Strawberry Brownies with Glaze

Strawberry Brownies are the perfect Valentine’s Day treat that combines the best of both worlds – the fudgy texture of brownies with sweet strawberry flavor. These vibrant pink bars are made with a simple cake mix shortcut, making them incredibly easy for busy home cooks who want impressive results without hours in the kitchen.

The bright color and fruity flavor make them a hit at birthday parties, baby showers, and spring gatherings, while the creamy strawberry glaze adds an extra layer of sweetness that takes these brownies from good to absolutely irresistible.

Why You’ll Love This Recipe

• Super simple using a cake mix base – no complicated measurements needed
• Ultra fudgy texture that’s soft and chewy in every bite
• Beautiful pink color perfect for Valentine’s Day and special occasions
• Takes just 35 minutes from start to finish
• Kid-friendly and great for baking with children

Equipment Needed

• 8×8 inch baking pan
• Parchment paper
• Large mixing bowl
• Medium bowl for glaze
• Whisk or electric mixer
• Rubber spatula
• Wire cooling rack

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Ingredients You’ll Need

• 1 box (15.25 oz) strawberry cake mix
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup white chocolate chips (optional but recommended)
• 1 cup powdered sugar (for glaze)
• 2-3 tbsp milk or cream (for glaze)
• 2 tbsp freeze-dried strawberries, crushed into powder

Ingredient Notes

Strawberry cake mix is the star here, providing both flavor and that gorgeous pink color. Most major brands work well, though some produce darker shades than others. If you can’t find strawberry cake mix, you can substitute vanilla cake mix and add strawberry extract plus pink food coloring.

Freeze-dried strawberries are crucial for the glaze because they deliver intense strawberry flavor without adding moisture that would make the glaze runny. You can find them in the produce section or snack aisle of most grocery stores. Crush them into a fine powder using a food processor or zip-top bag and rolling pin.

Step-by-Step Instructions

Step 1: Prepare Your Pan and Preheat

Start by preheating your oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease the parchment with cooking spray or butter to prevent sticking.

Step 2: Mix the Brownie Batter

In your large mixing bowl, combine the strawberry cake mix, melted butter, eggs, and vanilla extract. Whisk everything together until you have a smooth, thick batter with no dry pockets remaining.

Step 3: Spread and Bake

Pour the batter into your prepared pan and use a rubber spatula to spread it evenly, pushing it all the way to the corners. The batter will be quite thick, so take your time to get an even layer. Bake for 20-22 minutes until the edges look set and a toothpick inserted in the center comes out with just a few moist crumbs – not wet batter.

Step 4: Cool Completely

Remove the pan from the oven and let the brownies cool in the pan for about 10 minutes. Then use the parchment overhang to lift them onto a wire rack to cool completely before glazing. This is important because warm brownies will cause the glaze to melt and run off.

Step 5: Make the Strawberry Glaze

In a medium bowl, whisk together the powdered sugar and crushed freeze-dried strawberries. Add 2 tablespoons of milk and whisk until smooth, adding the third tablespoon if needed to reach a thick but pourable consistency. The glaze should fall from the whisk in thick ribbons. Spread it evenly over the cooled brownies and let set for 10-15 minutes before slicing.

Pro Tips & Cooking Hacks

• Don’t overbake – slightly underbaked brownies will firm up as they cool and stay fudgy
• Use room temperature eggs for better mixing and more even texture
• Line your pan with parchment for easy cleanup and perfect cuts
• Chill glazed brownies for 15 minutes to help the glaze set faster
• Wipe your knife clean between cuts for neat, professional-looking squares

Tips & Variations

Store these brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. The glaze may soften slightly at room temperature in warm weather, so refrigeration is best if you’re making them ahead.

For a fun twist, swirl raspberry preserves into the batter before baking, or add a layer of cream cheese filling in the middle. You can also substitute the white chocolate chips with milk chocolate or dark chocolate for a different flavor combination.

Serving Suggestions

These brownies are perfect served chilled with a scoop of vanilla ice cream or whipped cream on top. They also pair wonderfully with fresh strawberries and a drizzle of chocolate sauce. For parties, cut them into small bite-sized pieces and arrange on a platter with other pink and red desserts for a stunning display.

Common Mistakes

• Overbaking the brownies – leads to dry, cakey texture instead of fudgy
• Glazing while warm – causes glaze to melt and slide off
• Adding too much liquid to glaze – makes it runny instead of thick
• Not greasing parchment – brownies can stick despite the paper
• Cutting too soon – glaze needs time to set or it will smear

What to Serve With Pink Strawberry Brownies

These brownies complement coffee, tea, or cold milk perfectly. They’re also fantastic on a Valentine’s Day dessert spread alongside chocolate-covered strawberries, red velvet cupcakes, and heart-shaped sugar cookies for a festive pink and red theme.

Frequently Asked Questions

Can I use a different size pan?

A 9×9 inch pan will work but reduce baking time by 3-5 minutes since the brownies will be thinner. A 9×13 inch pan will make very thin brownies and requires even less baking time.

What if I can’t find freeze-dried strawberries?

You can use strawberry jam or preserves instead – start with 1 tablespoon and adjust to avoid making the glaze too thin.

Can I freeze these brownies?

Yes, freeze unglazed brownies wrapped tightly for up to 3 months. Thaw and add glaze before serving.

Why are my brownies dry?

This usually happens from overbaking. Pull them from the oven when a toothpick has moist crumbs, not when it’s completely clean.

Can I make these without white chocolate chips?

Absolutely – they’re optional and the brownies will still be delicious without them.

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