Deliciously pink, fudgy, and shockingly simple — these strawberry brownies are a cake-mix shortcut that tastes homemade.
They come together in minutes and bake into dense, chewy squares with a glossy strawberry glaze.
Perfect for potlucks, last-minute desserts, or a quick treat to brighten the week.
If you love cake-mix hacks, you’ll appreciate how pantry-staple ingredients transform a boxed mix into something special and indulgent.
This recipe is designed for busy cooks who want big flavor without fuss.
Try it after browsing other creative cake-mix desserts like green cake mix cookies for more inspiration.
Why You’ll Love This Strawberry Brownies: Easy Cake Mix Recipe for Fudgy, Pink Desserts
– Ready in under 30 minutes of hands-on time.
– Dense, fudgy texture that slices cleanly.
– Bright strawberry flavor without fresh berries.
– Kid-friendly, naturally pink color.
– Works with one bowl and minimal equipment.
– Easy to customize for dietary needs or flavors.
These brownies balance concentrated strawberry flavor with a cheesecake-like glaze.
The crumb is dense and slightly tacky, like a classic fudge brownie, while the glaze adds a creamy, bright finish.
They are sweet but not cloying, and the preserve-based glaze gives a glossy top that looks bakery-ready.
“Five stars — I made these for a family party and everyone asked for the recipe. The texture was fudgy and the glaze was perfect. So easy!” — Hannah R.
Key Ingredients for Strawberry Brownies: Easy Cake Mix Recipe for Fudgy, Pink Desserts
Strawberry Cake Mix
The box mix provides the flavored base, powdered stabilizers, and color that make the brownies pink and uniformly flavored.
Choose a high-quality brand with real fruit puree or natural flavoring when available for the most authentic strawberry taste.
If you substitute plain yellow mix plus strawberry extract, expect paler color and a less concentrated berry note.
Large Eggs
Eggs bind the batter and contribute to the fudgy structure by providing protein that sets during baking.
Using large eggs gives the correct balance of moisture; smaller eggs will make the batter drier and larger eggs will loosen it.
If you need an egg substitute, use 3/4 cup applesauce or a commercial egg replacer, but the texture will be less chewy.
Vegetable or Canola Oil (1/3 cup)
Oil keeps the brownies dense, glossy, and moist in a way that butter cannot replicate exactly; it also extends shelf life.
Neutral oils like canola or vegetable won’t conflict with the strawberry flavor.
If you swap melted butter, expect a richer, slightly crumbly brownie and a more pronounced butter taste.
Strawberry Preserves (for the glaze)
Preserves concentrate real berry flavor and add texture and shine to the glaze.
Look for a seedless preserve for a smooth finish, or use jam if preserves aren’t available; reduce any added chunks.
If you skip preserves and use strawberry syrup, the glaze will be thinner and less fruity.
Full Ingredient List for Strawberry Brownies: Easy Cake Mix Recipe for Fudgy, Pink Desserts
– 1 box Strawberry Cake Mix
– 2 Large Eggs
– 1/3 cup Vegetable or Canola Oil
– 1 tsp Pure Vanilla Extract
– 3/4 cup Powdered Sugar
– 2 tbsp Strawberry Preserves
– 1 1/2 tbsp Milk
– 1 tbsp Cream Cheese
Step-by-Step Instructions for Strawberry Brownies: Easy Cake Mix Recipe for Fudgy, Pink Desserts
Step 1: Preheat and Prep the Pan
Preheat your oven to 350°F (175°C).
Line an 8×8-inch glass baking dish with parchment paper or lightly grease it so the finished brownies lift cleanly and slice easily.
The proper pan prep prevents sticking and keeps edges neat.
Pro Tip: The oven air should feel steady and warm when you open it — the surface of your batter will start to set immediately once in the oven.
Step 2: Mix the Brownie Batter
In a large bowl, combine the strawberry cake mix, 2 large eggs, 1/3 cup oil, and 1 teaspoon pure vanilla extract.
Stir until smooth; the batter will be thick and heavy — this density is what yields that fudgy texture.
Use a sturdy spatula or a wooden spoon to blend thoroughly but avoid over-mixing.
Pro Tip: The batter should cling to the spoon in a thick ribbon; thin, runny batter means too much liquid and a cakier final texture.
Step 3: Press Batter into Pan
Transfer the thick batter into your prepared 8×8 pan.
Use a silicone spatula or lightly oiled hands to press it evenly into the corners and across the surface.
Even thickness ensures uniform baking and consistent chew from edge to center.
Pro Tip: The top should look smooth and slightly glossy — if you see a lot of air pockets, pat gently until they disappear.
Step 4: Bake
Bake for 18–22 minutes.
You want the edges to appear set while the center remains slightly soft — the brownies will continue to firm up as they cool.
Avoid overbaking; that will dry them out and ruin the fudgy bite.
Pro Tip: A toothpick inserted in the center should come out with moist crumbs, not wet batter; the surface will be matte around the edges when done.
Step 5: Cool Completely
Allow the brownies to cool entirely in the pan before glazing.
Cooling prevents the glaze from melting and running off the top.
Place the pan on a cooling rack to let air circulate underneath for faster, even cooling.
Pro Tip: The center should feel cool to the touch before glazing; warm center equals runny glaze.
Step 6: Prepare the Strawberry Glaze
In a small bowl, whisk together 3/4 cup powdered sugar, 2 tablespoons strawberry preserves, 1 1/2 tablespoons milk, and 1 tablespoon cream cheese until smooth and thick.
Taste and adjust the sweetness or consistency by adding more powdered sugar to thicken or a little more milk to thin.
The cream cheese adds tang and body, making the glaze luxuriously smooth.
Pro Tip: The glaze should be pourable but thick enough to hold its shape for a moment before settling — like ribbon sauce.
Step 7: Glaze the Brownies
Pour the glaze evenly over the fully cooled brownies and use a spatula to spread to the edges.
Work quickly but gently to maintain a smooth, glossy surface.
Allow the glaze a few minutes to set before slicing.
Pro Tip: The glaze will dull slightly as it sets; a shiny finish that firms within 5–10 minutes is ideal.
Step 8: Slice and Serve
Lift the brownies out using the parchment paper and place on a cutting board.
Slice into even squares with a sharp knife wiped between cuts for clean edges.
Serve immediately alongside vanilla ice cream or whipped cream for contrast.
Pro Tip: Clean knife cuts should leave sharp edges with a slightly gooey center; crumbs should be minimal.
Expert Tips for Strawberry Brownies: Easy Cake Mix Recipe for Fudgy, Pink Desserts
– Temperature tip: Always preheat fully to 350°F (175°C). Underheated ovens cause dense, underbaked centers while hotter ovens brown edges too quickly.
– Texture troubleshooting: If brownies are cakey, reduce added liquid next time and check egg size; if too gooey, bake 2–4 minutes longer and test again.
– Glaze consistency: Start with less milk when mixing glaze and add a drop at a time; it’s easier to thin than thicken.
– Equipment tips: Use an 8×8 glass pan for consistent heat; metal pans will brown edges faster and may bake the center more quickly.
– Knife technique: Warm the knife under hot water and dry it before slicing for ultra-clean lines.
– Common mistakes: Overmixing, using mismatched egg sizes, and glazing before fully cooling can all compromise texture and appearance.
– Visual cues: Look for slightly puffed centers that recede a hair as they cool — this signals a fudgy interior.
– Make-ahead tip: Bake the brownies a day ahead and glaze the morning you’ll serve for the freshest sheen and texture.
Storage & Freezing for Strawberry Brownies: Easy Cake Mix Recipe for Fudgy, Pink Desserts
For refrigerator storage, place glazed brownies in an airtight container and refrigerate up to 5 days.
Keep parchment or wax paper between layers to prevent sticking.
For freezer storage, cut brownies into squares, flash-freeze on a baking sheet until firm (about 1 hour), then transfer to a freezer-safe container or heavy-duty freezer bag for up to 3 months.
Wrap pieces individually in plastic wrap first for best quality.
Thawing: Move frozen squares to the refrigerator overnight to thaw gently.
For faster thawing, leave at room temperature for 1–2 hours, but expect the glaze to soften.
Reheating: Warm a single square in the microwave for about 10–12 seconds for a warm, gooey bite.
Avoid reheating glazed trays in the oven as the glaze can crack.
You can find complementary no-bake dessert ideas to serve alongside these brownies like this creamy mousse option at no-bake chocolate strawberry mousse cake.
Variations & Substitutions for Strawberry Brownies: Easy Cake Mix Recipe for Fudgy, Pink Desserts
– Cheesecake swirl: Fold 4 ounces softened cream cheese mixed with 1 egg and 2 tbsp sugar through the cake mix batter before pressing into the pan. The result is a marbled cheesecake-brownie with tangy pockets that offset the sweet strawberry.
– Chocolate-strawberry: Fold 1/4 cup mini chocolate chips into the batter for a classic pairing; the chips add chewy chocolate pockets and deepen the flavor profile.
– Vegan option: Use a vegan cake mix, replace eggs with flax eggs (2 tbsp flax + 6 tbsp water), swap oil for melted coconut oil, and use dairy-free cream cheese in the glaze; texture will be slightly different but still delicious.
– Intense strawberry: Replace 1 tablespoon milk in the glaze with 1 tablespoon finely pureed fresh strawberries (reduced to concentrate), which enhances real fruit brightness and deepens color.
For a fun twist on cake-mix creativity, try experimenting with techniques used in the easy pistachio cake to layer flavors and textures.
Frequently Asked Questions About Strawberry Brownies: Easy Cake Mix Recipe for Fudgy, Pink Desserts
Q: Can I use a different size pan?
A: Yes, but baking time will change. A 9×9-inch pan will produce slightly thinner brownies and may reduce baking time by 2–4 minutes. A 7×7-inch pan will be thicker and may need an extra 4–6 minutes. Monitor visually and use the moist-crumb toothpick test.
Q: Why are my brownies crumbly instead of fudgy?
A: Crumbliness usually results from overbaking, too little fat, or using small eggs. Next time, reduce baking time by a couple minutes, confirm egg size, or ensure you measure oil accurately. Also avoid over-mixing, which incorporates air and leads to a cake-like crumb.
Q: Can I skip the cream cheese in the glaze?
A: Yes. Omitting the cream cheese yields a thinner, sweeter glaze that’s still tasty but less tangy and slightly more translucent. If you skip it, reduce milk by a small amount to maintain a spreadable thickness.
Q: How do I make the glaze seedless and smooth?
A: Use seedless strawberry preserves or pass jam through a fine mesh sieve before mixing. Warm the preserves slightly to loosen them, then strain to remove seeds and chunks for a glossy, uniform glaze.
Q: Can I add fresh strawberries to the batter?
A: Adding fresh strawberries will release water during baking and can make the brownies soggy. If you want fresh fruit, fold in very small, well-drained diced strawberries sparingly (no more than 1/3 cup) and reduce milk slightly in the glaze to compensate.
Final Thoughts on Strawberry Brownies: Easy Cake Mix Recipe for Fudgy, Pink Desserts
These strawberry brownies are a fast, crowd-pleasing dessert with bakery looks and an approachable technique.
If you enjoyed this recipe, please give it a star rating and pin it to Pinterest.
For additional variations and inspiration, see How to Make the Best Strawberry Brownies Ever (from Cake Mix), a creative take on the same idea.
For another step-by-step tutorial with photos, check out Strawberry Brownies (Easy Pink Cake Mix Brownies) – Rose Bakes.
If you want a different blogger’s tried-and-true version, read Strawberry Brownies using Cake Mix – The First Year.
Strawberry Brownies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare an 8x8-inch baking dish with parchment paper or grease it lightly.
- In a large bowl, combine the strawberry cake mix, eggs, oil, and vanilla extract. Stir until smooth.
- Transfer the thick batter into the prepared baking dish, press it evenly into the corners.
- Bake for 18–22 minutes until edges are set. Check with a toothpick for moist crumbs.
- Allow the brownies to cool completely in the pan before glazing.
- In a small bowl, whisk together powdered sugar, strawberry preserves, milk, and cream cheese until smooth.
- Pour the glaze over the cooled brownies and spread it evenly.
- Let the glaze set for a few minutes before slicing.
- Slice into squares and serve.