Strawberry Brownies
Strawberry brownies are the kind of easy dessert we get excited to make whenever we want something fruity, creamy, and a little extra special.
These bars start with a strawberry cake mix base, get layered with a creamy strawberry cheesecake filling, and are finished with a buttery almond topping that adds the perfect little crunch. They’re soft, rich, and packed with sweet strawberry flavor in every bite.
We love recipes like this because they feel bakery-worthy without taking a ton of effort. If you enjoy easy dessert bars, you may also like cheesecake bars, lemon blondies, or white chocolate strawberry cookies.
Table of contents
Why You’ll Love This Recipe
- Easy Shortcut Dessert: Using a box of strawberry cake mix keeps this recipe simple and approachable.
- Creamy and Fruity: The cheesecake layer with fresh strawberries gives these bars a rich texture and fresh flavor.
- Perfect for Sharing: An 8×8 pan makes a great batch for parties, potlucks, or family dessert night.
- Beautiful Layers: Between the pink brownie base, creamy center, and almond topping, these bars look just as good as they taste.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
These strawberry brownies use a strawberry cake mix as the base, combined with oil, eggs, vanilla, and lemon zest to create a soft and flavorful dough. White chocolate chips add sweetness and texture, while the cream cheese filling brings a rich, tangy contrast with hints of vanilla and citrus. Fresh chopped strawberries brighten the center layer, and the buttery topping made with brown sugar, flour, and sliced almonds adds a lightly crisp finish.
Variations
- Nut-Free Option: Skip the almond topping for a softer texture without nuts.
- Berry Swap: Use raspberries instead of strawberries for a slightly tart twist.
- Extra Citrus Flavor: Add a bit more lemon zest to enhance the brightness.
- Chocolate Change-Up: Swap white chocolate chips for milk or dark chocolate chips.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Mix the strawberry cake mix, oil, egg, egg yolk, vanilla, and lemon zest, then fold in white chocolate chips.
- Beat the cream cheese mixture until smooth and fold in prepared strawberries.
- Press half the dough into the pan and spread the cheesecake mixture over it. Add spoonfuls of remaining dough and gently spread.
- Mix and sprinkle the almond topping over the bars. Bake until set with moist crumbs, then cool and chill before slicing.
Expert Tips
- Drain strawberries thoroughly to prevent excess moisture in the filling.
- Make sure the cream cheese is softened for a smooth, lump-free mixture.
- Chill completely before slicing for clean, even squares.
- Use parchment paper overhang to easily lift the brownies out of the pan.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Fresh strawberries are best since they release less moisture after draining.
Yes, because of the cheesecake layer, they should be stored in the refrigerator.
Absolutely! These are even better after chilling, making them perfect for prepping ahead.
The center should be set and a toothpick should come out with a few moist crumbs, not wet batter.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Strawberry Brownies
Equipment
- 8×8-inch baking pan
- parchment paper
- large mixing bowl
- Medium mixing bowl
- small bowl
- hand mixer or stand mixer
- Wire rack
Ingredients
For the brownie base:
- 13.25 ounces strawberry cake mix
- ½ cup oil
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ½ cup white chocolate chips
For the cheesecake filling:
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- 1 egg white
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- ½ cup fresh strawberries finely chopped
- 1 teaspoon granulated sugar
- ½ teaspoon vanilla extract
For the streusel topping:
- 2 tablespoons butter melted
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- ¼ cup sliced almonds
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- In a large bowl, mix the strawberry cake mix, oil, egg, egg yolk, vanilla, and lemon zest until a thick dough forms. Fold in the white chocolate chips.
- In a small bowl, combine the chopped strawberries with 1 teaspoon sugar and 1/2 teaspoon vanilla. Let sit for 15 minutes, then drain off any excess liquid.
- In a separate bowl, beat the cream cheese, 1/4 cup sugar, egg white, vanilla, and lemon zest until smooth. Fold in the drained strawberries.
- Press half of the strawberry dough into the bottom of the prepared pan. Spoon the cream cheese mixture evenly over the top.
- Drop spoonfuls of the remaining dough over the cheesecake layer and gently spread to partially cover.
- In a small bowl, stir together the melted butter, brown sugar, flour, and sliced almonds. Sprinkle evenly over the top.
- Bake for 30 to 34 minutes, or until the center is set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan on a wire rack for 30 minutes, then refrigerate for at least 1 hour before slicing into 16 squares.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
