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Strawberry Brownies

Strawberry Brownies Recipe: How to make easy strawberry brownies with a strawberry cake mix and just a few simple ingredients for the perfect dessert that may just become one of your new favorite brownie recipes!

Quick Overview: Using only a few ingredients, like our cake mix lemon brownies, this dessert recipe for strawberry brownies uses different amounts of ingredients with the cake mix, so it creates more of dense, ooey-gooey texture, rather than a light and airy cake-like texture! Add on the easy, creamy frosting and they’ll be a hit!
I honestly don’t know which one I love more. These strawberry cheesecake cookies, strawberry crunch cheesecake, or these strawberry brownies!

When it comes to deciding on which strawberry dessert to make, I guess it just depends what I have on hand… a strawberry cake mix for these or dried strawberries for the cookies! Or let’s be real… it’s hard not to also fall in love with this adorable cherry chip cake recipe!

Hi Fantabulosity readers. It’s Meg again from Meg’s Everyday Indulgence bringing you one of my favorite strawberry desserts!
The prettiest and yummiest dessert you will ever make from a cake mix!



1 box strawberry cake mix (see notes)
2 eggs
1/3 cup oil

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1 cup powdered sugar
1 -2 TB water or lemon juice
1/2 tsp vanilla extract (optional)


Preheat oven to 350 degrees.
Line 8″ or 9″ square baking pan with parchment; spray with flour spray.
Mix strawberry cake mix, eggs, and oil with hand mixer until well combined.
Spread batter evenly into pan.
Bake for 15 minutes or until just set; be careful not to overcook.
Allow brownies to cool for 10 minutes; lift carefully from pan using ends of parchment to lift.
Mix powdered sugar with the water or lemon juice (and extract if using) until smooth. It should be pourable but not watery.
Pour glaze over brownies, spreading to edges so that glaze will drip down sides.
Allow brownies to cool and glaze to set before cutting into squares.


Duncan Hines is my fave cake mix.

8″ pans yield thicker brownies; 9″ pans yield thinner ones.

Batter will be very thick; use a good mixer to mix and spatula to spread.

Refrigerate baked and glazed brownies for an hour or so before cutting, and they will cut easier.

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