Every now and then, you need a dessert that looks like it took hours but actually comes together in one bowl with a few pantry staples. That is exactly what these Strawberry Cake Mix Brownies deliver. As a professional food writer for ChefManiac, I’ve seen my fair share of complicated patisserie, but there is something undeniably nostalgic and satisfying about the concentrated flavor of a strawberry cake mix.

These aren’t just “pink brownies”; they are dense, fudgy, and packed with a punch of berry flavor that is amplified by a stunning, naturally colored strawberry glaze. Whether you are prepping for a bake sale, a Valentine’s Day party, or just a Tuesday craving, this recipe is your new secret weapon.

Why I Love This Recipe

If you enjoyed these cake mix cookies, you are going to flip for this brownie version. Here is why this recipe stays on my permanent rotation:

• The Texture: Unlike fluffy cake, these are dense and chewy, sitting right in that perfect “blondie-meets-brownie” sweet spot.
• The Glaze: By using finely ground freeze-dried strawberries, we get an intense flavor and a bright pink hue without any artificial dyes.
• Speed: From prep to oven, you’re looking at less than 10 minutes of active work.
• Versatility: They are just as at home next to a unicorn poke cake at a birthday party as they are at a sophisticated brunch.

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Ingredients You’ll Need

The Brownie Base

• 1 box (15.25 oz) Strawberry Cake Mix: Any standard brand works perfectly.
• ½ cup Unsalted Butter: Melted and slightly cooled.
• 2 Large Eggs: Room temperature helps them incorporate better.
• 1 tsp Vanilla Extract: Enhances the berry notes.
• ½ cup White Chocolate Chips (Optional): For little pockets of creamy sweetness.

The Strawberry Glaze

• 1 cup Powdered Sugar: Sifted for a smooth finish.
• 2–3 tbsp Milk or Cream: Adjust for your preferred thickness.
• 2 tbsp Freeze-dried Strawberries: Finely ground into a powder.

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Step-by-Step Instructions

1. Prep the Pan

Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan and line it with parchment paper. Pro tip: leave a little overhang on the sides so you can lift the entire block out for clean slicing later.

2. Mix the Batter

In a large mixing bowl, combine the strawberry cake mix, melted butter, eggs, and vanilla extract. Stir until the mixture is thick and fully combined. The batter will be much thicker than a standard cake batter—this is what gives us that fudgy brownie texture!

3. Fold in Extras

If you’re using white chocolate chips, fold them in now. If you want a more colorful vibe, you could even add some rainbow sprinkles for a “funfetti” strawberry look.

4. Press and Bake

Spread the batter evenly into your prepared pan. Since it’s thick, you may need to use a spatula or lightly floured fingers to press it flat. Bake for 20–22 minutes. You want the edges to be set, but the center should still look slightly soft.

5. Cool and Glaze

Let the brownies cool completely in the pan. While they cool, whisk together the powdered sugar, ground freeze-dried strawberries, and milk until the glaze is thick but spreadable. Pour over the cooled brownies and let it set for at least 30 minutes.

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Swaps and Notes

• The Fat: You can swap the melted butter for vegetable oil if needed, though butter provides a richer, shortbread-like flavor.
• The Mix: Not a fan of strawberry? This exact ratio works with lemon or even chocolate cake mix.
• The Berries: If you can’t find freeze-dried strawberries, you can use a teaspoon of strawberry extract and a drop of pink gel coloring in the glaze instead.

Tips for Success

• Do Not Overbake: This is the golden rule for brownies. If you wait until a toothpick comes out completely clean, they will be dry. Look for “moist crumbs.”
• Chill Before Slicing: For those perfect, bakery-style sharp edges, pop the pan in the fridge for 20 minutes before cutting.
• Scale Up: This recipe can be doubled easily—just use a 9×13 pan and add about 5–8 minutes to the bake time.

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Serving Suggestions and Pairings

These bars are a standout on their own, but they play incredibly well with others. Serve them alongside some bite-sized chocolate treats for a dessert platter.

If you’re hosting a themed party for kids, these pair beautifully with a DIY craft station like making heart-shaped crayons. For a drink pairing, try a cold glass of milk or a sparkling hibiscus tea to cut through the sweetness.

Nutritional Information (Per Serving)

Estimate based on 16 servings per pan.

• Calories: 210 kcal
• Total Fat: 9g
• Carbohydrates: 31g
• Protein: 2g
• Sugar: 22g

Storage and Leftover Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Fridge: These actually taste amazing cold! They will stay fresh for up to 5 days in the refrigerator.
• Freezing: Wrap individual squares in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature for an hour before eating.

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Final Thoughts

These Strawberry Cake Mix Brownies prove that you don’t need to be a Master Chef to create something beautiful and delicious. They are bright, cheery, and guaranteed to disappear within minutes of being sliced.

I’d love to hear how yours turned out! Did you add the white chocolate chips or keep them classic? Tag us on social media or leave a comment below. If you enjoyed this “shortcut” recipe, be sure to follow ChefManiac for more easy baking hacks!