line it with parchment. Your future self will thank you.
Step Two: Batter Time
In a big ol’ bowl, mix together the cake mix, melted butter, eggs, and 1 teaspoon of vanilla. It’ll be thick—don’t panic. You want that. Spread it evenly into your dish and smooth the top out.
Step Three: Bake & Cool
Pop it in the oven and bake for 16 to 18 minutes. You’re looking for the edges to firm up and a toothpick to come out with just a few moist crumbs. Cool in the pan for about 20 minutes—long enough for you to dance around the kitchen or sneak a taste of glaze.
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Step Four: The Glaze
Blend the strawberries with the other teaspoon of vanilla extract until smooth. Stir that puree into your powdered sugar until it’s glossy and pink and looks like something a unicorn would eat. If it’s too thin, add more sugar. Stir in the salt.
Step Five: Pour & Chill
Once your brownies are cool, pour on the glaze. Spread it evenly and let it set at room temp or speed it up in the fridge. Then slice, snack, and fall in love.
Storage Options:
Let’s be honest—they probably won’t last long. But if you do have leftovers:
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Store them in an airtight container at room temp for up to 3 days.
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Prefer them chilled? Pop them in the fridge for up to 5 days. The glaze firms up and honestly gets even better.
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Want to freeze them? Skip the glaze, wrap them tightly, and freeze. Add glaze when ready to serve.
Variations and Substitutions:
Wanna make it your own? Here’s how to riff:
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Almond Vibes: Use almond extract in the glaze instead of vanilla. It’s subtle but soooo good.
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White Chocolate Chips: Fold some into the batter for a sweet surprise.
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Strawberry Lemonade Bars: Add a splash of lemon juice to both the batter and glaze. Game changer.
What to Serve with Strawberry Brownies?
These are perfect on their own, but if you’re feeling fancy:
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A scoop of vanilla bean ice cream
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A big swirl of whipped cream
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A cold glass of strawberry milk (don’t knock it!)
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Or… just a fork. No shame.
Frequently Asked Questions:
Can I use frozen strawberries in the glaze?
Yep! Just thaw and drain them first so your glaze doesn’t get too runny.
Why is my batter so thick?
Totally normal! You want that thick consistency—it makes the brownies chewy instead of cakey.
Do I have to wait before glazing?
YES. If you pour glaze on hot brownies, it’ll melt off and cry in the corner. Give ‘em time to cool.
These Strawberry Brownies are equal parts nostalgic, easy, and wildly delicious. Whether you’re baking for a crowd or just need something sweet at 9 PM on a Tuesday, they’ve got your back. They’re pretty. They’re pink. They’re packed with flavor.
And I hope they bring you as much joy as they’ve brought me.
Now go bake them—and tell me how fast they disappear.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Strawberry Brownies
Ingredients
For the Brownies:
- 1 15.5-ounce box strawberry cake mix
- ½ cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
For the Glaze:
- 3 medium strawberries finely chopped
- 1 teaspoon vanilla extract
- 1½ cups confectioners’ sugar or more as needed
- ¼ teaspoon kosher salt
Instructions
Preheat the Oven:
- Preheat the oven to 350°F (180°C). Lightly grease an 11×7-inch baking dish or line it with parchment paper for easier removal.
Prepare the Batter:
- In a large mixing bowl, combine the strawberry cake mix, melted butter, eggs, and 1 teaspoon of vanilla extract. Stir until the batter is thick and well incorporated.
Bake the Brownies:
- Spread the batter evenly into the prepared baking dish. Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean. Allow the brownies to cool in the pan for approximately 20 minutes before glazing.
Make the Strawberry Glaze:
- In a food processor or using an immersion blender, purée the chopped strawberries with the remaining 1 teaspoon of vanilla extract until smooth. Transfer the mixture to a bowl and stir in the confectioners’ sugar until the desired glaze consistency is reached. Add the kosher salt and stir until fully combined.
Glaze the Brownies:
- Spread the strawberry glaze evenly over the cooled brownies. Allow the glaze to set completely at room temperature, or refrigerate to expedite the process. Once set, cut the brownies into 12 squares and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
