Strawberry Brownies Cake Mix

These strawberry brownies have transformed the way I think about boxed cake mixes. What started as a last minute dessert for a spring potluck has become my most requested treat whenever family visits. The combination of fudgy texture with bright strawberry flavor creates something that sits perfectly between a brownie and a blondie, and nobody ever guesses how simple they are to make.

I stumbled upon this recipe during a hectic week when I needed something impressive but effortless. My daughter was having friends over and I was completely out of time. These brownies saved the day and now she asks me to pack them in her lunch at least twice a month. The strawberry glaze on top adds just enough sweetness without being overwhelming.

Gather Your Ingredients

• Strawberry cake mix with pudding in the mix: This creates the signature dense texture and gives you that strawberry base without any artificial taste. Look for Pillsbury brand as it contains pudding mix which helps create those fudgy edges.
• Large eggs (2): They bind everything together and create structure. Room temperature eggs mix more evenly into the batter so leave them out for about 30 minutes before starting.
• Vegetable or canola oil (1/3 cup): This keeps the brownies incredibly moist even after a few days. You can substitute melted coconut oil for a subtle flavor boost.
• Vanilla extract (1 teaspoon): It enhances the strawberry flavor rather than competing with it. Pure vanilla makes a noticeable difference over imitation.
• Powdered sugar (3/4 cup): This forms the base of your glaze and creates that signature crackly top when it sets. Sift it if you notice any lumps to avoid a grainy texture.
• Strawberry preserves (2 tablespoons): Bonne Maman brand works beautifully because it has visible fruit pieces that add texture. The preserves intensify the strawberry flavor in the glaze.
• Milk (1 1/2 tablespoons): This thins the glaze to the perfect drizzling consistency. Whole milk creates a richer glaze but any percentage works.
• Cream cheese, optional (1 tablespoon): Adding this creates a slight tanginess that balances the sweetness. Soften it completely so it blends smoothly without lumps.

How to Make It

Prepare Your Baking Pan:

Preheat your oven to 350 degrees F and position the rack in the center position. Take an 8x8 inch baking pan and spray it thoroughly with nonstick cooking spray, making sure to get into all the corners. Alternatively, line the pan with aluminum foil or parchment paper, leaving some overhang on two opposite sides which will act as handles later for easy removal. If using a glass baking dish like I prefer, reduce the oven temperature by 25 degrees as glass conducts heat differently than metal and can cause over browning on the edges.

Mix the Brownie Batter:

In a large mixing bowl, pour the entire box of strawberry cake mix. Crack both eggs directly into the bowl, then measure and add the vegetable oil and vanilla extract. Using a wooden spoon or sturdy spatula, stir everything together with firm, deliberate strokes. The mixture will seem quite thick at first but keep stirring for about two full minutes until no dry pockets of cake mix remain and the batter becomes smooth and glossy. You can absolutely use a hand mixer on low speed if you prefer, but I have found that hand mixing gives you better control and the final texture turns out identical. The batter should be thick and somewhat sticky, much denser than regular cake batter.

Press Into Pan and Bake:

Scoop all the batter into your prepared pan. Because this batter is so thick, it will not pour or spread on its own. Use the back of your spoon or a small offset spatula to press and spread the batter evenly across the entire pan, working it into the corners and smoothing the top as flat as possible. Place the pan on the center oven rack and bake for 18 to 22 minutes. Start checking at the 18 minute mark by inserting a toothpick into the center. You want it to come out with just a few moist crumbs clinging to it, not wet batter but definitely not completely clean either. This slight underbaking is the secret to that perfect fudgy texture. The edges should look set and may pull away slightly from the pan sides.

Cool Completely:

Remove the pan from the oven and set it on a wire cooling rack. This step requires patience because rushing it will cause the glaze to melt and slide right off. Let the brownies cool in the pan for at least 45 minutes to an hour at room temperature. They will continue setting up as they cool. If you are in a hurry, you can place the pan in the refrigerator after 20 minutes of counter cooling to speed things up.

Prepare the Strawberry Glaze:

While the brownies finish cooling, make your glaze. In a medium bowl, add the powdered sugar and strawberry preserves. If using the optional cream cheese, make absolutely certain it is softened to room temperature, then add it now. Pour in the milk and use a whisk or fork to stir everything together vigorously. The preserves will have small fruit pieces that you can leave whole for texture or mash them with your fork if you prefer a smoother glaze. Keep stirring until the mixture is completely smooth and has a thick but pourable consistency similar to honey. If it seems too thick to drizzle, add another half tablespoon of milk. If it is too thin and runny, whisk in another tablespoon of powdered sugar.

Glaze and Set:

Once your brownies are completely cool to the touch, pour the glaze over the top. Use the back of a spoon to gently spread it evenly across the surface, or simply tilt the pan in different directions to encourage the glaze to cover everything. The glaze will seem thin at first but it will set up as it sits. Let the glazed brownies sit at room temperature for at least 30 minutes so the topping firms up before cutting. For cleaner cuts, I like to refrigerate them for 15 minutes which makes the glaze set even more firmly.

Cut and Serve:

If you used foil or parchment paper, lift the entire brownie slab out using the overhanging edges as handles. Place it on a cutting board. Use a sharp knife, wiping it clean between each cut, to slice the brownies into squares. I usually cut mine into 12 pieces for generous portions or 16 smaller squares if serving a crowd. The texture should be dense and fudgy with a slightly crisp top layer from the glaze.

My favorite thing about these brownies is how the edges get slightly crispy while the center stays impossibly fudgy. I remember bringing these to my son's baseball team party and three different parents asked for the recipe thinking I had spent hours in the kitchen. When I told them it started with a cake mix, they were stunned. That is the magic of this recipe. It takes something simple and transforms it into something that tastes completely homemade and special.

Flavor Boosters

If you cannot find strawberry cake mix with pudding included, you can use regular strawberry cake mix and add one small box of instant strawberry pudding mix to the batter. For a healthier twist, replace half the oil with unsweetened applesauce. The glaze can be customized with different preserves such as raspberry, cherry, or lemon curd for completely new flavors. Swap regular milk in the glaze for almond or oat milk if you prefer a dairy free version.

Serving Suggestions

These brownies shine on their own but are incredible served slightly warm with a scoop of vanilla ice cream. For kids' parties, cut them into bite sized pieces and serve on popsicle sticks like brownie pops. They are also wonderful with a cup of coffee or a cold glass of milk for an afternoon snack. For holidays, use cookie cutters to make fun shapes and dust with powdered sugar.

Creative Twists

During spring and summer, fold in diced fresh strawberries. In fall, swap strawberry cake mix for spice cake mix and use apple butter in the glaze. Around the holidays, use a chocolate cake base and peppermint glaze. For Easter, cut shapes with pastel colored cookie cutters. Adjust the glaze colors and flavors for any celebration throughout the year.

Whether you make these for a quick family dessert or a special occasion, every bite feels like a little celebration. Packed with fresh berry flavor and endless ways to adapt, they always disappear fast at our house.

Common Questions About This Recipe

→ Can I use a different cake mix flavor?

Yes, you can substitute with other fruit cake mix flavors, but strawberry cake mix gives the best aroma and color for these brownies.

→ How do I know when the brownies are done baking?

The brownies are ready when the edges are set and the center is just cooked. A toothpick may come out with a few moist crumbs.

→ Is the cream cheese topping required?

No, the cream cheese is optional. It adds a creamy texture and tang but the brownies taste great without it as well.

→ Can I use fresh strawberries instead of preserves?

Preserves add sweetness and moisture, but you can fold in small diced fresh strawberries, though the texture may change slightly.

→ How should I store leftover brownies?

Store brownies in an airtight container at room temperature for up to three days or refrigerate for up to five days for maximum freshness.