Who says brownies have to be chocolate? These strawberry brownies changed my mind about what a brownie could be, and honestly, I'm never going back!
Last spring, Emily came home from school talking about these pink brownies her friend brought for a birthday celebration. She wouldn't stop going on about them (we're talking three days straight of "Mom, can we make those pink brownies?"). I figured she meant some strawberry-flavored chocolate thing, but nope. When I finally tracked down a similar recipe, I realized these were actual strawberry brownies with NO chocolate at all.
I was skeptical at first. But after one bite of these strawberry brownies, I got it. They've got that same moist, dense texture you want in a brownie, but with this bright, fruity twist that makes them perfect for spring and summer. The lemon glaze on top? That's what takes them from good to "Emily-asked-me-to-make-them-three-times-in-one-week" good.
The best part is how simple these are to throw together. We're talking cake mix brownies here, so there's no complicated measuring or fancy techniques. If you've ever wanted to try something different from the standard chocolate brownie, these pink beauties are calling your name. Plus, they're ready in about 35 minutes from start to finish, which means you can whip them up even on busy weeknights.
They're bright, they're tangy, and they look absolutely gorgeous on a dessert table. I've brought these to potlucks, bake sales, and family gatherings, and people always ask for the recipe. Some folks don't even realize they're brownies at first – they think they're some fancy bakery creation. Little do they know it all starts with a box of cake mix!
If you're looking for more easy dessert ideas that start with cake mix, you'll want to check out my Cookie Monster Cookies – another simple recipe that always gets rave reviews.
Jump to:
- Why You'll Love These Strawberry Lemon Brownies
- What You Need For Strawberry Brownies
- How To Make Fresh Strawberry Brownies
- Storing Your Strawberry Cake Mix Brownies
- Tips And Variations For Homemade Strawberry Brownies
- Frequently Asked Questions About Strawberry Brownies
- Recipes You May Like
- Final Thoughts On This Easy Strawberry Brownies Recipe
- Strawberry Brownies with Lemon Glaze
Why You'll Love These Strawberry Lemon Brownies
- Super quick to make - Only 10 minutes of prep time and you're done with the hard part
- Uses simple ingredients - Just a cake mix, fresh strawberries, eggs, and lemon juice
- Perfect texture - Moist and dense like a traditional brownie but lighter
- Beautiful pink color - They look as good as they taste (Instagram-worthy, if you ask Emily)
- Tangy and sweet - The lemon glaze balances the sweetness perfectly
- Great for any occasion - Works for Valentine's Day, spring parties, or just because it's Tuesday
What You Need For Strawberry Brownies
For The Brownies
- Strawberry cake mix - I use Betty Crocker's 15.25 oz box, but any brand works as long as it's close to that size
- Fresh strawberries - Chopped into small pieces (about ½ cup)
- Lemon juice - Fresh squeezed is best, but bottled works in a pinch (⅓ cup)
- Eggs - 2 large eggs at room temperature
For The Lemon Glaze
- Powdered sugar - 1 cup for a nice sweet glaze
- Lemon juice - Just 1 tablespoon, plus a few extra drops if needed
The ingredient list is intentionally short because I wanted these to be something you could make without a special trip to the store. Most people already have eggs and powdered sugar at home, so you're really just picking up a cake mix and fresh strawberries.
How To Make Fresh Strawberry Brownies
Making The Brownies
- Preheat your oven to 350°F. While it's heating up, line an 8-inch square baking dish with parchment paper and give it a quick spray with cooking spray. (I learned the hard way that skipping the spray makes getting these out way harder than it needs to be!)
- Grab a large mixing bowl and combine the strawberry cake mix, chopped strawberries, lemon juice, and eggs. You can use a hand mixer here, but honestly? A regular fork works just fine if you don't mind a little arm workout. Mix until everything looks smooth and well combined.
- Pour the batter into your prepared baking dish and spread it out evenly. The batter will be thick – thicker than regular brownie batter – so don't panic if it seems weird. That's exactly how it should be!
- Bake for 18-20 minutes. You'll know they're done when you can stick a toothpick in the middle and it comes out clean. Mine usually take the full 20 minutes, but every oven is different, so start checking at 18.
- Let the brownies cool in the pan for 10 minutes. I know it's tempting to dig in right away, but trust me on this one. They need this time to set up properly, or you'll end up with a crumbly mess.
- Remove the parchment paper from the pan and transfer the whole thing to a cooling rack. This is where that parchment paper really earns its keep – you can just lift the whole batch right out!
Making The Lemon Glaze
- Mix the powdered sugar and lemon juice together in a small bowl until you get a smooth, pourable consistency. If it's too thick, add a few drops more lemon juice. Too thin? Add a tiny bit more powdered sugar.
- Drizzle the glaze over the brownies while they're still slightly warm. I like to use a spoon and just let it drizzle naturally – it doesn't have to be perfect! Some of it will soak in a bit, which makes them even more delicious.
- Let everything cool completely before cutting into squares. I usually wait about 20 minutes, though sometimes Emily and I sneak a warm one because we can't help ourselves.
Storing Your Strawberry Cake Mix Brownies
These moist strawberry brownies keep really well, which is great because the recipe makes a decent batch.
Store them in an airtight container at room temperature for up to 5 days. (Though in my house, they rarely last that long!) The lemon glaze stays nice and soft, so you don't have to worry about them drying out.
If you want to freeze them (which I totally recommend if you're meal prepping desserts), wrap individual brownies in plastic wrap and then put them all in a freezer-safe container. They'll keep for up to 3 months. When you're ready to eat one, just let it thaw at room temperature for about 30 minutes. Easy!
One thing I've noticed – these actually taste better the next day. Something about letting all those flavors meld together overnight makes them even more amazing. So if you're making them for an event, go ahead and bake them the day before.
Tips And Variations For Homemade Strawberry Brownies
Use fresh lemon juice if you can. The bottled stuff works, but fresh lemon juice gives you that bright, zingy flavor that really makes these brownies special. Plus, you'll need some for the glaze anyway, so you might as well buy a couple of lemons.
Don't overmix the batter. Once everything is combined and looks smooth, stop mixing. Overmixing can make your brownies tough instead of tender, and nobody wants that.
Try different cake mix flavors. While strawberry gives you the best result (and that pretty pink color), I've also made these with lemon cake mix and vanilla cake mix. Both turned out great! Emily even suggested trying them with funfetti cake mix, which I'm definitely doing next time.
Make them extra lemony. If you're a lemon lover like me, you can add a teaspoon of lemon zest to the batter. It gives you an extra punch of lemon flavor that's really good.
Add white chocolate chips. About ½ cup of white chocolate chips folded into the batter right before baking adds a nice richness. Emily loves this version.
Cut them into different shapes. Who says brownies have to be squares? I've used cookie cutters to make hearts for Valentine's Day and flowers for spring parties. Just know that you'll have some scraps (which we always eat immediately as "chef's samples").
Want more easy strawberry recipes? My Strawberry Fluff Salad is another crowd-pleaser that takes hardly any time at all.
Frequently Asked Questions About Strawberry Brownies
Yes! Wrap them individually or in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
Yes, lemon or vanilla cake mix work well. The strawberry cake mix provides the best flavor, but other fruit flavors are worth experimenting with.
They have a soft, moist texture like traditional brownies but with a sweet-tart strawberry-lemon flavor instead of chocolate. Think fruity and refreshing!
A 9x9 pan works fine (reduce baking time by 2-3 minutes). For 9x13, double the recipe or expect very thin brownies.
Recipes You May Like
If you're into fruit brownies and easy desserts, you'll want to check these out:
- Fudgy S'mores Brownies - For when you want that traditional chocolate brownie but with a fun twist
- Lemon Blueberry Cookies - Another lemon-fruit combo that's absolutely delicious
- Small Batch Chocolate Chip Cookies - Because sometimes you just need a classic cookie recipe
Final Thoughts On This Easy Strawberry Brownies Recipe
Look, I get it if you're skeptical about strawberry brownies. I was too! But these have become a regular in my recipe rotation, especially during spring and summer when fresh strawberries are at their best.
They're quick, they're simple, and they're different enough to feel special without being so weird that people won't try them. Every time I make these for a gathering, someone asks for the recipe. And when I tell them it starts with a cake mix? Their minds are blown.
The lemon glaze really is what brings everything together. Don't skip it! It adds just the right amount of tang to balance out the sweetness from the cake mix and creates this little sweet-tart situation that I can't get enough of.
Give these a try next time you're in the mood for something a little different. They're perfect with afternoon coffee, as an after-dinner treat, or anytime you want something that looks impressive but took you less than 30 minutes to actually make.
Pin this recipe to Pinterest so you can find it later – you're going to want to make these more than once!
Strawberry Brownies with Lemon Glaze
Equipment
- 8 inch square baking dish
- Hand mixer or fork
Ingredients
Brownies
- 1 strawberry cake mix 15.25 oz box (I usually use Betty Crocker)
- ½ cup fresh strawberries chopped
- ⅓ cup lemon juice
- 2 large eggs
Lemon Glaze
- 1 cup powdered sugar
- 1 TBS lemon juice add a few extra drops if needed for desired consistency
Instructions
- Preheat the oven to 350°F and line an 8 inch square baking dish with parchment paper and spray with cooking spray.
- In a large mixing bowl, combine the cake mix, strawberries, lemon juice, and eggs with a hand mixer or fork until smooth.
- Pour batter into the baking dish and bake for 18-20 minutes or until set. To test, insert a toothpick into the middle of the brownies until it comes out clean.
- Let brownies cool for 10 minutes before removing the parchment paper from the pan.
- Make the glaze by combining the powdered sugar and lemon juice until smooth.
- Lightly drizzle glaze over brownies. Let cool completely on a cooling rack and cut into squares.
