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Strawberry Brownies Recipe – Best Easy Summer Dessert with Creamy Frosting

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These strawberry brownies are chewy, fruity bars made with strawberry cake mix and real strawberries, topped with a creamy, luscious frosting. They’re a vibrant, easy summer dessert perfect for parties, bake sales, or any occasion when you want something special and simple.

Ingredients

Scale
  • 1 box (15.25 oz) strawberry cake mix
  • 1 cup fresh strawberries, pureed (or thawed frozen strawberries, drained)
  • 2 large eggs, room temperature
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons fresh strawberries, finely chopped or pureed
  • 2–3 tablespoons milk or cream
  • 2 ounces cream cheese, softened (optional)
  • Pinch of salt
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, letting the sides hang over for easy removal. If skipping parchment, grease the pan well.
  2. Puree 1 cup fresh or thawed frozen strawberries in a blender or food processor until smooth. For a chunkier texture, pulse instead of blending fully.
  3. In a large bowl, combine strawberry cake mix, pureed strawberries, eggs, vegetable oil, and vanilla extract. Stir until just combined; do not overmix.
  4. Spread the batter evenly into the prepared pan and smooth the top with a spatula. If sticky, wet the spatula lightly.
  5. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until edges are set and a toothpick inserted in the center comes out with moist crumbs. If using a glass pan, add 2-3 extra minutes.
  6. Let brownies cool in the pan for at least 20 minutes, then lift out using parchment and cool fully on a rack. Do not frost warm brownies.
  7. In a medium bowl, beat softened butter until light and fluffy. Add powdered sugar, strawberry puree, and milk or cream. Beat until smooth, adding more milk for a thinner consistency. If using, add cream cheese for tanginess. Mix in salt and vanilla extract.
  8. Once brownies are cool, spread frosting evenly over the top. For a swirled effect, use a knife or spatula.
  9. Cut into 16 squares. Clean the knife between each slice for neat edges.
  10. Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

For gluten-free brownies, use a gluten-free cake mix. For dairy-free, substitute plant-based butter and milk. Chill frosted brownies for 30 minutes before slicing for clean edges. Don’t overmix the batter to keep brownies chewy. Use well-drained frozen strawberries to avoid soggy brownies. Add a drop of red food coloring for extra pink color if desired.

Nutrition

Keywords: strawberry brownies, summer dessert, easy brownies, creamy frosting, fruit brownies, strawberry cake mix, party dessert, bake sale, pink brownies, kid-friendly dessert

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