One rainy day, stuck inside with my daughter and son climbing the walls with energy, I decided to distract them the best way I knew how—by baking. My daughter pulled out the box of strawberry cake mix from the pantry like it was treasure, her face lighting up as if she’d found gold. “Can we make something pink today?” she asked.
With the storm tapping at the windows and our socks sliding on the kitchen floor, we mixed and stirred together, our laughter louder than the thunder outside. The batter was thick and sticky—my son called it “strawberry mud”—and we had to press it into the pan like we were planting it.
As it baked, the kitchen filled with the scent of sweet strawberries and warm sugar. It reminded me of a county fair I visited with my grandmother when I was little—where pink cotton candy and strawberry ice cream were the highlight of the day. Those carefree memories returned like an old song you haven’t heard in years but still know by heart.
By the time the brownies cooled and we drizzled the glaze over the top, the rain had stopped. We carried the pink squares into the living room, curled up under a blanket, and watched cartoons while the kids devoured them. That day wasn’t planned or fancy—but those are the ones that seem to stick the longest.
Short Description
These strawberry brownies are rich, chewy, and bursting with strawberry flavor. Made with cake mix, eggs, and oil, they’re easy to prepare and perfect for any occasion. Top them with a simple vanilla glaze for an extra sweet touch.
Key Ingredients
For the brownies:
- 1 box strawberry cake mix (about 15.25 oz)
- 2 large eggs
- 1/3 cup vegetable oil
For the optional glaze:
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Tools Needed
- 8×8-inch baking pan
- Mixing bowl
- Whisk or spatula
- Measuring cups and spoons
- Parchment paper (optional but helpful)
- Small bowl (for glaze)
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Grease an 8×8-inch pan or line it with parchment paper for easy removal.
Step 2: Mix the Batter
In a large bowl, combine the strawberry cake mix, eggs, and vegetable oil. Stir well until a thick, smooth batter forms. The texture should be dense—more like cookie dough than cake batter.
Step 3: Spread in the Pan
Press the batter evenly into the prepared pan. It will be sticky, so use a spatula or lightly greased hands to smooth it out across the surface.
Step 4: Bake
Bake for 15–18 minutes. The edges should look set, and a toothpick inserted in the center should come out with a few moist crumbs but no wet batter. Don’t overbake—these brownies firm up as they cool.
Step 5: Cool Completely
Let the brownies cool in the pan before adding glaze or slicing. This helps them set and improves texture.
Step 6: Make the Glaze (Optional)
In a small bowl, whisk powdered sugar, vanilla, and 2 tablespoons of milk. If needed, add more milk a few drops at a time until the glaze is smooth and pourable.
Step 7: Glaze and Cut
Drizzle the glaze over the cooled brownies. Let it set, then cut into squares and serve.
Why You’ll Love This Recipe
Quick and simple – Just three ingredients plus an optional glaze
Pretty in pink – Bright color makes it perfect for parties and holidays
Kid-friendly – Easy to make with kids and tastes like strawberry candy
Fudgy texture – Similar to a brownie, but with fruity sweetness
Versatile – Great as a snack, dessert, or party treat
Mistakes to Avoid & Solutions
1. Overmixing the batter
Problem: Overworking the batter can lead to dense, rubbery bars.
Fix: Stir until just combined—stop as soon as there are no dry streaks.
2. Overbaking
Problem: The bars turn dry and lose their chewy texture.
Fix: Check at 15 minutes. The edges should be set, and the center slightly soft.
3. Glazing too early
Problem: If the brownies are warm, the glaze will melt and soak in.
Fix: Wait until they’re completely cool before adding the glaze.
4. Using the wrong pan size
Problem: A larger pan will thin out the batter, changing the texture.
Fix: Stick to an 8×8-inch pan for the best thickness and texture.
5. Not greasing or lining the pan
Problem: Brownies stick to the bottom, tearing when removed.
Fix: Always grease well or use parchment for easy lifting.
Serving and Pairing Suggestions
– Cut into small squares and serve on a platter for parties or brunch
– Pair with vanilla ice cream for a sundae-style dessert
– Serve with fresh strawberries and whipped cream
– Enjoy alongside coffee or a fruity herbal tea
– Stack and wrap in parchment as sweet gifts or lunchbox treats
Storage and Reheating Tips
Room Temp: Store in an airtight container for up to 3 days.
Fridge: Refrigerate for up to 1 week for extra firmness.
Freezer: Wrap individually and freeze for up to 2 months. Thaw at room temp.
Reheating: Microwave for 10–15 seconds to revive that soft, just-baked texture.
FAQs
1. Can I use a different cake mix flavor?
Yes! While strawberry is the star here, you can try lemon, cherry chip, or vanilla for different fruity twists.
2. Why is my batter so thick?
That’s normal—this recipe makes a dense, chewy batter. Use a spatula or greased hands to press it into the pan.
3. Can I add mix-ins like white chocolate or nuts?
Absolutely! Fold in 1/2 cup of white chocolate chips, chopped nuts, or even freeze-dried strawberries for texture and flavor.
4. Can I double the recipe?
Yes, just bake it in a 9×13-inch pan and add 3–5 more minutes to the baking time.
5. How do I know when they’re done?
The edges will look set, and a toothpick should come out with a few moist crumbs. Avoid baking until completely dry.
Tips & Tricks
– Lightly oil your hands when pressing the sticky batter into the pan
– For a crisper edge, add 2 extra minutes of baking time
– Chill brownies before slicing for cleaner cuts
– Add a drop of red food coloring to intensify the pink color
– Use vanilla bean paste in the glaze for a gourmet touch
Recipe Variations
1. Lemon Strawberry Bars
Swap 1/3 cup of oil with melted butter and add 1 tablespoon lemon juice and 1 teaspoon zest. The tart lemon balances the sweetness beautifully.
2. Chocolate-Dipped Strawberry Brownies
Skip the glaze. Once cooled, dip each square halfway into melted dark or white chocolate. Let them set on parchment.
3. Strawberry Cream Cheese Swirl
Before baking, drop spoonfuls of sweetened cream cheese (4 oz cream cheese + 2 tbsp sugar) over the batter. Swirl gently with a knife.
4. Strawberry Almond Crunch
Top the batter with 1/4 cup sliced almonds before baking. Adds a crunchy, nutty topping that pairs well with the fruity base.
5. Gluten-Free Version
Use a gluten-free strawberry cake mix and ensure all other ingredients (especially vanilla extract) are certified GF.
Final Thoughts
We didn’t set out to make a memory that afternoon—just a snack to fill the time. But something about those soft, chewy pink squares turned a gloomy day into something cozy and comforting. Watching my kids lick the glaze from their fingers and sneak one more bite before dinner felt like a quiet kind of magic.
Now, every time I make these strawberry brownies, I think back to that rainy Saturday and how simple joy can come from a warm oven, a little mess on the counter, and time shared together.
Strawberry Brownies
Ingredients
For the brownies:
- 1 box strawberry cake mix about 15.25 oz
- 2 large eggs
- ⅓ cup vegetable oil
For the optional glaze:
- 1 cup powdered sugar
- 2 –3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Set oven to 350°F (175°C). Grease or line an 8×8-inch pan.
- Stir together strawberry cake mix, eggs, and oil until thick and smooth like cookie dough.
- Press batter evenly into pan using a spatula or greased hands.
- Bake for 15–18 minutes. Edges should be set; center should have moist crumbs, not wet batter.
- Cool completely in the pan before glazing or slicing.
- Whisk powdered sugar, vanilla, and 2 tbsp milk. Add more milk if needed for pourable consistency.
- Drizzle glaze over cooled brownies. Let set, slice, and serve.
