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Strawberry brownie on a cutting board with dehydrated strawberries on top.

Strawberry Brownies (Using Cake Mix)

Strawberry Brownies are a cute and colorful twist on brownies. Made with Cake Mix, these Brownies come together with just 4 ingredients, and then have a lovely Strawberry Glaze on top.
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Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 16
Calories: 213kcal
Author: Alexandria Ulmer

Equipment

  • Mixing Bowl(s)
  • 9x9" Baking Dish
  • Parchment Paper
  • Rubber Spatula

Ingredients

Strawberry Brownie Ingredients

  • 15.25 oz Strawberry Cake Mix, Pillsbury
  • 2 large eggs
  • ½ cup unsalted butter, 1 stick, melted
  • 1 tsp vanilla extract

Frosting Ingredients

  • 2 Tbsp strawberry preserves
  • 1 Tbsp cream cheese, softened
  • ¾ cup powdered sugar
  • ⅛ tsp salt
  • 1 tbsp milk
  • 2 Tbsp Freeze dried strawberries, chopped into small pieces

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Line a 9x9” pan with parchment paper, spray with nonstick spray, and set aside.
  • In a large mixing bowl, combine the strawberry cake mix, 2 eggs, 1 stick butter and 1 tsp vanilla extract using a whisk or rubber spatula. The mixture will be thick.
  • Spoon the batter into the prepared pan and spread it evenly with a rubber spatula. Place the brownies into the oven and bake for 22-25 minutes or until a toothpick inserted comes out clean.
  • While the brownies are cooling, make the frosting. In a medium bowl, use a whisk to combine the 2 tbsp strawberry preserves and 1 tbsp cream cheese until combined.
  • Add the 3/4 cup powdered sugar, 1/8 tsp salt, and 1 tbsp milk into the bowl with the cream cheese and whisk again until fully combined.
  • Use a rubber spatula to spread this frosting over the top of the cooled brownies, then sprinkle with 2 tbsp freeze dried strawberries if desired.
  • Cut and serve. Enjoy!

Notes

Recipe Copyright The Domestic Spoon.
  • Strawberry Cake Mix: I used Pillsbury but any boxed cake mix will work. Make sure you choose one that is 15.25 oz or the measurements for the rest of the recipe might be off.
  • Eggs: Use room temperature eggs so that the cold eggs don’t harden your melted butter.
  • Butter: Use unsalted butter so you can control the amount of salt in your recipe. Melt the butter and let it cool slightly before using so that it doesn’t scramble your eggs.
  • Vanilla Extract: Measure with your heart ;)
  • Strawberry Preserves: You can use preserves, jam, or jelly. All of them will have the same effect!
  • Cream Cheese: Make sure you soften this ahead of time. It adds a nice level of tanginess to the glaze that complements the Strawberry Brownies Recipe nicely. Feel free to omit if you do not want the tanginess or add more cream cheese if you’d prefer more!
  • Powdered Sugar: This will be the base of your glaze! Add more or less powdered sugar depending on how thick you want your glaze to be.
  • Salt: Don’t skip this ingredient as it adjusts the sweetness of the strawberry brownies to just the right level.
  • Milk: Used to thin out the glaze. Again, feel free to add more or less depending on taste.
  • Freeze-Dried Strawberries: I love using these as decoration. If you do not like the taste of them, feel free to omit them from the recipe. If you are going to be eating your Strawberry Brownies with Cake Mix rather quickly, you can add fresh strawberries instead. I would not recommend adding fresh strawberries on top unless you do not plan to eat leftovers.
  • Batter for brownies is very thick–much thicker than your normal cake batter. That is OKAY! Make sure you mix all the way to the bottom so you don’t end up with any dry portions. You will also need to spread the batter into all the corners of your pan as it won’t spread too far on its own.
  • If you prefer thicker brownies you can use an 8x8 pan instead of a 9x9.
  • Make sure your delicious strawberry brownies have had time to cool completely before frosting or cutting. This will make them cut much nicer. You could even make the brownies ahead of time and frost the next day. If you’re in a rush, put the brownies into the refrigerator to cool.
  • If you want your glaze to be less sweet, add some lemon juice to it.

Nutrition

Serving: 1serving | Calories: 213kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 199mg | Potassium: 41mg | Fiber: 0.2g | Sugar: 21g | Vitamin A: 225IU | Vitamin C: 23mg | Calcium: 59mg | Iron: 1mg
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