Strawberry brownies made from cake mix are a fun & colorful dessert that is so simple to make. All you need is 3 ingredients to make these chewy & moist pink brownies. It's a unique sweet treat you must try.
These lovely pastel pink brownies are perfect for Easter, Spring holidays, birthday parties, weddings or baby showers, or Mother's Day. Serve with some Pink Mocktails for the best pink-themed pary. Kids cannot resist these colorful fresh-baked brownies that smell & taste like strawberries.
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Ingredients
All you need for this strawberry brownie recipe is 3 ingredients. A boxed cake mix is the key item that helps makes this so easy to bake. All you need is eggs and oil.
- Boxed Strawberry Cake Mix - I prefer Duncan Hines Perfectly Moist Strawberry Supreme Cake Mix. It comes out chewy & not cake-like for these brownies.
- Eggs - large (not extra large)
- Vegetable Oil - for chewy texture and the neutral flavor is key.
See the recipe card for quantities.
Strawberry Brownies Recipe Video
How to Make Strawberry Brownies from Cake Mix
It takes just 2 steps to mix this 3-ingredient strawberry brownie recipe. Seriously, is there an easier dessert?
Begin by preheating the oven to 350°. Do not follow the instructions or the other ingredients needed on the box. I am using Duncan Hines but any brand will work.
In a medium bowl whisk together the 2 eggs and the vegetable oil.
To the wet ingredients add the cake mix & stir using a spatula spoon.
Once the batter is mixed, prep your baking pan with parchment paper. This recipe is made in a metal 8x8 square baking pan. This results in thick brownies that are to die for. They will be soft in the center.
Hint: My trick for making sure parchment paper doesn't move around - BINDER CLIPS! Use them to hold the parchment paper in place. The thick batter will be hard to spread if it keeps moving around. Remember to remove the clips before putting the pan in the oven!
The strawberry brownie batter will be very thick & will not resemble a thin cake batter.
Spread the brownie mix in an 8x8 pan that has been lined with parchment paper.
Baking & Cutting Strawberry Brownies
This quick recipe bakes up in less than 30 minutes. Place the pan in the 350° preheated oven to bake for 22-25 minutes. A toothpick should come out mostly clean but a little goo is good for a chewy center.
For extra gooey centers, remove the brownies at the 20-minute mark. They may be hard to cut but if you love sticky desserts, go for it.
Let the brownies cool in the pan for 30 minutes. Once cool, lift them out using the parchment paper. Place them on a cutting board so they can be cut into squares.
Best Way to Cut Brownies
- Use a sharp chef's knife. One large enough to cut the full length at once is best but use whatever you have.
- Do NOT use a serrated knife, it will saw & crumble the brownies.
- Use a downward chopping motion to slice.
- Rock slightly back & forth - do NOT saw back & forth which tears them.
- Cut into 9 large squares (or 12 smaller servings)
** This is how I cut all my brownies even really gooey chocolate ones like those in my Sizzling Brownie recipe that is served with ice cream & fudge.
Enjoy these right away while they are fresh. We love topping them with whipped cream and fresh strawberries for a strawberry shortcake/brownie mash-up. Or top it with a scoop of vanilla ice cream for a sundae. ENJOY!
Variations
Here are some great recipe variations & ingredient substitutions that can be made. Add, omit, or use one of these ideas for other delicious ways to make strawberry brownies.
- Frosted - top with vanilla or cream cheese frosting.
- Sprinkles - add rainbow sprinkles to the top before baking or on frosted brownies.
- White Chocolate Chips - fold in 1 cup before baking.
- Deluxe - do all 3!!
If you love this gorgeous recipe, check out more recipes for pink food and drinks. This vibrant recipe is hard to resist when it's this pretty & pink.
Top Tips
All of these great tips are shared in the post. But these are so good and important they are worth mentioning again so you don't miss them.
- Whisk the wet ingredients before adding the cake mix.
- Use parchment paper in the pan so they do not stick & easily lift them out for cutting later.
- Make sure to not use extra large eggs or they will come our like cake.
- Do not over bake or the brownies will dry out.
- Use a sharp chef's knife for cutting the brownies.
Equipment
The right ingredients, supplies, & equipment help recipes taste amazing & turn out well. Here are recommendations for products that are needed for making this recipe.
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Storage & Freezing
These brownies store well for up to 5 days. Place leftovers in an air-tight container & place them in a cool dry place like your pantry or counter.
Strawberry brownies can be frozen. To freeze, stack them between layers of parchment paper. Next, place them in an air-tight freezer-safe container.
Store in the freezer for up to 30 days. Defrost by placing the container on the counter.
FAQ
If you want thin brownies, you can make these in a 9x13 pan. Bake at 350° for 18-20 minutes.
No, the cake mix is used to make brownies, not cake. Do not follow the instructions nor use the ingredients seen on the box. For example, there is no water in these brownies but most boxed mixes call for some. Follow the recipe card below only.
I do not recommend adding fresh or frozen strawberries to this brownie recipe. The water content will not work well and result in a soggy batter that will not cook or set properly.
Other Cake Mix or Strawberry Desserts
Store-bought cake mix in a box can make so much. Try these easy recipe ideas to with boxed cake mix or strawberries.
Strawberry Brownies
Equipment
- 8x8 baking pan
- Parchment Paper
Ingredients
- 1 box Strawberry Cake Mix
- 2 eggs
- ⅓ cup vegetable oil
Instructions
- Preheat oven to 350°.
- In a medium bowl whisk together the 2 eggs and the vegetable oil.
- To the wet ingredients add the cake mix & stir using a wooden spoon or spatula spoon.
- Prepare an 8x8 baking pan with parchment paper. Use binder clips to hold it in place.
- The batter will be THICK! Spoon the brownie batter into the prepared pan. Spread it out so it is even and will bake properly. REMOVE binder clips if you used them.
- Bake in the 350° oven for 22-25 minutes. A toothpick should come out clean.
- Let cool in the pan for 30 minutes. Once cool, lift the brownies out by grasping the parchment paper. Place on a cutting board.
- Using a sharp chef's knife, cut the brownies into 9 equal-sized squares.
- Enjoy! Any leftovers can be stored in an air-tight container for up to 5 days.
Notes
Nutrition Facts | |
---|---|
Servings: 9 | |
Amount per serving | |
Calories | 285 |
% Daily Value* | |
Total Fat 12.4g | 16% |
Saturated Fat 3g | 15% |
Cholesterol 36mg | 12% |
Sodium 325mg | 14% |
Total Carbohydrate 40.1g | 15% |
Dietary Fiber 0g | 0% |
Total Sugars 22.3g | |
Protein 3.4g | |
Vitamin D 3mcg | 17% |
Calcium 94mg | 7% |
Iron 0mg | 1% |
Potassium 13mg | 0% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. |
Mia says
I made these for my friend's birthday party. All of us girls loved them and we put a candle in Kate's to sing.
Angela says
How exciting! Thank you for making one of my recipes to celebrate your friend's birthday, so special to hear this.
Phil Mullett says
I have also made these using Lemon Cake Mix - delicious!
Angela says
Thanks for letting me know. I have been wanting to try that as well - I love lemon!!